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Sichuan-style fermented bean curd is mostly spicy. Chili powder and Sichuan pepper powder are also used for seasoning when made at home. I had a sudden idea this day and came up with the idea of using the unused bag of barbecue ingredients - I had nothing to do. I wonder what it would be like to use it to marinate bean curd? Just go ahead and ask the market to purchase hairy tofu - the raw material for making bean curd. Don't make too much, just sell the minimum amount - you won't throw away too much if it doesn't taste good. The sweetness of the barbecue seasoning is omitted, and salt is added when making it. After several days of waiting, I finally unsealed and tasted the fermented bean curd made according to the usual method. Unexpectedly, no one felt any difference except for the difference in appearance. However, there is still a difference between the two. At least, I can feel that the one made with barbecue ingredients is somewhat sweet.
