Cooking Steps

1. 

   Step1:Cut the old tofu into 2cm cubes. Drain the water. Spread the gauze. In winter, leave it at room temperature (about 8 ℃) for 1 week (23 days in summer. It will break if it is too long). Wait for the tofu to decay naturally.

2. 

   Step2:Spread a layer of gauze on the surface to prevent ash falling. After 3 days, the surface of tofu began to turn yellow. The surface of tofu began to have mucus. The smell of stinky tofu began to appear in the air.

3. 

   Step3:Leave it for 7 days naturally. Open the gauze. The surface of each piece of tofu turns yellow. You can see that the tofu has formed the texture of sufu. Then you can start the following steps.

4. 

   Step4:Put half a bowl of high concentration liquor, salt and chili powder in place. Wash the container that can be sealed and drain it. Roll each piece of tofu in white wine.

5. 

   Step5:Roll in the salt again.

6. 

   Step6:Roll in the chili powder once.

7. 

   Step7:Bean curd with white wine, salt and chili powder should be put into the container in order.

8. 

   Step8:Stack neatly.

9. 

   Step9:Pour in sesame oil, submerge tofu and form a closed space.

10. 

    Step10:Sealed. Wait 25 days for natural fermentation at room temperature.

11. 

    Step11:Rotten beancurd after 20 days.

12. 

    Step12:A large piece of bean curd can be made into 20 small pieces of bean curd, which can last a winter. Bean curd (stinky tofu) is heavy in salt. When you eat it slowly, you can divide it into three pieces or so when you eat porridge or steamed bread, clear soup noodles or meat soup noodles. Each person can take the first half of it. It tastes good.