Chinese Food
Sufu
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Fermented bean curd. When I was a child, every family would do it in winter. Now far away from home. After many years. Rarely do. Some time ago, my colleague's mother made some to bring to the unit to eat. She aroused her appetite. So she thought of making some by herself. It's not bad. My husband said - HMM. it's the taste. Share with you. I hope I can help you.
Cooking ingredients
Cooking Steps
Step1:Cut the tofu into small squares. The size is as shown above. Then put it in the steamer. There should be a certain distance to avoid adhesion. Put the steamer in a cool place. Leave a gap in the lid. Wait for the tofu to ferment.
Step2:Wait 3 to 4 days. The tofu will turn like this. The surface will turn yellow. Some white mycelium will grow out. It smells a little stinky. The fermentation time varies with the temperature. I have about 20 ℃ here. If the temperature is low, the time will be longer.
Step3:Mix the chili powder and salt evenly.
Step4:Roll the moldy tofu in the chili powder salt in Figure 3. Let each tofu stick the chili powder salt.
Step5:Finally, it's bottling. Put it on for another two days. Let the tofu taste good and enjoy it. When eating, pour some more sesame oil. Or pour it directly into the bottle to make it more fragrant.
Cooking tips:There are skills in making delicious dishes.
