When I lived in the Zhangzhou army fifteen years ago, several families in Jiangxi would make tea oil fermented milk every winter. Every time they gave us a taste, they felt very delicious. They learned the production methods from them and will do it every year. One point, it’s great to have a porridge!
Put the old tofu into boiled water for two minutes, remove it and put it in a clean box and let it dry for a day (according to the tofu you bought, the dry time will be less, the water will be dry for a day and night).
The dried tofu is cut into squares of 2-3 cm size, placed in a clean frame and placed in a good position. There should be a gap in the middle. A towel is placed on the frame and can be covered all around. I am wrapped in a plastic wrap. Only the bottom is not sealed, a large plate with two chopsticks (because the tofu is fermented, it will flow juice), put the tofu basket on top, wait for the tofu to ferment, I live in the south for 5 to 6 days to ferment.
Tofu is covered with this sticky liquid. Black or green should be picked and thrown away (remember to remember).
Prepare paprika, salt, and high spirits
Put a piece of tofu into the high-alcohol and roll it.
Put it in a mixture of chili powder and salt, and try to fill the chili powder and salt around the tofu.
Place the clean glass sealed cans and arrange them. Repeat the steps until the tofu is ready.
The tea oil is hot and cool, and it is slowly poured onto the bean curd. It is drenched with some white wine and sealed and preserved. It can be eaten after more than 20 days.