Delicious fermented bean curd with Chinese Cabbage

Delicious fermented bean curd with Chinese Cabbage

Introduction:

"I saw on some websites that the original of my folk dish was reprinted, and the author's name became anonymous, all from the Internet. Seeing these, I feel happy, but I also have unspeakable taste. I'm glad to see that some people like my dishes and use them in my life, which is my original intention. However, I've worked hard to create them and I've been plundered by others, which makes me feel more or less unsatisfied. Since 2008, I have recorded some of my hometown traditional folk dishes with pictures and words. About a year ago, I put the method of making this small dish in gourmet China, because I registered at that time, I didn't seem to have the authority to do too many actions. I can't remember why I didn't find my own name. I didn't want to show it. Today, I take advantage of the opportunity to write a blog in gourmet China to show my identity as the original author of "Chinese cabbage and fermented bean curd". In the future, I will borrow the blog of gourmet China to slowly put up some dishes I will make. The original intention of writing these is to record my memory of life. I hope my children can see my mother's words and remember her taste when they grow up. At the same time, I hope my words can bring convenience and joy to the lives of more friends. This bean curd is Mucor bean curd. As the name suggests, it is to let bean curd grow Mucor. In particular, it can only be done in winter when the temperature is lower than 8-10 degrees in a year. The temperature in other seasons is too high for this kind of sufu. "

Production steps:

Materials required:

Tofu: 12 Jin

Chinese cabbage leaves: two

Chinese prickly ash noodles: 2 liang

White pepper: 1 liang

Chili noodles: 1 jin

Salt: 1 jin

matters needing attention:

Production difficulty: Advanced

Craft: Skills

Production time: several days

Taste: medium spicy