The amount of fermented tofu wasn't large. There were about seventy or eighty small, square blocks, all covered in white mold. Grandma collected them in a basin, sprinkled on chili powder, Sichuan peppercorn powder, salt, white sugar, light soy sauce, high-proof white liquor, and sesame oil. After gently mixing everything together, she stored them in glass jars, taking out a few pieces whenever we had porridge.
The glass jars weren't specially bought. They still had labels for canned yellow peaches or pears on them. After the contents were eaten, they were washed and reused. You have to admit, these kinds of jars were quite practical in the countryside.
The fermented tofu dregs he had made earlier were also coming along nicely, all fuzzy and white. Li Xiang would occasionally try a few bites, finding they had a unique flavor all their own.
