The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and
lactone are not used for making the fermented bean curds, but alkekengy is used for
curdling, so that bean curds which are made by using the alkekengy for
curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in
flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in
protein,
carbohydrate,
unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the
spleen, moistening
dryness and the like, and are deeply loved by the public.