How to make tofu and how to make tofu

1 5 First of all, we cut the tofu we bought (with a low water content) into small pieces, put them evenly in a basket, and then put them in a ventilated place to dry for a day to dry the water.

2 5 We cover the dried tofu with a lid or other thing and put it in a dark place that is not ventilated for a week.

3 5 After a week, when we open the lid, we will find that a layer of white or yellow mold has grown on the tofu, and then we can take out the ** ingredients.

4 5 Mix the chili powder, salt, and five-spice powder together and mix evenly, then put the moldy tofu through the wine first, and then put it into the seasoned sauce, evenly stick the seasoning, and then put it in a ceramic jar.

5 5 Then put the ceramic jar in a cool place, after a week, the tofu will taste good, at this time we heat the oil, and then let it cool, pour it into the ceramic jar, and drown the tofu. In this way, the tofu can be stored for a long time.

Answer: Hello, kiss, specific method: 1 tender old white tofu can be bought, buy back, wash it, control the dry water, remember to control the dry water, it is best not to sell the corners to you when buying, it is not good to make.

2.The white tofu with dry water control is placed on a clean oil-free and waterless filter screen, which can be used in the steaming grid of the steamer at home, or it can be a bamboo sieve, which needs to be oil-free and water-free, and the water can be filtered below.

3.Once arranged, place it in a shady corner of your home and cover it with a layer of white gauze to prevent dust.

According to the weather, if it is hot, it will take about a week, if it is cold, you can see the white and fine hairs on the tofu, if the hair is white and long, it is moldy, if the hair is green, gray or any other color, it is broken.

5.Prepare two small bowls, one put the height of the liquor, just the ordinary height of the liquor at home, the other put the material, the material can be prepared according to your own habits, I put the chili powder, pepper powder, five-spice powder, a lot of salt.

6.Pick up a piece of moldy tofu, dip it in white wine first, then dip it in the sauce, and after dipping it, put it in a sealed jar and use a sealed box of Lock.

7.After everything is placed, add the oil, and it is best to submerge the tofu completely in the oil to keep the quality

There are three steps to making tofu::

Ferment. When buying old tofu, it is best to use traditional boiled tofu. Do not wash with water after buying, and do not have grease stains on kitchen knives and cutting boards. This is important because if the tofu is stained with oil, it will directly affect the growth of rhizopus, and the miscellaneous bacteria will take advantage of the chaos and cause the tofu to rot.

Cut into mahjong cubes, it is the size of a bottle of tofu cubes that you usually buy. Find a cardboard box, no cardboard box with clean and oil-free utensils, and the space should be larger. It is better to find clean straw underneath, and if there is no straw, use a clean cage cloth to pad it, so that the tofu cubes can dissipate heat and breathe during fermentation.

Otherwise, it will be damaged, and after a few days, if you see the color red, you will be covered. But don't worry, you can continue to use it.

Cover it when it's placed, you can't cover it very tightly, it's good to have ventilation, but you should avoid light. After three days in winter, check the hair growth every day. When it is full of hair, it means that the fermentation is ready, and you can take it out for the next step.

Pickled. Prepare an appropriate amount of salt in proportion, mix well with the chili flakes, and put it on a plate. Then use a bowl to fill a small half bowl of high liquor.

At this time, the tofu cube has already emulsified, so it should be gently carried with chopsticks, soaked in a wine bowl first, and then put it on a seasoning plate to roll it full of powder, and then place it tightly in a jar or bottle.

The marinade is only salt and chili flakes, and it is best not to use flavors, star anise peppercorns or something. Because the fermented bean curd pursues its original taste, the combination of tofu flavor, chili flavor, wine flavor and rhizopus flavor, adding spices will suppress the original taste of fermented bean curd, which may not be delicious.

Ripe. The tofu in the jar should be dense and the gaps should be as small as possible. Because there is space and there is air, the miscellaneous bacteria in the fermented bean curd itself, salt and wine can be suppressed, but the miscellaneous bacteria in the air cannot be controlled. If there is a large void, there will be more air, and the miscellaneous bacteria in the air will slowly infect the outer layer of fermented bean curd, and it will not be eaten if it is not good.

In order to solve this problem in some areas, the tofu cubes are filled into the jar, peanut oil or vegetable oil is poured in, and it is directly filled. In this way, you will avoid the worry of bacterial infection in the air, and it will not rot for a long time.

If you eat it quickly, you can eat it within a month, you don't need to fill it with oil, just cover your mouth, and you can eat it after seven days. If you can eat it within half a year, then you have to consider the oil seal, and fill it with oil to be safe.

At present, there is the production of fermented bean curd in all parts of our country, although they are different in size, different ingredients, and many varieties of names, but the production principle is mostly the same. First, the soybeans are made into tofu, then the blank is divided into small pieces, and placed in a wooden box to be attached to the protease-active species of Rhizopus or Mucormycetes, and then the fermentation and pickling stage begins. Finally, according to the requirements of different varieties, monascus enzyme, yeast, Aspergillus oryzae and so on are sealed and stored.

The unique flavor of fermented bean curd is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of proteins in tofu blanks into amino acids with high nutritional value and some flavor substances. Some amino acids themselves have a certain umami, and the fermentation process of fermented bean curd also promotes the conversion of starch in tofu blanks into alcohol and organic acids, and at the same time, the wine and spices in the auxiliary materials also participate in the effect, which jointly generates esters with aroma and some other flavor components, thus constituting the unique flavor of bean curd.

During the fermentation process, the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, gradually decomposing the protein, and after about three months to half a year, the crispy and delicate fermented bean curd is ready, and the taste becomes delicate, delicious and palatable.

Preparation and recipe of tofu:

Ingredients: 3 pieces of old tofu, 1 bag of bean curd koji, half a bowl of high liquor, 1 spoon of coarse chili powder, 1 spoon of fine chili noodles, 1 spoon of spicy fresh, a little Sichuan pepper powder, 1 tablespoon of salt, enough cooked rapeseed oil.

1. First of all, prepare all the ingredients, first stand up and cut the tofu in half, then cut it into wider strips, and then change the knife and cut it into large pieces. Prepare a steamer, clean it and dry it. Because there is no big bamboo dustpan at home, I have to choose this, not to mention that it is very easy to use, and it can also block dust.

Place the sliced tofu cubes in the steaming drawer, and remember to leave a little space between the tofu cubes when placing them so that the tofu has room to ferment.

2. After the tofu cubes are ready, shake the bean curd koji you bought home evenly on top of the tofu cubes, and shake the noodles evenly. The koji of the bean curd can make the tofu mold quickly, thus ensuring the quality of the bean curd. Now that the weather is cooler, you can cover the lid and store it directly at room temperature.

Normal tofu is made fresh on the day of purchase, if your tofu is the next day, then it is best to steam it in a pot after cutting into pieces, so as to disinfect and sterilize it to avoid the spoilage of the tofu made.

3. The temperature of fermented tofu should not be too high, so it is most suitable to have about 15 degrees now. If the temperature is too high, it is easy to stink and grow bugs. During the fermentation of tofu, you can open the lid and check it every day, and it will be full of white hair in about 4 days.

4. Now let's start to prepare the ingredients, prepare a plate, pour 1 tablespoon of coarse chili powder, then 1 tablespoon of thinner chili noodles, 1 tablespoon of spicy fresh, a little Sichuan pepper powder, and finally add 1 tablespoon of salt, stir well with chopsticks. Then take another bowl and pour half a bowl of high liquor for disinfection and sterilization.

5. Put the moldy tofu cubes into the high liquor first, and the noodles should be evenly dipped in the liquor. Take out the bean curd cubes dipped in white wine and put them into the chili noodles, and then evenly coat the bean curd cubes with a layer of chili noodles.

6. Prepare a waterless and oil-free sealed jar, put the finished bean curd cubes into the sealed jar, then pour in the cooked rapeseed oil that has not covered all the tofu cubes, then cover the lid, put it in a cool place, seal and ferment for 1 month, the bean curd is already very flavorful, and you can start eating. It is very simple and easy to make, if you want to eat more fragrant and taste better, you can replace cooked rapeseed oil with sesame oil.