What is the specific method of red tofu? A home cooked recipe for red tofu

1. First cut the tofu into small pieces and put it in the steaming drawer, cover it with moist gauze, and leave it in a cool place for more than 15 days.

A new recipe for tofu – red tofu.

2. Then pour a little white wine into a clean porcelain basin, take out the cooled tofu cubes and put them in the basin and roll them a few times.

A new recipe for tofu – red tofu.

3. Then put the prepared accessories (chili powder, Sichuan pepper powder, thirteen spices, salt, sesame oil) in the pot in turn, and then roll the tofu on top a few more times until it tastes.

A new recipe for tofu – red tofu.

4. Finally, bottle it and put it in the refrigerator, and wait for the last 2-3 days to eat.

A new recipe for tofu – red tofu.

Also, precautions.

Leave the cut tofu cubes in a cool place for at least 15 days.

Put more or less grams of liquor according to personal taste.

Red tofu. A piece of fresh tofu, replace it with newspaper if there is no straw, thirteen spices, salt, homemade peppercorn noodles, chicken essence, and some chili noodles if you want to eat spicy.

Method: Prepare a sealable container according to the amount of tofu you have, put newspaper in it, lay plastic wrap or a clean plastic bag, and put the beaten tofu on top.

After putting the tofu away, put another layer of plastic wrap or a clean plastic bag on top of it, put the newspaper on it, cover the lid, and leave it for about four or five days. Whether the bean curd is delicious or not depends on this step. Moldy bean curd.

Mix the seasoning well and let the tofu cubes roll in the seasoning powder.

Put the bean curd cubes soaked in the seasoning in the container, add the cold white water and white wine, and seal the bottle. Generally, it is enough to leave it for a week. However, the longer it lasts, the better it tastes, and you should put it in the refrigerator after opening.

Ingredients: a large piece of thousand-page tofu, a package of red stewed seasoning, oil, chives, and sesame seeds.

Steps: 1. Prepare the ingredients.

2. Add water to the seasoning and stir well.

3. Slice the tofu and draw a few dishes in the middle to taste.

4. Put the tofu in the seasoning, add half of the chives and marinate for about 2 hours.

5. Heat the electric baking pan, add tofu, and pour in an appropriate amount of soup.

6. Sprinkle with sesame seeds, fry for about 3 minutes, turn over, continue to add the soup and sesame seeds and fry for 3 minutes.

7. After collecting the juice, sprinkle the other half of the chives.

Hello, the homely practice of red tofu: cut the tofu into pieces about 4 3 2 cm long, use a dustpan, or a breathable plastic frame to make a container, spread a sparse straw stalk at the bottom, put the tofu, and place it at an interval of about one or two centimeters. Then cover the surface of the tofu with straw stalks.

Place in a dark and slightly ventilated place and ferment naturally. After fermenting for about half a month, take it out, uncover the straw stalk on the surface, take out the tofu while wrapping it, and roll it in the liquor to sterilize and make the white hair collapse. Pour the prepared chili powder, Sichuan pepper powder, and salt together and mix well.

Wrap the tofu in white wine, put it in the seasoning, and use chopsticks to pluck it so that the surrounding area is completely coated with the seasoning. Wrap the red tofu with seasoning, put it in a ceramic jar, cover it, seal it with water and ferment it for another week. Take it out and eat it.

Red tofu. Ingredients: Tofu, green cabbage leaves, straw, white wine, chili noodles, Sichuan pepper noodles, salt.

How to make it】1Drain the tofu you bought, cut it into pieces and place it in a bamboo basket (you can replace it with a cardboard box), spread a layer of straw and put a layer of tofu, and the tofu is spaced apart and sealed for fermentation.

2.After fermentation for about fifteen years, the surface of the tofu is covered with mucor, which means that the fermentation is coarse.

3.Seasoning: Mix chili noodles, Sichuan pepper noodles and salt and stir well. You can grasp the proportion of spicy flavor by yourself, you can taste it after mixing, and the salt is a little more.

4.Put the white wine in a bowl, soak the tofu in the wine piece by piece, roll it in the freshly prepared ingredients, and then wrap it in the wind-dried vegetable leaves.

5.After the tofu is all wrapped in green leaves, it is sealed in a jar and ready to eat after a few weeks.

Tips] 1The tofu should not be stained with oil before it is spread on top of the straw, and if the red tofu made later stinks, it is stained with oil.

2.Dipping in white wine is to sterilize and make red tofu taste better.

3.This mucor is a kind of microorganism called mucor lactis, which is "infected" from the straw to the tofu of the rock soju bureau, this mold has a powerful protease, which can make the tofu protein leak into amino acids and easily digestible peptone, making the tofu soft and fresh.

4.The tofu in the jar, under the action of various microorganisms, produces alcohol, lactic acid and aromatic esters, which constitute the unique aroma of red tofu.

Well, the red tofu with oily color, moderate saltiness, and appetizer is ready, so if you like it, try it at home!

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Method. Materials. Material.

Dosage. Carrot 1/2 root.

Tofu 150 grams.

Pork 100 grams.

3 shiitake mushrooms (soaked).

Vermicelli (soak in warm water in advance) a little.

2 garlic sprouts.

Star anise: 2 pcs.

4 dried red peppers (to your liking).

A pinch of ginger and garlic. Collapse.

Method. 1.Put oil in a pot and put it in the preparation for 5 heat.

2.Put the meat and stir-fry until it changes color, pour in the light soy sauce with a small spoon and continue to stir-fry for half a minute.

3.Carrots, shiitake mushrooms, fried tofu. Stir-fry for a while.

4.Pour in a small bowl of water, add salt after the water boils, add the vermicelli, cover the pot, and heat until the noodles are soft.

5.Finally, when the pot is removed, add the garlic sprouts.

Here's how:

Ingredients: tofu, dried straw, cardboard box, high liquor, chili flakes, peppercorn flakes, salt.

1. At the bottom of the box, lay the hay on the first layer of the late surface, cut the tofu into small squares and put it on the top of the hay, and put hay on each layer. Cover the carton for fifteen days;

2. After fifteen days, it has become moldy tofu;

3. Use chopsticks or wear gloves to take out the moldy tofu and put it into the liquor to completely soak it;

4. Pour the sea pepper noodles, Sichuan pepper noodles and salt into a basin and evenly;

5. Take the moldy tofu out of the wine, drain the wine, and then put it in the basin and roll it a few times, stained with seasoning on all sides;

6. Put it in the jar to make trouble, seal it or cover it with liquid, pour some jar water, and you can eat it after a week;

7. Finished product. <>