How do you put oil in tofu? The difference between water and oil in tofu milk

Make tofu milk. There is no need to put oil, and the specific method of tofu is as follows:

Ingredients: 700g edamame tofu, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of rice wine.

1. First of all, cut the tofu with a knife and set it aside for later use.

2. Leave for 7 days after cutting.

3. Then add chili noodles, pepper powder, salt to a bowl and mix well with a spoon.

4. Put in the tofu that has been standing for 7 days and wrap well, as shown in the figure below.

5. After wrapping evenly, put it in a glass bottle, add rice wine, seal it well, and let it stand for 72 hours.

Pour into a bowl after hours and you're done.

In the final step, pour chili oil directly on the surface of the finished tofu.

The fried tofu is made as follows:

1.Cut the old tofu into small pieces and drain the water for at least one day and one night.

2.Take a sealed container, put straw on it, cut the drained tofu into small cubes, and stack it evenly on top.

3.Then seal with a plastic wrap lid and let it ferment.

4.It can be easily inserted with chopsticks to indicate that the fermentation is good, and whether the tofu is delicious or not is the key.

5.Pass the fermented tofu in white wine.

6.Then roll in the salt, sugar, and chicken essence that you mix well.

7.Wrap it in chili oil and put it in a jar. Look at your own taste to determine the amount of chili oil.

8.Seal it for a week and enjoy.

Steps to prepare tofu milk.

Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, blended oil (forgot to mix oil when taking pictures).

Cut the old tofu into small pieces and drain the water for at least one day and one night. (This time I drained for 36 hours) take a container that can be sealed, put straw on the pad (I found straw, and used the leftover dumpling leaves from the Dragon Boat Festival with local materials), cut the drained tofu into small squares, and stack it evenly on it.

Then seal with a plastic wrap lid and let it ferment.

Look at the way the tofu is fermented, it can be easily inserted with chopsticks, and the key is whether the tofu is delicious or not.

Pass the fermented tofu in white wine.

Then roll in the salt, sugar, and chicken essence that you mix well.

Wrap it in chili oil and put it in a jar.

Seal it for a week and enjoy.

Although this tofu is not as square and beautiful as it sells, it tastes great, and there are no additives, pure organic food. Okay, please correct me.

TofuThe difference between water and oil is that water will be lighter, and it only has a salty taste, and the oil is generally spicy bean curd, which has a better taste.

Oiling tofu has two functions, to enhance freshness and facilitate preservation. In some places, vegetable oil is not put and liquor is put in, which also plays a role in preservation.

If you put oil or water on tofu, it will last longer than if you don't put oil. The method of making it is to ferment the tofu in water and set aside. Break up all the ingredients, mix well, stick evenly on top of the tofu, and store in a can for a few days with vegetable oil.

How to preserve tofu:

The open tofu should be stored in the refrigerator so that it can be stored for a long time and prevent oxidation. If it is discolored, it cannot be eaten, which will harm the health of the state.

When choosing a container, choose a container with good sealing, preferably a glass bottle, not a plastic bottle.

The bottle is sterilized with alcohol before making. Use a clean, dry chopstick clip when picking up the tofu, and do not let water or other debris get into the bottle.

Sufu is an original condiment in our country, there are red bean curd, green bean curd, white bean curd, sauce bean curd, color bean curd and other varieties, it can be eaten alone, can also be used to cook dishes with unique flavor. Don't look at the appearance is inconspicuous, if you talk about nutrients, this is really not simple.

Reasons for putting oil in tofu:

1. Oiling can prevent mold and deterioration of tofu milk.

2. Putting oil can increase the flavor and taste of tofu.

3. Oil discharge can accelerate the molding of fermented bean curd.

Tofu Milk: Also known as fermented bean curd, it is a traditional folk food of the Han nationality that has been passed down in China for thousands of years, because of its good taste, high nutrition, smelling smelly, and eating special fragrance is deeply loved by the Chinese people and the people of the southeast and chaotic Asian regions, and it is an enduring delicacy.

Reasons for putting oil in tofu:

1. Oiling can prevent mold and deterioration of tofu milk.

2. Putting oil can increase the flavor and taste of tofu.

3. Oiling can accelerate the forming of fermented bean curd.

Tofu milk: also known as fermented bean curd, is the traditional folk food of the Han nationality that has been passed down in China for thousands of years, because of its good sense of disorder, high nutrition, smelling smelly, and eating a special Sanqiyan fragrance is deeply loved by the Chinese people and the people of Southeast Asia, it is an enduring delicacy.

Yes, here's how.

Ingredients: 1000 grams of old tofu, appropriate amount of oil, 150 grams of salt, 100 grams of chili powder, half a bag of thirteen spices, 50 grams of ginger, appropriate amount of pepper.

Steps: 1. Drain two large pieces of old tofu, cut them into cubes the size of bean curd, and place them on the steaming drawer of the steamer.

2. Cover the pot with a lid to ferment, being careful not to seal it too much.

3. The next day, look at the water dripping from the steamer in the pot.

4. On the fifth day, the tofu was very yellow, and the surface was covered with a layer of yellow mucus and white hair.

5. After five days, the tofu is almost emulsified. Heat the oil in a pan, add the corn oil, heat the oil, pay attention to the smoke of the oil, then turn off the heat and let the oil cool.

6. At this time, cut the ginger into fine pieces, and mix it well with chili powder (those who are afraid of spicy can put non-spicy chili peppers, or put less chili powder), an appropriate amount of pepper, thirteen spices, and salt. Take a large basin, carefully put the tofu into the basin of mixed powder, shake the basin, so that each piece of tofu sticks to the seasoning, do not use chopsticks or spoons, the tofu has been cheesed very soft and will break.

7. Put the bean curd cubes dipped in seasoning into a clean container with washed and drained water, be very careful gently, and then pour the cooled oil into the container, and then pour in sesame oil, and the oil should be covered with tofu. Gently shake the container and mix well.

8. It's all done, put it aside, and wait for about three weeks to try whether you can eat it, the longer it takes, the more flavorful it will be.

9. After more than 20 days, gently take out a few pieces with a spoon and put them on a plate to serve with pasta, rice, and porridge.

1. Ingredients: 5000g of tofu (fresh), appropriate amount of salad oil, 100-300g of chili powder, 100-200g of Sichuan pepper powder, a little Sichuan peppercorns, an appropriate amount of liquor, a little pepper, an appropriate amount of sesame seeds, and an appropriate amount of salt.

2. Drain the tofu, then cut it into small pieces, and then inside the carton, you can pad a layer of corn leaves at the bottom of the carton, and then put the tofu in, and then cover the box with corn leaves, the corn leaves must be free of water and oil, the same as the carton.

3. Tofu should have a certain layer, and then the layering should also be covered with corn leaves.

4. The tofu can be left for about two weeks, and mold will grow.

6. You can put liquor, preferably with a high degree, 52 degrees is suitable.

7. Wet the tofu with wine, and then sprinkle the mixture between salt, peppercorns, chili powder, and pepper evenly on the tofu.

8. Then neatly put in the glassware, or ceramic, preferably glass, and then seal.

9. If you are in a hurry to eat, you can take some salad oil and peppercorns from your base pants, already chili peppers or something, salad oil, to boil, just like boiling water, and then mix them together, pour them into the tofu together, you can eat them, and of course you can continue to save them.

10. The longer the time, the more fragrant the taste becomes.

Heat the oil, let it cool, and then pour it into the tofu.

1. Tofu Qi Ju milk can not release raw oil, raw oil is not only easy to cause the deterioration of tofu milk, but also produces a strange smell, which affects the consumption.

2. The tofu can not be poured directly with hot oil, otherwise the tofu in a glass bottle or other container may be broken, and the tofu poured with hot oil will become soft and smelly.

The correct way is: put the cooking oil in a pot and heat it over high heat, then pour it into a bowl, and then pour it into the glass bottle of tofu after the oil has cooled, so that not only the tofu will not change its taste, but it will also become more resistant to storage and more fragrant.