How to make fermented bean curd shutters The most authentic way to do fermented bean curd shutters

The chef taught me the authentic way to make fermented bean curd shutters:

1. Rinse the louver knot with water.

2. Slice the onion.

3. Wash the pork belly and cut it into pieces.

4. Heat the pot, add a little oil, and stir-fry the onion first.

5. Continue to stir-fry the pork belly, add water to cover the noodles, bring to a boil over high heat, change to medium heat and continue to burn.

6. When the meat is slightly soft, add the shutter knot, add the bean curd block and water, and it must not be overcome.

7. When the bean curd is about to be added, it must be pressed into a puree.

8. When the water is boiled off more than half, add the fermented bean curd juice to continue to burn, and when the soup is about to dry, get out of the pot and put it on a plate.

The fragrant bean curd shutters are made.

Ingredients: Tofu and salt 125-150g

About 200g of ginger.

Dried chili peppers 10-50g

The practice of Hunan bean curd production method.

Choose tofu that is pressed dry.

Bring the water to a boil and boil the tofu for half a minute to sterilize. Be careful that there can be no oil in the pan. In the following steps, the utensils must not be stained with oil and salt.

If you feel that the tofu is not dry enough, you can put the sterilized tofu on the countertop (the countertop should be clean) and put a clean cloth underneath.

Put a clean cloth on top of the tofu, put a cutting board on top, and put a weight on top to squeeze out as much water as possible.

Cut the dried tofu into small pieces, each 3 cm square.

Put the sliced tofu in a bamboo steamer basket (a bamboo dustpan is fine, but wash it, there should be no oil or salt on it, and leave a little gap between each small piece.)

Wrap the container in a plastic bag and seal it tightly (this is a critical step to prevent germs from entering). Then put it in a cardboard box or cabinet and let it get moldy. The room temperature is best between 5-10 (the most suitable temperature is around the winter solstice in Hubei).

White mold grows in 7 to 10 days (a little longer if the temperature is low). About 7 days, you can open it to see, if there is no mold, seal it and then let it continue to mold). If the disinfection is not good, the container is not clean, and the temperature is too high, green, black, and yellow mold will grow, which is caused by other miscellaneous bacteria.

Although it can be eaten, the quality is not superior.

Wash and dry the ginger on the surface water, and then cut it into fine pieces (about 200 grams of tofu for 5 catties).

Wash the dry red spicy whisk and dry the surface moisture, and then chop it into fine pieces (put more or less spicy whisk, depending on your preference).

Put the ginger, chili powder and salt together and stir well (the amount of salt is generally 5 catties of tofu with two salts).

Put the moldy tofu into the well-mixed seasoning and let the seasoning stick around it. Don't stick too much, or it will be too salty and there will be no seasoning left for the tofu.

Then stack them in a splash jar (a container for making pickles or pickles).

Cover it, put water on the edge of the altar to seal, so that the outside air can not enter, usually add water on the edge of the altar, can not cut off the water.

Store for more than 25 days and serve. When eating, put it in a dish and drizzle a little sesame oil for a better taste. It's here.

In April and May, when the weather gets warmer, the bean curd begins to spoil and taste. You can put the fermented bean curd in a bottle in advance and put it in an ice compartment for refrigeration.

The main ingredient is ten catties of tofu.

Accessories straw carton one.

Salt minced ginger. Paprika Sichuan pepper powder.

Half a bottle of liquor. Steps to prepare tofu milk.

Preparation of tofu **11Ten catties of old tofu, square-cut just right.

Preparation of tofu milk **22Cut thick points and cut into large pieces.

Preparation of tofu milk **33Steam!

The practice of tofu milk **443 to 5 minutes, the longer the steaming time, the less water in the tofu, and the harder the tofu will be, so pay attention to the time.

The practice of tofu milk **55The box is lined with straw, and the bottom layer is thickened so that the box does not stick.

The practice of tofu milk **66Continue to spread, and leave a gap between the tofu, otherwise it will stick together as soon as it becomes moldy.

7.After laying out, cover the carton and put it in a warm place and let it sit quietly for two weeks.

Preparation of tofu milk **88Open the box, wa, tofu-kun, you're moldy.

The practice of tofu milk **99Another tragic picture.

The practice of tofu milk **1010Sichuan pepper powder.

The practice of tofu **1111I added chili powder and changed the plate halfway.

The practice of tofu **1212Add salt.

The practice of tofu milk **1313Mix well.

The practice of tofu milk **1414Baijiu, this is the plate with pepper powder just now, don't care, this bit of wine is not enough, add it when you run out.

The practice of tofu milk **1515Tofu-kun, come out and take a bath! All sides should be stained with liquor.

The practice of tofu milk **1616Roll in the spices.

The practice of tofu **1717Sauce paper.

The practice of tofu milk **1818The glass bottles are stacked neatly and wait for a month (and wait again!?). That's it!

19.The ginger powder in the excipients was done only to find that I forgot to put ......t t, mix in the seasoning and let the tofu boil! The ** here is without minced ginger, and the seasoning can also be added according to your own taste! Actually, I forgot a lot of spices - let's put them on our own......

If the tofu milk does this, Bi Oak will not burn Zheng for half a year.

A bottle of fermented bean curd juice, a spoonful of chicken essence, and a spoonful of monosodium glutamate.

Preparation method of fermented bean curd juice:

Ingredients: 1 tbsp sesame paste, 1 tbsp red bean curd, 2 tbsp cold boiled water, 1 tbsp minced garlic, 1 tbsp chopped green onion, 1 tsp minced coriander, 1 tbsp sesame oil.

Method: Adjust the sesame sauce to a suitable consistency The water must be cold water (cooked water), and the water should be put little by little until the water is completely integrated with the sesame sauce, and the consistency is appropriate.

Then put an appropriate amount of soy tofu, leek flowers, light soy sauce, fish sauce, shrimp oil, etc. in the sesame sauce, and then add coriander foam, chopped green onions, and chili oil according to taste.

Leave the milk until it rots, and that's it.

Ingredients: Ingredients.

A little fresh water tofu.

Method steps.

1 Description: Mucor bean curd: to the tofu blank culture mucor, called early fermentation, so that the white mycelium over the surface of the tofu blank, the formation of a tough film, the accumulation of protease, mucor growth requirements for low temperature, its optimal growth temperature is about 16, generally can only produce mucor bean curd in winter under the condition of low temperature.

2Tofu fermentation: Cut the purchased tofu into small pieces according to the size you require, dry the water, and put it in a sealable container with straw. Only one layer can be placed because the tofu is soft and easy to crush.

Wait for 10 days for fermentation: Put the cut and dried tofu in the steamer of the rice cooker, put it in a fresh-keeping bag and seal it tightly, and put it in the refrigerator at a temperature of 16; Wait for fermentation. After seven days, mucor mold forms a tough film.

3. Seasoning canning: mix the chili powder and ingredients and stir evenly, put aside, pour the liquor into the bowl, take out the cultivated tofu and soak it in the wine for half a minute, take it out after soaking, put it in the prepared chili powder and roll it, wrap it in chili powder, and then you can can. After filling, pour in cooking oil and cover with tofu and cover with an airtight lid.

4. Soaking in wine for a while can remove the flavor and play the role of disinfection, so that the tofu made will carry a smell of wine into the small courtyard of the farmhouse.

Chongqing people usually call fermented bean curd as tofu or moldy tofu, and the following is the detailed method:

Ingredients: 6 kg of tofu.

50 grams of peppercorn noodles.

Pepper 15 grams.

250g chili flakes (homemade).

Salt 250 grams.

High liquor (52 degrees or more) about 250 grams.

Method: 1. Buy fresh old tofu and drain the water, cut the tofu into pieces 2-3 cm thick, and put it in a cardboard box covered with clean corn leaves or straw (you can also use a steamer or bamboo sieve).

Note: 1) Tofu needs to be placed in multiple layers, and there needs to be a gap of more than 3 cm between the upper and lower layers.

2) The side of the tofu that touches the carton should also be covered with corn leaves to prevent water evaporation, and then cover the tofu with corn leaves, cover and place in a cool place.

2. If the tofu is left for about 12 to 18 days, mucor mold can grow and the surface of the tofu is soft, and the bean curd can be processed.

3. Mix salt, chili powder, pepper powder and pepper powder in appropriate proportions and set aside. (Chili peppers and Sichuan peppercorns can be fried in a clean and oil-free iron pan and crushed with a food processor; Pepper can be bought from the supermarket);

4. Soak the moldy tofu in a high degree of liquor (it is best to put the tofu pieces in the liquor and pour the wine evenly on the outside of the tofu with a small spoon), and then put it in the mixture of salt, chili powder, pepper powder and pepper, scoop the powder onto the tofu with a small spoon, so that it is evenly coated with seasoning on all sides, and then neatly stacked into the jar. Seal the mouth of the altar and eat it the next day, the longer the time, the stronger the fragrance. There is no problem with saving it for a year.

Ingredients: 500g pork belly

Net lettuce 75g

2 pieces of bean curd.

Shredded ginger 10g

1 teaspoon sugar.

Light soy sauce 4 teaspoons.

A pinch of aged vinegar.

Clear broth 75g

Method: 1. Wash the pork belly, put it in a pot of boiling water for 5 minutes, remove the dirt and blood stains on the surface, and take it out.

2. Put the bean curd cubes into a basin, press them into a puree, and then add shredded green onions, shredded ginger, sugar, light soy sauce, aged vinegar and clear soup and mix evenly.

3. Put the pork belly skin into the steamer and steam for 12 minutes, take it out and add it to the mixed juice and grasp it well.

4. Stack the pork belly neatly on a plate, seal it with plastic wrap and steam for another 40 minutes.

5. Take out the pork belly, remove the plastic wrap and cut it and arrange it, and garnish the lettuce shreds in the middle.

Ingredients: 200g of pork belly, 4 pieces of bean curd, 2 green onions, 1 slice of ginger Method: 1. Put green onion and ginger ingredients on the pork belly and cook;

2. Crush the bean curd, slice the cooked meat, and evenly spread the bean curd on each piece of meat;

3. Wash down the smeared meat skin and put it in a bowl and steam it to taste.

Materials

Pork belly Wang Zhi and large pieces of bean curd.

Green onion, ginger, garlic, cooking wine.

Star anise, bay leaves, cinnamon.

Rock sugar, white wine, light soy sauce.

Preparation of fermented bean curd meat1.Wash the pork belly and cut into cubes.

2.Blanch the meat and remove it.

3.Add rock sugar to the oil pan and fry the sugar color, and put a little more rock sugar.

4.Stir-fry the meat in the sautéed sugar.

5.Add green onions, ginger, garlic, stir-fry for a while, then add star anise, cinnamon, bay leaves, cooking wine, light soy sauce, bean curd cubes (two or three pieces, according to personal taste and the amount of meat), stir-fry the bean curd soup, pour boiling water (the amount of water just over the meat) simmer over low heat.

6.Simmer over low heat for about an hour, and finally add a small amount of liquor over high heat to reduce the juice and put it on a plate.

Ingredients: pork belly, fermented bean curd.

Method: 1. Cook the pork belly with green onion and ginger;

2. Crush the bean curd, slice the cooked meat, and evenly spread the bean curd on each piece of meat;

3. Wash down the smeared meat skin and put it in a bowl and steam it to taste.

Ingredients: fresh water tofu, straw, glass jar, edible oil, liquor (the stronger the more mellow).

Fresh-keeping bag can be sealed (choose the container size according to the amount of tofu).

Ingredients: chili powder, thirteen spices, salt, chicken essence... It can be mixed evenly with paprika according to personal taste.

Description: Mucor bean curd: Cultivate mucor with tofu blank, called early fermentation, so that the white mycelium covers the surface of the tofu blank, form a tough film, accumulate protease, mucor growth requires a low temperature, its optimal growth temperature is about 16, generally can only produce mucor bean curd under the condition of low temperature in winter.

Simple process: tofu fermentation - seasoning - canning - finished product.

Method: 1. Tofu fermentation: Cut the purchased tofu into small pieces according to the size you require, dry the water, and put it in a sealable container with straw. Only one layer can be placed because the tofu is soft and easy to crush. Wait 10 days for fermentation.

Practical operation: Put the cut and dried tofu in the steamer of the rice cooker, put it in a fresh-keeping bag and seal it tightly, and put it in the refrigerator at a temperature of 16; Wait for fermentation. After seven days, mucor mold forms a tough film.

Remarks: Because the temperature in Shenzhen is high, mucor cannot be cultivated naturally, and I do not have a sealed container, so I use a refrigerator to control the temperature at about 16, and use a steamer and a fresh-keeping bag instead of a sealed container.

2. Seasoning canning: mix the chili powder and ingredients evenly and put it aside, pour the liquor into the bowl, take out the cultivated tofu and soak it in the wine for half a minute, take it out after soaking and put it in the prepared chili powder to make a roll, wrap it in chili powder and then fill it into cans. After filling, pour in cooking oil and cover with tofu and cover with an airtight lid.

In this way, the delicious tofu is made.

The most authentic method of tofu is explained from fermentation to recipe, and you can make it yourself at home.

The practice of moldy tofu in rural Jiangxi Province has zero failure, is fragrant and spicy, and it will not be bad for a year.