How to make tofu at home, how to make tofu at home

White bean curd method (in some places it is called Nanwei bean curd).

1.First, cut the pressed old tofu into pieces (the old tofu vegetable market that specializes in tofu milk is sold).

2.Find a piece of cardboard or grain, put the tofu on it, put a layer of plastic wrap on the tofu, and put a layer of newspaper on it. Well sealed.

3. Put it for 10-20 days, uncover it halfway and observe, and find that it is normal to grow white hairs, and wait for the white hairs to fall down to complete mold. (If you find that the hair is not white or black, remove the newspaper and plastic wrap and put it on the balcony or a ventilated place to blow it for 1 or 2 days.) I found that I did not blacken anymore and continued to seal with plastic wrap)

4. Packed in an airtight container. 1 pound of moldy bean curd 1 tael of salt Two ancient Yuelongshan (this is very important, you must use this brand to be delicious, I have changed other rice wine, it is not delicious) rice wine. Add water and drown over the tofu.

The seasoning should be boiled with warm water), and the bottle mouth is sealed. Generally, 10-20 is fine.

Red bean curd. 1.First, cut the pressed old tofu into pieces (the old tofu vegetable market that specializes in tofu milk is sold).

2.Find a piece of cardboard or grain, put the tofu on it, put a layer of plastic wrap on the tofu, and put a layer of newspaper on it. Well sealed.

3. Put it for 10-20 days, uncover it halfway and observe, and find that it is normal to grow white hairs, and wait for the white hairs to fall down to complete mold. (If you find that the hair is not white or black, remove the newspaper and plastic wrap and put it on the balcony or a ventilated place to blow it for 1 or 2 days.) I found that I did not blacken anymore and continued to seal with plastic wrap)

4.Roll the moldy tofu in a circle in the seasoning (seasoning, salt, monosodium glutamate, Sichuan pepper, chili powder).

5. Put the seasoned tofu in a container and add rice wine (or from Guyue Longshan) water to drown the tofu.

Bottle closure seal. Generally, 10-20 is fine.

Red bean curd. 1.First, cut the pressed old tofu into pieces (the old tofu vegetable market that specializes in tofu milk is sold).

2.Find a piece of cardboard or grain, put the tofu on it, put a layer of plastic wrap on the tofu, and put a layer of newspaper on it. Well sealed.

3. Put it for 10-20 days, uncover it halfway and observe, and find that it is normal to grow white hairs, and wait for the white hairs to fall down to complete mold. (If you find that the hair is not white or black, remove the newspaper and plastic wrap and put it on the balcony or a ventilated place to blow it for 1 or 2 days.) I found that I did not blacken anymore and continued to seal with plastic wrap)

4. Put the moldy tofu in rice wine (or Guyue Longshan), and then roll it in the seasoning (the seasoning has, salt, monosodium glutamate, Sichuan pepper, chili powder).

5. Wrap it in cabbage leaves and put it in a sealed jar, generally putting 10-20 on it.

Cut the tofu into pieces, put it in a pot and ferment until it grows hairy, then add spices such as chili pepper and salt. Put it in a jar and it will be ready to eat in about ten days.

It's not expensive, go to the supermarket to buy it.

Ingredients: 1500 grams of fermented bean curd embryo. Excipients: 200 grams of chili powder, 50 grams of thirteen spices, 200 grams of tea seed oil, 300 grams of rice wine, 50 grams of sugar, 10 grams of chicken essence.

Steps: 1. Prepare the milk blank.

2. Change the knife. 3. Put it in a basin.

4. Sprinkle with salt.

5. Pour in the rice wine.

6. Throw evenly and marinate for a day, and throw several times on the way.

7. Drain the juice. 8. Prepare rice wine and chili powder.

9. Pour rice wine into a bowl and sprinkle with chili powder.

10. Put some sugar, salt, chicken essence, thirteen spices synthetic juice.

11. Put the drained milk on top.

13. Put it in a glass jar and pour tea seed oil on it.

14. Smearing tea seed oil on the side of the tank can play a role in sealing, cover the lid, put it in a cool place, and the altar can be opened after a month, and the longer the fermented bean curd, the better it tastes.

The tofu preparation is as follows:

Material preparation: old tofu, chili powder, pickled salt, ten sales of three spices, liquor, tea oil, etc.

1. Drain fresh old tofu for a day.

2. Cut each piece of tofu into 6 small pieces, layer by layer, layer by layer, spread on straw and place it in a carton.

3. Finally, cover the box with a layer of straw, not sealed, and place it in a warm environment (about 16 degrees) for about 10 days, pay attention to observation, and wait until the tofu is fluffy white or pink mold and smells a faint fragrance, that is, the fermentation process is completed.

4. At this time, the tofu skin is tough and the inside is soft.

5. Mix the appropriate amount of chili powder, pickled salt and thirteen spices together, roll each piece of tofu in a circle, pour some liquor on the utensils to sterilize, and at the same time increase the fragrance, the rolled tofu is inside, and sprinkle some chili powder until it is full.

6. Pour all the remaining chili powder into the utensils, pour in an appropriate amount of liquor and tea oil on the surface of the tofu, seal and store it, and it can be eaten after 1 month.

Summary. Ingredients: 500g old tofu, 25g salt, 50g chili powder, 5g pepper powder, 50g mash, 10ml high liquor (above 52°), rapeseed oil.

Method] The first step, 500g of old tofu washed, cut into small pieces with a knife, not too big, 2cmx2cm is the most suitable. Remove from the pot, pour half a pot of water, bring to a boil over high heat, then put all the tofu pieces on the steamer and steam them for 5 minutes on high heat, then turn off the heat and let cool. The second step is whether the bean curd is delicious or not, and the marinade is the most important.

Prepare 2 clean bowls, pour chili noodles, Sichuan pepper noodles and salt into one bowl, pour high white wine and mash into the other bowl, and stir the ingredients in both bowls well.

Ingredients: 500g old tofu, 25g salt, 50g chili powder, 5g pepper powder, 50g mash, 10ml high socks hidden liquor (above 52°), rapeseed oil. 【Method】The first step, 500g of old tofu is washed and cut into small pieces with a knife, not too big, 2cmx2cm is the most suitable.

Remove from the pot, pour half a pot of water, bring to a boil over high heat, then put all the tofu pieces on the steamer and steam them for 5 minutes on high heat, then turn off the heat and let cool. The second step is whether the bean curd is delicious or not, and the marinade is the most important. Prepare 2 clean bowls, pour the chili noodles, peppercorn noodles and salt into one bowl, pour the high liquor and mash into the other bowl, and stir the ingredients in the two bowls evenly.

The third step, after the tofu cubes are cooled, first put them into the white wine mash bowl to "roll", so that the tofu cubes are fully stained with wine juice, and then put them into the salt bowl of chili powder and pepper powder to "dip the acacia into a dip", so that the seasoning can fully wrap the tofu cubes. The first step is to prepare a clean and waterless container, put the tofu cubes wrapped in seasoning into the container, it is recommended to use a sealed glass jar bought online, and finally pour the unused ingredients in the 2 bowls into the glass jar, and finally pour some rapeseed oil, let the oil submerge the tofu, and it can be stored for a long time. The fifth step is to cover the sealed lid of the glass jar, cut off the air, and put it in a ventilated and cool place for about 10 days, and the delicious [Tanyou bean curd] is ready.

If it is hot at home, you can put it in the refrigerator and ferment it slowly, and it will eventually turn into delicious [fermented bean curd].

1. Material preparation: 1. Pure milk or soy milk: 400 ml; 2. Flour:

2 tablespoons; 3. Rock sugar: 3 tablespoons; 4. Lemon juice or vinegar: a little; Second, the production steps:

1. Boil pure milk or soybean milk; 2. Put the flour into 1000ml of water and stir well until there is no powder; 3. Add 2 to 3 tablespoons of rock sugar to the flour water; 4. Add the flour water to the boiled milk or soybean milk, and simmer over low heat, stirring evenly until thick; 5. Add lemon juice or vinegar to the prepared tofu and stir well; 3. Precautions: 1. When boiling milk, you need to stir it all the time to avoid burning; 2. When adding flour water to milk, cook slowly over low heat and stir well; 3. When lemon juice or vinegar is added, stir well; 4. It is best to eat tofu immediately after it is made to maintain its fresh taste.

Good afternoon, dear, I'm honored to answer your <>

How to make tofu at home: 1. Cut the fresh old tofu you bought back into 2 to 3 cm thick squares with a knife, then spread it on a cool net, and put it on the balcony to dry for half a day. 2. Then we prepare a clean carton, the bottom layer of the carton is first covered with a layer of straw, and then a layer of dried tofu blocks, after paving, cover with a layer of straw, and then spread a layer of tofu blocks again, and so on, until the tofu blocks are finished.

3. After spreading to the last layer, the surface of the tofu should still be covered with a layer of straw, and then the lid of the carton should be closed and let it ferment. 4. When the tofu blocks are fermented to the point that white hairs have grown, it is equivalent to fermentation. 5. Finally, put the fermented tofu cubes in a clean basin, sprinkle with chili powder, pepper, pepper powder and an appropriate amount of salt, stir and mix evenly, put them into a bottle, and then pour in the liquor that has not been covered by the tofu cubes, cover the lid, marinate for a week, and then eat.

6. Mix the pickled tofu with some red oil chili sauce, the taste is particularly fragrant, very appetizing, and my family is allowed to make it every year. Tofu generally refers to fermented bean curd. Sufu bean curd, also known as tofu milk, is a traditional Chinese folk delicacy that also exists in Southeast Asia.

Sufu is usually divided into three categories: green, red, and white.

The steps to make tofu at home are as follows:

Ingredients: 2 kg of old tofu, 50ml of liquor, 50 grams of dried chili powder, 25ml of blended oil, 40 grams of salt, a little chicken essence, 30 grams of sugar.

1. Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, blended oil. Collapse the old mold to tofu and cut the answer code into small pieces and drain the water, at least for a clear day and a night.

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

3. Then seal the lid with plastic wrap and let it ferment. It can be easily inserted with chopsticks, and the key is whether the tofu is delicious or not.

4. Put the fermented tofu in white wine for a while. 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.

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