When is the best month to make moldy tofu, how long does it generally take for moldy tofu to grow mo

Moldy tofu. In the autumn and winter, it is better to do it in September and February. The temperature in autumn and winter is relatively low, and the lower temperature can make the flavor of moldy tofu better.

Let's take a look at the recipe for moldy tofu:

How to make moldy tofu:

Old tofu, salt, liquor, chili powder, cooking oil.

Steps and methods.

The choice of tofu must be the old tofu with dense density, and the tofu that is too tender has a lot of water and is easy to break.

It is more appropriate to cut the tofu into cubes of about three centimeters, depending on your preference, and a little bigger is nothing more than a little longer to finish the product.

The tofu I bought back contains a lot of moisture, so I put it in a breathable bamboo basket to dry the water, and dry it in a sunny and ventilated place for one to two days. If it is in winter, it may take a little longer.

I put the tofu in a container with a lid and let it grow filamentous bacteria naturally, I stored it in a temperature of 25 degrees Celsius for three days, and the fungus has grown all over the surface, and it is estimated that it will only take two days in summer. There may be some moisture at the bottom during the fermentation process, which should be discarded at any time. It is best for rural families to have straw, and it is better to spread it on the straw for fermentation.

The following is to make tofu.

The most basic seasoning is to prepare some high liquor, just mix the appropriate amount of salt and chili powder. Friends who need to upgrade their taste can prepare some five-spice powder.

Sichuan pepper powder, thirteen spices.

and so on your favorite condiments. If you like the original flavor, you don't need to add too much. Tidy up the appearance of the moldy tofu, pour the white wine into a bowl, let the white wine soak the tofu pieces, remove them in turn and roll them in the chili powder, so that each piece of tofu is evenly covered with chili powder.

Put it in a clean and anhydrous bottle, the container for tofu is best a square bottle that can be sealed, you can stack the tofu very neatly, and finally pour an appropriate amount of cooked oil from the bottle mouth, soak the tofu, cover and seal it for about 8 days before eating.

In fact, in addition to the high temperature in summer, it can be processed in spring, autumn and winter all year round, and it is best in April, and it is necessary to do a good job of thermal insulation in winter.

Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste, high nutrition, smelling smell, eating special fragrance is deeply loved by the Chinese people and the people of Southeast Asia, it is an enduring delicacy. Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to the "green side".

"Large", "red spicy", "rose" and so on belong to the "red side". Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

Tofu made at the winter solstice can be stored for a year or two.

About 7 days. When making tofu moldy, straw is used, layer by layer of straw and tofu layer by layer, and put something like a quilt on the top, usually in about a week, mold will grow.

Moldy tofu can usually be divided into white, red, and green: white moldy tofu is produced without red yeast rice to keep its original color; Moldy tofu blank plus red yeast rice, that is, red mold tofu; Green mold tofu refers to stinky mold tofu, also known as green square, which adds bitter syrup water and salt water during the pickling process, and is bean green.

Moldy tofu is fermented during the production process, protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and gradually decompose the protein into various amino acids and free fatty acids.

Nutrients: The production process of fermented bean curd is fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. Because microorganisms decompose the phytic acid in the beans, minerals such as iron and zinc, which have a low absorption rate in soybeans, are more easily absorbed by the body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat some bean curd, which can prevent pernicious anemia.

The first thing to do is to buy tofu, after the tofu is bought, cut into squares, choose the size, put it on the grate and cover it with a cardboard box, and connect it with a basin (for water filtration) next to the heater, and after a week or so, it will become moldy, and you can see that it has completely become "fermented tofu".

Moldy tofu will be moldy for a few days.

When the tofu is moldy in my hometown, straw is used, and a layer of straw is put on top of the tofu, and a quilt or something like is put on the top, and the mold grows out in about a week.

How many days does space moldy tofu have to be moldy? How many days is moldy tofu moldy delicious?

Preparation of moldy tofu.

1. Let the tofu ferment well for a period of about a week.

2.Prepare all the seasonings and put the fermented tofu in a pot.

3. Put all the seasonings into a bowl and stir well.

4. Pour the high liquor into the basin with the tofu, pass all the tofu through the high liquor, and let the tofu cubes take a bath.

5. Evenly dip the tofu soaked in white wine with 3 kinds of seasonings.

6. Put it in a tile jar.

space

Place the tofu cubes flat in the cage drawer, control the temperature in the cage drawer at 15 18, and maintain a certain humidity. After about 48 hours, mucor began to grow, 3 days later, the mycelium grew vigorously, and 5 days later, the surface of the tofu block was covered with mycelium.

The mucor mold growing on the tofu block comes from the mucor spores in the air, and the modern production of bean curd is to inoculate the excellent mucor mycomycetes directly on the tofu under strict aseptic conditions, which can avoid contamination by other strains and ensure the quality of the product.

Food culture. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there are records of the production process of fermented bean curd, and in the Ming Dynasty, China processed a large number of fermented bean curd, and now the bean curd has grown into a fermented food with modern technology.

Sufu has a history of more than 1,000 years and is one of the unique fermented products in China. As early as the fifth century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu is fermented after being matured with salt". In the "Compendium of Materia Medica", it is written:

Tofu, also known as soybean, is made with tofu pickled in sake lees or sauce, and the taste is salty and sweet. Li Huanan's "Xingyuan Lu" of the Qing Dynasty has described in detail the preparation method of tofu.

The famous Shaoxing fermented bean curd has been exported to Southeast Asian countries in the Jiajing period of the Ming Dynasty more than 400 years ago, and its reputation is second only to Shaoxing wine. In 1910, he was awarded the gold medal of the "Nanyang Industry Association" exhibition; In 1915, he won another certificate of merit at the Panama-Pacific International Exposition held in the United States. China's fermented bean curd has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.

Moldy tofu is generally made in autumn and winter. First, the washed brown hoop shells are spread one by one on the steamer, and then the pressed plate tofu bought in the market is cut into small pieces of about 1 inch, and the vertical row is arranged on the hoop shell, leaving a gap between each piece. After arranging, put the steamer on the pot, cover and seal, fill the bottom of the pot with water, heat it slowly with a simmer, and master the heat, it is better to heat it slightly in the pot.

If it's hot for a day or two, or if it's cold for about three or four days, you can open the lid and remove the moldy tofu from the pot. I saw that the moldy tofu was slightly yellow and bright in color, and the aroma was tangy.

Moldy tofu is a traditional specialty soy product commonly found in southern China, which is fermented for about a week.

Generally, when making moldy tofu, you first need to let the mold ferment and grow on the tofu, and the tofu at this time will have long hairs, generally speaking, as long as you see a thin layer of white hair on the surface of the tofu, you can pickle it, and the time is generally about 7 days.

Generally speaking, the higher the temperature, the shorter the fermentation time, it is recommended to increase or decrease the time according to the specific weather temperature, otherwise if the fermentation time is too long, it may make the moldy tofu sour and deteriorate.

Moldy tofu fermentation environment.

1. High temperature, high humidity and poor ventilation conditions: moldy tofu is a kind of fungal fermented food, and the white hair growing on it is mucormyces fungus, which is a heterotrophic aerobic fungus, which needs to grow under high temperature, high humidity and poor ventilation conditions, so it is usually recommended to place it in a humid and less ventilated environment with a temperature of 20-25.

2. Cover with straw: Most of the mucor fungi on moldy tofu exist in soil, straw and air environments, so it is recommended to cover a layer of straw on the tofu when fermenting moldy tofu.

It usually takes more than a week.

Moldy tofu. The fermentation time is mainly related to the temperature and fermentation environment. If the temperature is low, the fermentation rate will be slower, and if the temperature is high, the fermentation rate will be faster.

In winter, the temperature is colder, and the fermentation time is a little longer, and it usually takes more than a week to ferment successfully. Pay attention to the tofu milk.

When fermenting, it cannot be sealed.

Let's make tofu in my hometown.

When there is mold, straw is used, a layer of straw, a layer of tofu is put on top of the layer, and a quilt or something like is placed on the top, and the mold grows out in about a week.

Moldy tofu.

Huizhou edamame tofu.

Also called moldy tofu, a traditional famous dish in Huizhou, is a kind of moldy product with inches of white hairs on the surface. The main method is to cut the tofu into pieces, carry out the fermentation process, so that it grows inch white hair, and then fry it in oil until it is slightly charred on both sides, and then braised it.

The most interesting way to eat is to meet a merchant walking the streets and alleys on the street, picking dry firewood at one end, picking edamame tofu at the other, pouring sesame oil, drizzling with chili paste, and eating and chatting while eating in the oil pot, which is both delicious and delicious, and has a unique flavor. Huizhou people who have lived in other places for a long time, when they talk about edamame tofu, they will arouse a strong sense of homesickness.

Make moldy tofu in winter.

When a layer of mold appears on the tofu block, it means that the tofu has been fermented.

The winter season is just around the corner, and we start making tofu in our hometown when it's almost winter.

Tofu milk is also called moldy tofu.

First of all, you choose your own home-grown soybeans, soak them overnight, and then beat them into bean dregs and make them by hand.

A pot of tofu, the tofu made with soybeans is more tender and has a better texture.

After the tofu is ready, drain it for a day, go to the vegetable field and pick a few large green leaves, wash and drain the water.

Then spread the drained green vegetable leaves in a **, cut the tofu into large pieces first, cut them into small squares and put them on top of the green vegetables, and then cover them with a layer of green vegetable leaves after all are cut.

Put this pot in the storage compartment for about ten days, and the tofu begins to mold, you can wrap it in a layer of chili powder, put it in a bottle for about ten days, and then you can eat it.

There is ginger and garlic prepared in advance in the chili powder, plus an appropriate amount of salt, the salt should be slightly more, so that the tofu will be stored for a longer time, and it will also taste better.

The tofu milk produced in this way is spicy and delicious, whether it is a piece of porridge when eating, or a piece of soup powder when eating, it will feel particularly fragrant, and the green vegetables spread on the tofu are delicious, it can be said that it is one of the hometown flavors that the wanderers miss very much, and most people will prepare a can when they go out to work, so as to satisfy their hunger.

Ingredients: tofu, salt, chili powder, wine, chicken essence, pepper.

Method: 1. Cut the ordinary salted tofu into cube pieces.

2. Put zongzi leaves or straw stalks at the bottom of the crisper box, divide the tofu into small pieces, spread a layer of zongzi leaves, and then put tofu, so that three layers of tofu are placed. Then cover the crisper box, label the date, and you can go to the refrigerator to ferment. You can ignore it in the middle, wait until 20 days later, open the box and you can smell a pungent scent of fermented bean curd and wine, the tofu has become sticky, and there is a white or pink mold, this white mold is not simple, it can be called natural "penicillin", which is very beneficial to human health.

At this time, you can move on to the next step of mixing.

3. Pour a small half bowl of liquor into the bowl for later use.

4. Another mixture is chili powder, half a bowl of chili powder is put with 100 grams of fine salt, a little salty, and a little chicken essence, a spoonful of pepper and mix well.

5. Gently scoop up a piece of fermented tofu and dip it in wine, or put a few more pieces to soak together! Adequate sterilization and flavoring. This step is very important and must not be saved.

6. Immediately put it in a bowl of chili powder, roll it, wrap it all with chili powder, put it in a sealed jar, and put it at room temperature for three days, and you can eat it after it tastes.

There is a time limit for the traditional production of moldy tofu, and it is necessary to start moldy after the beginning of winter every year, when the weather turns cold, if the weather is too hot, it will not take a few days, and the tofu will be sour and smelly. I remember that my mother makes moldy tofu is fermented at room temperature, and when there is sun, I have to open the lid and take it out to bask in the sun, so that sometimes it will be infected by miscellaneous bacteria, and it is easy to grow black spots, so it is not edible, so it is the safest and safest to use a fresh-keeping box to seal and put it in the refrigerator for fermentation! The most important thing is that you don't have to be limited by time, and you can eat spicy and spicy moldy tofu all year round!

The recipe for tofu that can be made all year round.

This is the fresh tofu I bought, rinsed with tap water, cut into pieces with a clean oil-free cutting board and knife, the size is arbitrary, but I can't eat it with the bean curd I bought, it's too big and not easy to taste, too small and easy to break; I use this kind of basket with filtered water on the top and a basin with water on the bottom;

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There is also a layer of lid on it, no water is the best to clean, I forgot not to wipe it, if there is no cover, you can seal it with plastic wrap, to seal it all, do not let the air and bacteria have the opportunity to enter, if there is no such pot, you can find other basins to catch the water, but the surrounding area must be sealed with plastic wrap, otherwise there will be insects or something, easy to break; After processing, put it in a cool and ventilated place; It's the first day;

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The next day, it looked like nothing had changed; Don't worry, just leave it alone; Let it continue to make a quiet beautiful tofu;

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This is the third day, because it is now the summer is hot, so three days will obviously see signs of emulsification, sometimes cold sometimes a week is not necessarily, and then take chopsticks to pick up a piece to see that the surface of the tofu is obviously a little sticky, some of the tofu has white hairs on the side, I generally see this and start to put the seasoning, because I am worried that it will be infected with miscellaneous bacteria and turn black or something, it is not very good!

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The next thing is seasoning, I first sprinkle a layer of salt on the surface of the moldy tofu.

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This is chili noodles, and two tablespoons of salt are added to it, and on the whole, the amount of salt is about the same as the amount you usually use for stir-frying. Come according to your taste, it's not delicious if it's too salty, it's not delicious if it's too light, and it's best to be slightly salty than cooking;

Because the saltiness of salt is different, once I made it at my mother's house, I thought the amount was about the same, but then I was salty and I almost doubted life, and then my mother said that she bought old salt;

I don't know what old salt is, that is, a little bit of salt can fry a pot of vegetables, I generally use medium salt deep well rock salt;

Besides, everyone's sensitivity to salt is different!

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That's it, it's all good; I'm also drunk ...... this color

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