Precautions for making moldy tofu, can you do moldy tofu if it is not moldy

There are a lot of caveats, but I personally feel that this needs to be very simple.

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.

Summary. Dear, moldy tofu can't be made if it's not moldy. Moldy tofu is mainly fermented, and it can only be fermented after fermentation. Only after fermentation is completed can the conditions for production be met.

Dear, moldy tofu can't be made if it's not moldy. The main thing is to ferment the tofu and ferment it, and it can only be fermented after the fermentation is completed. Only after the fermentation is completed can the conditions for the production of Huai Texiang be met.

Generally, moldy tofu will have a layer of white hairs. Both white and green hairs grow from food molds, but their types are different, such as Aspergillus grisea and Aspergillus alba. Some molds are indeed harmful to the human body, but not all molds are harmful to the human body, on the contrary, most molds are beneficial to people, such as:

Mucor spp., Rhizopus spp., Aspergillus spp., Penicillium spp. Among them, penicillin, which we often hear about and use, belongs to the genus Penicillium, a profungal bacteria. Moldy tofu can usually be divided into three types: white, red, and green

White moldy tofu is produced without red yeast rice to keep it in 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 in 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. <>

Prepare ingredients: 10 pieces of tofu, 500 grams of chili powder, 1000 grams of peanut oil, 20 grams of cinnamon, 20 star anise, 30 grams of wine, 1 carton, 3 pieces of gauze.

1. Cut the tofu into small pieces, put it in a stopper and drain the water.

2. Put a piece of clean gauze at the bottom of the carton and put the tofu in.

3. Normal mold is about a week.

4. Put peanut oil, cinnamon and star anise. Place in a pot. Burn out the fragrance. Remove from heat and let cool. Spare.

5. Stir-fry salt over low heat.

6. Add salt to the chili powder and mix well.

7. Wrap the tofu in chili powder and put it in a bottle. Oil and wine are poured into the bottle. Finish.

8. You can eat it after a week.

When marinating moldy tofu, put the tofu in a box with dried straw and seal it, so that the tofu can grow mold quickly.

Preparation materials: 2 catties of tofu, an appropriate amount of straw, and a cardboard box.

1. Wash the prepared straw and put it into the prepared carton, dry it for later use.

2. Wash the prepared tofu and cut it into pieces, and dry the moisture in it.

3. Spread the dried tofu into a sun-dried straw box, seal the box and put it in a cool and dry place to ferment for ten days.

4. Ten days later, when the box is opened, the moldy tofu has been made.

5. Take out the moldy tofu and use it.

Moldy tofu has high requirements for the preservation environment and air quality, and it is generally pickled and placed in a ventilated and cool place to make it moldy.

Moldy tofu can be fermented in 7 days. The production method is to use fresh tofu, put it for about a week to become moldy, fermented tofu mixed with seasonings, and then put it in a tile jar after white wine. 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 weather will be colder, and the fermentation time will be a little longer, and it generally takes more than a week to ferment successfully.

Introduction: When fermenting tofu milk, it cannot be sealed.

The specific reason is that in the process of fermenting tofu milk, it is the mucormycetes that play a role. This mold is an aerobic, thermophilic mold.

Too low temperature and too low oxygen content are not conducive to its growth, and the fermentation of natural tofu will also be affected. So, at the time of fermentation of tofu. Remember not to seal.

Moldy tofu ferments for about 7 days. Moldy tofu refers to fermented bean curd, which is a characteristic traditional folk food that has been passed down in China for thousands of years, and is deeply loved by the Chinese people and the people of Southeast Asia because of its good taste and high nutrition, and is an enduring delicacy. 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, a large number of fermented bean curd was processed in China, and now the bean curd has grown into a fermented food with modern technology.

Summary. The tofu is covered with straw and then placed in a dry, cool and ventilated place to ferment for 15 days.

The tofu is covered with straw and then placed in a dry, cool and ventilated place to ferment for 15 days.

Dried tofu is not required a little longer.

Can you still eat it like this?

Uh-huh, yes.

I don't understand, so I'm afraid I'll be poisoned after a long time, help me see if I can eat this.

How long have you been doing this?

It's been a month, but the tofu is particularly dry.

You don't recommend eating this, one is that it has been too long, and the other is that if it is particularly dry, the taste is not good.

I don't feel like there is any taste of tofu milk in more than 20 days, do you have to look at this bad?

This one is gone.