What are the ways to stuff white tofu into moldy tofu?

Because I also happen to make my own bean curd and moldy tofu every year, so I can share a little experience with you in this Q&A, I hope it can help you, and let's take a look at my answer.

Nowadays, many of us like to make moldy tofu by ourselves, but many friends live in the city, and when they can't get straw, can they use other ways to replace straw when they can't get moldy tofu? Let me tell you a good idea!

Straw can be replaced with bamboo plaques, bamboo sieves, bamboo baskets, dustpans, bamboo baskets and other tools. These tools have the same breathability as straw, which allows tofu to be fermented under ventilated conditions, allowing mold to grow better.

The correct operation method of using bamboo plaques, bamboo sieves and other container tools to make moldy tofu: 1. Put the tofu in the pot and steam it for 10 minutes.

2. Beat the tofu into small squares, place them in a bamboo plaque with spacing and neatly stack them, and first put them in a ventilated place to dry the moisture on the tofu.

3. Then move into a ventilated and cool place indoors. In the first two or three days, you can see that the tofu slowly has a layer of yellow mucus and sparse white hairs, indicating that the fungus has begun to grow.

4. By the time of the fourth and fifth days, there are more and more white hairs, not only on the top of the tofu, but also on the bottom.

5. This is the white hair that grows out in a week, dense, white and long white hair, growing to such a degree of white hair, the moldy tofu is half of the success, and the rest is pickled.

Tips: To make moldy tofu, you should pay attention to the need for ventilation in the environment, and if you don't ventilate, black mold will grow, which is inedible. Second, it is best to pay attention to the appropriate temperature to keep in the teens to 20 degrees, too cold and too hot are not suitable for making moldy tofu.

It is difficult to grow white hairs if it is too cold, and it is easy to stink and produce bugs if it is too warm. 3. In a humid environment, it is easier to cover with a layer of gauze, which is easier to ferment successfully.

I hope the answer to this question and answer can help everyone, like my answer, welcome to pay attention to Pig Girl food, will share more interesting food practices with you, if you have food questions, please come to me!

Step 1: Buy fresh tofu, control the water, and cut it into small pieces about two centimeters square.

Step 2 Then take the middle part of the straw, wash it, dry it, just a layer of straw, a layer of tofu yard, if you can't find the straw, replace it with Chinese cabbage leaves, cover it with a clean cloth or safety film, put it in a cool and ventilated place, and wait for fermentation. Step 3: Ferment for about four days or a week, and when you see fluff on the surface of the tofu cubes, it's basically fine.

Step 4 Heat the pan, stir-fry with refined salt, remove from the pan and let it cool for later use.

Step 5: Mix the chili powder and refined salt, mix well, roll the fermented tofu cubes in the liquor first, then put the chili pepper and salt noodles in the rumor, and finally put them in the bottle and seal them for preservation.

The method is similar to that of yogurt, soak the tofu in water for more than 20 minutes, then cut the tofu into pieces of suitable size, place them in the steaming drawer, cover them with gauze, and put them in a warm place to make it moldy. After about a week, the surface of the tofu turns yellow, pass all the tofu through high liquor, let the tofu cubes take a bath, and then evenly dip the tofu soaked in white wine with chili seasoning. Just put it in a clay jar and continue to ferment for about a week before eating.

Generally, you will choose to use straw, then cut the tofu into pieces and put it in the grass, until it is moldy, add chili noodles, and put some ginger slices to make it more spicy and delicious.

Make your own sour soup tofu, drain the water, beat into small cubes, (no straw, no green pine hair, use a basket made of bamboo), put the beaten place on the basket, put it in the soup pot and cover it, ferment for about a week, the long hair on the tofu can be taken out and rolled on the pepper noodles.

The ingredients of chili noodles are: chili noodles, salt, and pepper noodles.

After the tofu is boiled and the chili noodles are boiled, they are canned and sealed, and the delicious moldy tofu can be eaten after about half a month.

Material; Fresh tofu, chili powder, refined salt, liquor, glass bottles.

Mould Tofu Making Process:

1 Cut the fresh tofu into pieces and put them in the prepared container, if there is no such frame as the bamboo strips, you can also use a large container such as an iron plate or Titot to place these tofu pieces.

2 Cover the tofu cubes with a clean plastic film to prevent dust from falling onto the tofu cubes.

3 Ferment naturally for five to seven days, and when the tofu cubes have grown white hairs, lift the plastic film.

4 Put all the seasonings into a bowl and stir well, pour the high white wine into the basin with the tofu, pass all the tofu through the high white wine, let the tofu cubes take a bath, and evenly dip the white wine soaked in the mixed seasoning.

5 Prepare the glass jar that has been washed and dehydrated, put on gloves, put the tofu pieces in one by one, sprinkle them with refined salt, chili powder, cooking wine, and marinate.

It is recommended to marinate for a month, which is most suitable.

Moldy tofu preparation 1:

Cut the tofu into small pieces 2 cm wide and thick, put it on the curtain to control the water for a day, cover the tofu block with plastic wrap to be born red fungus, prepare chili noodles, salt, monosodium glutamate and mix well, dip the tofu pieces with red bacteria in the mixed chili noodles on both sides, put them in the bottle and stack them neatly, put them in the bottle to sterilize and seal the liquor, you can eat it after a week, and it will be more delicious for a long time. It should be noted that the production process should not be stained with oil, it is easy to break, and after opening, it is necessary to pour salad oil or sesame oil into the bottle to isolate it from the air, which is not easy to break.

Method 2: Cook moldy tofu to ask for wheat stalks, remove the head of the wheat stalks cut with a sickle when harvesting wheat in summer, and peel off the outer leaves when you use it. In winter, buy a few catties of fresh tofu, cut it into small pieces and steam it in the pot, or just put it in a ventilated place to dry for a few days, if it is steamed, it should be cooled thoroughly, mainly to remove excess water. Find a cardboard box, put a layer of wheat stalks and a layer of tofu on the top, cover the top with a layer of wheat stalks, and ferment at a temperature of about 15 degrees for about five days, just see that the tofu becomes red or has fine hairs.

It is necessary to blanch the cabbage leaves with boiling water in advance and dry them half-dry, peel a large bowl of garlic, chop them finely, and prepare chili powder, pepper, salt, and monosodium glutamate (depending on personal taste, almost enough, ten catties of tofu is about tofu.)

Seven or eight taels of salt) are all together, put the good tofu into the liquor first, and then roll on the seasoning powder to a piece, and then dip in garlic (the effect of garlic is to remove the musty smell of tofu), and the cabbage on the bread outside, put it into the water seal jar.

You can eat it in three or five days. The jar used to hold moldy tofu should be clean, not a little water and oil, and the jar with salted duck eggs should not be used, and it will not be washed either, so it will not be bad after a long time, I don't know why. When you take it out, you should also be careful not to bring in water, oil, etc., or it will be broken.

The tofu that comes out of this way is salty and spicy, and has a special flavor

Ingredients: 500 grams of soybeans.

Water 4000-500

Salt a pinch of salt. A pinch of liquor.

Paprika to taste.

Method steps.

Soybeans are washed and soaked in water overnight, I generally do not exceed 12 hours, and the soaked beans are put in a juicer to squeeze out soybean milk, or you can use a wall breaker to beat into a pulp.

How to make moldy tofu.

Strain the beaten raw soy milk in a 120 mesh soymilk bag, and then cook the filtered soy milk. Although the juicer or wall breaker has beaten the soybeans very finely, it also needs to filter out the bean dregs, which is very delicate and can be used to make radish shredded bean dregs cake.

How to make moldy tofu.

After the soy milk is cooked, when it is dried to 80-85 degrees, pour the liquid A into the soy milk little by little with a spoon, try to pour it evenly in all corners, and then stir it to let the soy milk sit for 20 minutes, and then there will be stratification, or the soy milk will become flocculent precipitation.

How to make moldy tofu.

If the drop is gluconate inner lipid, there will be a yellowish liquid on the top, and bean curd below. The light yellow liquid is slightly sweet, pour off. If the drip is salt brine, the soy milk will appear flocculent, like unsmooth bean dregs, the size of the particles depends on the purity of the soy milk, don't think it's a failure, old tofu is like this.

How to make moldy tofu.

Spread it on the vegetable basket or tofu box with gauze, put the bean curd in, cover it with gauze, and press the weight on it for more than 2 hours, the longer the time, the less moisture the tofu will be drier, commonly known as old tofu.

How to make moldy tofu.

To make moldy tofu, you need older and drier tofu.

How to make moldy tofu.

The container for making moldy tofu needs a container that can filter water, the vegetable basket or the water filter basket or the steamer of the steamer can be, the old tofu is cut and placed in the container, each piece of tofu should be separated by a little distance, and then put it in a relatively sealed pot, the box can be, this starts to mold!

1.Soak the tofu in water for about ten or twenty minutes, remove it and drain it.

2.Cut the tofu into pieces of the right size, place them in a steaming drawer, cover them with gauze and leave them in a warm place to make them moldy.

3.After about a week, the surface of the tofu turns yellow and there is a layer of mucus, which is fine, if it is black, it is not good.

4.The self-dried chili peppers are beaten in a food processor (if you can't eat too spicy, you can buy your own non-spicy red peppers like me and dry them, and then add one or two spicy ones together to make them finished).

5.Mix the ground chili pepper with salt and use a clean container to fill the appropriate amount of high liquor.

6.Pass all the tofu through the high liquor and let the tofu cubes take a bath; Then evenly dip the tofu soaked in white wine with chili seasoning.

7.Put it in a tile jar, continue to ferment for about a week, and then you can start the tofu you bought, soak it in water for about ten or twenty minutes, and drain it.

8.When eating, drizzle an appropriate amount of sesame oil.

The preparation of moldy tofu is as follows:

Drain the fresh old tofu, cut the tofu into pieces 2-3 cm thick and place in a cardboard box lined with clean corn leaves or straw.

The tofu is left for about 12 to 18 days, and when the tofu grows moldy and the surface is soft, the bean curd can be processed.

Mix salt, chili powder, peppercorn powder, and pepper in appropriate proportions and set aside.

Soak the moldy tofu in a high white wine.

Then put the tofu in the salt, chili powder, pepper powder, pepper mixture, and scoop the powder onto the tofu with a small spoon so that it is evenly coated with seasoning on all sides.

Neatly stacked into the altar. Seal the mouth of the altar and eat it the next day. The more time passes, the stronger the fragrance. There is no problem with saving it for a year.

The ingredients of moldy tofu include old tofu, salt, chili powder, Sichuan pepper powder, pepper powder and high liquor.

The method is more complex, and it is necessary to find the right flora for fermentation. It is best to go to a professional supermarket to buy, the ingredients are a large number of bacteria, and there is a certain amount of salt, soy sauce, the method is to take fresh tofu and put it in a jar, insert the bacterial group soy sauce on it, and spread salt under the lungs, and finally you can make it successfully.

Ingredients: tofu, chili powder, salt and pepper, five-spice powder, salt, liquor.

Method: 1. Cut the tofu into pieces, take the newspaper and plastic wrap at the bottom of the basket, place it evenly, then spread the newspaper and plastic wrap, and put the tofu. 2. After a week, the tofu becomes moldy and stretches the film, first go through it in liquor, and then wrap it in chili powder, pepper and salt.

3. Put it in a sealed jar for a week.

Pepper, sesame oil, liquor, paprika. The tofu is placed in a cool place for more than 10 days, and when the surface of the tofu turns slightly red and sticky, add the ingredients, and then seal and preserve.

Ingredients: 2 kg of moldy tofu blank, 55 grams of chili powder, 75 grams of salt, appropriate amount of vegetable oil, appropriate amount of high liquor.

Steps: 1. Commercially available moldy tofu.

2. Stir-fry the salt over medium-low heat for a short time (you can also not fry it, it will be more fragrant).

3. After the salt is cooled, add chili powder and mix evenly.

4. Put the moldy tofu in white wine and soak it.

5. Remove it from a colander, and use chopsticks to wipe off the excess liquor on the hairs around each piece of tofu.

6. Put the tofu soaked in white wine in a slightly larger container, and pour in the chili powder when all is done.

7. Use the bumpy method to evenly coat each piece of tofu with chili powder.

8. Put the tofu covered with chili powder into a sealed bottle, pour in the vegetable oil that has cooled after boiling, and the dosage should be basically submerged with the tofu.

9. Sealed and stored, it can be eaten in about half a month.

The above content refers to Encyclopedia - Moldy Tofu.

Not necessarily, because straw is generally found in rural areas. At the beginning, the prepared tofu is squeezed out too much water, so that the water content is less and it is easy to form, and it also makes the tofu ferment better. Second, cut the tofu into pieces and let it dry.

Put it in a sunny and windy place, and let the tofu cubes dry until the corners turn yellow. Third, put the dried tofu cubes in a clean bamboo basket or a dustpan bamboo basket. These appliances are ventilated and have the same effect as straw, ensuring that the tofu can ferment properly.