How to make stinky tofu, tips on how to make stinky tofu in rural areas

Cut the tofu into cubes and boil it in water. Kai's mother felt that cooking it would waste the nutrients in the tofu, so she changed her method and steamed it in the pot; Start another pot, boil an appropriate amount of water, add peppercorns, ginger slices, an appropriate amount of salt, boil, let the pepper water cool, put the tofu cubes into the pepper water, cover with a layer of plastic wrap, and wait for fermentation. If the temperature is 20 degrees, it will be fermented for three or four days

Method steps.

A pound of tofu cut into pieces and put it in stink, I stinked about four days, but I didn't have time to do it, so I put it in the refrigerator for several days.

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Put all the seasonings together except the oil and stir well, which is the size of a spoon, and the spoon with only salt is very small.

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Thirteen incense. <>

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Sichuan pepper noodles. <>

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Ginger powder. <>

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The tofu cube is so big that I open it with a slight clip of my chopsticks, and then I dip it in chili noodles and put it in a clean bottle.

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Heat the oil and let it cool, pour it into a bottle until the whole tofu cube is covered, and put it in the refrigerator.

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The tips for making stinky tofu in the countryside are as follows:

Ingredients: Fresh tofu.

Ingredients: thirteen spices, salt, Sichuan pepper, chicken essence, chili flakes.

1. Prepare the ingredients for making stinky bean curd.

Start by preparing a piece of fresh tofu, not too old and not too tender. Then prepare some thirteen spices, salt, Sichuan pepper, chicken essence, chili noodles, etc. In addition, it is also necessary to prepare a container that can be sealed for later storage of stinky bean curd.

2. Seal the stinky bean curd and let it ferment.

This step is very crucial, and whether the stinky bean curd is delicious or not is all on top of this step. Line the sealed box with a layer of newspaper and place another layer of plastic wrap on top. Fresh tofu cut into small pieces is then placed in and covered with a layer of plastic wrap and clean newspaper.

Then seal the box and leave it for about 4 days, Zheng Jisui and other tofu become moldy.

3. Do a good job of marinating moldy tofu with seasonings.

Put together pepper noodles, chicken essence, salt, thirteen spices and other seasonings and stir well to make a seasoning for pickled moldy tofu. In this step, you can decide whether to put chili noodles or not according to your preference, and try to choose a more traditional brand when choosing seasonings in this step, because the taste that comes out of this way is traditional.

4. Make stinky bean curd.

Dip the whole body of the moldy tofu in the seasoning and stack it in the previous airtight container. When all the tofu is put in, pour in some cool white water and white wine, the amount of white wine and cold white water must be paid attention to, not too much and not too little. Then you can seal the container and leave it for at least a week before eating, but the longer you leave it, the better it tastes.

Precautions for making tofu:

Homemade tofu is best in autumn and winter when the lead wax is a little cooler, after all, 15 to 18 degrees is the most suitable for mucormyces to grow, and there is no need to put the tofu in a ventilated place, which will lose too much moisture.

It is best to choose old tofu with a water content of about 70%, because the tender tofu with too high water content is not conducive to the growth of mold, and the taste will be easy to be soft and rotten. Don't cut the tofu cubes too much, otherwise it will be difficult to ferment thoroughly, and the mold will not be so easy to dig deep into the tofu cubes.

Pickled bean curd, mucor bean curd, rhizopus bean curd. 1. Pickled bean curd: After the tofu blank is boiled with water, it is salted and salted, and the auxiliary materials are added to the jar to ferment into fermented bean curd.

The characteristics of this processing method: the tofu blanks are directly put into jars without fermentation (no pre-fermentation), post-fermentation, and matured by microorganisms brought in by the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang bean curd, Hunan Zili mold-free bean curd.

Pickled bean curd, mucor bean curd, rhizopus bean curd.

1. Pickled bean curd: After the tofu blank is boiled with water, it is salted and salted, and the auxiliary materials are added to the jar to ferment into fermented bean curd. Characteristics of this processing method:

The tofu blanks are directly filled into jars without fermentation (no pre-fermentation), and post-fermentation is carried out, and matures by relying on microorganisms brought in by the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang bean curd, Hunan Zili mold-free bean curd.

2. Mucor bean curd: Cultivate mucor with tofu blanks, called early fermentation, so that the white mycelium covers the surface of tofu blanks, forms a tough film, accumulates protease, and creates conditions for the later fermentation of pickling jars. Mucor growth requires low temperature, and its optimal growth temperature is about 16, and generally can only produce mucor bean curd under the condition of low temperature in winter.

The traditional process uses mucormyces in the air, which is naturally inoculated and needs to be cultured for about 10-15 days (suitable for home-based production). Purebred mucormyces can also be cultivated, inoculated manually, and cultured for 2-3 days at 15-20.

3. Rhizopus bean curd: using high-temperature resistant Rhizopus fungus, cultivated by pure bacteria, artificially inoculated, and can also produce bean curd in the summer high temperature season, but Rhizopus mycelium is a thin vegetable, light gray, and has low protease and peptidase activity, and the bean curd produced is inferior to Mucor bean curd in shape, color, flavor and physical and chemical quality.

Ingredients: 500g edamame tofu. Excipients: appropriate amount of salt, appropriate amount of Sichuan pepper.

Steps: 1. Cut the tofu into cubes and boil it with water Kai Ma Jue will waste the nutrients in the tofu if you cook it.

2. Start another pot, boil an appropriate amount of water, add Sichuan pepper, ginger slices, an appropriate amount of salt, and bring to a boil.

3. Let the pepper water cool!

4. Put the tofu cubes into pepper water, cover them with a layer of plastic wrap, and wait for the fermentation temperature to be 20 degrees, and then ferment for three or four days.

First of all, prepare all kinds of spices, clean and drain the old tofu and cut it into small pieces, stack it in a natural grass ash box and cover it with plastic wrap to make a banquet sedan fermentation, wait for it to grow hairy and remove the plastic wrap and soak it in the liquor, and then put it in salt, pepper and other spices to wrap the reeds in a circle, and soak it in a sesame oil jar for a period of time.

How to make stinky tofu milk.

Stinky tofu is a kind of condiment that many people in China will indeed make, and it can also be eaten with rice alone, compared to buying stinky tofu on the market, many people will make it at home, and it will be more healthy and rest assured to eat with tricks, so you need to master the correct production method at this time.

First of all, prepare tofu, salt, pepper, pepper, spices, sugar, sesame oil and other materials, then clean the old tofu, drain the water and cut it into small pieces, neatly stack it in a box containing natural plant ash, and cover it with plastic wrap for fermentation.

In about a week, we can see the hair growing on the tofu blocks, at this time we can remove the plastic wrap and then put the tofu pieces in the white wine to soak it. Add salt, pepper, pepper, sugar, spices, etc. to the bowl and stir well, then put the tofu cubes in it and wrap it in a circle, put it in a jar with sesame oil to soak, cover the lid for a while and eat.

Ingredients: 1 large piece of old tofu.

Half a bowl of white wine. Salt to taste, chili powder to taste.

Appropriate amount of sesame oil (sesame oil).

Stinky tofu and fermented bean curd (simple to make) steps.

1.Cut the old tofu into 2cm cubes, drain the water, spread gauze, and leave it naturally for 1 week at room temperature (about 8 room temperature) in winter (2-3 days in summer, it will spoil if it takes too long), and wait for the tofu to rot naturally.

2.After 3 days, the surface of the tofu begins to turn yellow, the surface of the tofu begins to have mucus, and the smell of stinky tofu begins to appear in the air.

3.Leave it naturally for 7 days, open the gauze to see, the surface of each piece of tofu has turned yellow, and you can see that the tofu has formed the texture of fermented bean curd, then you can start the next steps.

4.Place half a bowl of high-strength liquor, salt, and chili powder, and wash and drain the sealed container and prepare.

Each piece of tofu is put into the white wine and rolled in a circle.

5.Add salt and roll in a circle.

6.Roll in the paprika.

7.After dipping the tofu in white wine, salt, and chili powder, put it neatly in a container.

8.Stacked neatly.

9.Pour in sesame oil and submerge the tofu to create a confined space.

10.Store tightly sealed and wait 25 days for natural fermentation at room temperature.

11.A large piece of bean curd made from old tofu can make about 20 small pieces of bean curd, which can be eaten for a winter.

1. Cut the brine tofu into 2 cm square pieces with a knife.

2. Steam the tofu cubes in a steamer.

3. Place the tofu cubes in a cool place until the tofu cubes grow long mold lines.

4. Pour the water in a pot, add the millet and start to simmer until a layer of rice oil appears on the millet soup noodles.

5. Wrap the mold line on the tofu along the tofu block, put it in the ceramic jar, pour the boiled rice soup into it, add an appropriate amount of salt, more will be salty, less will be light, and put it according to personal taste.

6. Seal the ceramic jar for a month, and then open it to eat, if the smell and color are different from the normal stinky tofu after opening, it means that the intermediate link is not properly operated, do not eat.

Most stinky tofu still has certain health standards, and eating some in moderation will not be very harmful to the body, but eating too much may also be harmful to the human body.

First, the risk of cancer. In fact, the smell of stinky tofu has the effect of amine, which is a putrefactive substance in proteins. This substance reacts with nitrite to form nitrosamines, which are strong carcinogens in the human body.

So, it's better to eat less stinky tofu. When you can't help but eat stinky tofu, you'd better eat more fresh vegetables and fruits and supplement some vitamin C, which can prevent the formation of nitrosamines in the body.

Second, pathogen infection. In fact, stinky tofu volatilizes a large amount of alkaline nitrogen during fermentation, resulting in the proliferation of Clostridium botulinum. This bacterium is a deadly pathogen that secretes large amounts of toxins during reproduction, endangering people's health.

Third, it affects the stomach and intestines. Eating too much stinky tofu can also cause gastrointestinal diseases, because stinky tofu is fermented under natural conditions, so it is easy to be contaminated by various microorganisms in nature. Moreover, the fungus used in the early stage of stinky tofu fermentation is mucor, so don't eat too much stinky tofu at one time, so as not to cause gastrointestinal diseases.

To sum up, although stinky tofu has its own unique charm, it is not a good choice for modern people, especially those with weak gastrointestinal function. When people can't help eating, they must also pay attention to the amount of food they eat, so as not to cause harm to the body.