Should you steam moldy tofu, and why should you steam moldy tofu first?

Ingredients. Bean curd.

2500g excipients.

Highly liquor. Amount.

Chili pepper. Amount.

Steps. 1.Make moldy tofu.

The first thing is to buy tofu, after the tofu is bought, cut into cubes, the size is optional, this is fresh tofu.

2.Fresh tofu put on the grate.

Cover the top with a cardboard box, connect it with a basin (for filtering water) and put it next to the heater, and after a week or so, it will become moldy, and you can see that it completely becomes "fermented tofu" as shown in the picture.

Once you've completed this step, you're ready to go.

3.All the seasonings are ready, put the fermented tofu in a pot;

Put all the seasonings in a bowl and stir well;

5.Pour the high liquor into the basin with the tofu, and pass all the tofu through the high liquor to let the tofu.

block to take a bath; 6.Evenly dip the tofu soaked in white wine with 3 seasonings;

7.Put it in a tile jar.

Moldy tofu – It is a soy product that has been fermented by microorganisms. The texture is delicate, mellow and delicious, delicious, rich in a variety of trace elements required by the human body, and it is a rare accompaniment to food. There is a limit to anything!

More is not always better. Whether it's steamed, boiled, fried, or burned.

As long as there is a limit to eating, it is still good.

You can eat it directly, and if you want to fight, it's okay.

Steaming the moldy tofu first is to kill other miscellaneous bacteria on the tofu and prevent other harmful bacteria from multiplying and producing harmful substances.

Moldy tofu is a delicious food, first cut the tofu into small pieces, then steam, finally, inoculate the mucormycosis species on the tofu block, wait for 2 to 3 days, mucormyces multiply and grow a lot of white hair, and then mix the condiments, seal and store for 15 days before eating.

The principle of making moldy tofu.

At present, there is the production of moldy tofu in all parts of China, although they are different in size, different ingredients, and many varieties of names, but the production principle is mostly the same. First, the soybeans are made into tofu, then the blank is divided into small pieces, and placed in a wooden box to be attached to the protease-active species of Rhizopus or Mucormycetes, and then the fermentation and pickling stage begins.

Finally, according to the requirements of different varieties, monascus enzyme, yeast, Aspergillus oryzae and so on are sealed and stored. The unique flavor of moldy tofu is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of proteins in tofu blanks into amino acids with high nutritional value and some flavor substances.

Some amino acids themselves have a certain umami, and the fermentation process of fermented bean curd also promotes the conversion of starch in tofu blanks into alcohol and organic acids, and at the same time, the wine and spices in the excipients also participate in the effect, and jointly generate esters with aroma and some other flavor components, thus constituting the unique flavor of moldy tofu.

During the fermentation process, the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, gradually decompose the protein, and after about three months to half a year, the fluffy and delicate bean curd is ready, and the taste becomes delicate, delicious and palatable.

You don't need to boil it in water to make moldy tofu, cut the tofu into small pieces and let it ferment naturally.

Cut the tofu into pieces, then add water to the pot, boil the tofu in the pot and take it out for a while, then dry the tofu, then put it in a place at high room temperature until it is moldy and take it out, then add seasonings and sauces and stir evenly to marinate for two hours.

Then wrap the marinated moldy tofu with flour and egg liquid, and then put the wrapped moldy tofu into the oil pan to fry and take it out, and then sprinkle cumin and stir evenly, so that the delicious moldy tofu is ready, and you can eat it directly, which is very good.

Method. 1.Buy fresh old tofu and drain the water, cut the tofu into pieces 2-3 cm thick, and put it in a cardboard box lined with clean corn leaves or straw (you can also use a steamer or bamboo sieve).

2.Tofu is left for about half a month, and when the tofu grows mucor and the surface is soft, the bean curd can be processed.

3.Mix salt, chili powder, peppercorn powder, and pepper in appropriate proportions and set aside. (Chili peppers and Sichuan peppercorns can be fried in a clean and oil-free iron pan and crushed with a food processor; Pepper can be bought from the supermarket).

4.Soak the moldy tofu in a high degree of liquor (I used a 52-degree Red Star Erguotou this time, and I didn't buy a high grade liquor from Sichuan.) It is best to put the tofu cubes in the white wine and pour the wine evenly over the outside of the tofu with a small spoon).

5.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.

6.Neatly stacked into the altar, sealed the mouth of the altar, can be eaten the next day, the longer the time, the stronger the fragrance, there is no problem with preserving for a year.

7.Fill the jar with tofu milk.

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.

The method of making moldy tofu, after selecting the tofu, put the tofu pieces into the bamboo weaving, cover them with gauze or clean straw, dry them in the sun for about two hours, and put the rest of the time in a cool and ventilated place for natural fermentation. Depending on the weather and temperature, this process takes about 10-15 days until the surface of the tofu is covered with white fine hairs or red mucus.

2. Prepare a container, stir together chili flakes, Sichuan pepper powder, Senlimb salt, thirteen spices, a little sugar and monosodium glutamate, be sure to add more salt to make it salty enough. Then prepare a small bowl and fill it with koji. Salt and wine are the key to not letting the tofu become so bad.

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.

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. <>

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 mucormycetes, which is a heterotrophic aerobic fungus, which needs to grow under the conditions of high temperature, high humidity and poor ventilation, 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 when fermenting moldy tofu.

Speaking of moldy tofu, I believe we all know that it is a common traditional characteristic soy product in southern China, this delicacy in addition to delicious, it also has a variety of amino acids, minerals and B vitamins needed by the human body, the nutritional value is very high, with appetizing, fire, seasoning functions, whether it is eating noodles or eating, to some spicy and delicious mold tofu, is a very delicious dish.

Although moldy tofu is generally sold outside, many merchants will add various additives in order to get more profits, which may make moldy tofu look very good in color and taste, but its nutritional value is greatly reduced, and it will also harm human health. Therefore, if you want to eat moldy tofu, it is better to make it at home, it is simple and cost-effective, and the taste is better, and you can eat as much as you want after learning it.

Don't spend any more money on moldy tofu! Teach you 3 steps to make yourself, 10 yuan to make a big can, eat for a month!

Friends who love to eat moldy tofu, if you want to eat moldy tofu, don't spend money stupidly to buy it, teach you a simple 3-step self-made, only 10 yuan can make a big can, enough for you to eat for a month. It's really super money-saving, and it can be adjusted according to your own taste, not only does it taste better, but the whole family will eat it safer, rest assured! Let's learn together!

The first step is to prepare the environment for tofu to breed mold, that is, to spray an appropriate amount of liquor into the prepared carton, so that some bacteria in the carton can be removed, and then spray some liquor on the prepared straw, and then put it in a cool and ventilated place to dry, and then put the purchased tofu into clean water to rinse it again, and cut it into small squares of uniform size with a knife.

The second step is to put a layer of straw on the bottom of the carton, put the drained tofu Xiangzi into the carton in turn, it is best to keep a certain distance between the tofu, so that there is enough space for fermentation, and then cover the tofu with straw, and then seal the box with rubber and put it in a dry and ventilated place for fermentation, about 15 days or so.

The third step, half a month later, you can find that the surface of the tofu has been covered by a thick layer of mold, we have to make seasonings at this time, prepare a large bowl, add salt and chili powder to it, add it according to the ratio of 1:1, and then stir it evenly with chopsticks, and then prepare a bowl of high liquor, use chopsticks Liang Yanshi to clip out the moldy tofu blocks, first put it in the liquor and wrap it around, and then put it in the mixed seasoning to wrap it around. Finally, the wrapped tofu cubes are packed into a container and sealed, and they can be eaten in about a week.

So if you want to eat moldy tofu, don't spend any more money to buy it, teach you 3 steps to make yourself, 10 yuan can make a big can, and you can eat it for a month. Generally, in winter, we will make several jars of moldy tofu in our house, spicy and delicious moldy tofu, sandwich out a piece can eat a bowl of rice, it can be said to be an appetizing artifact, when you have no appetite, you might as well try to eat your own moldy tofu. Guaranteed to work up an appetite right away.