How to ferment stinky tofu, how to ferment stinky tofu

How to ferment stinky tofu:

Put the tofu in a cool place to ferment for three days, and open the tin foil once a day for gas. After three days, there will be mucus on the tofu, and if the temperature is high enough, there will be yellow hairs, which means that the fermentation has been successful.

When making stinky tofu, merchants generally ferment the stinky brine first, then make the tofu embryo, and finally soak the finished tofu embryo in the fermented stinky brine.

The origin of the stinky tofu smell, soaked in brine, fermented for 15 days.

Fermentation stinky tofu method: Dry the old tofu, then cut it into small pieces and put it in a box, cover it with tin foil, and put it in a ventilated place to ferment for 3 days.

The method of fermenting stinky tofu——

1: Try to choose an older piece of tofu.

2) Wash the tofu and cut it into thick pieces.

3: Press the tofu with a weight so that it overflows.

4: Prepare an oil-free and water-free container and neatly place the tofu cubes.

5: Cover with tin foil, note that it does not need to be completely sealed, and let it stand for 3 days.

After standing for a while, the stinky tofu will be successfully fermented, and it can be cooked with your favorite sauce to eat.

1. Cut the tofu into small pieces and place them in the middle of a white cloth.

2. Wrap the tofu with a white cloth, wrap it tightly, and tidy up the corners.

3. Place the wrapped tofu on a wooden board and stack it neatly.

Fourth, press the wooden board on the stacked tofu and then weight, after pressing it overnight, the water in the tofu has been almost squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very porcelain, and the texture of the stinky tofu will be very delicate.

5. Prepare a cardboard box and spread clean corn leaves in it, if there are no corn leaves, use clean straw.

6. Stack the tofu neatly on the leaves, stack them all in the order of a layer of leaves and a layer of tofu, and then put it in the storage room to wait for the tofu to grow hair.

7. Pick out the tofu after it grows hair, remove the white cloth, put it in a frying pan and fry it with a small amount of oil over low heat, and fry it until golden brown on both sides.

2.Or use a piece of hard tofu, cut it into 2cm square pieces, and blanch it in a pot of boiling water for 30 seconds. Remove and cool to dry, try to control the moisture.

Place in a clean lunch box (do not seal) at room temperature until tofu is fluffy. Control the water, then add salt, peppercorns, ginger powder, chili powder, sesame oil. Be careful to put more salt.

Keep it in the refrigerator in a semi-sealed state for about 2 weeks. You can take it out and try it often, and put the seasoning according to your personal taste.

Homemade stinky tofu in 1 second, no fermentation, smelly and fragrant, cleaner than what is sold outside.

1.Exquisite selection of materials: In the past, the soybeans used were selected from the suburbs of Beijing. The water used to grind tofu is also taken from sweet wells.

2.Cut the tofu with less moisture into cubes that are long, cm wide and 1cm thick.

3.The tofu blocks are arranged in layers, fermented in the drawer, and the temperature is 20 hours, and it takes about 5 days to get all the white and green fimbria.

4.Take it out, remove the fbribria, put it in a jar, and sprinkle a layer of tofu with a layer of salt. After 7 days, pour the can, put a layer of tofu instead, sprinkle a layer of five spices, and finally pour in the tofu slurry to seal the can. After 2 months, it is stinky tofu.

5.Storage: Should be placed in an airtight container.

If soaked in stinky tofu soup, store in a cool and dry place for 1 year. How to eat Stinky tofu, as a side dish to accompany a meal, should be eaten in spring, autumn and winter, adding some sesame oil, pepper oil, chili oil and other condiments to taste better. In the past, eating cornmeal pastels or wowotou with stinky tofu was once the traditional "fast food" of old Beijing citizens.

Nowadays, the lives of urban and rural people have improved greatly, but many people still talk about stinky tofu and eat it quickly.

Once, when the tofu he made was not sold out, he cut it into square pieces, mixed it with salt, pepper and other condiments, and put it in a small vat to marinate. Because he was dedicated to studying, he gradually forgot about it.

When the autumn cool returned to the old business, I suddenly remembered that small vat of tofu, and hurriedly opened it to see, the smell was tangy, the tofu had become green, it was a pity to abandon it, and it was bold to taste it, with a unique flavor, so I sent it to the neighborhood to taste Wang Zhi and the bean curd brewing technology inherited the production process of mucor type bean curd. This mold is a protease purified from natural mold, which ensures that the tofu will not produce harmful substances such as penicillium during the fermentation process. The size of the tofu block is controlled as "unit centimeter) size, after the completion of the cutting process, the tofu block undergoes the early fermentation of mold, and it will grow white hair like chicken hair, the staff rubs the hair, that is, wraps the tofu with white hair, and then enters the later fermentation process through the soup, and the whole procedure takes more than 3 months <>

Cut the old tofu into rectangular pieces, pour the shrimp paste and garlic juice into it, soak and soak for 4 hours to ferment, the method is as follows:

Ingredients: 350 grams of old tofu, 2 shallots, 1 chili pepper, 10 grams of garlic, 15 grams of peanut oil, 1 gram of salt, 2 tablespoons of shrimp paste, 1 gram of sugar, 2 grams of cumin powder.

1. Prepare the ingredients, and be sure to use old tofu to be a little bitten.

2. Chop the garlic and put it in a bowl with shrimp paste, salt and sugar.

3. Mix evenly with cold boiled water.

4. Cut the old tofu into rectangular pieces, pour the shrimp paste and garlic juice into it, and soak for 4 hours.

5. Strain the soaked old tofu to remove the juice.

6. Heat a non-stick pan, heat the oil for a while, and put the tofu cubes in the pot.

7. Fry the tofu on both sides over medium heat until golden brown.

8. Sprinkle cumin powder on top of the tofu.

9. Sprinkle in the chopped chili peppers and shallots, and then remove from the pot.

Cut the old tofu into rectangular pieces, pour the shrimp paste and garlic juice into it, soak and soak for 4 hours to ferment, the method is as follows:

Ingredients: 350 grams of old tofu, 2 shallots, 1 chili pepper, 10 grams of garlic, 15 grams of peanut oil, 1 gram of salt, 2 tablespoons of shrimp paste, 1 gram of sugar, 2 grams of cumin powder.

1. Prepare the required materials, as shown in the figure below:

2. Chop the garlic and put it in a bowl with shrimp paste, salt and sugar, as shown in the picture below

3. Mix well with cold boiled water added to the bowl, as shown in the figure below

Fourth, put the old tofu into the soak and soak for 4 hours to ferment, as shown in the figure below

Materials. Ingredients: 1 piece of tofu.

Excipients: 1 tablespoon shrimp paste, 2 tablespoons bean dregs and tofu, 3 tablespoons warm water.

The specific operation steps of homemade stinky tofu are shown in the following figure:

1.Prepare the materials for fermentation. If you use tofu to ferment, you need to crush it first.

2.Mix the fermented ingredients, put them in an airtight container, and let them ferment for 2-3 days.

3.This is what the fermentation raw material looks like a day later. Qi knows that the room temperature here is about 15-20 degrees, and it will be basically fine on the third day.

People who have eaten stinky tofu will know whether the fermented material is good as soon as they smell it, because it tastes the same as the stinky tofu sold outside.

4.Slice the tofu and weigh it on top and remove the water slightly. I did this because the tofu I bought was still very tender, and if I didn't press off a little moisture, it would easily fall apart when I made stinky tofu. And it will also be easy to break when fried.

5.Soak the tofu in the fermented ingredients for two days and refrigerate it.

6.Deep-fried stinky tofu. After washing off the impurities on the tofu, stick the powder.

7.Put it in a hot pan for the first time. At the beginning, when you put in the tofu, it sinks to the bottom of the pot, don't touch it, after 2-3 minutes, the tofu will float on the oil surface and you can take it out and drain the oil.

8.The first time it was blown up, it was like this. Then raise the oil temperature to 8-9 degrees, about 170 degrees, and fry it for the second time. This time it's to make the tofu crispy on the surface. This time is only about 1 minute, and you can fish it out when you see the golden surface.

Summary. Hello, I have seen your question and am sorting out the answer, please wait a while Oh What is stinky tofu fermented with.

Hello, I have seen your question and am sorting out the answer, please wait a while Oh I am going to ask about the white hair, not the black one.

In the weather around 25 days it takes a few days to grow hair.

1.The old tofu I bought was washed with warm boiled water and drained. 2.

Wash the pot and steamer and dry in the sun. Yuan Chun put the cut tofu on the table, covered the pot with a lid and hail. 3.

Put it in a cool place at home, don't open it to see, there will be a smell coming out4Roll it in high white wine, add salt, and put it in a jar to ferment.

4-5 days. Begin to grow hair.

There's no other way.

But keep it in a cool place, not out of the sun.

You can buy the fungus in the store, so that you can grow hair in one to two days.

What is the strain.

Aspergillus and mucormycetes.

Is Aspergillus a koji?

What is mucormyces?

No, it's in the air in its natural state.