How to make red tofu and how to make red tofu

Ingredients: 300 grams of tofu, 100 grams of ground pork, 1 shallot, 1 small piece of ginger, 6 cloves of garlic, 1 tablespoon of Sichuan pepper, appropriate amount of starch, 2 dried chilies.

Seasoning: 30g cooking oil, 1 tbsp sesame oil, 1 2 tbsp soy sauce, 1 tbsp bean paste, 2 tsp sugar.

Method] 1. Cut the tofu into cubes, chop the chives, ginger, garlic and dried chili peppers into fine pieces for later use.

2. Heat oil in a pot, stir-fry minced chives, ginger, garlic, dried chili peppers and bean paste, then add pork filling and stir-fry.

3. Add an appropriate amount of water, bring to a boil, add diced tofu, soy sauce and sugar and cook for 3 minutes.

4. Thicken with water starch and put it on a plate.

5. Heat the sesame oil, stir-fry the peppercorns, and pour the peppercorn oil on the tofu.

Ingredients: a piece of fresh tofu, replace it with newspaper if there is no straw, thirteen spices, salt, homemade pepper noodles, chicken essence, if you want to eat spicy, you can add some chili noodles.

Method: 2. Prepare a sealed container according to the amount of tofu you have, put newspaper in it, lay plastic wrap or a clean plastic bag, and put the beaten tofu on it.

3. After putting the tofu, put another layer of plastic wrap or a clean plastic bag on top of it, put the newspaper on it, 4. Cover the lid and leave it for about four or five days. Whether the bean curd is delicious or not depends on this step. Moldy bean curd.

5. Mix the seasoning and let the tofu cubes roll in the seasoning powder.

6. Put the bean curd blocks dipped in seasoning in a container, add cold white water and white wine, and seal the bottle. Generally, it is enough to leave it for a week. But the longer it lasts, the better it tastes, so put it in the refrigerator after opening it!!

1. Select materials and select high-quality soybeans with large and full grains, no mildew, more than 180 days of growth period, and no more dryness and moisture.

2. Soaking, soak soybeans in soft water, soak for 8-10 hours in spring, 6-7 hours in summer, 8-10 hours in autumn, and more than 12 hours in winter.

3. Grinding, grinding with stone grinding.

4. Filter and grind the soybean milk with a white cloth filter frame to filter out the okara.

5. Burn the pulp, and boil the filtered soybean milk to 100 -120 in an iron pot.

6. Point the slurry, the temperature of the slurry to be burned drops to about 80 -90, and the slurry water is used to point the slurry, and 10 catties of slurry water are burned per 100 catties of pulp.

7. Bag box pressing, use a 40cm 70cm wooden box, spread the old coarse cloth or cotton cloth into the wooden box, pack the small tofu after the slurry into the wooden box and cover it, and use a 10kg stone to press it for about 5-8 hours.