How to make red oil bean curd, how to make red oil bean curd

Buy a bottle of tofu at the supermarket. And then. Put oil in a pan.

After a little more oil and oil boils. Dry slightly to about 80 degrees and blanch the chili noodles with this oil. Before that, it is best to put some salt to mix MSG, chicken essence, etc., so that the taste will be more fragrant.

After the chili noodles are scalded, the layer of oil that floats on them is red oil. Scoop out that oil. When poured into the tofu, the taste is very fragrant.

The practice of spicy red oil fermented bean curd.

Ingredients. Three or four catties of tofu and 500g of chili noodles

13 spices in a bag and 3/4 bags of salt.

Sesame oil 5ml oil to taste.

Pepper to taste ginger 50

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Steps to make homemade healthy spicy tofu milk.

Prepare three or four pieces of tofu, you can go to the vegetable market to ask, it seems that there is a special tofu to make tofu Oh, the tofu bought back should be drained first, if there is no ordinary tofu, when draining, pay attention to the tofu to put it right, otherwise it will not be particularly easy to cut the shape if it is crooked, and the tofu is not easy to break after draining.

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Drain the tofu and cut it into cubes you want, the size of mahjong.

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Carefully place the sliced tofu pieces into a large container and cover them with a lid, but don't seal them too tightly.

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It's okay if there's a little bit of yellow mold. The color will also change, in fact, the best season is in October to make comparisons, I do a lot at this time of year, enough to eat for a year. The weather is too hot and salty in two days...

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Wash and peel the ginger and cut it into thin strips.

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Then use the shredded ginger until it is finely chopped, and if you cut it finely in the previous step, this step will be very easy.

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At this time, the pot is hot, put in the prepared cooking oil, pay attention to the oil must smoke, and then turn off the heat, pay attention to the oil must be completely cooled, otherwise it will affect the taste.

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Prepare chili noodles and thirteen spices, they are sold in thirteen spice supermarkets.

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If you are afraid of spicy, you can put non-spicy chili peppers, and then put in chopped ginger and an appropriate amount of pepper.

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Three or four catties of tofu are about three-quarters of salt [three-quarters of a bag].

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Stir all the ingredients thoroughly.

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Mix well. <>

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Then add the prepared tofu cubes to the ingredients.

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Gently shake the basin with your hands, so that the tofu cubes are evenly coated with seasoning, do not use chopsticks, the tofu is easy to break.

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Put the bean curd cubes dipped in seasoning into a clean container with washed and drained water, and pour the cooled oil into the container.

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In pour an appropriate amount of sesame oil. What I want to say is that you can try to eat it in about ten or twenty days, depending on the amount...

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Tofu, chili, oil, minced ginger, salt.

Wash the fresh tofu, cut it into small pieces, place it in the steamer without overlapping, and cover it with the whole steamer of Bujiang.

When the tofu is in the shape shown in the figure below, it is OK.

After the oil is cold, add chili noodles, pepper noodles, and salt and stir well to make a red and mountain oil sauce, and then let the tofu cubes be coated with a layer of red oil sauce.

After wrapping, the tofu is bottled, sealed, and left for more than 10 days before eating.

1. First of all, it is necessary to make tofu blanks, buy northern tofu, and there are also called old tofu, which is the kind of tofu with great toughness, wash it with warm water, press it on the cutting board, press it for more than 12 hours, and pour out the water of the tofu.

2. Cut the tofu blank into small pieces of about 3-4 cm for later use.

3. Put clean gauze on the sterilized box. Arrange the tofu pieces one by one. Note that there is space in the middle of each tofu cube, about 1 cm or so.

4. Cover the lid of the box, ferment at about 20-36 degrees Celsius, if there is no incubator at home, you can use the oven to set the low temperature or use a hot water bottle including a thick quilt, etc., if it is winter, you can put it on the heater.

5. Check every day, maintain the temperature, and wait for the tofu cubes to ferment.

6. After about 20 days, the surface of the tofu blank is covered with white mycelium, forming a relatively tough film, the taste is similar to the taste of fermented bean curd, and there is yellow mucus on the surface of the tofu, and there is a drawing to protease, accumulating protease, preparing for the subsequent pickling.

7. Rub the hair and pickle, disinfect and wash the hands, and then separate the mycelium that adheres to each other, and wipe the surface of the tofu blank so that the mycelium wraps the tofu blank.

8. Put the liquor in a clean container, put other seasonings and mix evenly to make a pickled soup.

9. Stack the tofu blanks layer by layer in a glass bottle that has been boiled in boiling water in advance, add the pickled soup stock, not too slowly, and soak the tofu blanks.

10. Put a layer of plastic wrap and close the cap.

11. Marinate at room temperature for about 10 days before eating.

Red bean curd is a home-cooked side dish, so let's learn and learn!

Old tofu (northern tofu).

01 The first thing is to make tofu blanks, buy northern tofu (old tofu), because of its toughness. Wash with lukewarm water, press on a cutting board, press for more than 12 hours and discard the water from the pressed tofu.

02 Then cut it into small pieces and put clean gauze on the sterilized box, and arrange the tofu pieces one by one. Note that there is space in the middle of each tofu cube, about 1 cm or so.

03 Then close the lid of the box and ferment at about 20-36 degrees Celsius, check it every day, maintain the temperature, and wait for the tofu cubes to ferment. Until there is yellow mucus on the surface of the tofu and there is stringing, protease accumulates in preparation for subsequent pickling.

04 Then rub the hair and marinate, disinfect and wash the hands, then separate the mycelium that adheres to each other, wipe the surface of the tofu blank, so that the mycelium wraps the tofu blank and put it in a clean container with liquor, put other seasonings and mix it evenly to make a pickled soup.

05 Finally, stack the tofu blanks layer by layer in a glass bottle that has been boiled in pre-boiled water, add the marinated soup stock, not too slowly, and soak the tofu blanks. Put another layer of plastic wrap on and close the cap. Leave it at room temperature for about 10 days before serving.

Nowadays, office workers do not pay much attention to the diet matching, due to the reasons at work, there is no regularity in daily life, like the net weaving outside to survive for a long time, but their own stomach is accidentally tossed blindly, especially in the case of winter without their own cooking, they will buy their own steamed buns to make red oil bean curd, the taste is particularly good, the following is to inform her of the practice of red oil bean curd to share with the little friends who need it.

Although the red oil tofu is white and red, it is still a member of the white tofu. The main ingredient of fermented bean curd is soybeans, which are often eaten, and are made from soybeans, rice wine, sorghum as the main raw material, and red yeast rice. The production process is generally to make tofu first, then add more salt to marinate the bacteria to the level that they can no longer survive, and then add seasoning sauce made of various seasonings such as seasonings, sugar, Chaotian pepper, red yeast rice, Jiangmi wine, etc., canned and simmered, and then become a tofu product sold in the market after being cooked for a few months.

Method: 1. The method of tofu is very simple, first clean and cut the military quilt into 3 cm and 6mm thick and lower and lower thick, soak it in 2% salt water, and put it into the pot to steam.

2. Put the steamed military quilt in a warm and shady area to get alcohol. The general temperature is 20 25, after 5 days, you can grow milky white or light yellow fimli (that is, water tofu embryo) on the outer skin of water tofu, and then put it into a small jar, each layer of water tofu embryo is sprinkled with a layer of salt, a few peppers, rice wine or pure grain wine, cover and seal, after 10 days of alcohol again to become tofu.

Nowadays, in order to make it convenient, everyone makes their own existing water tofu that is currently sold on the market, and after this is bought, it can be done in the sun for a day and then in accordance with the second way, and the bean curd that needs to be dried is not easy to disperse, and the ratio of salt water and water used is 1:2.

The practice of red oil bean curd firmly believes that everyone has a very unforgettable grasp after listening to my detailed introduction, if you have the patience to do it yourself, all can be successful, red oil bean curd can be stored for a long time, the taste is not easy to change, there is also the storage of red oil bean curd is to pay attention to, if you store it in my way is able to put it for a long time.

Salt, chili powder, pepper powder, pepper powder are mixed in appropriate proportions, put an appropriate amount of high liquor in the bowl, soak the bean curd in the liquor, and then scatter the seasoning evenly on the bean curd, take a heat-resistant container, put in 20-30 grams of red pepper noodles, a small handful of peppercorns, and a handful of white sesame seeds into the waterless and oil-free box, and boil the oil. Pour in 1 3 pieces of hot oil, stir constantly in the container, cool a little, and then pour it into the box with bean curd, then put the red oil into the bean curd box, cover, and you can eat it on the second day.

Cut the old tofu into cubes and dry in the sun. Put it in a container and let it sit for about a week. Whisk together the red oil and paprika. Soak the tofu in white wine and dip it in the sauce. Boil the vegetable oil, let it cool and pour it into a jar. Then leave it for a few days and you can make it.

To prepare the brine, tofu and salt, white sugar, chili powder, thirteen spices, find a container, put the tofu and these ingredients in the container, add some wine and stir well, and after preservation, you can go.

You don't need to put oil to make tofu, and the specific method of tofu is as follows:

Ingredients: 700g edamame tofu, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of rice wine.

1. Cut the tofu with a knife and set it aside for later use.

2. Leave for 7 days after cutting.

3. Then add chili noodles, pepper powder, salt to a bowl and mix well with a spoon.

4. Put in the tofu that has been standing for 7 days, wrap it well, and close it as shown in the figure below.

5. After wrapping evenly, put it in a glass bottle, add rice wine, seal it well, and let it stand for 72 hours.

Pour into a bowl after hours and you're done.

Here's how to make it:

1. Steam the old tofu on the steamer for 10 minutes and let it cool.

2. Cut into small pieces of uniform size, stack them in a clean and sterilized container without water and place them neatly, and pay attention to the spacing gaps left in each piece of tofu.

3. After three or four days of fermentation, there is a slightly sticky protective film on the surface, and there will be white hairs locally, don't panic, this is a normal process of fermentation, as long as there is no black mold.

4. After a few days, the white hairs attached to the surface of the tofu will grow denser and longer.

5. If the weather is hot, it may ferment to such a state, which is okay.

6. At this time, we will start to prepare the brine water of fermented bean curd, and after a pot of boiling water, pour in salt and boil for 1 minute.

7. Add chili powder, Sichuan pepper and a spoonful of oil and continue to cook for 4 minutes, turn off the heat and let cool.

8. Pour the cooled brine water and liquor into the fermented tofu, and after the tofu, the container is sealed with plastic wrap and pickled, and it can be taken out and eaten after 20 days of pickling.