How to make homemade moldy tofu, how to make moldy tofu

Ingredients: 500 grams of old tofu.

100g chili flakes.

Salt 60 grams.

Thirteen spices 6 grams.

High liquor 100 grams.

The practice of homemade moldy tofu.

Prepare a piece of old tofu, cut it evenly into small pieces, place it in a leaky basket with gaps, and cover it with a piece of gauze to ferment.

In winter, it is generally fermented for 7 days, and if the temperature is high, the fermentation will be fast, and the fermentation will be so that you can move on to the next step.

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Take a shower with each piece of tofu in high liquor.

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Mix the chili noodles, salt, and thirteen spices well, then put the bathed tofu into the ingredients, and let the tofu be coated with seasoning.

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Place in anhydrous glass jars for a second fermentation.

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After three days, boil some sesame oil (friends who like spicy can add some peppercorns, and take out the peppercorns after boiling) and add them to the glass jar to cool, soak two-thirds of the tofu, and the fragrant and spicy moldy tofu can be eaten.

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Steps to make homemade tofu.

Steps to make homemade tofu: 1 1 Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, and blended oil (forgot to mix the oil when taking pictures).

Steps to make homemade tofu: 2 2 Cut the old tofu into small pieces and drain the water, at least one day and one night. (This time it was drained for 36 hours).

Steps of homemade tofu: 3 3 Take a container that can be sealed, put straw on the pad (I found straw, and used the leftover zongye ha of the Dragon Boat Festival), cut the drained tofu into small squares, and stack it evenly on it.

How to make homemade tofu: 4 4 Then seal with a plastic wrap lid and let it ferment.

Steps of homemade tofu: 5 5 Look at this tofu is fermented, it can be easily inserted with chopsticks, and whether the tofu is delicious or not is the key.

Steps to make homemade tofu: 6 6 Put the fermented tofu in white wine for a while.

Steps to make homemade tofu: 7 7 Then roll in the salt, sugar, and chicken essence that you mix well.

Steps to make homemade tofu: 8 8 Then wrap it in chili oil and put it in a jar.

Steps to make homemade tofu: 9 9 Seal for a week and enjoy.

How to make homemade tofu: 10 10 Although this tofu is not as square and beautiful as it sells, it tastes great, and there are no additives, pure organic food.

Cut the tofu you bought into pieces and put them in the container that you have prepared, and if you don't have the kind of frame that the bamboo strips have become, you can also use a large container such as an iron plate or Tito to place the tofu pieces.

The tofu cubes are covered with a clean plastic film, which is done to prevent dust from falling onto the tofu cubes.

Natural fermentation, usually five to seven days, the tofu cubes have grown hair, at this time do not worry, lift the plastic film, ready to wash the glass bottle without moisture.

Put on gloves, put the tofu pieces into the glass bottle piece by piece, sprinkle the refined salt rock dust, chili pepper (chili powder can also be used), cooking wine, and marinate for half a month to a month.

After half a month or a month, the moldy tofu has been marinated, and you can open the bottle and eat it. If you are in a hurry to eat, you can also pickle for half a month, but half a month is not enough to taste, at this time the wine is still relatively strong, and the moldy tofu is not salty enough, it is recommended that it is best to marinate for a month, which is the most suitable.

When making this moldy tofu, the choice of cooking wine is more important, cooking wine has the effect of sterilization and flavoring, and it is generally better to make cooking wine by yourself. If you go to buy wine outside, it is best to be around 55 degrees, the concentration is too low, it is not good, there is no taste, it is not good if it is too strong, and the wine will dominate the taste of moldy tofu and affect the taste.

In addition, the production of moldy tofu is also pay attention to the season, it has a fermentation link, if you make it at home, it generally relies on natural fermentation, which requires the choice of a season with a relatively high temperature, such as July and August every year, when the indoor and outdoor temperatures are relatively high, which is more suitable for making brother Qiaoqiao tofu. If you choose other seasons, such as spring or winter, it is more difficult to do well, because the temperature is not high enough, and the fermentation is not successful. Therefore, it is recommended to choose July and August to make moldy tofu as well.

The preparation of moldy tofu is as follows:

Drain the fresh old tofu, cut the tofu into pieces 2-3 cm thick and place in a cardboard box lined with clean corn leaves or straw.

The tofu is left for about 12 to 18 days, and when the tofu grows moldy and the surface is soft, the bean curd can be processed.

Mix salt, chili powder, Sichuan pepper powder, and pepper powder in appropriate proportions and set aside.

Soak the moldy bean yuan in high liquor.

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.

Neatly stacked into the altar. Seal the mouth of the altar and eat it the next day. The more time passes, the stronger the fragrance. There is no problem with saving it for a year.

The ingredients of moldy orange stupid and sleepy tofu are old tofu, salt, chili powder, Sichuan pepper powder, pepper powder and high liquor.

Raw material for homemade moldy tofu: stinky tofu.

Ingredients for homemade moldy tofu: dried chili peppers, two pot heads.

Seasoning of homemade moldy tofu: Sichuan pepper, salt, chicken essence, blended oil.

The practice of homemade moldy tofu.

1. Dried chili peppers, a little peppercorns: two pots and one bottle;

2. Grind the dried peppers and peppercorns into powder with a crusher;

3. Wash and drain the stinky tofu;

4. Mix an appropriate amount of salt, a little chicken essence, five-spice powder and pepper powder and chili powder;

5. Pour half a bowl of liquor;

6. Soak the tofu in white wine first, and then put it in material 4 and dip it into the material;

7. Put the tofu into the bottle and pour in the blended oil, the oil must be over the tofu. After it is ready, it can be eaten after about a month.

1. Homemade moldy tofu, no preservatives, eat at ease.

2. It is worth noting that after the fermentation of stinky bean curd, it is easy to be polluted by microorganisms, and the protein in the tofu blank is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky bean curd, it will have adverse effects on the human body, and the sales of pants will affect your health.

Health tips: Each 100 grams of fermented bean curd protein contains grams of isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. In addition, bean curd also contains minerals such as calcium and phosphorus.

There are many people who like to eat stinky bean curd, the content of vitamin B12 in stinky bean curd is very rich, some varieties can contain 10 mg of vitamin B12 per 100 grams, and the amount of vitamin B12 required per person per day is 1-3 mg. Eating fermented bean curd regularly can not only supplement vitamin B12, but also prevent Alzheimer's disease.

Food is the same: The salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or no food to avoid aggravating the condition.

There are many ways to make moldy tofu, and the materials used to make moldy tofu are also different. Some use straw, some use thatched stalks, some use bamboo leaves, and some don't use anything. I like to use bamboo leaves, which have a fresh fragrance, and the moldy tofu made is delicious.

How to do it: 1A piece of locust in the tofu (the amount can be customized) and cut into small pieces.

2. Wash the bamboo leaves and dry them with water. Missing example 3, find a cardboard box or other bamboo utensils, and then stack a layer of bamboo leaves and a layer of tofu blocks. 4. Put it in a cool place to ferment naturally.

It will take more than 20 days, depending on the temperature. The most important point is that the tofu grows long hairs, and the hairs just fall down, and it's OK. Next, prepare the seasoning.

Salt, high white rice (some use glutinous rice), paste chili noodles. Mix salt with paste, chili noodles and mix well. First, put the fermented tofu in the white rice for a while, and then wrap it in a layer of prepared chili noodles.

Then bottling is ready. The salt can't be too little, or it will be bad.

Make your own sour soup tofu, drain the water, beat into small cubes, (no straw, no green pine hair, use a basket made of bamboo), put the beaten place on the basket, put it in the soup pot and cover it, ferment for about a week, the long hair on the tofu can be taken out and rolled on the pepper noodles.

The ingredients of chili noodles are: chili noodles, salt, and pepper noodles.

After the tofu is boiled and the chili noodles are boiled, they are canned and sealed, and the delicious moldy tofu can be eaten after about half a month.

Material; Fresh tofu, chili powder, refined salt, liquor, glass bottles.

Mould Tofu Making Process:

1 Cut the fresh tofu into pieces and put them in the prepared container, if there is no such frame as the bamboo strips, you can also use a large container such as an iron plate or Titot to place these tofu pieces.

2 Cover the tofu cubes with a clean plastic film, so as to prevent dust from falling onto the tofu cubes.

3 Ferment naturally for five to seven days, and when the tofu cubes have grown white hairs, lift the plastic film.

4 Put all the seasonings into a bowl and stir well, pour the high white wine into the basin with the tofu, pass all the tofu through the high white wine, let the tofu cubes take a bath, and evenly dip the white wine soaked in the mixed seasoning.

5 Prepare the glass jar that has been washed and dehydrated, put on gloves, put the tofu pieces in one by one, sprinkle them with refined salt, chili powder, cooking wine, and marinate.

It is recommended to marinate for a month, which is most suitable.

Summary. Ingredients: tofu, salt, rice wine, chili oil, straw, cardboard box.

1. Prepare the environment for mold fermentation. Find a clean cardboard box, wet wipes, liquor, and straw ahead of time. Dip it in the liquor with a wet paper towel, then wipe it inside the carton, tidy up the straw in advance, rinse it, and after natural air drying, cut the straw to a length the size of a carton.

Place the straw on the bottom of the carton.

Ingredients needed: tofu, salt, rice wine, chili oil, cangchun straw, cardboard box. 1. Prepare the environment for mold fermentation.

Find a clean cardboard box, wet wipes, liquor, and straw ahead of time. Dip a wet paper towel in the liquor, then wipe it inside the carton, clean the hail straw in advance, rinse it, dry it naturally, and cut the straw to a length the size of a carton. Place the straw mat at the bottom of the carton acres and sails.

Tofu is stacked and boxed. After the tofu is cleaned first, the moisture is controlled, cut into small pieces, try to be even, put the tofu on a cardboard box covered with straw, there should be space between the tofu, and then spread a layer of straw, and put all the tofu according to this method. 3. Tofu fermentation "moldy".

After all are put away, cover the straw penance cover on the top, seal the carton, and then put it in a ventilated and dry place, let it grow and ferment, and in about half a month, you can open it and see that Doubi is rotten and mildewy.

Moldy tofu to taste. Put chili oil in a basin, add a lot of salt, stir the hail and mix evenly. Then pour the rice wine into the bowl.

After taking out the tofu first, dip it in the rice wine, and then dip it in a bowl of chili oil, all of which are in this way after each tofu source is dipped in a suitable bottle, when you want to cover the lid, pour a spoonful of chili oil into it, close the lid tightly, choose a bottle with good sealing, store it in the refrigerator, and you can eat it when you want to eat.

It is recommended that you take the following personal protective measures during the epidemic period: 1. Wash your hands frequently. Proper handwashing is one of the most effective measures to prevent respiratory infections.

Wash your hands thoroughly with soap and water is recommended. Wash your hands with soap or hand sanitizer and running water, and wipe your hands with disposable paper towels or clean towels. 2. Maintain good respiratory hygiene habits.

When coughing or sneezing, cover your mouth and nose with a tissue or towel, wash your hands after coughing or sneezing, and avoid touching your eyes, nose or mouth with your hands. 3. Keep the environment clean and ventilated. Open the windows for ventilation no less than 3 times a day, 20 to 30 minutes each time.

When the outdoor air quality in Qingji is poor, the frequency and time of ventilation should be appropriately reduced. 4. Try to minimize activities in crowded places and avoid contact with patients with respiratory tract infections.