How to make moldy tofu in winter, how to make moldy tofu

1.Cook the selected tofu in boiling water.

2.Place the cooked tofu flat on neat straw and be sure not to fold it.

3.Put it in a sealed place, and it usually takes about a week for mold to grow. White mold, each piece of moldy tofu has such a long white mold, pure white mold, it looks very beautiful;

4.For moldy tofu, mix with the adjusted chili powder, salt, and pepper powder, and adjust it according to your preferences.

5. Put the moldy tofu into the tile jar for preservation, and then pour a layer of liquor on it (some are put a layer of vegetable oil), so that it will not be bad for a year or two, and it is fragrant, but you must put water on the edge of the jar to prevent air from entering, and you must clean the edge of the jar regularly.

A piece of fresh tofu, according to the amount of tofu to prepare a container that can be sealed (fresh-keeping box, sealed jar, storage box, etc.), no straw to replace with newspaper, thirteen spices, salt, homemade pepper noodles, chicken essence, if you want to eat spicy, you can add some chili noodles.

Method. 1.Place the newspaper in an airtight container, wrap it in plastic wrap or a clean plastic bag, and place the beaten tofu on top.

2.After placing the tofu, put another layer of plastic wrap or a clean plastic bag on top of it, and put newspaper on it.

3.Leave the lid on for about four or five days. Whether the bean curd is delicious or not depends on this step.

4.Mix the seasoning well and let the moldy tofu cubes roll in the seasoning powder.

5.Put the bean curd cubes soaked in the seasoning in a container, add the cool white water and white wine, and seal the bottle. Generally, it is enough to leave it for a week. However, the longer it lasts, the better it tastes, so remember to put it in the refrigerator after opening.

Place the tofu cubes flat in the cage drawer, control the temperature in the cage drawer at 15 18, and maintain a certain humidity. After about 48 hours, mucor began to grow, 3 days later, the mycelium grew vigorously, and 5 days later, the surface of the tofu block was covered with mycelium.

The mucor mold growing on the tofu block comes from the mucor spores in the air, and the modern production of bean curd is to inoculate the excellent mucor mycomycetes directly on the tofu under strict aseptic conditions, which can avoid contamination by other strains and ensure the quality of the product.

Information 2] Salted.

Place the mucor-covered tofu blocks in layers and neatly in the bottle, and add salt layer by layer, increasing the amount of salt as the number of layers increases, and the salt near the surface of the bottle mouth should be thicker. The salted time is about 8 days.

Adding salt can precipitate the water in the tofu, making the tofu pieces hard and not prematurely crispy in the later production process.

At the same time, salt can inhibit the growth of microorganisms and prevent the spoilage of tofu cubes.

Information 3] Configure braised soup.

The braised soup is directly related to the color, aroma and taste of the bean curd. The soup is made from wine and various spices.

The wine in the braised soup can be cooked wine, rice wine, rice wine, sorghum wine, etc., and the content is generally controlled at about 12%.

Adding wine can inhibit the growth of microorganisms and give the bean curd a unique aroma. There are many types of spices, such as pepper, Sichuan pepper, star anise, cinnamon, ginger, chili pepper, etc.

Spices can modulate the flavor of fermented bean curd, and also have the effect of antiseptic and sterilization. The soup can be prepared according to personal taste.

Ingredients: 500 grams of tofu, 80 grams of salt, 20 grams of dried chili peppers, 40 ml of white wine.

1. Soak the tofu in water for about ten to twenty minutes, remove and drain the water.

2. Cut the tofu into pieces of the right size, place them in the steaming drawer, cover them with gauze, and put them in a warm place to make it moldy.

3. After about a week, the surface of the tofu turns yellow.

4. Beat the self-drying dried Kaisen peppers with a food processor.

5. Mix the chili powder with the salt, and use a clean container to hold an appropriate amount of high-grade liquor.

6. Pass all the tofu through high liquor and let the tofu cubes take a bath; Then evenly dip the tofu soaked in white wine with chili seasoning.

7. Put it in a tile jar and continue to ferment for about a week.

8. When eating, pour an appropriate amount of sesame oil, so that the moldy tofu is ready.

Ingredients: 280 grams of salt, 10 pieces of old tofu, half a bottle of high liquor, half a catty of chili noodles, 1 bottle of sesame oil, 3 pieces of ginger.

1. Wash the old tofu and cut it into small cubes.

2. Spread a layer of straw in the vegetable basket, and then put the cut tofu on the straw.

3. Cover the tofu with a layer of straw, and then put it in a ventilated place, be sure to ventilate, otherwise the tofu will turn black.

5. Put it in a ventilated place for about 5 days, and the tofu will grow white or yellow hairs, and you can start pickling.

6. Put the long-haired tofu into a large basin, and then pour an appropriate amount of boiling liquor to make each piece of tofu evenly stained with a layer of liquor.

7. After the liquor is dipped in it, add salt, chili powder, and shredded ginger and stir well and marinate overnight.

8. The next day, put the tofu in a sealed jar, then drizzle with sesame oil, and you can eat.

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.

Ingredients. 500 grams of soybeans.

Water 4000-500

Salt a pinch of salt. A pinch of liquor.

Paprika to taste.

Method steps.

Soybeans are washed and soaked in water overnight, I generally do not exceed 12 hours, and the soaked beans are squeezed out of soy milk by a juicer, or beaten into a pulp with a wall breaker.

How to make moldy tofu.

Strain the beaten raw soy milk in a 120 mesh soymilk bag, and then cook the filtered soy milk. Although the juicer or wall breaker has beaten the soybeans very finely, it also needs to filter out the bean dregs, which is very delicate and can be used to make radish shredded bean dregs cake.

How to make moldy tofu.

In advance, the gluconate inner fat of the inner fat tofu or the salt brine of the old tofu (all white powder) are adjusted into liquid A with a cool white boil according to 1:1-10, after the soybean milk is cooked, when it is dried to 80-85 degrees, pour the liquid A into the soy milk little by little with a spoon, try to pour some sleepy eggplant evenly in all corners, and then stir it to let the soy milk stand for 20 minutes, and then it will be layered or the soy milk will become flocculent precipitation.

How to make moldy tofu.

If the drop is gluconate inner lipid, there will be a yellowish liquid on the top, and bean curd below. The light yellow liquid is slightly sweet, pour off. If the drip is salt brine, the soy milk will appear flocculent, like unsmooth bean dregs, the size of the particles depends on the purity of the soy milk, don't think it's a failure, old tofu is like this.

How to make moldy tofu.

Spread it on the vegetable basket or tofu box with gauze, put the bean curd in, cover it with gauze, and press the weight on it for more than 2 hours, the longer the time, the less moisture the tofu will be drier, commonly known as old tofu.

How to make moldy tofu.

To make moldy tofu, you need older and drier tofu.

How to make moldy tofu.

The container for making moldy tofu needs a container that can filter water, the vegetable basket or the water filter basket or the steamer of the steamer can be, the old tofu is cut and placed in the container, each piece of tofu should be separated by a little distance, and then put it in a relatively sealed pot, the box can be, this starts to mold!

1 8 Cut the tofu evenly into small pieces, and the size of the cut does not pay attention to the liquid pie, as long as it is even.

2 8 Find a basket or grate, spread a cabbage leaf or corn leaf, and arrange the tofu cubes evenly on the cabbage leaves, leaving a gap between the tofu and the tofu.

3 8 After arranging, cover it with a layer of cabbage leaves or corn leaves, and put it in a cool place for 10 days, during which time pay attention to the appearance of the tofu, it becomes slightly red, and it is okay when the celery is sticky.

4 8 Mix the salt and peppercorns, and place on a spacious plate.

5 8 Pour the high liquor into a bowl, dip the moldy tofu in the liquor and quickly remove the salt.

6 8 Tofu is covered with salt as shown in the picture, and it is all done in this way.

7 8 Find a glass bottle that is good for poisoning, put the tofu into the glass bottle piece by piece, stack it without leaving gaps, and seal the lid for a week before eating.

8 8 The moldy tofu can be mixed with sesame oil and minced green onion and ginger before eating.