Today's office workers have not paid too much attention to the diet with the reasons for the work, resulting in daily life is not regular, such as the net editor in the outside survival did not have a long time, but their own intestines are not accidentally blind folded to not, especially in the case of the winter does not have their own cooking, will buy their own buns to make the red bean curd, the taste is particularly good, the next side to be small editor to tell her! The practice of the guys red oil curd milk to **** enjoy to the need of the partners.

Red oil curd is still a member of the white party curd despite the reddish hue. The main ingredient of curd milk is the soybean that we often eat, is made of soybeans, rice wine, sorghum as the main ingredient, red currant and other raw materials mixed. The production process is generally the first to make tofu and then add more salt to the bacteria pickled to the level of non-viable, and then add a variety of seasonings with seasoning, sugar, pepper, red wine, rice wine, such a variety of seasonings made of sauce, canned and simmered after a few months of maturation into the sale of tofu milk goods on the market.

Practice:?

1, the practice of tofu milk is very simple, first cleaned and cut into 3 centimeters above and below the thickness of 6mm above and below the thickness of the military quilt soaked in 2% salt water, put into the pot to steam.

2, steamed military quilts to warm shaded area hair alcohol. General temperature of 20 ℃ ~ 25 ℃, after 5 days can be in the water tofu skin grows milky white or yellowish hair (that is called water tofu embryo), and then loaded into a small jar, each layer of water tofu embryo sprinkled with a layer of salt a few peppercorns, rice wine, or pure grain alcohol, cover the lid sealing, after 10 days of renewed mellowing into bean curd milk.

Nowadays, in order to facilitate the people to do their own currently on the market to sell that type of existing long hair water tofu, this buy back in the sun after a day in the sun and then according to the second way to do it, you need to be sun is not easy to do so that the curd scattered, using the salt water salt and water ratio is 1:2.

The practice of red oil curd is firmly believed that everyone listening to my detailed introduction is a very engraved grasp, chili oil curd if they have the patience to do it, all can be successful, red oil curd can be stored for a long time, the taste is not easy to produce changes, but also is the storage of red oil curd is to pay attention to, if you are in accordance with my way of storing is to be able to put a long time, the red oil curd can be stored for a long time. The first thing that you need to do is to make sure that you have a good idea of what you want to do.