There are many brands and tastes of bottled bean curd in the supermarket, and the price is high or low, but when you eat the pure fragrance of homemade bean curd, the bottled bean curd will lose its appeal to you.
Self-made sufu is a very simple method, but tofu will be affected by external factors in the early stage of fermentation, and poor fermentation may end in failure.
My hometown is in Sichuan, with four distinct seasons. It's over 30 degrees or even 40 degrees when it's hot in summer, and only a few degrees when it's cold in winter. Making bean curd is too hot or too cold. It will ferment too fast when it is too hot. Tofu goes bad easily and breeds harmful bacteria. It is not easy to ferment when it is too cold. Tofu will not emulsify, so it will not have delicate taste and special aroma. So it is best to make tofu milk in the season when the temperature is about 20 degrees.
Specific method of making tofu milk
Preparation materials: tofu, salt, pepper powder, pepper noodles, white wine and sesame oil.
Wash the tofu and cut it into small pieces.
Put the tofu blocks into a container that is also breathable below, and there should be gaps between the tofu blocks.
Leave it for a while and let it dry. Then cover the container and put it in a cool place.
According to the weather, complete fermentation takes 5- 15 days. Seeing the thick white hairs on the tofu shows that the fermentation is successful and it is ready for the next operation.
Prepare a sealed container and two bowls for tofu. Wash them all and dry them.
Pour half a bowl of white wine into the bowl; Add salt, pepper powder and pepper noodles to the bowl and mix well.
Put on disposable gloves, roll the pieces of fermented bean curd one by one in Chinese liquor, then roll them in a bowl filled with salt, pepper powder and pepper noodles, evenly coat them with seasoning, and then put them in a sealable container.
After all, pour all the white wine that has rolled tofu into the container, and then pour sesame oil to drown tofu.
Cover it and put it in a cool place. You can eat it in about half a month.
Matters needing attention in homemade tofu milk
It is best to choose old tofu to make tofu milk. Old tofu is hard in texture and low in water content, so it is not suitable to be broken during production. Although tender tofu can also be used to make tofu milk, it has high water content and is relatively loose, and it is easy to break during the production process.
Don't cut the tofu too big when cutting it, otherwise it won't ferment in place when it is fermented inside, so that the outer layer is fermented bean curd with delicate taste and the middle is sour bean curd feeling. I made tofu milk like this? )
When tofu is fermented, the bottom of the container should be ventilated to allow tofu to better contact the air and ferment.
If the weather is cold, dry straw or towel can be spread in the container to make the temperature in the container reach the temperature suitable for tofu fermentation.
In the process of fermentation, we should always observe the fermentation of tofu, so as to interrupt the fermentation at any time and carry out the next production.
Sufu has white hair. If black or other colors of hair grow, tofu has gone bad. It's best to throw away such tofu and don't eat it any more.
Fermented tofu needs to be rolled with white wine, preferably high-alcohol liquor. Rolling white wine can kill bacteria and produce unique flavor in later fermentation.
The seasoning dipped in tofu can be added with thirteen spices and other seasonings according to everyone's preference. Chili noodles are not too spicy, just spicy. The amount of salt can be more, otherwise the tofu will be sour in a few days. Generally, the ratio of pepper noodles, pepper noodles and salt is 1: 1:2.
Finally, sesame oil was added to submerge the tofu, which on the one hand increased the fragrance, on the other hand isolated the air and extended the shelf life.
The whole production process should be handled carefully to avoid broken tofu blocks.
You can't touch raw water in the whole production process, otherwise tofu will go bad easily.
If you make white-flavored tofu milk, roll the fermented tofu blocks with high-alcohol liquor, put them in a sealed container without water, and directly pour in soy sauce for soaking.
In the vegetable market in my hometown, there are clever vendors who specialize in selling fermented tofu blocks with white hair. Although the price is much more expensive than tofu, it is very convenient to buy this fermented tofu block and make tofu milk at home. Just adjust the seasoning according to everyone's taste. Roll the tofu with white wine and leave it for ten days. Because of the weather, it can't be bought in hot summer and cold winter, and vendors say it can't be fermented.