Speaking of emulsifiable concentrate, emulsifiable concentrate is very popular with people, so there are countless kinds of emulsifiable concentrate on the market. But there are many kinds, but the oil on the market generally eats various additives, which is not good for your health. Try to buy as little as possible. My family never buys food. Buy tofu and make it yourself when you want to eat it. Delicious, clean and healthy, not worse than what you bought.
If you want to eat fermented bean curd, you don't have to buy it Self-taught production. Simple zero addition will make it fragrant and better than the bought one.
Maybe many people also have the idea of restraint. But he chickened out for various reasons. In fact, it is really not difficult to make emulsifiable concentrate. It can be said that it is very simple. Today I will share with you my method of making emulsifiable concentrate. If you want to eat emulsifiable concentrate in the future, don't buy it, teach restraint, teach simple zero addition, and the aroma is overflowing, which is better than buying it. Let's look at my method.
[Self-made emulsifiable concentrate]
The ingredients we need to prepare: old tofu, Fuyu Qu, pepper, Chili powder, salt and confession wine.
The first stage: prepare an old piece of tofu, first cut the tofu into thick slices, then change the thick slices into squares with a knife and cut them aside for later use. To find clean and ventilated tools, spread a clean cage cloth on the tools, and put the prepared tofu neatly on the cloth, leaving a gap in front of the tofu.
The second stage: after all the tofu is put away, you can sprinkle a little oil koji on the tofu and then ferment it. After sprinkling oil koji, it was fermented for about two days at the temperature of 15 ~ 20 degrees. If you don't use oil koji, you can cover it and ferment it in the shade for about a week.
The third stage: after EC fermentation, you can see that there are many white hairs on EC. Then, pour a proper amount of confession wine into the bowl, put the fermented oil into the white wine and roll it. Liquor in tofu will not only increase the aroma, but also contribute to the secondary fermentation of emulsifiable concentrate, so this stage is necessary.
The fourth stage: wrap tofu with white wine, put Chili powder, Chili powder, salt and pepper into a bowl, stir evenly with chopsticks, then pour the seasoning on the tofu, stir gently, and wrap a layer of seasoning on each tofu. After stirring evenly, put the tofu into a clean and waterless bottle, seal the bottle mouth, and soak it for about 14 days before eating. If you want to eat fermented bean curd, you don't have to buy it Self-taught production. Simple zero addition will make it fragrant and better than the bought one.
Tip:
People who sprinkle oil koji on tofu can ferment in a warmer place of 15 ~ 20 degrees for about 2 days. People who don't sprinkle oil koji can cover the plate and put it in a cool place for fermentation for about a week. If you want to eat fermented bean curd, don't buy it. Teach you to make it yourself. Simple zero addition is more fragrant and delicious than bought! Have you all learned to make this rotten milk yourself? When you want to eat after learning, make it at home by yourself. Clean and healthy without additives, better than buying.