The difference between tofu curd with or without wine: it tastes better with wine and keeps longer.

The authentic way to make tofu curd is to put wine in it, because it has a better flavor and lasts longer. But if you don't have wine, or you don't like the taste of wine, you can of course choose not to add it, and it's also very tasty, so you can make it according to your own habits.

Related information:

1, ingredients ingredients: old tofu 5-8 pieces, chili powder, ginger, salt, high degree of white wine, sealed jar.

2, the production process: the old tofu evenly cut into four sides of the block, the size of a little larger than a mahjong into. Then evenly arranged in a food bag sealed, let it natural fermentation 6, 7 days. Do tofu milk seasoning is very simple chili powder, minced ginger, salt, stir them well can be used.

Additionally, prepare a bowl of white wine, Erguotou, sorghum wine can be used, belonging to the category of soju can be. Alcohol alcohol level determines the length of fermentation time, it is best to use 30 degrees to 45 degrees for the best. You should also prepare a few airtight jars with lids, clean them and place them on the balcony to dry out the water for backup.

Chopsticks holding fermented old tofu, in turn, into the white wine shabu-shabu a few times, tofu milk sterilization necessary process. After being dipped in chili powder, the old tofu is stuffed directly into an airtight jar, covered with a lid, and waited for a week to be ready to eat.

Tofu milk can make protein digestion and absorption rate is higher, more rich in vitamins, will also get other foods do not have vitamin B12. in the process of making tofu milk, the appearance of a layer of white hairs this is a normal phenomenon, is a large number of mold breeding.

This is not harmful to the human body, their role is to break down the protein, produce amino acids and some B vitamins, so that the color of the tofu milk is more colorful, taste delicious, rich and tender, taste is also more delicious.