The tofu curd for Qing Shuitang that is a companion of the growing process. When I was a child studying, I had to bring my own food to school for lunch, and since the conditions in the countryside were not very good, the food I brought to school was not very hearty. But the good food at home would be left for us to cook and eat at school. Since I grew up loving tofu curd, bringing 2-3 pieces of tofu curd to fix a mid-day meal is something I do often and especially enjoy.

Bean curd milk has a particularly fresh flavor due to the fermentation and and marination process, and it is soft, very delicate to eat, and has an excellent texture. In addition, because of the fermentation, the protein is broken down into free amino acids, so the nutrients in the tofu milk are more easily absorbed by the body. In addition, tofu milk can also be used as a condiment, to make flavorings, etc. It can be said that tofu milk has a very high fan base.

If you make your own tofu, it's not that hard to do, and you've done it quite a few times, but there's a hard condition, and that's that it's best to make it in the lower temperatures around the time of the waxing moon, and it's not good to do it in the higher temperatures. The next step is to talk about the tofu milk practice.

Materials prepared: fresh tofu, salt, white wine, chili powder, straw

Steps:

1, the straw is washed and dried.

2, cut the fresh tofu into small pieces of about 3 centimeters in length, width and height, and then pass through a trip of boiling water to drain the water.

3, put the dried straw in a large drawer or on a wooden board, and then put the drained tofu on the straw one by one, with each piece of tofu about 0.5-1 centimeter apart.

4, put the drawer where you put the tofu (put the drawer into a cabinet drawer), or put the board where you put the tofu in a cool, clean place free of rodents, cockroaches, and other pests.

5, placed 7-10 days like, you can see the tofu above the growth of thick white hair, this is the performance of the mold fermentation of tofu. When the hair grows to stick about 40% of the tofu, you can take it out for the next step.

6, the chili powder and salt mix well, the moldy tofu into the white wine rolled in white wine and then into the chili powder and rolled, so that the tofu wrapped full of chili ash, and then a piece of the altar.

7, into the altar of the tofu after about a week of late fermentation, tofu above all the mold will melt away, the tofu will be softened down, this time you can eat. If you want to keep it for a longer time, you can soak it in cooking oil so that it can be kept for a long time, and, it tastes even better after 2-3 months.

Attention

One, the preparation time should be done when the temperature is relatively low, preferably at twelve or thirteen degrees when it is most suitable.

The second is that the flavor of the seasoning can be adjusted according to your own preferences, for example, you can add peppercorns, five-spice powder, ginger and so on.

Three is the moldy tofu should pay attention to the control of time, moldy over the tofu will be rotten, the taste will not be good.

The fourth is tofu moldy if the green hair is best not to, that may cause poisoning.

The above is the practice of tofu milk. For your reference.