So today, Xiaobian will teach you to make stinky tofu at home, which is clean, hygienic and delicious.
Step one, prepare a jar, preferably a jar used to pickle pickles in rural areas. If there is no jar, you can also use a glass bottle filled with canned fruit. First, wash the jar or glass bottle with boiling water and dry it.
Step 2: Buy 1-2 Jin of old tofu from the market, air-dry it indoors until it is half-dry, cut it into cubes of 3 cm square and 1.5 cm, put the tofu blocks into the jar vertically (pay attention to the gaps between the blocks), cover it and seal the jar mouth with plastic film.
Step 3, place the jar in the shade, and let the tofu pieces ferment naturally. The suitable temperature for fermentation is 1℃-2℃ (1℃ for about 15 days). Fermentation at 2℃ for about 5 days). When a layer of white fimbriae grows on the surface of the tofu block, it indicates that the initial fermentation is successful.
the fourth step is to make marinade. Take a small amount of dried tangerine peel, star anise, pepper, cinnamon, shredded ginger, and salt, add a proper amount of water (so as not to pass the tofu block), boil for 1 minutes, and then cool for later use.
Step 5, add the cooled marinade into the jar, the liquid level is 1.-1.5 cm higher than the embryo block, seal the jar mouth and continue the fermentation (if you like spicy food, you can add a proper amount of Chili noodles). After about 1 days, the fimbriae melted, and the homemade stinky tofu was made successfully!
Precautions
1. Tofu jars must be washed with boiling water to avoid contamination by other microorganisms
2. When putting tofu embryos into the jars, a gap should be left to facilitate the growth and reproduction of Mucor and the immersion of marinade.
3. The marinade should not reach the tofu block.