Bottled bean curd has many brands and flavors in supermarkets, and the price is high or low, but when you eat the pure fragrance of homemade bean curd, bottled bean curd will lose its appeal to you.
Home-made sufu is a very simple method, but tofu will be affected by external factors in the early fermentation, and it may end in failure if it is not fermented well.
My hometown is in Sichuan, with four distinct seasons. When it is hot in summer, it is over 30 degrees or even 40 degrees, and when it is cold in winter, the temperature is only a few degrees. It's too hot or too cold to make tofu milk. When it's too hot, it will ferment too fast. Tofu will easily deteriorate and breed harmful bacteria. When it's too cold, it's not easy to ferment. Tofu won't be emulsified, so it won't have a delicate taste and special aroma. Therefore, 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 a gap 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, it takes 5-15 days to ferment completely. Seeing that the tofu grows dense white hairs indicates that the fermentation is successful and it is ready for the next operation.
Prepare a sealed container and two bowls that can hold tofu. Wash them all and dry them.
Pour half a bowl of white wine into a bowl; Add salt, pepper powder and pepper noodles to a bowl and mix well.
Put on disposable gloves, roll the fermented bean curd blocks in Chinese liquor one by one, then roll them in a bowl filled with salt, pepper powder and pepper noodles to make them evenly coated with seasoning, and then put them in a sealable container.
After all, pour all the white wine that has rolled over the tofu into the container, and then pour in sesame oil to drown the tofu.
Cover it and put it in a cool place. It can be eaten in about half a month.
Points for attention in homemade tofu milk
It is best to choose old tofu to make tofu milk. Old tofu is hard with low water content and should not be broken during the production process. 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.
Tofu should not be cut too big when it is cut into pieces, otherwise the inside will not be fermented in place when it is fermented, so that the outer layer is sufu with delicate taste, while the middle part is sour tofu feeling. I made such tofu milk? )
When tofu is fermented, the container should be breathable at the bottom, so that tofu can better contact the air and ferment.
If the weather is cold, you can spread dry straw or towel in the container to make the temperature in the container reach the temperature suitable for tofu fermentation.
In the process of fermentation, it is necessary to observe the fermentation of tofu frequently, so as to interrupt the fermentation at any time for the next production.
Fermented tofu grows white hair. If black or other colors of hair grow, it means that tofu has gone bad. It is best to discard such tofu and stop eating it.
Fermented tofu needs to be rolled with white wine, which is preferably high-alcohol white wine. Rolling white wine can kill bacteria and produce a unique flavor in the later fermentation.
Seasonings stained with tofu can be added with thirteen spices and other seasonings according to everyone's preference. Pepper noodles are advised not to be too spicy, just spicy ones. The amount of salt can be a little more, otherwise the tofu will be sour after a few days. Generally, the ratio of pepper noodles, pepper noodles and salt is 1: 1:2.
Finally, add sesame oil to submerge the tofu, on the one hand, to increase the fragrance, on the other hand, to isolate the air and extend the shelf life.
The whole production process should be handled with care to avoid the appearance of broken tofu blocks.
The whole production process can't be stained with raw water, otherwise the 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 block 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.