To say that there is what snacks can be eaten as you open, and eat all year round, whether with rice or porridge is very powerful, that is tofu milk. Whether it is the South or the North, in the matter of eating bean curd milk is kept in step, it is very delicious, it is very rice.

Bean curd is called moldy bean curd on our side, every Lunar New Year, it is with the Lunar New Year's goods together into the Lunar New Year's busy, families will do a few bottles of stay in the New Year's time to enjoy. Moldy tofu, also known as cat yu, will be fresh tofu, placed for about a week to mold, fermented tofu and seasoning mix, over white wine and then put into the tile jar can be.

According to historical records, as early as the 5th century A.D. Wei, Jin, North and South Dynasties in the ancient books, there are records of the production process of curd, to the Ming Dynasty in China on the processing of large quantities of curd, and now the curd has grown into a modern process of fermented foods.

Curd has a history of more than a thousand years and is one of the unique fermented products of China. As early as the fifth century A.D., the ancient books of the Northern Wei Dynasty have said that "dried tofu with salt is ripened into curd". In the "Materia Medica Gleanings", it is written: "Tofu is also known as beans milk, tofu marinated in wine lees or sauce system, taste salty and sweet." In the Qing Dynasty, Li Huainan's "Waking Garden Record" has already described the method of making bean curd milk in detail. The famous Shaoxing fermented bean curd was exported to Southeast Asian countries more than four hundred years ago during the Jiajing period of the Ming Dynasty, and its reputation is second only to Shaoxing wine.

Bean curd is a traditional folk food that has been passed down for thousands of years, both in the north and the south, and it is divided into three main categories: green, red and white. Among them, stinky tofu belongs to the green side; "chunky, red and spicy, rose" and so on belong to the red side, and "spicy, osmanthus, five-spice" and so on belong to the white side.

The white side is the southern side of the country and is most famous in Guangdong, Shaoxing, Zhejiang, Hunan and Jiangxi. The red and green sides are produced mainly in the north, and some are produced in Anhui and Jiangsu.

White curd is famous in Guangxi Guilin, Guangdong Chaoshan, Fujian Putian, Hunan, Jiangxi, Anhui Wuhu, Zhejiang Shaoxing, Jiangsu Suzhou, Jiangsu Yangzhou, Sichuan, western Yunnan, etc. Red and green curd are mainly produced in the north, and some are produced in Anhui and Jiangsu.

Famous places of origin of red fermented bean curd: the three northeastern provinces (especially Kedong, Qiqihar, Heilongjiang), Beijing, Tianjin, Anhui, Jiangsu, Sichuan.

The green side of the curd: Beijing, the three northeastern provinces, Wuhan, Hubei, Huanggang Ezhou and other eastern regions of Hubei (E cuisine on behalf of the chestnut green tofu milk ingredients), Hebei and other places.

We start making tofu milk here after the winter into the waxing moon, mainly with the old tofu to make, that is, the traditional gypsum tofu, you need to have a cardboard box and yellow straw, yellow straw is to maintain a constant temperature and humidity, the surface of the tofu after the birth of the white hairs that can be made tofu milk production. The fermentation time is usually around 5-7 days in winter.

Homemade Bean Curd Milk

Materials: old tofu several pieces of mold seed powder high white wine chili pepper pepper powder salt

Steps: the old tofu after draining the water cut into four square small pieces, the traditional method is to put them in the yellow straw lined with cardboard boxes, I am directly to the use of the mold seed powder sprinkled on the surface of tofu blocks, but also did not use the straw. I did not use the straw. Put them next to a heater, and within a day or so they grew white hairs.

The white hairs of the tofu rolled on a high degree of white wine;

Prepare another bowl, the bowl into the chili powder, pepper, salt, these three seasonings with white wine mix;

The white wine will be stained with tofu milk and then rolled a layer of seasoning;

Rolling good seasoning tofu block to find a clean glass bottle;

The two days can eat, usually a week or so can be You can eat it, usually about a week;

To keep it longer, sprinkle some sesame oil in the bottle. This will give it a longer shelf life without going bad.

Seasoning can be prepared according to your own preferences, and some places will add some rice wine to flavor. The tofu milk can be packaged in small bottles, which makes it a nice little gift for others.