Tofu milk, practice

Buy an old tofu, cut it into 2 cm square pieces, put it in a covered container and leave it indoors for 3-4 days. When there is yellowish mucus on the surface of tofu slices, wrap them with mixed Chili powder, pepper powder and salt (depending on personal taste), put them in a bottle and leave them for about half a month. It is recommended to cook less, eat while cooking, and eat in winter.

The practice of tofu milk

Make tofu milk from winter to the future. Thick tofu with white hair and a little fishy smell can be bought in the market.

Production process:

1, spread the bought tofu in the sun for a day (the tofu milk made in this way is not easy to spread);

2. Cut the tofu into small pieces with a knife, roll each small piece with salt, let each small piece be covered with salt, put it in a container with small eyes and let it drip for 4 to 5 hours;

3. Mix aniseed powder, tsaoko powder, pepper powder, Chili powder and a little salt together, and cut ginger into filaments for later use;

4. Pour the white wine into a bowl, roll the tofu in the wine with chopsticks, then roll the seasoning in the evenly stirred seasoning powder, and then put it in a bottle, with a layer of tofu and a layer of shredded ginger;

5. After filling, pour the remaining white wine into the bottle, seal it tightly and eat it in about 20 days. It is delicious. Just try it.

Method for make bean curd

Prepare a large plate first.

Ingredients: 2 kg of tofu, salt, Chili powder, ginger powder, a little white wine, a little shredded ginger and a little cooking oil.

Production method: cut tofu into the size of stinky tofu sold on the street, put it on a plate, and push it up in a pyramid way until all the tofu is pushed.

After folding, put the beans in the cupboard and put them there. You don't need to cover anything. The place with poor ventilation is the best, and it is easy to have enzyme hair growth.

I waited for about ten days (depending on the temperature at home), mainly because I saw that the tofu was black and hairy and the enzyme work was finished.

Connect and add, prepare a bottle that can hold all your tofu, preferably glass, with shredded ginger at the bottom.

Serve hairy tofu, put the prepared salt (preferably fried in a pot), Chili powder/Jiangsha powder in a rice bowl and mix them together. Pick up tofu with chopsticks, roll it in a bowl, paste seasoning on the surface, put it in a bottle (see if there is shredded ginger at the bottom of the bottle), repeat the above actions, and then put a layer of tofu and shredded ginger until all the tofu is released. When the whole bottle is full, pour in some white wine and cooking oil. Delicious bean curd is ready. (MM, don't worry, it takes three days for ingredients to penetrate into tofu, so it's best to open the lid after three days! )

Tip: The purpose of adding cooking oil to liquor is to ensure the quality of tofu for a longer time. The tofu milk made by myself is many times better than that bought in the supermarket. In the season of water spinach, just take out one or two pieces to stir-fry water spinach, which is really a delicious dish.

Homemade tofu:

(1) Tofu is cut into 5cm square with a thickness of 1 cm, placed in a clean steamer, covered with a layer of gauze to prevent dust and allowed to ferment naturally. Generally, it takes 15 days at room temperature 10℃; When the room temperature is 20 degrees Celsius, a layer of yellowish fimbriae will grow on the surface of tofu, which takes 5 days. This process is called "initial fermentation".

(2) The fermented bean curd blocks in the early 20th century were pickled with salt water, which is called "post-fermentation". The method is to blanch the salt and pepper with boiling water, let it cool and add rice wine. Then wash the jar, scald it with boiling water and dry it. Next, put the bean curd cake layer by layer, and sprinkle some pepper and salt water on each layer. After putting it all in, cover it and put it in a warm place (about 15 degrees Celsius) to make the marinated bean curd become mellow again. After about 10 days, the fimbriae will melt and become delicious home-cooked tofu.

Homemade tofu

Raw materials: ordinary tofu, Chinese cabbage leaves, Chili noodles, salt, tsaoko powder, pepper powder, black pepper and white wine.

The first step is to cut off the surface of tofu, because making tofu milk requires mold to corrode tofu, and the original skin of tofu is not easy to mold, so it is best to remove it, and then cut the tofu into small pieces and put it on a clean plate. Please remember that the plate must be clean and free of any oil. Then put on plastic wrap, seal the big plate of tofu with plastic wrap and put it in the environment of 15 degrees Celsius for a week. After a week, the surface of tofu is almost this light brown. Note that only this faint brown is normal, and it is wrong if it is black or green.

Step 2: Pour a little white wine and use it to kill the mold on the surface. Then, it's time to start mixing the seasoning. You can put it according to your taste. Here we recommend a ratio: 6 tablespoons of Chili noodles, 3 tablespoons of salt, 2 tablespoons of pepper powder, 65438+ 0 tablespoons of tsaoko powder, and a little pepper. After mixing and stirring, put it into the tofu block, so that all six sides of the tofu block are stained with seasoning powder. Now, soak the tofu in the seasoning powder with cabbage leaves. Peel off the leaves of Chinese cabbage and the tofu will be completely cheesed.

I bought two pieces of tofu and cut them into cubes. Be careful not to cut them. I found a paper box, put some clean white paper on it, then put tofu in it and cut it a few times, so it's fine, and then move it carefully to prevent them from one after another. Then cover the box and put it directly on the ground. It's that simple. After three or four days, the white tofu turns yellow. Smell it, it smells like fermented bean curd, and it will be fine. Add salt, monosodium glutamate and pepper noodles to the Chili noodles, stir well, carefully clip out the tofu pieces and wrap them in the Chili noodles, evenly! Then put it in a clean bottle, finally pour some peanut oil and cover it, and you can eat it in two days.

After beginning of winter, cut the tofu into an inch square, air-dry it in the wind until all four corners turn brown (this process only takes one day), and then use one