In my hometown, bean curd is called "xianghui steamed bun". It tastes spicy, salty, tender and greasy, and it is especially popular as a side dish for next meal or as a seasoning for cooking.

There are many brands and flavors of bottled bean curd 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.

The method of making fermented bean curd at home is particularly simple, but in the early stage of bean curd fermentation, it will be affected by external factors, and it may end in failure if it is not fermented well.

My hometown is in Sichuan, with four distinct seasons. In summer, it is over 3 degrees or even 4 degrees, and 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 2 degrees.

specific method of making bean curd

preparation materials: bean curd, salt, pepper powder, pepper noodles, white wine and sesame oil

Wash the bean curd 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 to dry the water on the tofu block. 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, so that they are evenly coated with seasoning, and then put them in a sealable container.

after all the white wine has been discharged, pour it 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 making homemade tofu milk

It is best to choose old tofu to make tofu milk, which is hard with low water content and should not be broken during the making 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.

When cutting tofu into pieces, you should not cut it too big, otherwise the inside will not be fermented in place during fermentation, so the outer layer will be sufu with delicate taste, while the middle part will feel sour tofu. I made such tofu milk? )

When tofu is fermented, the lower part of the container should be breathable, 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 stop the fermentation at any time for the next production.

Fermented tofu grows white hairs. If black or other colored hairs 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, and this white wine is preferably high-alcohol white wine. Rolling white wine can kill bacteria and produce a unique flavor in the later fermentation.

thirteen spices and other condiments can be added to the bean curd 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 enhance the fragrance, on the other hand, to isolate the air and extend the shelf life.

handle with care during the whole production process, so as to avoid the broken tofu blocks from affecting the appearance.

the whole production process should not be stained with raw water, otherwise the tofu will go bad easily.

If you make white-flavored bean curd, roll the fermented bean curd 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 mix the seasoning according to everyone's taste, roll the tofu block with white wine and leave it for ten days. Because of the weather, you can't buy it in hot summer and cold winter.