question 1: how to make hairy tofu must choose high-quality tofu made of soybeans, which has the characteristics of clear color as snow, jade-like knife cutting and no spillage when falling to the ground. First, cut the fresh tofu into small pieces, generally each small piece (12 cm long, 6 cm wide and 3 cm thick), soak it in tofu water, pick it up after a few hours, put it in a bamboo basket or wooden frame, sprinkle Jamlom salt on it, then cover it with thick cloth or wooden board, and put it in a cool and dry place. After five or six days, the surface of tofu will grow an inch of fuzz. According to the length and color of root hairs, it can be divided into four types: tiger hair, rat hair, rabbit hair and cotton hair

a, pulping and selecting high-quality soybeans, washing with water to remove impurities, washing and soaking for 6-1 hours until the watercress is fully expanded, and there is no hard ground in the middle; Soaked soybeans and water are simultaneously injected into the hopper of the mill according to the weight ratio of two parts of water to one part of soybeans, and mixed and ground; Discharging soybean milk and bean dregs respectively; Heating soybean milk until it boils, and naturally cooling to 75℃+/-5℃;

b, order the slurry, and let it stand naturally for 3 days for later use; According to the weight ratio of 7 parts of soybean milk to .8-1.5 parts of slurry spraying water, spare slurry spraying water is injected into the slurry barrel, and the slurry is evenly stirred and solidified for 12-16 minutes;

c, injecting the solidified slurry into the mold box with the filter cloth, pressing and forming, and then discharging the mold; Cut into small pieces; Collect the drizzling water for the next time;

d, emulsification: put the cut tofu blocks on the bamboo strips, leaving a gap between each block, and set the ambient temperature at 15℃-25℃; After 3-5 days, uniform and fine fluff grows on the surface of tofu, which is emulsified and mature;

e, cooking auxiliary materials are prepared according to the following parts by weight: 2 parts of Polygonatum sibiricum, 1 part of American ginseng, .5 part of angelica sinensis, 1 part of ginger, 2 parts of garlic, 2 parts of pepper, and a proper amount of salt and sugar;

f, packaging according to one of the following two ways:

First, cooking and packaging: the emulsified tofu is oiled with edible vegetable oil to make the surface crispy and golden, and after being taken out, it is cooked with all kinds of cooking accessories with water. The tofu and cooking accessories are composed of 1 parts by weight and 1 part by weight. The amount of water added is the same as the total amount of tofu and cooking accessories, and the water is boiled dry.

second, subpackaging tofu and cooking accessories: the emulsified tofu is oiled with edible vegetable oil to make the surface crispy and golden, and then it is directly packaged in vacuum after being taken out, and then the tofu and the prepared cooking accessories are subpackaged according to the ratio of 1 parts by weight to 1 part by weight.

question 2: the method of hairy tofu Huizhou hairy tofu: the material hairy tofu is moldy tofu, which is a local flavor dish in Anhui. The fried hairy tofu is golden and fragrant, and the fried dipping sauce is spicy and sweet. Dip in the entrance, the hairy tofu is crispy outside and tender inside, and the sauce is mouth-watering, so there is a saying that "eating hairy tofu will not spit in your mouth". Main ingredients hairy tofu auxiliary materials minced pork and winter bamboo shoots seasoning refined salt monosodium glutamate Chili sauce white sugar cooking wine soy sauce garlic starch salad oil practice 1. Hairy tofu is fried into golden yellow in a frying pan. 2. Burn the oil in the pan, leave the bottom oil and stir-fry minced pork, minced winter bamboo shoots, scallions, minced garlic and Chili sauce. After seasoning, pour a little sauce into a thin sauce, put it in a bowl, and serve it with hairy tofu. Precautions when preparing dipping sauce, pay attention to the proportion and dosage of raw materials. If monosodium glutamate is less, it will be fresh, and if it is more, it will be sweet; Garlic and Chili sauce can be added or subtracted according to the taste.

question 3: how to make hairy tofu! Huizhou traditional flavor snacks: hairy tofu

hairy tofu is a unique flavor snack in Shexian county. It is prepared by cutting tender dried tofu into small long squares, sprinkling salt on it and putting it in the greenhouse for three to five days, and then eating it when it grows long fluff. Eating hairy tofu is mostly fried, and sipping a few mouthfuls of white wine while eating is really memorable. Of course, there are also ways to make soup with hairy tofu.

To taste hairy tofu, we should pay attention to the environment and interest. With the shouts of "hairy tofu-oh, hairy tofu-oh", the seller of hairy tofu came carrying a picture of a burden, with a stove in front of it and a flat pan for frying hairy tofu on it, followed by a few sticks of dry wood and plates of white hairy tofu. As soon as you raise your hand, he puts the burden down, you sit down with your friends around the shoulder, and the sesame oil in the flat pot will boil with a fragrant smell. When the hairy tofu is put into the pot, it will be greeted with a sound of "silk pull". When you pick up a piece with bamboo chopsticks and put it in your mouth, it is fresh but not greasy, and it is full of fragrance. While you taste it, you will talk with your friends about the past and the present, which is comfortable and which is comfortable.

in the early 194s, the author studied in Shanghai Wanzhu Primary School (now Shanghai Experimental Primary School). One night, my father told a funny story: a fellow villager in Huizhou, who was engaged in a small business of hairy tofu in Shanghai at that time, was often driven out of the concession by Red Head Asan (an Indian policeman employed in the concession) whenever he took the burden of hairy tofu to sell it in the concession. Because the hairy appearance of hairy tofu was very ugly and it looked unhealthy, it was not allowed to sell it in the concession. Huizhou villagers had to pick out the burden of hairy tofu from the concession and put it in Ma Lukou, the old Shanghai city opposite the concession. Not long after, these red-headed A San sneaked out of the concession in twos and threes and went to the tofu stall to eat.

There are many anecdotes about hairy tofu. According to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang was poor and poor, begging all the way to Huizhou and staying in a broken water mill in a small mountain village. One day, he begged for a bowl of tofu and left some on the wooden bucket of the stone mill. Unexpectedly, tofu was covered with white hair a few days later, and he was not willing to throw it away. It happened that those days were not beautiful, the rain kept falling, and Zhu Yuanzhang, who was hungry, could not go out to beg and had nothing to eat. He had to find a little sesame oil and pour it into the pot to fry the tofu covered with white hair to solve the hunger. I didn't expect this white-haired tofu to go into the pot, and there was a sound of "Zila", which was followed by a fragrant smell and golden yellow. He put a piece in his mouth, ah! I didn't expect this hairy tofu to be so delicious and delicious that I accompanied him through this time of hunger. So "Huizhou hairy tofu" became a rescue food snack. There is another story. In 1938, when the New Fourth Army was resting in Huizhou, Comrade Chen Yi liked to sit around a stove with several fellow villagers in front of the hairy tofu load in the street, * * * to taste hairy tofu, to promote the friendship between the party and the masses, and to promote the anti-Japanese national salvation. When he was in high spirits, the fellow villagers always laughed with Mr. Chen on his back. Mr. Chen spoke with a Sichuan accent and pointed to the frying pan and said, "Put more chili pepper!"

Now hairy tofu has become a traditional snack unique to Huizhou, attracting the attention of gourmets. There are two main ways to eat it:

1. Traditional way to eat it: Today, hairy tofu is a burden all over urban and rural areas in Huizhou, with one end of dry wood, stove and pan, and the other end of sesame oil, spicy fire, hairy tofu, chopsticks and wine glasses ... all available, so you can pick it up in the street and set up stalls to fry it, sell it and eat it now. With "click, click!" Ta, da! " The crisp and rhythmic beating of bamboo boards attracted customers to try early and satisfy their cravings. There were three or five friends sitting around the booth, facing the hot, delicious and golden tofu, holding Huizhou wine in one hand and bamboo chopsticks in the other, and some wanted to add some ingredients (knocking a few eggs on the hot tofu to reconcile), put on chopped green onion and hot sauce, and chatted while eating, talking about the past and the present, friendship and business.

2. Modern eating method: First, fry the hairy tofu in a hot oil pan. After a while, both sides will be golden, then scoop it up and put it on a plate. Pour in the three-diced paste that has been fried almost at the same time (stir-fried with diced pork, diced mushrooms and diced winter bamboo shoots with strong fire, and add starch to mix), sprinkle with chopped green onion and pepper, and serve at the banquet. You can also use fried hairy tofu with two sides yellow, add shredded bamboo shoots and vegetables, and make a clear soup of hairy tofu, which tastes delicious without monosodium glutamate. It is a famous soup unique to Huizhou banquet. ...> >

question 4: how to make hairy tofu as the main ingredient? Hairy tofu as the auxiliary material: minced pork and winter bamboo shoots as the seasoning: refined salt, monosodium glutamate, Chili sauce, white sugar cooking wine, soy sauce, garlic starch salad oil. 1. Fry hairy tofu into golden brown in the oil pan and put it on the plate. 2. Burn the oil in the pan, leave the bottom oil and stir-fry minced pork, minced winter bamboo shoots, scallions, minced garlic and Chili sauce. After seasoning, pour a little sauce into a thin sauce, put it in a bowl, and serve it with hairy tofu. Precautions when preparing dipping sauce, pay attention to the proportion and dosage of raw materials. If monosodium glutamate is less, it will be fresh, and if it is more, it will be sweet; Garlic and Chili sauce can be added or subtracted according to the taste.

Question 5: How to make hairy tofu? How to make hairy tofu? 6g pot-cooked tofu as main material, 4g salt as auxiliary material, 35g chili powder, 35g spiced powder

Steps

Steps 11. Pot-cooked tofu, that is, old tofu, is selected, which is easier to form.

Steps 22. Cut into 3cm square pieces, dry in the sun for 2-3 days, and remove water.

Steps of making hairy tofu in southern Anhui 33. Sun-dried tofu is packed neatly with zongye layer by layer, and put in a large cardboard box for mildew. This process takes 15-2 days, depending on the room temperature at that time, open the lid of the carton and observe that the fermentation of red mold will be successful.

Steps of making hairy tofu in southern Anhui 44. This is tofu with red mold.

Steps of making tofu in southern Anhui 55. At this time, you can fry the salt. I bought 12 kg of tofu this time, the salt is 4g, the spiced powder and Chili powder are 35g, stir-fry the salt on medium heat, and then add the spiced powder and Chili powder.

the method of the southern Anhui hairy tofu step 66. Mix the three kinds and let it cool.

How to make hairy tofu in southern Anhui Step 77. Coat each side of tofu with thick powder.

The method of making tofu in southern Anhui 88. Put it in a clean bucket and wait patiently for about 2 days.

The method of making hairy tofu in southern Anhui is to add cold boiled water after 99.2 days, and the water surface must exceed the tofu.

Steps to make the southern Anhui hairy tofu 11. You can eat it in 15-2 days. When you eat it, drop sesame oil and sprinkle sesame seeds with rice porridge. It's great. Tip

The whole production process takes a long time, and the number of specific steps depends on the temperature at that time.

Question 6: How to ferment tofu into hairy tofu? Introduction to the production technology of tofu milk: Soycheese, also known as sufu, is one of the famous fermented foods in China, and has a production history of thousands of years. There are different products in different places, which are delicious, unique and nutritious. They are mainly made of soybeans, which are refined through soaking, pulping, blank making, bacteria cultivation, preserved embryos, ingredients and jar fermentation. 1. Fermentation types of sufu According to the production process, there are four types of sufu fermentation: ① pickled sufu, ② Mucor sufu, ③ Rhizopus sufu and ④ bacterial sufu. 1. Pickling fermented bean curd: After the bean curd blank is boiled with water, it is salted and pickled, put into a jar and added with auxiliary materials, and fermented into fermented bean curd. This processing method is characterized in that the tofu blank is directly put into the jar without fermentation (no pre-fermentation), and then fermented, and matured by microorganisms brought in by auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content and poor color and fragrance, such as Sitangchang sufu and Hunan Zili mildew-free sufu. 2. Mucor fermented bean curd: Mucor is cultured with bean curd blank, which is called pre-fermentation, so that white hyphae grow all over the surface of bean curd blank, form tough skin film and accumulate protease, creating conditions for post-fermentation of pickling and canning. The growth temperature of Mucor is low, and its optimum growth temperature is about 16℃. Generally, Mucor sufu can only be produced under the condition of low temperature in winter. Traditional technology uses Mucor in the air to inoculate naturally, and it takes about 1-15 days to cultivate (suitable for family workshop production). You can also cultivate pure Mucor, inoculate artificially, and culture at 15-2℃ for 2-3 days. 3. Rhizopus-type fermented bean curd: It can be produced by using high-temperature resistant Rhizopus after pure bacterial culture and artificial inoculation, but Rhizopus is thin and light gray, with low protease and peptidase activities, and the shape, color, flavor and physical and chemical quality of fermented bean curd produced are not as good as Mucor's. Combined with the above advantages and disadvantages, through experiments, fermented bean curd with mixed strains can not only increase its flavor. It can also reduce the amount of liquor in the auxiliary materials, reduce the cost and improve the economic benefit. The best ratio of Mucor to Rhizopus chinensis is 7: 3. Second, the strain culture method 1. Inoculation culture medium on the inclined plane of test tube: maltose 15g peptone 1.5g agar 2g water 1mlPH6. Potato culture medium can also be used: listen carefully, peel, weigh 2g and cut into small slices, add water to boil for 15-2min, filter with gauze, remove residue to get filtrate, add water to 1ml, add agar 2g, add glucose 2g after boiling, and mix well. Packed test tubes (1/5 of the test tubes) are stuffed with cotton plugs, bandaged, sterilized, tilted, inoculated with Mucor (or Rhizopus) and cultured at 15-2℃ (Rhizopus 28-3℃) for about 3 days, which is the test tube strain. 2. Triangular flask culture medium: 1g of wheat bran and 1g of peptone and 1ml of water. Dissolve peptone in water, then mix it with wheat bran, put it into a triangular flask, put 5g of culture material into a 5ml triangular flask, plug it with a cotton plug, shake it while it is hot after sterilization, cool it, inoculate a small piece of test-tube strain, and cultivate it at 25-28℃. After 2-3 days, it will be full of hyphae and have a large number of spores for use. Equipment used: high-pressure sterilization pot wall temperature incubator clean bench ... sterilization conditions: high-pressure sterilization pot, .1Mpa sterilization for 45-6 minutes III. Fermented bean curd brewing process → pre-fermentation → post-fermentation → canning (or bottling) → finished bean curd blank production: making bean curd blank is the basis of improving the quality of bean curd, and the bean curd blank production is the same as ordinary bean curd, except that it is a little older and squeezed. The production of bean curd blank is divided into: soaking beans, grinding, filtering residue, ordering, squatting, pressing and shaping, cutting into pieces and other processes. (1) Soaking of soybeans: The water temperature, time and water quality of soaking beans will all affect the quality of soaking beans. The water temperature of soaking beans should be below 25℃, and the temperature is too high, which makes the soaking water easy to turn sour, which is not good for extracting soybean protein. In summer, the temperature is high, so it is necessary to change the water several times to reduce the temperature. (2) Squeezing and dicing: After squatting, the bean curd flower sinks and the yellow slurry water is clarified. It is advisable to squeeze the bean curd blank with water content of 65-7% and uniform thickness, and cut it into (4×4×1.6) small pieces after squeezing. Pre-fermentation: Pre-fermentation is a moldy process, that is, the process of cultivating Mucor or Rhizopus in tofu blank. As a result of fermentation, tofu blank is covered with hyphae, forming a soft, fine and tough skin film and accumulating a large amount of protease, so that protein can be slowly hydrolyzed in the later fermentation. Besides selecting excellent strains, we should master the growth law of Mucor and control the conditions such as culture temperature, humidity and time. (1) Inoculation: put the diced tofu blank into a steamer or a wooden frame bamboo ...... > >

question 7: how to make Weizhou hairy tofu? cut each piece of hairy tofu into 3 small pieces. Put the pot on a strong fire, add rapeseed oil and burn it to 7% heat.