required ingredients

main ingredient: soybean.

auxiliary materials: internal fat, mushroom powder, white wine, refined salt, spicy fresh, Chili powder and shredded ginger.

Steps of making bean curd

Step 1: Prepare a catty of first-class soybeans one night in advance, soak them in clear water, put them into a soymilk machine, add a proper amount of clear water, and make them into soymilk. The ratio is about 1 catty of soybeans and 5 ml of clear water.

step 2: filter out the bean dregs from the beaten soybean milk with gauze (bean dregs are also used for many purposes, so they are reserved for other ingredients).

Step 3: Pour the filtered soybean milk into the pot and boil it with high fire. When cooking, turn it slowly with a spoon to avoid sticking to the bottom of the pot. After boiling, cook it for 6-8 minutes. Be sure to cook the soybean milk thoroughly.

Step 4: Pour the cooked soybean milk into a large basin, cool it for two or three minutes to lower the temperature, then prepare about 1 grams of internal fat, melt it with a little water, pour it into the soybean milk from the edge of the soybean milk, and stir it evenly with chopsticks. When stirring, it will produce floating foam, throw it away with a spoon, and then let it naturally solidify. The solidification takes about 3 minutes.

Step 5: At this step, the bean curd is ready (if you just want to eat the bean curd, you can do it at this step), then spread gauze in the mold, pour the bean curd into the mold, then cover the bean curd with gauze, cover the mold cover, press a heavy object on it, and the water pressure inside can be released in about two hours.

Step 6: Take out the pressed tofu (this step is what we usually call old tofu), and cut it into small squares of moderate size. If the old tofu is used to make tofu milk, the shape will be better, and the taste and taste will be good, without so much water.

Step 7: Prepare about 3g of mushroom powder (also called mushroom powder), use 5mg of boiled water to fully and evenly mix, and use a colander to filter out impurities for later use.

Step 8: Next, clamp the thoroughly cooled tofu with chopsticks, wrap it in the bacteria water for a circle, wrap all the tofu blocks in the bacteria water in turn, and put them in the pot (this step should be placed in a single layer, instead of putting tofu together). Cover it and mold it at room temperature for about 2-3 days, and it will be good (furry), so that some bad phenomena, such as blackening, redness, stickiness and stink, can be avoided, and it will be dry and delicious.

Step 9: Take out the moldy and fragrant tofu pieces, put them in a large pot, add a proper amount of homemade white wine (buy white wine, preferably sorghum wine, otherwise it will taste bitter), a proper amount of refined salt, spicy and fresh, add a proper amount of Chili powder and shredded ginger, shake the pot evenly with both hands, and it is appropriate to mix 1 kg of tofu with 1.2 kg of refined salt.

Step 1: Put the mixed bean curd in an airtight jar and seal it for 4-5 days before eating.

here, a bean curd with a slightly complicated recipe is made, but the taste will not disappoint you. This bean curd is a very good choice for serving as a side dish, dipping in water and directly eating. If it is cooked in a large amount, it can be sealed with red oil or cooked oil, and the lid will be tightly closed, and it will not deteriorate at all in a ventilated and dry place.