Moldy tofu is also called hairy tofu in the south, because the white hyphae growing on tofu are like white fluff on small animals. There are many ways to eat moldy tofu, which can be directly fried and sprinkled with dipping sauce, or baked. Friends who have traveled to Huangshan may have noticed that many restaurants have the special dish of fried hair tofu dipped in Chili sauce. There is a saying circulating in the local area: The first monster in Huizhou, tofu and long hair? The weight of Huangshan hairy tofu in Huizhou cuisine is as good as that of snakehead fish, so Huizhou hairy tofu has also been on a documentary? China on the tip of the tongue? .

I ferment tofu solely to make fermented bean curd. The spicy and soft fermented bean curd is the best to eat, and it has a long shelf life. It can be eaten for at least half a year once. Now that science and technology are developed, it is no longer necessary to spread tofu on straw as before, so that tofu will slowly become moldy, because the purity of airborne Mucor is not high, tofu will become moldy slowly, and it is easy to be contaminated by other miscellaneous bacteria and grow green and red hairs. Strictly speaking, such moldy tofu is not edible. Now, using artificially extracted Mucor to make moldy tofu, it can be fermented in about four days without looking for straw everywhere, and it will not produce hyphae of other colors, which is very fast and safe.

Let's share the moldy tofu made of Mucor.

Mildew tofu

Ingredients and tools: old tofu, Mucor, cold water, small bowl, steamer.

Step 1: Prepare two pieces of old bean curd, weighing about 2 Jin. Four grams of Mucor, forty milliliters of cold boiled water, and thoroughly clean the steamer and steamer. (If the water content of the old tofu is relatively high, put the tofu into the drain basket to drain the water before making it. )

Step 2: Pour Mucor into cold boiled water and stir well. There will be many small particles that can't be melted. Filter the liquid with a filter, and then cut the tofu into small squares.

Step 3: Put each piece of tofu into the bacterial liquid in the bowl, roll it, and then put it on the steamer, with the interval between each piece of tofu about two centimeters.

Step 4: Put the tofu in place, cover the pot, put the steamer in a place with a minimum temperature of not less than 15 degrees and a maximum temperature of not more than 25 degrees, and ferment for about three to five days.

Step 5: observe that the surface of tofu is covered with white fluff, and the fermentation is completed when the fluff is about one inch long. ?

Fermented moldy tofu can be fried and eaten. If you can't finish it, make it into fermented bean curd like me!

fermented bean curd

Ingredients: moldy tofu, pepper noodles, pepper noodles, salt, sugar, white wine and yellow wine.

Step 1: First, stir the right amount of pepper noodles, pepper noodles, salt and white sugar evenly, then pour the right amount of high-alcohol liquor into a small bowl, and there are glass containers that are washed and dried in advance.

Step 2: First put the moldy tofu in the white wine, then take it out, roll it in a seasoning bowl, and then put it in a container.

Step 3: After the tofu blocks are filled, pour the yellow wine that has not been filled with tofu blocks, seal it and leave it at room temperature for about 20 days to a month. The inside of the tofu is pink and the taste is very soft, which means that the moldy tofu has been completely emulsified.

Tip: Using Mucor to make moldy tofu does not need straw as bedding. As long as the temperature is controlled between 15 and 25 degrees, it takes three days at the earliest and five days at the slowest. The most important thing is that there will be no green hairs and red hairs during the fermentation process, which is safer and more reliable to eat. Although the method invented by our ancestors is very good, the environmental pollution is serious now, and we still need to consider it from the health aspect.