Can not be eaten, so that the tofu moldy white hair is the basic process of making moldy tofu, making moldy tofu is to be placed in a cool place to make it moldy, only moldy that is to say, long white hairs to show that the tofu fermentation is good, and then you can remove moldy white hairs plus seasoning to make moldy tofu.

Materials: hairy tofu, salt, pepper, yellow wine.

1, ready to prepare the ingredients, is the hairy tofu, as shown in the picture.

2, cut the tofu into small cubes, put them on white paper, put them in a cool place and let them ferment naturally for about a week.

3. When a week has passed and the tofu is covered with white hairs, the fermentation has been successful.

4: Mix the chili powder, pepper and salt as shown in the picture.

5, roll the tofu block in, sprinkle chili powder on the tofu.

6, mix well, put the tofu in a container, pour yellow wine, sealed for 2-3 days.

7. After two or three days of fermentation, the tofu is full of flavor and ready to use, as shown in the picture.

Expanded Information:

Curd is usually not only used as a tasty meal accompaniment to a small dish, but also as a seasoning in cooking, to make a variety of tasty and delicious dishes. Such as curd steamed bacon, curd steamed eggs, curd stewed carp, curd stewed tofu, curd bad intestines and so on. For example, the flavorful and fresh curd meat is made by browning the skin of the whole piece of meat on the fire and putting it in water to scrape off the burnt part.

Take the meat out of the casserole when it is half-crisp, and cut y into the skin with a knife so that it becomes a number of small pieces but does not cut through. With a few blocks of red bean curd milk, more marinade crushed with some yellow wine to mix well coated in meat, and then put into the casserole with onions and ginger and the original soup to cook the meat, slowly burned over a small fire and add rock sugar, to be thickened and thick juice can be. This meat is fat and not greasy, fragrant, appetizing.

Curd in the zinc and vitamin B content is very rich, often eat not only to supplement vitamin B12, but also to prevent Alzheimer's disease. The protein in curd is twice as much as that of tofu and is so easily digested and absorbed that it is called Oriental cheese.

Curd is rich in plant protein, after fermentation, protein decomposition into a variety of amino acids, can be directly digested and absorbed. It also produces yeast and other substances, so it strengthens the spleen and nourishes the stomach, improves appetite and helps digestion.

Baidu Encyclopedia-Curd Milk