2. Wait for a period of time after fermentation, add water to the pot, put salt, chili, pepper, according to personal taste to make brine, cold and pour into the tofu, just diffuse over the tofu as well, let it sit for a few days after you can eat.
Question 2: How tofu milk natural fermentation Tofu milk production method:
First, a little hard a little bit of fresh tofu, cut into the side length of 3 cm up and down the small square, and then, the choice of combed straw, straw evenly spread on the bamboo curtain, the tofu block on straw straw, each block of tofu to leave a certain gap between the preventing adhesion.
Second, the tofu milk mold (Taobao sell) directly and evenly sprinkled on the tofu. You can also add the tofu milk hair mold to the water at a ratio of 1:50, mix well, half an hour after the past sediment. Use a spray bottle to spray the filtered water evenly on the tofu. Spray all five sides of the tofu. Cover the tofu milk with a layer of paper. Place in a cool, sheltered place at 15°C-20°C to allow the tofu cubes to ferment. After about 4 days, grayish-white ciliated fuzz will grow on these tofu blocks.
Third, at this point, you can marinate brine. First take the right amount of salt, five spice powder, rice wine, chili sauce or chili powder and so on together, the fermented tofu block into the mixing, so that it is dipped around the body, and finally put the altar (according to preference can be added to the altar of cold boiled water) and will be the altar mouth sealing tightly. After about half a month, you can open the altar to eat. When you eat, if you pour some sesame oil, the flavor will be more beautiful.
Question 3: How do you ferment tofu to become soybean curd Tofu milk production process Overview: Tofu milk (Soycheese), also known as curd, is one of China's famous specialty fermented foods, has been produced for thousands of years. It has been produced for thousands of years, with different characteristics in different places. It is a kind of food with fresh taste, unique flavor and rich nutrition, mainly made from soybeans, after soaking, grinding, making blanks, cultivating fungus, pickling embryo, dosing, and fermenting in an altar. First, the fermentation type of curd According to the production process, there are four fermentation types of curd: ① pickled curd ② hair mold curd ③ root mold curd ④ bacterial curd. 1, pickled curd: tofu billet boiled with water, salt pickling, altar with auxiliary materials, fermentation into curd. The characteristics of this processing method: tofu blank without fermentation (no pre-fermentation) directly installed altar, post-fermentation, relying on auxiliary materials brought into the microorganisms and ripening. The disadvantage is that the protease is not enough, the late fermentation time is long, low amino acid content, color and flavor is not good, such as four Tang field curd, Hunan Zili no mold curd. 2, moldy curd: tofu blanks to cultivate mold, called pre-fermentation, so that white mycelium grows all over the surface of the tofu blanks, the formation of a tough film, the accumulation of protease, for curing altar to create the conditions for the late fermentation. The growth of mold requires low temperature, its optimal growth temperature of about 16 ℃, generally only in the winter under the conditions of lower temperatures to produce moldy curd. The traditional process of using the air in the Trichoderma, natural inoculation, need to be cultivated for about 10-15 days (suitable for family workshop production). Can also cultivate pure species of Trichoderma, artificial inoculation, 15-20 ℃ under the cultivation of 2-3 days can be. 3, root mold type curd: the use of high-temperature-resistant rhizobium, pure bacteria culture, artificial inoculation, in the summer high-temperature season can also produce curd, but rhizobium filaments sparse vegetables, light gray, protease and peptidase activity is low, the production of curd, its shape, color, flavor and physicochemical quality is not as good as the hairy mold curd. Combined with the above advantages and disadvantages, after experimentation, the use of mixed strains of bacteria brewing curd milk, not only can increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce costs and improve economic efficiency, the proportion of mold and Huagan mold 7:3 is the best. Second, strain culture methods 1, test tube slant inoculation medium: caramel 15g peptone 1.5g agar 2g water 100ml PH6 can also be used potato medium: the potato will be washed to listen to the net, peeled, weighed 20g cut into small thin slices, add water and boil for 15-20 minutes, gauze filtration, take the filtration juice to slag, add water to supplement to 100ml, add Agar 2g, add glucose 2g after boiling and mix well, split the test tube (loading for 1/5 of the test tube) plugged with cotton plugs, wrapped and sterilized, set into a slant, inoculated with Trichoderma (or root mold) 15-20 ℃ (root mold 28-30 ℃) culture for about 3 days, that is, for the test-tube strains. 2, triangular bottle strain medium: bran 100g peptone 1g water 100ml, peptone dissolved in water, and then mixed with bran, loaded into a triangular bottle, 500ml triangular bottle containing 50g of culture material, plugged with cotton plugs, sterilized and shaken while hot, cooled access to a small piece of test-tube strains, 25-28 ℃ culture, 2-3 days after the full-grown mycelium has a good culture. 3 days after the full-grown mycelium with a large number of spores standby. The equipment used: autoclave sterilization pot wall temperature incubator ultra-clean bench... Sterilization conditions: autoclave sterilizer, 0.1Mpa sterilization 45-60 minutes Three, curd brewing process Tofu billet production → pre-fermentation → post-fermentation → altar (or bottling) → finished product Tofu billet production: the production of good tofu billet is to improve the quality of the foundation of the curd, tofu billet production is the same as the ordinary for the bean curd, just point of the marinade to be a little bit older, the time of the press a little bit longer, the billet of tofu with a little lower water content. The production of tofu blank is divided into: soaking soybeans, grinding pulp, filtering residue, pointing pulp, squatting brain, pressing and molding, cutting blocks and other processes. (A) soybean soaking: soaking water temperature, time, water quality will affect the quality of soaking beans. Soaking water temperature should be below 25 ℃, the temperature is too high, so that the soaking water is easy to become acidic, the extraction of soybean protein is not favorable, high temperatures in summer, we must change the water several times to reduce the temperature. (ii) pressing and cutting: squatting brain after the tofu flower sinking, yellow pulp water clarification. Pressing to tofu billet moisture content of 65-70% is appropriate, uniform thickness, press molding cut into (4 × 4 × 1.6M) of small blocks. Pre-fermentation: pre-fermentation is a moldy process, that is, tofu billet cultivation of mold or root mold process, the result of fermentation is to make the tofu billet full of mycelium, the formation of soft, fine and tough film and accumulated a large number of proteases, so that in the late fermentation of protein will be slowly hydrolyzed, in addition to the selection of good strains of fungi, but also to master the growth of the growth of the law of mold, and control of the cultivation of good temperature, humidity and time and other conditions. (A) inoculation: the block of tofu billet has been put into the steamer frame or wooden frame bamboo ...... >>
Question 4: Mao tofu practice, fermentation methods, not how to cook Szechuan tofu milk can also increase the ingredients according to their own tastes, but more ingredients are not delicious Main ingredients: lettuce leaves, five spice powder, salt, chili powder, monosodium glutamate, white wine, Mao tofu practice by o Wang Xiaobao o2015-01-30 Favorites 57 Comments 2
Pan-fried Mao in Southern milk sauce Tofu Pan-fried hairy bean curd in southern milk sauce "hairy bean curd" is a traditional dish around the city of Huangshan, it is through the artificial fermentation method, so that the surface of the bean curd grows a layer of ... Main Ingredients: Tofu Practiceby UNIC 2014-04-29Favorite 133 Comments3
Deep-fried Tofu Deep-fried Tofu Main Ingredients: Tofu Practice
Tofu Tofu Tofu is a traditional Han Chinese dish from the Huizhou area (around Huangshan City, Anhui Province), which is made by artificial fermentation to make the soybean... Ingredients: 10 pieces of bean curd, minced green onion, minced ginger, soy sauce, salt, sugar, monosodium glutamate, broth, canola oil
Stinky Tofu Coronation Soup Stinky Tofu Coronation Soup Typical Yunnan dish, really good. Main ingredients: Chrysanthemum coronarium, stinky tofu (hairy tofu), oil, ginger, dried chili peppers, broth
Problem 5: how to make the tofu fermentation of edible fungal filaments to become hairy tofu The first floor is right, the production of hairy tofu is very different from the past, before the natural mold system, but now it's difficult to do so, so generally begin to use the hairy mold fungus powder to do hairy tofu, this practice has a high success rate, the infection of stray fungi The probability of infection with stray bacteria is greatly reduced, and it can also shorten the time, which is a good choice.
Question 6: What microorganisms are involved in the fermentation of burrata? The ingredients required
10 blocks of hairy tofu (about 500 grams), 5 grams of minced green onion, 5 grams of minced ginger, 25 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 0.5 grams of monosodium glutamate (MSG), 100 grams of broth, 100 grams of rapeseed oil
Preparation
Cut each block of hairy tofu into 3 small pieces. Pot on a high flame, put rapeseed oil burned to 70% hot, will be hairy tofu into the frying into both sides of the yellow, to be wrinkled skin, add minced green onion, minced ginger, monosodium glutamate, sugar, salt, broth, soy sauce, braised two minutes, turn over a few times, start the pot plate that is complete.
This dish has yellow skin, tiger skin striped pattern, fragrant, fresh flavor unique. The production of oil frying should not be overheated, otherwise the phenomenon of scorching, affecting the color and taste of the dish.
Question 7: the practice of hairy tofu Huizhou hairy tofu: material hairy tofu that is moldy tofu, Anhui is a local specialty flavor dishes. After deep-frying the hairy tofu golden fragrance, fried dipping sauce into fresh spicy sweet. Dipping into the mouth, hairy tofu outside the crispy inside tender, sauce mouth and tongue, so there is "eat hairy tofu, hit your mouth are not spit" said. Main Ingredients tofu auxiliary minced pork minced asparagus Seasonings salt, MSG, chili sauce, sugar, wine, soy sauce, scallions, garlic, starch, salad oil Method 1. tofu deep-fried in a frying pan into a golden brown color plate. 2. 2. Heat the oil in a pan and fry the pork, asparagus, scallion, garlic and chili sauce in the oil. Season with seasoning, pour a little gravy into a thin sauce, put it into a bowl and serve with the tofu for dipping. Note: When making the dipping sauce, pay attention to the ratio and amount of ingredients. The MSG is less for freshness and more for sweetness; the garlic and chili sauce can be added or subtracted according to taste.
Question 8: hairy tofu fermentation green can eat it can not eat, green hair is - bacteria - actinomycetes. A kind of mold.
Often accompanied by Aspergillus flavus to grow together, Aspergillus flavus we all know with toxins. It is a human pathogen that causes aspergillosis of the lungs and sometimes infections of the cornea, ears and nose and eye frames. Many strains produce sufficient amounts of aflatoxin, a carcinogenic and highly toxic compound.