Moldy soya bean curd
1 piece
Side Ingredients
Oil
Moderate
Salt
Moderate
Green bell peppers
Moderate
Ginger
Moderate
Chili powder
Steps
1. Make moldy soybean dregs 1. clear pulp. Tofu dregs 1, about 2 times the water, and can add a small amount of tofu scraps of water (also known as yellow slurry water), stirred in a barrel or cylinder, so that the paste, soaked at room temperature (acidification), until the surface of the dregs of the paste appeared to be clear water lines, extrusion of water is no longer cloudy until. The length of the soaking time and the amount of water, and the temperature is high and low related to the temperature is short; low temperature is long, generally in about 24 hours. High temperatures, add more water; low temperatures, add less water, generally about twice the weight of dregs.
2. Pressing. The pulp has been cleaned soybean residue into a sack, into the pressing equipment, pressing out excess water. After pressing the dregs, hand pinch, a small amount of residual water can be seen to flow out.
3. Steam material. Will have been pressed dregs of steam, the bottom pot of water boiling, the dregs of rubbing loose, loosely poured on the cooking grate, cover, with a strong fire steaming material. At first, the steam has a slight sour smell escaping, on the big steam after the sour smell gradually disappeared. From the big steam counting on, and then steamed for 20 minutes, until there is a hot soybean flavor escaped.
4 press again. Steam cooked soybean residue out of the pot, bagging for another press, the excess water pressure dry
5. The pressed dregs of beans on a clean bamboo mat to dry to room temperature.
6. Sifting. The lumps of dregs in the sieve sieve loose, with the progress of the process, now relatively easy a lot of manual labor.
7. Molding. Sieve the good dregs evenly sprinkled in the stacked module, artificial with a long wooden ruler to catch pressure into the thickness of about 1cm square.
8. Mold. Mold box size and shape such as curd mold box, bottomless, every 3 to 5 cm has a fixed bamboo horizontal bar, horizontal bar on the vertical clean single straw layer, the use of straw on the natural inoculation of mold, and then arranged in the straw dregs of poi, each spaced 2 cm or so, each box loaded with 80 to 90 dregs of poi, mold box overlap stacked, each stack of 10 boxes, each placed above and below the empty mold box, will be static mold room heat preservation and fermentation. Early spring, late autumn season, in the mold room at room temperature in the mold system, winter mold room to fire insulation, room temperature between 10 ~ 20 ℃. Calculated from the fermentation, the interval of 1 to 3 days (room temperature is high, short time; room temperature is low, long time), in the stack on the upper layer of soybean dregs poi, vaguely visible white velvet, the box temperature rises to more than 20 ℃, it is necessary to invert the box. Inverted box is the mold box upside down stacking. Bean dregs all full of pure white hairs, box temperature, such as rising, can be mold box from overlapping stacking to cross-stacking, in order to cool down. And then after 1 to 2 days from pure white fur to light reddish-yellow, can be out of the box, mold made of soya bean dregs. Mold cycle is slightly longer in winter, spring and autumn is shorter.
Question 3: how to do moldy bean dregs how to do delicious spicy moldy bean dregs practice steps
1
Moldy bean dregs 1 piece.
2
Prepare garlic leaves for aroma and dried chili pepper for spice.
3
Sliced moldy bean curd.
4
Mash the lean meat.
5
In a pot, pour in the stock and boil the puree and then boil.
6
Pour in the sliced bean curd and bring to a boil.
7
Season with salt, dried chili peppers, garlic, hot pepper and soy sauce.
8
Before leaving the pot, add chicken essence.
Question 4: What is the best dish to make with moldy bean dregs? Materials
Molded bean curd, garlic cloves, ginger, garlic, chopped chili, pepper, soy sauce (soy sauce), green onion, chicken powder
Practice
1, molded bean curd with water a little bit of rushing, do not have a long time ha, otherwise it will be soaked and scattered.
2, the mold dregs cut into slightly thicker slices, garlic scapes washed and cut into sections, garlic, ginger minced, green onions cut flowers spare.
3, the pot put plant oil and lard mixture (no lard can be, I just to increase the flavor to add), the oil should be a little more, this moldy dregs of more absorbent oil. After the oil is hot under the ginger and garlic stir-fried, pour into the mold dregs quickly and gently stir-fried evenly out of the flavor.
4, add appropriate amount of chopped chili, soy sauce and stir fry.
5, pour in the garlic cloves and turn well.
6, and finally into the appropriate amount of chicken powder seasoning, add chopped green onions and turn well.
Question 5: How to make spicy moldy soybean residue delicious Ingredients Details
Soybean residue moderate
Meat puree moderate
Garlic leaves moderate
Dry chili pepper moderate
Salt moderate
Cooking oil moderate
Chicken extract moderate
Hot and spicy fresh moderate
Soy sauce moderate
Salt and fresh taste moderate
Chicken powder moderate
Soy sauce moderate
Soy sauce moderate
Soy sauce moderate
Soy sauce moderate
Soy sauce moderate
Savory flavor
Cooking process
Ten minutes Consumption
Simple difficulty
Steps to make spicy moldy bean dregs
1
1 piece of moldy bean dregs.
2
Prepare garlic leaves for aroma and dried chili peppers for spice.
3
Sliced moldy dregs.
4
Mash the lean meat.
5
In a pot, pour in the broth and open the puree and bring it to a boil.
6
Pour in the sliced bean curd and bring to a boil.
7
Season with salt, dried chili peppers, garlic, hot pepper and soy sauce.
8
Before leaving the pot, add chicken essence.
Problem six: moldy soybean residue how moldy do Last night soybean milk will be soybean residue in the refrigerator or can not eat it divided into portions in the freezer, eat when you take out a portion.
Problem seven: moldy bean dregs how to make moldy bean dregs, listening to the name feel this is not to say that it is bean dregs, or moldy, surely and bad things associated with, in fact, not, moldy bean dregs is a kind of food, in some parts of the place is very popular, the local people especially like to eat, the following is an introduction to how to make moldy bean dregs.
The process of moldy soya bean dregs: soya bean dregs → centrifugal dehydration → roasting → cooling → cultivation of fungi and long mold → mixing and mounting altar → drying and cooling → post-cooking → bagging → vacuum packaging → sterilization → cooling.
Moldy bean dregs production when the operating points ① dregs; must be clean and fresh, no mold, rancidity, odor phenomenon, no impurities. ② drying; available with industrial filter cloth drying machine as much as possible to shake off the water. ③ baking; to keep turning, so as not to scorch the dregs, fried to the hand can be pinched into a ball, let go of the dregs can be dispersed until the end. ④ inoculation; to be fried to a certain temperature of the dregs, inoculation of microorganisms, selection and breeding to expand the cultivation of a good mix of strains and dregs fully mixed. ⑤ Cultivate bacteria and mold; the method is the same as the method of molding the fragrant Lapa beans. (6) altar; moldy good dregs should be timely mixed material altar, otherwise it will seriously affect the quality of products, according to a certain ratio of ingredients and dregs of fully mixed into the altar after pressure. Cover the surface with a layer of salt (left from the recipe), tie the mouth of the altar with a film, cover the altar with a lid, and fill the altar with water. A carbon dioxide monitor can be used to check the level of carbon dioxide and determine whether the altar is tied tightly. (7) After ripening; the altar will be placed in a certain humidity and temperature of the room after ripening, the temperature is low after ripening time is relatively longer, while the temperature is high after ripening time is relatively shorter, but the temperature can not be too high, otherwise it will lead to product deterioration. In the process of maturing in the altar always have to have water along the seal. ⑧ packaging; moldy bean dregs after seasoning and preservation treatment, packaged in plastic film bags, vacuum sealing can be.
Problem eight: moldy dregs how to moldy dregs is to be fermented, and the fermentation process if mixed with stray bacteria resulting in the possibility of harmful substances is certainly there, all the moldy dregs can not be overly moldy, it is best to be done by the regular manufacturers of the bar,
Problem nine: Huaihua City, the tongue of delicious moldy dregs practice? 1. Clear pulp. Tofu dregs 1, about 2 times the water, and can add a small amount of tofu scraps of water (also known as yellow slurry water), stirred in a barrel or cylinder, so that the paste, soaked at room temperature (acidification), until the surface of the dregs of the paste appeared to be clear water lines, extruded water is no longer turbid. The length of the soaking time and the amount of water, and the temperature is high and low related to the temperature is short; low temperature is long, generally in about 24 hours. High temperatures, add more water; low temperatures, add less water, generally about twice the weight of dregs.
2. Pressing. The pulp has been cleaned soybean residue into a sack, into the pressing equipment, pressing out excess water. After pressing the dregs, hand pinch, a small amount of residual water can be seen to flow out.
3. Steam material. Will have been pressed dregs of steam, the bottom pot of water boiling, the dregs of rubbing loose, loosely poured on the cooking grate, cover, with a strong fire steaming material. At first, the steam has a slight sour smell escaping, on the big steam after the sour smell gradually disappeared. From the big steam counting on, and then steamed for 20 minutes, until there is a hot soybean flavor escaping.
4 press again. Steam cooked soybean residue out of the pot, bagging for another press, the excess water pressure dry
5. The pressed dregs of beans on a clean bamboo mat to dry to room temperature.
6. Sifting. The lumps of dregs in the sieve sieve loose, with the progress of the process, now relatively easy a lot of manual labor.
7. Molding. Sieve the good dregs evenly sprinkled in the stacked module, artificial with a long wooden ruler to catch pressure into the thickness of about 1cm square.
8. Mold. Mold box size and shape such as curd mold box, bottomless, every 3 to 5 cm has a fixed bamboo horizontal bar, horizontal bar on the vertical clean single straw layer, the use of straw on the natural inoculation of mold, and then arranged in the straw dregs of poi, each spaced 2 cm or so, each box loaded with 80 to 90 dregs of poi, mold box overlap stacked, each stack of 10 boxes, each set above and below the empty mold box, will be static mold room heat preservation and fermentation. Early spring, late autumn season, in the mold room at room temperature in the mold system, winter mold room to fire insulation, room temperature between 10 ~ 20 ℃. Calculated from the fermentation, the interval of 1 to 3 days (room temperature is high, short time; room temperature is low, long time), in the stack on the upper layer of soybean dregs poi, vaguely visible white velvet, the box temperature rises to more than 20 ℃, it is necessary to invert the box. Inverted box is the mold box upside down stacking. Bean dregs all full of pure white hairs, box temperature, such as rising, can be mold box from overlapping stacking to cross-stacking, in order to cool down. And then after 1 to 2 days from pure white fur to light reddish-yellow, can be out of the box, mold made of soya bean dregs. Mold cycle is slightly longer in winter, spring and autumn is shorter.
Question 10: the production method of moldy tofu dregs Production method
1. Tofu dregs 1, about 2 times the water, and can add a small amount of tofu scraps of water (also known as yellow pulp water), stirred in a barrel or cylinder, so that the paste-like, soaked at room temperature (acidification) until the surface of the dregs of the paste appeared on the surface of the water lines, extrusion of the water is no longer cloudy until. The length of the soaking time and the amount of water, and the temperature is high and low related to the temperature is short; low temperature is long, generally in about 24 hours. High temperatures, add more water; low temperatures, add less water, generally about twice the weight of dregs.
2. Pressing. The pulp has been cleaned soybean residue into a sack, into the pressing equipment, pressing out excess water. After pressing the dregs, hand pinch, a small amount of residual water can be seen to flow out.
3. Steam material. Will have been pressed dregs of steam, the bottom pot of water boiling, the dregs of rubbing loose, loosely poured on the cooking grate, cover, with a strong fire steaming material. At first, the steam has a slight sour smell escaping, on the big steam after the sour smell gradually disappeared. From the big steam counting on, and then steamed for 20 minutes, until there is a hot soybean flavor escaped.
4 press again. Steam cooked soybean residue out of the pot, bagging for another press, the excess water pressure dry
5. The pressed dregs of beans on a clean bamboo mat to dry to room temperature.
6. Sifting. The lumps of dregs in the sieve sieve loose, with the progress of the process, now relatively easy a lot of manual labor.
7. Molding. Sieve the good dregs evenly sprinkled in the stacked module, artificial with a long wooden ruler to catch pressure into the thickness of about 1cm square.
8. Mold. Mold box size and shape such as curd mold box, bottomless, every 3 to 5 cm has a fixed bamboo horizontal bar, horizontal bar on the vertical clean single straw layer, the use of straw on the natural inoculation of mold, and then arranged in the straw dregs of poi, each spaced 2 cm or so, each box loaded with 80 to 90 dregs of poi, mold box overlap stacked, each stack of 10 boxes, each set above and below the empty mold box, will be static mold room heat preservation and fermentation. Early spring, late autumn season, in the mold room at room temperature in the mold system, winter mold room to fire insulation, room temperature between 10 ~ 20 ℃. Calculated from the fermentation, the interval of 1 to 3 days (room temperature is high, short time; room temperature is low, long time), in the stack on the upper layer of soybean dregs poi, vaguely visible white velvet, the box temperature rises to more than 20 ℃, it is necessary to invert the box. Inverted box is the mold box upside down stacking. Bean dregs all full of pure white hairs, box temperature, such as rising, can be mold box from overlapping stacking to cross-stacking, in order to cool down. And then after 1 to 2 days from pure white fur to light reddish-yellow, can be out of the box, mold made of soya bean dregs. Mold cycle is slightly longer in winter, spring and autumn is shorter.