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How to make Chongqing mold tofu

We usually call fermented bean curd as fermented bean curd or molded tofu. The following is the detailed method:

Ingredients:

6 pounds of tofu

Panthoxylum bungeanum 50 grams of noodles

15 grams of pepper

250 ??grams of chili noodles (homemade)

250 ??grams of salt

High-quality white wine (52 degrees above) about 250 grams

Method:

1. Buy fresh old tofu, drain the water, cut the tofu into 2-3 cm thick square pieces, and place them on a clean floor Corn leaves or straw in a carton (you can also use a steamer or bamboo sieve).

Note:

1) Tofu needs to be placed in multiple layers, and there needs to be a gap of more than 3 cm between the upper and lower layers.

2) The side of the tofu that contacts the carton should also be covered with corn leaves to prevent water evaporation. Then cover the tofu with corn leaves, cover it and place it in a cool place.

2. After the tofu is stored for about 12 to 18 days, mucor will grow and the surface of the tofu will become soft, so the fermented bean curd can be processed.

3. Mix salt, chili powder, Sichuan pepper powder, and pepper in appropriate proportions and set aside. (Chili and Sichuan peppercorns can be fried in a clean, oil-free iron pan and crushed with a food processor; pepper can be bought from the supermarket);

4. Soak the moldy tofu in high-strength white wine (preferably Put the tofu cubes in the white wine, use a small spoon to pour the wine evenly on the outside of the tofu), then add the salt, chili powder, Sichuan pepper powder, and pepper mixture, use a small spoon to spoon the powder onto the tofu, and make it Coat all sides evenly with seasonings and neatly place them into the jar. Seal the mouth of the jar and eat it the next day. The longer it takes, the richer the aroma will be. No problem keeping it for a year.