Many people confuse hairy tofu with fermented bean curd. In the picture, it is actually hairy tofu, not fermented bean curd.

Tofu is fermented tofu, which is fermented with rice vinegar and is similar to pickle sauce; hairy tofu is pickled and fermented tofu from amaranth, which can be directly made into a dish.

In Chongqing, especially in rural areas, parents-in-law usually do it! And the taste of each one is different, which is very delicious. How to make hairy tofu:

1. Prepare a pot with a grate and cut the purchased tofu into cubes.

2. Stir the tofu bacteria thoroughly, and the ratio of bacteria to water is about 1:15.

3. Filter out the carrier in the bacterial solution.

4. Put the tofu cubes in the filtered bacterial liquid.

5. Cover the lid and place it at an indoor temperature of 15-25 degrees. It can be completed in three days.

There is no need to guess what the white hairy thing is, you will know what it is at a glance. In Wuhan, it is called bean dregs cake. I went to the vegetable market today and bought some for two yuan. Specially choose those with longer and thicker white hair...

I haven’t eaten this food for more than 20 years. This morning, when I saw this question, I bought it for two yuan. I also wanted to recall the taste of my childhood. This was my favorite food in my childhood.

Cut the bean dregs cake into small strips and fry together with the leeks. It's really delicious, the taste is like beef, fragrant. I wrote down the entire process I did at noon.

Cut the bean dregs cake and put it into the pot without adding oil. Fry slowly over low heat until all the water is removed and the bean dregs cake turns yellow. Just like the picture above. Until you see it turning yellow and getting smaller...

Add the browned bean dregs cake to the plate. Add oil, garlic, and red pepper to the pot. Cut some ginger. Put them together and fry until they turn brown and smell fragrant.

Put the leeks and the bean dregs cake together in the seasoning pot and stir-fry. Add seasonings according to your own taste. The bean dregs cake is very oily, so you should add more water... Wait until the water is absorbed by the bean dregs cake. Dry. The dishes are also cooked.

It tasted good, no worse than beef. I fried a big plate at noon and I ate half of it. The aftertaste of my childhood was so delicious. Now I have grown up to be an old man. Life has also gotten better. No matter how delicious the food is, don’t eat too much...

Everyone knows that if something becomes moldy, it means it has gone bad, and they usually choose to throw it away.

But in Chongqing, there is a thing that becomes very popular among people after it is covered with mold.

It seems that the more and longer the mold is, the more popular it is.

It is said that this kind of thing is the favorite of Chongqing people. Every household can’t live without it, even if they have to queue up to buy it.

What is this?

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A delicacy full of mold

It turns out that this is fermented bean curd.

Chongqing people like spicy food, so naturally the fermented bean curd should be made spicy.

In Weinan, Yubei and other places in Chongqing, fermented bean curd is made and sold freshly, which is very novel.

The bean curd stall owner prepares a large amount of mold-covered moldy tofu every day to make the traditional spicy tofu curd on site.

During processing, put the molded tofu into a container, add more than ten kinds of seasonings, mix well and seal it with a plastic bag.

Customers buy it and store it at room temperature for 7 days. After opening it, add some sesame oil and seal it for another 3 days before eating it.

Fermented bean curd is spicy and refreshing, suitable for all ages, and is a go-to dish for Chongqing people.

Comments

This method of making and selling bean curd is the first time I have seen it. I also like to eat bean curd, which I buy in bottles from supermarkets.

I feel that processing bean curd in this way is really convenient and hygienic.

Because everything from the selection of molded tofu ingredients to the mixing of seasonings is witnessed firsthand, there is no need to worry about whether it is done properly.

Chongqing is really a world of foodies, and there are many amazing delicacies with clever recipes.

Haha, I’m drooling!

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Hi! I am a big bear. . .

Don’t think that the tofu is moldy, because this is “hairy tofu” that looks like little hairy balls, which is very cute.

It also has another name called fermented bean curd, and is even featured in A Tip of the Tongue’s China. It can be said to be famous!

I happened to read an article before and the recipe is super simple:

Ingredients: a piece of tofu, 5 grams of Mucor, 50 grams of purified water, and high-concentration white wine for disinfection.

Step one: The hairy tofu must be kept clean, including all kitchen utensils. It is best to sterilize and dry it with high-concentration white wine, and then cut the tofu into small pieces with a sterilized knife.

2. Place the tofu a little apart on the chopping board

3. Use another sterilized piece Press the chopping board on top

4. Press heavy objects on it and leave it for 4-12 hours. 4 hours is enough in a dry place. If it is a humid area, the time should be appropriate. extend. (Note that this step cannot be omitted, because the tofu will not become hairy if it has too much water)

5. The tofu that has been soaked in water is still a little moist. Check that there is no excess at the bottom. Water, that's it.

6. Get a sealed container. We can use a steamer, a sealed box, etc. as a container for the hairy tofu. Use chopsticks to cushion it and place the tofu at regular intervals.

7. Mucor was purchased from a certain store, take 5 grams and place it in a sterilized bowl.

8. Add 50 grams of clean water, melt the mucor mold, and filter out the sediment. The filter must be relatively clean, because uncleanness will affect the effect of tofu.

9. Put the filtered solution into a sterilized spray bottle and spray it evenly on the tofu. Just put a little on each tofu. Do not put the whole tofu. Spray moisture. As mentioned before, too much moisture will affect the hair.

10. The surface of tofu sprayed with Mucor is not wet.

11. Cover the pot to keep it sealed, put a little pure water under the steamer to keep the pot moist during the steaming process, and control the temperature between 16-25 degrees. The higher the temperature, the faster the hair will grow. Similarly, the higher the temperature, the faster bacteria will breed. Generally, at a temperature of 24 degrees, it takes 48 hours for hair to grow, and then it can be eaten.

12. After leaving it overnight for about 12 hours, you can see the growth of very small hairs. At this time, the tofu emits a slight fermentation smell, which is normal.

13.18 hours later, it will gradually be covered with a whole layer of small white hairs, and the smell of fermented bean curd will gradually emit.

14.24 You will see the tofu turn yellow and turn black after about an hour. This is normal. Sometimes it may be darker than mine, which is also normal. Don’t throw it away just because you think it is bad.

After 15.36 hours, you will see that the black areas are more obvious. In fact, the surface of the tofu is tiger skin pattern. The taste of fermented bean curd is more obvious.

It will change after 16.48 hours. It looks like a little fox fur ball~~

17. How to eat: Put the hairy tofu directly into the oil pan, do not remove the hair

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We Chongqing people have a strong taste, so we can add spicy food. .

Netizens, let’s try it together, delicious fermented bean curd, I am a big bear - but do good deeds and don’t ask about the future.

I don’t know how many processes it went through, but finally the tofu grew long white hairs; when it was served to the table, it looked completely different, and the taste was very unique. It was fermented bean curd. It is also a memory now...

When I was a child, I saw the making of fermented bean curd; I remember a relative of mine. She put tofu pieces on top of washed and dried grain grass, layered in layers. Another layer. I don’t know how long it took for the tofu to grow long hairs. At this time, she would prepare many ingredients such as green cabbage leaves, chili noodles, and white wine. She would wrap the hairy tofu in white wine and seasonings, and then use the green cabbage leaves. wrap up. When I saw it again, my sister and I were rushing to eat the green vegetable leaves, which were particularly delicious. The fermented bean curd is made, and when we have porridge at home, it is a better accompaniment than pickles. As for its taste, it is very unique, salty, and has an indescribable taste, but it is delicious. When I grew up, I never saw fermented bean curd being made and almost never ate it again. Maybe I felt that the jars of fermented bean curd in the supermarket no longer tasted like when I was a child.

Later I started traveling. In addition to home-made tofu, I fell in love with Anhui’s hairy tofu. When I saw hairy tofu for the first time, I always felt a little familiar. It tasted similar, but it was not the same thing. After all these years, I still want to eat bean curd, but no one around me can do it. Nowadays, there are more and more delicacies in Chongqing, such as tofu curd and bean drum. How many people can make them? It wasn't until this question that I discovered that the smells from my childhood had gradually disappeared and I couldn't touch them. If you can make fermented bean curd, you might as well share it...

Answer: fermented bean curd.

Hello, the white hair all over my body is fermented tofu. Every year when the Spring Festival is approaching, I buy two kilograms. How much does it cost per kilogram? I forgot, the hairy tofu is a good ingredient for making fermented bean curd. She will mix all the spices for you, including chili powder and salt, mix well, put the hairy tofu into a large open bottle, and close the lid after filling. One bottle can hold a pound of fermented tofu. After marinating for a month, it becomes bean curd and can be eaten. Some people buy hairy tofu. They buy a lot of it for 100 yuan. They say they will eat it for a year and eat it slowly. The hairy tofu sells very fast. Sometimes you can’t buy it even if you have money. So how do you do this? Where are the hairy tofu people? I can’t figure it out. I haven’t seen him for a week. After autumn, winter will come. Everyone loves to eat it.

The season of making bean curd is coming. That’s all for today. See you next time, thank you for watching

Coincidentally, I have also eaten the thing you mentioned as "covered with white hair, but everyone loves to eat it" , but I ate it in Xidi Scenic Area, Anhui, not Chongqing. Speaking of which, I think all students who have watched the program "A Bite of China" should know that this thing is hairy tofu.

In March of this year, I recited the poem "Fireworks descend to Yangzhou in March" and went on a trip to the south of the Yangtze River. What I yearned for was the warmth of spring in the south. As a result, after arriving in Anhui, the 5-day trip lasted 4 days in a row. It was raining all the time, and the only day it didn't rain was cloudy. I was shivering from the cold. I couldn't bear it, so I bought a pair of socks downstairs in the hotel and put them on to get over it.

I met Mao Tofu by chance in the Xidi Ancient Village Scenic Area in Huangshan Mountain. It is said that the tourists in Xidi Ancient Village on rainy days are all from Wuyang Wuyang, and the alleys in Xidi Village are winding and winding. I accidentally got lost. Fortunately, I cleverly followed a tour group and walked out. At the exit of the scenic spot, my best friend and I were shivering from the cold when we saw a sign that read "Chinese Fang Xinyu Hairy Tofu on the Tip of the Tongue". The stall was also covered with photos of Fang Xinyu who had appeared on the Tip of the Tongue program. I thought I had to give it a try after all, so I bought a box and shared it with my best friends.

When watching the tip of the tongue program, you would think that the hairy tofu itself would have a strong fermented smell, but in fact it doesn’t smell much, and the fluffy hairs look cute and light. After frying on the iron plate at high temperature, the white hair on the surface disappeared, leaving only fried golden tofu cubes. Eating tofu alone is a bit like home-fried tofu. The skin is a little burnt, and the inside of the tofu is soft and tender. Bean aroma. But if you eat it with the sauce poured by the boss, it will have a stronger and strange taste, and it is quite spicy. You will sweat on your forehead after taking one bite. The people of Anhui are really not polite when it comes to spicy food.

Having said so much, I actually just want to say that the taste of the hairy tofu in the Xidi Ancient Village Scenic Area is beyond expectations. Friends who have the opportunity to go there may wish to give it a try. Friends who can't eat spicy food must remind the boss to put the sauce separately.

The picture was taken by myself

This kind of moldy tofu in the Sichuan and Chongqing areas is a must-have for every household in the Sichuan and Chongqing areas. But this is not unique to Sichuan and Chongqing, it is widespread in southern China. The place of origin is not Sichuan, but Anhui. Therefore, this side dish that is widely loved by Sichuan and Chongqing people is actually Anhui cuisine, not Sichuan cuisine. It's just that the Sichuan and Chongqing people add spicy flavor to the ingredients, so the taste is different from the molded tofu in other places.

The production of moldy tofu is actually very simple, but it takes a long time. It is divided into two main procedures: mold growth and pickling.

Mold growth

1. Cut the tofu into mahjong-sized cubes, put them in boiling water and let them dry.

2. Cover a large sieve with washed and dried straw (there is no straw in the city and gauze can be used instead).

3. Spread the dried tofu cubes flatly on the straw, making sure that there is at least a chopstick head width between the tofu cubes.

4. Place the spread tofu in a dark and dry place. In rural areas, it can be placed in a grain cabinet, and in cities, it can be placed in a large carton. Be careful to cover the lid and keep it out of light.

It will take about a week for the mold to grow, and the next step of pickling can begin.

Pickling

1. Make the seasoning according to your own taste. Chili powder and Sichuan pepper powder are indispensable in Sichuan and Chongqing areas. In addition, pickling salt is added, and other seasonings such as MSG can also be added according to the washing.

2. Wrap the mold-grown tofu and its surface with seasonings, and place them neatly in a jar with a rim (a jar used for making pickles in Sichuan and Chongqing areas) or a large-mouth bottle that can be sealed.

Wait another three days before you can eat the molded tofu you made. The flavor will be optimal after half a month of marinating.