We usually call curd milk as bean curd milk or moldy tofu. In the past years, I like to use the sun wilted cabbage leaves to wrap it up and seal it, so that the curd is easy to save and not easy to squeeze the deformation. This year while the temperature is low can still mold tofu, but can not deal with cabbage. So decided to let the curd naked, in order to make it easy to pick up, I wash out a glass kimchi altar, so that when you use chopsticks to clip can clearly see the inside of the curd position underhand, and to maintain its integrity.

Ingredients:

Main ingredient: 6 pounds of old tofu.

Accessories: 50 grams of pepper, 15 grams of white pepper, 250 grams of chili pepper, 250 grams of salt, a high degree of white wine 52 degrees above 250 grams, chicken essence moderate.

1. buy fresh old tofu drained, cut the tofu into thick 2-3 cm square block, placed in a clean corn leaves or straw laying in a cardboard box (the use of steamer, bamboo sieve can also be). Note: 1) Tofu should be placed in multiple layers, with at least 3 centimeters of space between the top and bottom layers. 2) Cover the tofu with corn leaves. Side and carton contact surface should also be covered with corn leaves to prevent water evaporation. Covered placed in a cool place to grow hairy mold.

2. ? Tofu put about 12 days to 18 days or so, when the tofu grows hairy mold, the surface is soft can be processed curd.

3. Salt, chili powder, pepper powder, pepper powder mixed in the appropriate proportion, to be used. (Chili and pepper can be clean and oil-free iron pan fried crisp, crushed with a food processor; pepper can be bought from the supermarket)

4. moldy tofu in a high degree of white wine in the moisture (I this time to use 52 degrees of red star two pots of head, I did not buy a high degree of white wine in Sichuan. It is best to put the tofu block in the white wine, with a small spoon to pour the wine evenly on the outside of the tofu)

5. Then put the tofu into the salt, chili powder, pepper, pepper powder mixture, with a small spoon to scoop the powder to the tofu, so that it is evenly coated on all sides of the seasoning.

6. Yard neatly into the altar. Seal the mouth of the altar and serve the next day. The longer the time, the stronger the flavor. Keep it for one year without any problem.

Chongqing folk have the habit of making and eating moldy tofu. Moldy tofu is tofu milk. The production of tofu milk must first pay attention to the texture of the tofu, soybeans to be selected, tofu to point out that not old and not tender, pressure is not dry and not thin, just right. Then the tofu into a one-inch square dun, held in gabion containers. Usually a layer of straw and a layer of tofu are mixed with orange peel, orris and other spices to enhance the flavor. To ensure fermentation, the tofu is placed near a fire to keep it warm. To be tofu in the container hair mold, the tofu wrapped in salt, pepper, chili, ginger and other condiments, sealed in a clay pot altar, ready to eat that is taken. Folk do tofu milk generally in the first winter solstice to the end of the year between the spring. This method of tofu milk flavor flavor, rich in nutrients, containing a variety of human body needs of the yuan ready to "rice dishes".

About tofu milk, in the ghost city of Fengdu has a beautiful and magical legend. --Legend has it that a long time ago, there was a peach blossom village at the foot of Qingniu Mountain behind the famous mountain in Fengdu, where there lived a farmer with the surname of Wang, who did a particularly good job in making tofu, which was snow-white and tender, and was mellow and smooth in the mouth. In Fengdu City, the market is very good, known as "Wang Tofu".

One day, because of something at home, Wang Tofu had to ask his son Wang Xiao to sell tofu on the street. On the way, Wang Xiao saw two white-haired old man under the grape arbor is playing, a moment of playfulness, put down the pick to see the two old men playing chess. Unconsciously a few hours have passed, the white tofu has grown a long moldy hair, Wang Xiao anxious to cry. The two old men asked for clarification, one of the children to grab a handful of salt, take a packet of incense ash in the palm of the stir, sprinkled in the moldy hairs on top of the tofu, said: "Tomorrow as will be sold at a good price."

Wang Xiao thanked the two old man, will be convinced to pick the tofu down the mountain home, which turned back to the Peach Blossom Village to see, all the people in the village do not recognize him, his daughter-in-law has gray hair, his father has also passed away. It turns out that Wang Xiao is encountered fairy, "mountain square one day, the world for decades". Then open the pick to see, more than an inch long mold faded out, revealing jade-like tofu. Wang Xiao pick off a small piece of mouth to taste, fresh and delicious. He has been in the tofu milk business ever since.

To thank his benefactor, Wang Xiao brought the tofu milk to the mountain, but did not find the two old men, Wang Xiao will send the tofu with the mountain temple monks to eat. The monks said that such delicious food could not be made on earth and should be called immortal tofu.

Since then, Wang Xiao's "Immortal Tofu" has become famous all over the world and has been passed down to this day.

Chongqing famous tofu milk brand in addition to Fengdu tofu milk, there are also Zhongxian tofu milk, are the best quality.