Now is a good time to make molded tofu. If you want to make molded tofu, how many days will it take for the tofu to be molded? What method can be used to make tofu into fermented bean curd? Regarding this question, many friends want to know the answer. Let’s find out quickly.

It takes a few days for the tofu to mold before you can make fermented bean curd

It only takes a week. The following is the specific method of making molded tofu.

Ingredients: 500g plated tofu. Accessories: appropriate amount of rice wine, appropriate amount of salt.

Steps:

Step 1: One piece of plated tofu, washed.

Step 2: Cut into pieces of appropriate size.

Step 3: Put it in the bamboo basket.

Step 4: After covering it with gauze, put it in a warm place to let it mold.

Step 5: After a week, it will be fine if mold appears. It is good if the mold is yellow or white, but it is not good if it is black.

Step 6: Put the moldy tofu into a container.

Step 7: Add salt, a little more.

Steps: Pour in rice wine.

Step 9: The rice wine should basically submerge the tofu.

Step 10: Cover the lid and let it sit for three to five days.

Step 11: The molded tofu is marinated and can be taken out and eaten.

How to make bean curd from tofu

Choose old tofu with less water content, cut it into small pieces (1 cm thick, 3 cm side length), arrange them, and place them on the Ferment naturally for 15 days indoors at a temperature of 10°C (if the room temperature is 20°C, 5 days is enough). When white or light yellow pili are found on the surface of tofu, it means that the tofu has been fermented. Prepare a clean jar, line up the fermented tofu cubes in the jar, and prepare salt water. Prepare a saline solution by adding 150 to 200 grams of salt to 500 grams of tofu. Pour salt water into the jar and submerge the tofu. Finally, add some Sichuan peppercorns and white wine, cover the mouth of the jar, and after more than 10 days, the pili on the surface of the tofu will melt, and it will become delicious bean curd.

The difference between tofu and frozen tofu

Tofu is made from soybeans, green beans, and black beans, and undergoes processes such as soaking, grinding, filtering, boiling, thinning, solidification, and shaping. Processed into one of the most widely used and popular cooking ingredients. The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein. It not only contains eight essential amino acids for the human body, but its proportion is also close to the needs of the human body, and its nutritional value is high. Tofu also contains fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, tofu is sweet in taste and cool in nature, and enters the spleen, stomach, and large intestine meridians. It has the effects of replenishing qi and neutralizing phlegm, promoting body fluids and moistening dryness, clearing away heat and detoxifying. It can be used to treat red eyes, quench thirst, and relieve sulfur and soju poisons. But although tofu is good, there are disadvantages to eating too much, and excessive amounts can also be harmful to health. Frozen tofu is made by freezing fresh tofu. It has many pores and good elasticity. The nutrients (protein, fat, calcium, phosphorus, etc.) contained in it are not lost due to the freezing process. Some nutrients are also beneficial to the human body after being transformed. The fat contained in frozen tofu is relatively rich in linoleic acid, which has the effect of lowering cholesterol. The lecithin in it forms choline in the human body, which has the effect of preventing arteriosclerosis, and the acidic substances can be absorbed into the gastrointestinal tract. of fat, regular consumption helps to excrete fat and achieve the purpose of weight loss.

How to make tofu

Wash the tofu, cut into cubes, blanch in water to remove the beany smell, remove from the water after boiling, drain and set aside. Chop the garlic and ginger into mince, cut the chili pepper into rings, put them into a bowl together with the minced meat, add light soy sauce and salt, mix well. 2 spoons of light soy sauce, 1 spoon of pepper powder, 1 spoon of starch, 1 spoon of chicken essence, a little white pepper, add water and stir. Heat the oil in a hot pan, heat the oil for 3/3 minutes, turn to low heat, add the peppercorns, stir-fry the peppercorns until fragrant, take them out and throw them away when they turn black.