Sufu is generally fermented twice, which is divided into early fermentation and late fermentation. Pre-fermentation is tofu block fermentation, and post-fermentation is to ferment the flavored tofu milk again.
Let me share how to make fermented bean curd at home
Prepare ingredients:
Old tofu, salt, Chili powder, pepper powder, spiced powder, sesame oil, high-alcohol liquor.
Production process:
1 Rinse the old tofu, cut it into 4 cm cubes, and drain the water for later use.
Find a large steamer holder, spread clean and wet gauze on it, and evenly stack the tofu pieces on the gauze, leaving a gap in the middle.
3 Cover the steamer, find a dry and warm place, and carry out the first fermentation, which takes about 10 to 15 days.
The above picture is the first fermented tofu block, which is covered with Mucor.
4 find a clean, oil-free and water-free plate, put Chili powder, pepper powder, spiced powder and salt in turn, and stir well for later use.
5. Add sesame oil to the pot when it is hot, and let it cool for later use.
6 Pour the white wine into the bowl for later use.
7. Soak the rotten tofu blocks in white wine, and then put them in a seasoning box and evenly wrap them with seasoning powder.
8. Put the tofu blocks wrapped with seasoning powder into a clean, oil-free and water-free glass jar in turn until they are 90% full.
9. Pour the cooled sesame oil into a glass jar, seal the mouth without tofu, and conduct the second fermentation. It can be eaten after about 15 days.
Why does the old tofu block need to be dried?
Tofu itself contains a large amount of water, so drying its water to make it firm and inhibit the growth of miscellaneous bacteria.
Why should there be a gap between tofu blocks?
First, in order to make the tofu pieces better contact with air for oxidation, and second, to leave room for the growth of Mucor.
Why should tofu milk be soaked in white wine?
The purpose of soaking in liquor is to kill mixed bacteria, which is beneficial to secondary fermentation, and the other is to add flavor to bean curd.
Why does tofu milk need to be fermented for the second time?
The second fermentation is for the wonderful change of taste and flavor of bean curd.
Tofu milk has been loved by the public for its unique technology, delicious taste, balanced nutrition and beautiful price, and is called "oriental cheese" by diners. As we all know, tofu contains a lot of high-quality protein. As a plant fermented protein food, the protein molecule of tofu milk is smaller than that of tofu protein, and it is more easily absorbed by human body.
A few days ago, Ma Ma kept saying that she wanted to pickle tofu milk herself. I didn't care too much. I didn't expect it to be so delicious. There were so many people who sent it to a circle of friends to ask, so I specially bought tofu and came back. I immediately flew here to share it with you. Don't be too moved. . . But don't say that the taste is really better than that bought outside. The key is clean. To be honest, I don't even know what I can eat outside. Basically, my family can cook it by itself and rarely eat it outside. Now. . . I don't know if you feel this way. ...