The process of making hairy tofu is as follows:

Tools/materials: 400 grams of old tofu, 3 grams of hairy tofu mushrooms, vegetable oil in moderation, a little green onion, light soy sauce in moderation, rice vinegar in moderation, a little sugar, and a little tempeh hot sauce.

1, cut the tofu into small pieces, arranged on the bottom of a breathable container, and then take 3 grams of hairy tofu mushroom powder, melt with a little cold water, drizzle over the tofu to ensure that each piece of tofu on the lid, put the lid, and put it in a cool place to ferment.

2, two days later, a open lid, full of white hairs, the white hairs with a spoon to jerk flat.

3, the pan into the right amount of vegetable oil, the hairy tofu fried to 4 sides of the golden brown, all the seasoning sauce in a bowl, seasoning sauce poured on the tofu, sprinkled with a little chopped green onion can be.

Tofu selection method:

1, observe the appearance: good quality tofu color creamy white or yellowish, glossy; shape integrity, soft and hard moderately, with a certain degree of elasticity; the surface of the wet, non-sticky hands, no water overflow. If the color of the tofu is dark, gray, or there is mucus on the surface, odor, it may be poor quality or spoiled tofu.

2, understand the production method: tofu production methods are mainly brine tofu and gypsum tofu two. Marinated tofu has a firmer texture and a richer flavor, making it suitable for frying, deep-frying, stewing and other cooking methods; gypsum tofu has a softer texture and a more delicate taste, making it suitable for boiling, stir-frying and other cooking methods. You can choose the right tofu according to your taste and cooking needs.

3, pay attention to the shelf life: tofu and other foods, also has a certain shelf life. Generally speaking, fresh tofu tastes better and has higher nutritional value. Therefore, when selecting tofu, pay attention to check the production date and shelf life of the product, try to choose fresh products. At the same time, it is also important to pay attention to the way of storage, avoid placing the tofu in a hot, humid environment, so as not to accelerate the deterioration.