Where are the special products of moldy tofu?

Moldy tofu is a specialty of Jiangxi and Hunan.

Mildew tofu, also known as fermented bean curd, is usually red, white and cyan. In Shaoxing, Shanghai, Nanjing, Ningbo and other regions, when making sufu, some ingredients such as bad rice, roses and sesame oil will be added.

The produced moldy tofu tastes soft and delicate, with a hint of sweetness; In Sichuan, some peppers are added to moldy tofu to make it spicy.

Moldy tofu, like other bean products, is a highly respected and loved healthy food, rich in calcium, protein and vitamins. At the same time, the fermentation of mold makes protein easily absorbed by human body, so the moldy tofu is an enduring characteristic food in terms of taste, flavor and nutritional value.

The method of making moldy tofu is to cut tofu into blocks, put it in a square basket, put it in a ventilated place, and drain the water; Then put the cut tofu side by side and separate it with straw. If you don't have a straw, you can use a fresh-keeping bag. Putting some newspapers in the fresh-keeping bag can also replace the straw.

Then cover the basket with a towel (it must be fast), and then put the basket in a warm place to let the tofu ferment; After waiting for more than ten days, the tofu block should turn yellow (the time of this process is not fixed, depending on the local temperature, the lower the temperature, the longer the time, and the higher the temperature, the shorter the time).

Then prepare the seasonings mentioned above (except liquor and sesame oil); Wrap each piece of tofu with seasoning; Finally, put the wrapped tofu into a glass jar, and pour the prepared white wine and sesame oil into the glass jar, and you can eat it as an appetizer.