How many days should molded tofu be molded? How many days does molded tofu taste good?

Moldy tofu belongs to a Chinese specialty snack, by letting the fresh tofu dip some seasoning fermentation, so that the tofu is flavored, and then placed for a period of time can be eaten. So, how many days does it take to mold the tofu? Moldy tofu mold a few days delicious?

Moldy tofu to mold a few days

In the old country to let the tofu moldy time, are using straw, a layer of straw layer of tofu layer by layer to put on the top of the top of the quilt and so on, usually to a week or so, the mold grows out.

Molded tofu practice

1, first put the tofu for a period of time about a week or so, so that it fermented well.

2., all the seasonings are ready, the fermented tofu into a pot.

3. Put all the seasonings into a bowl and mix well.

4. Pour the high degree of white wine into the basin with the tofu, and pass all the tofu through the high degree of white wine, so that the block of tofu can take a bath.

5: Dip the tofu in the white wine and evenly coat with the 3 seasonings.

6, into the tile jar can be.

Making tips

1, choose tofu

Make moldy tofu tofu or gypsum water to do the good, the best tofu to be tender. In the north can not buy gypsum made of tofu, then buy as tender as possible, if too old tofu made will be very dry, affecting the texture and flavor.

2, temperature

In the old country to let the tofu moldy, are using straw, a layer of straw layer of tofu layer by layer to put up, the top of the quilt and so on, generally to a week or so, the mold grew out. White moldy tofu has very long white mold. Pure white mold, looks beautiful. In the north there is no straw, can only use the grate, the temperature should be maintained to about 12 ~ 18 degrees, as long as you see like the above picture fermentation can be good.

3, ingredients

Fermented moldy tofu should be according to personal taste to add different condiments for the second fermentation, such as 1:1:0.3 chili pepper, salt, pepper and so on.

4, storage

The best thing to do with the tofu is to put it into the tile altar to save, and then dripping a layer of white wine on the top, so that the storage of a year or two will not be bad, and fragrant, but be sure to put water on the side of the altar to prevent the air into the jar, to wash the edge of the altar from time to time. Generally over a month you can eat, the longer the fermentation time the more delicious.