How to make tofu milk?

Cut tofu into pieces and steam for 20 minutes. Air-dry to about 40 degrees, put in a container and ferment in a warm place. When tofu grows fluff, soak it in boiled pepper and salt for more than two days. Add some sesame oil when eating.

1. Tofu milk, a traditional folk food of Han nationality that has been circulated in China for thousands of years, is delicious, nutritious and stinky. Its special flavor is deeply loved by people in China and Southeast Asia, and it is an enduring delicacy. Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Big", "Red Spicy" and "Rose" belong to "Red Square". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".

2. Sufu has a history of 1000 years, and it is one of the unique fermented products in China. As early as the 5th century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu became fermented bean curd after being cured with salt". "Compendium of Materia Medica" records: "Tofu, also known as fermented milk, is salty and pleasant if it is marinated with distiller's grains or sauce." Li Huanan's "Wake Up the Garden Record" in Qing Dynasty has described in detail the making method of bean curd. The famous Shaoxing fermented bean curd was exported to Southeast Asian countries during Jiajing period of Ming Dynasty more than 400 years ago, and its reputation was second only to Shaoxing wine. 19 10 won the gold medal of "Nanyang Persuasion Society" exhibition; 19 15, which won another certificate at the Panama Pacific World Expo held in the United States. China's fermented bean curd has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.

Third, white sufu is represented by Guilin sufu. Guilin tofu milk has a long history and is quite famous. It was famous as early as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". Guilin sufu has a set of processes from pulping, filtration to setting, drying and mildew, and the selection of materials is also very particular. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and help digestion, and is a common food for people and a seasoning for cooking.

Fourth, red sufu goes through nearly 30 processes from material selection to finished product, which is very elegant. Sufu is the most traditional kind of sufu, which needs to be moistened with high-quality liquor after entering the altar, and can only be enjoyed after several months. The surface of red sufu is naturally red, and the section is yellow and white. It has mellow taste and unique flavor. Besides eating, it is often used as a condiment in cooking. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.

5. Among the varieties of sufu, there are rice that is not good, yellow wine, sesame, rose, shrimp and sesame oil. Sufu in Shaoxing, Ningbo, Shanghai, Nanjing and other Jiangsu and Zhejiang provinces is famous for its delicacy, softness, delicious taste and slight sweetness. Tangchang bean curd in Dayi County, Sichuan Province is rich in Sichuan flavor and is known for its spicy, crispy and slag-free. In addition, the Chinese cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of tofu is wrapped in Chinese cabbage leaves, which is delicious. The crisp tofu made in Zhecheng County, Henan Province is more mellow and delicious.

6. Tea-oil fermented bean curd is a kind of fermented bean curd, belonging to the category of red fermented bean curd, and its producing areas are concentrated in Yongzhou, Hunan, Guilin, Guangxi and other places. Tea-oil sufu is made of soybean as the main material, pepper and salt as the auxiliary materials, soaked in tea oil and pickled with natural spices. Bright color, delicious taste and fragrant smell. Tea oil fermented bean curd is soft and fragrant, rich in protein, which can stimulate appetite and prolong life. At the same time, tea oil contains oleic acid, linoleic acid and other substances beneficial to human body. Therefore, tea oil fermented bean curd is deeply loved by the broad masses of the people.