Key points of making moldy tofu

Tofu made of moldy tofu is still delicious with gypsum water, and it is best to make tofu tender. You can't buy tofu made of gypsum in the north. Try to buy tender tofu. If tofu is too old, it will be very dry and affect the mouth.

Senses and tastes; Tujia people in Tujia village in Xiangxi like to eat moldy tofu in winter and spring. The method is to cut white tofu into small cubes, boil it with clear water, filter it, put it in a wooden bucket, put it in a hot place, let it ferment and mold, then soak it in oil soup, add salt, pepper, ginger slices, pepper powder and a small amount of soju, seal it for about seven days, and then open the jar to eat. It's fragrant, spicy and hemp, delicious and delicious.

There are famous Liu's moldy tofu in Longshan, which won the gold medal in the 9th China Hunan Agricultural Expo, and the moldy tofu produced by Liu's food factory in the car wash river in Longshan County, western Hunan, which is known as "a must in western Hunan".

Liu's moldy tofu is produced in the beautiful ancient town of Car Wash River in Longshan County, Hunan Province. Over the past hundred years, with the unique underground high-quality spring water in the "Squid Cave", it has been refined by traditional techniques with the selection of top-quality soybeans, essential oils, peppers, refined salt, pepper and liquor. Because of the exquisite selection of materials, excellent formula, exquisite technology, fine production and special water quality, this product has the characteristics of softness, toughness, freshness and delicacy, and has a fragrant, hemp and spicy flavor. In addition, after being canned with airtight purple sand pottery, it has good color, fragrance and taste and is deeply loved by people. It is a delicacy for entertaining guests and a good gift for friends and relatives.

In July 2003, CCTV 12 channel made a special report on it in the program "Walking and Playing Xiangxi". The product has been included in the list of intangible cultural heritage protection in Longshan County, and the products are exported to both home and abroad. Yifeng traditional snack, tofu made of soybeans is cut into small pieces, moldy at a suitable temperature, and then dipped in the prepared seasoning.

Put (salt, Chili powder, etc. ) put it in a sealed jar and pour in sesame oil and soju. It can be used after two weeks of sealing. Compared with other areas, Yifeng moldy tofu is more spicy and delicious, with rich flavor, which is deeply loved by local residents and visiting guests, especially Yifeng Hotel. Traditional practice:

1, after beginning of winter, cut the tofu into an inch square and air-dry it in the wind until all the corners are brown (this process only takes one day);

2. Use a paper box, lay a layer of torn straw at the bottom, and put the tofu layer by layer, so that the tofu layer by layer is put down in turn.

3. Then seal the carton and leave it for ten days until white hairs grow on the tofu;

4. Take some Chili powder and some salt and mix well. Take out tofu and put it in Chili powder, so that the surface is covered with powder, and then put it in a jar;

5. After three days, when the salt permeates the tofu, pour 50% white wine to cover the tofu, and then seal the jar mouth;

After 6 or 60 days, open the altar to eat.