The most authentic marinated tofu pickling method

Methods of pickling preserved tofu

Methods:

Step one: choose tofu

Select thick brine tofu plate (brine tofu than gypsum tofu solid, hardness, elasticity, toughness than gypsum tofu are stronger than gypsum tofu, moisture content is lower than gypsum tofu, the taste of gypsum tofu than aroma), static two days, drained of water.

The second step: tofu fermentation mold

Method 1: Luo frame (cage drawer, cardboard box) straw method

Prepare a Luo frame (no Luo frame can be used cage drawer, cardboard box); a handful of straw (straw coat clean spare).

First, remove the straw tail pad bottom, and then clean straw neatly arranged layer.

Then cut the tofu into small square cubes.

Arrange the tofu on top of the straws, spacing them apart and arranging them neatly, then place two straws across the tofu surface, pulling them apart a bit to make it easier to pull the straws up in a single layer later.

Cover the tofu with another layer of straw, and then cut the tofu evenly on the arrangement, and so on, until the tofu all set up for this.

After all of them are set up, cover them with a good lao frame (cardboard box) cover.

In Luo frame (cardboard box) surface cover block board (anti-pressure bad), and then add a small cover quilt or cotton clothing (to keep warm).

Covered, waiting for it to ferment long hair mold. Gross mold is a gradual growth process, about 8 to 10 days or so gross mold should grow well. At this point, you can see the yellowish-white mold mycelium growing on the block of tofu. If the hair mold is black, indicating that the tofu over mold, this tofu milk is not delicious.

The net placed 8 days of tofu block into moldy tofu milk block it

Method 2: plastic wrap method (in the absence of straw clear conditions, this method can also pickle tofu milk)

Tofu with two days of time to drain the water.

Place a piece of plastic wrap on a moderately wide sunscreen or wooden board, and cut the tofu into small cubes, lining them up neatly at regular intervals.

Then cover it with plastic wrap to seal it.

Then cover it with a scarf or bath towel and let it sit for 7 days to mold

A week of gross mold grows well~

The tofu milk is shaped (the tofu is drained for 2 days, and left to sit in the net for 7 days, which equals to a period of 9 days).

Step 3: Prepare various spices and jars

You can prepare some yuzu peels, ginger, and sliced dried radish. (Cut thick slices of ginger. Dice the radish in square shapes. Pomelo skin do not peel off, taste better, cut thick slices, pot of water to boil, put the pomelo skin into the boil for a few minutes, and then rinse off the bitter taste with water. (Then put all of them under the sun to dry)

The dried pomelo peel, diced radish and ginger slices are placed aside.

Wash the glass bottle.

After washing the glass bottle inverted to dry standby.

Step 4: Prepare Salt Curing Ingredients

3 packs of iodized salt, 1 tael of cooking powder, 4 tael of minced chili pepper (1 tael of minced small chili pepper, 3 tael of minced non-spicy chili pepper, adjusted according to your taste).

Pour the salt into a pan and stir-fry to remove the water, then transfer to a larger pot to cool.

Then pour in the cooking currant powder and ground chili.

Mix all together and set aside.

The fifth step: salt curing bottling (can)

About nine days or so, grow good hairy moldy tofu milk can be bottled. Remove the straw from the surface. (Pull up the two straws that were set to be placed, and the whole layer can be lifted.)

Use a small spoon to gently move the tofu milk with good hairy mold one by one into the pre-prepared salt-cured ingredient basin.

Roll (coat) the tofu all over with the salted ingredients～

Put the tofu rolled (coated) with the salted ingredients into a bottle～

When the bottle is half full, add some of the yuzu peels, ginger slices, and diced radishes that have been prepared in advance.

The toppings are added in the right amount, and the tofu milk continues to be bottled.

Continuing to put the salted tofu into the bottle.

All done.

Add all the remaining salted ingredients to the jar.

Basically every bottle.

When you're done, put a lid on it and let it sit for twelve days.

Step 6: Seal the bottles with wine

After twelve days of salting, open the lids and add a small tablespoon of sugar to each bottle.

Pour a little bit of wine into each bottle.

Seal the lids and let them stand for a week or so.

The bottles are ready to be eaten in just one week.

The bottles are ready to be eaten in just one week, but they taste much better after a little while.

The bottles are not ready for eating.

Put it in a cool dry place, the more it stays, the more pure the flavor ~

Look at the finished product, how tempting! Although it is a flavored dish, it is as good as a delicacy! Tofu milk juice can also be used with a lot of dishes, used to steam eggs is also very good oh!