How to make traditional fragrant tofu

Tofu, also known as tofu, is a traditional food that has been circulated for thousands of years. It can be divided into red tofu, green tofu, white tofu, soy sauce tofu and colored tofu. The raw material of tofu is tofu. Tofu, like other bean products, also has nutrients, equivalent to meat and rich in calcium, which is highly respected by vegetarian lovers. It can be eaten alone or mixed with other dishes. At that time, the living conditions were not good, and it was okay to have a drink after dinner. Now that living conditions have improved, tofu is more famous and many people like to eat it. It's different from stinky tofu. For red tofu, the smell of porridge after meals is very attractive. If your family likes tofu, I'll teach you how. Homemade health, no additives, more fragrant than what you bought.

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Although the appearance of bean curd brain is simple, if it comes to nutrients, it is really not simple. It can make protein's digestion and absorption rate higher and its vitamin content richer. You will also get other foods that do not contain vitamin B 12. In the process of cultivating tofu, the appearance will produce a layer of white hair. Actually, there is no need to worry. This is a normal phenomenon, and molds are multiplying. It may look terrible, but it is actually harmless to the human body. Their roles.

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Homemade tofu ingredients: old tofu, fermented bean curd koji, high-alcohol liquor.

Seasoning: Chili noodles, pepper noodles, salt.

Tools: glass bottles

1, two catties of old tofu from the north are relatively strong and hard. Change the knife and cut into 2X2 cm cubes. Boil the water for 5 minutes, turn off the fire and open the lid, cool thoroughly, and calculate the time. Don't steam too much.

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2. Then spread sufu koji evenly on the surface of tofu. Except the bottom, the other five sides are covered with sufu koji, spread evenly, and then covered with a lid to let it ferment naturally. The temperature should be around 24 degrees, two days and two nights, basically full of white hair. Try not to flip the lid in the middle, which will affect the fermentation.

This kind of white hair is what the mold looks like after reproduction. In fact, it is not terrible, and it does no harm to the human body. The tofu blocks are covered with white hairs, so the fermentation is perfect.

This is a glass bottle full of finished tofu. Boil a pot of boiling water, put the glass bottle in it and scald it to remove odor and miscellaneous bacteria, which mainly plays the role of sterilization and disinfection.

5. Boil the pot with a small fire, without oil and water, add 50g of salt and stir-fry for 2min, then add 100g of Chili powder and 10g of pepper noodles, stir-fry for 60min with low fire, and then put the salt, pepper noodles and pepper noodles on a plate and mix well.

5, put on disposable gloves, tidy up the moldy tofu, smooth the mycelium on each moldy tofu, and wrap the moldy tofu tightly.

6. As the picture shows, this is a good piece of moldy tofu, which is slightly yellow and looks beautiful. The moldy silk has been completely flattened.

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7. Prepare a bowl of high-alcohol liquor, put the moldy tofu in turn, soak it for about 10 second, then roll it in the marinade, cover the auxiliary materials, put it neatly in the bottle, spread a layer of plastic wrap on the bottle mouth to prevent air leakage, and cover it tightly.

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8. Put the finished bean curd bottle in a cool and ventilated place, and the bean curd will gradually emulsify. Wait quietly for 15-30 days, then open the lid and eat. Spicy and crisp, tender and slag-free, delicious.

A bag of 8 grams of fermented bean curd koji can make about 5 kilograms of fermented bean curd, which is suitable for families and small and medium-sized workshops. Fermented bean curd koji can be made at 4℃-30℃, and the blank culture time at 25℃-30℃ is 56-72 hours. Its principle is that the production of fermented substances, like yeast powder, can be bought in online supermarkets.