How to make stinky tofu milk in rural areas tips

Tips on how to make stinky tofu milk in rural areas are as follows:

Main ingredient: fresh tofu.

The ingredients: thirteen spices, salt, pepper, chicken essence, chili powder.

1, prepare the ingredients for making stinky curd.

First prepare a fresh piece of tofu, can not be too old can not be too tender. Then prepare some thirteen spices, salt, pepper, chicken essence, chili powder and so on. In addition, you also need to prepare a container that can be sealed, in order to do the back to store stinky curd with.

2. Seal the stinky curd and let it ferment.

This step is very crucial, the deliciousness of the curd depends on this step. Put a layer of newspaper in the sealing box, and then put a layer of plastic wrap on top. Then put the fresh tofu cut into small pieces, and then cover the top with a layer of plastic wrap and clean newspaper. Subsequently seal the box and leave it for about 4 days while you wait for the tofu to mold.

3, good seasoning marinade moldy tofu.

With pepper flour, chicken essence, salt, thirteen spices and other seasonings put together and mix well to make a marinade for moldy tofu seasoning. This step can be based on their own preferences to decide to put pepper flour or not, in this step when choosing seasonings try to choose a more traditional brand, because this makes the taste is traditional.

4, making stinky curd.

Dip the moldy tofu all over in the seasoning, and then stack it in the sealed container from before. When all the tofu is put in then pour in some cool white wine and white wine, the amount of white wine and cool white wine must be careful, not too much and not too little. Then you can seal the container and leave it for at least a week before eating it, but the longer you leave it, the better the stinky curd will taste.

Do tofu milk notes:

Homemade tofu milk is best in the fall and winter when the temperature is a little cooler, after all, 15 to 18 degrees is the most suitable for the growth of hairy mold, do not have to put the tofu in a ventilated place, that will lose too much moisture.

The best choice for tofu is to choose an old tofu with a water content of about 70%, a tender tofu with too much water is not conducive to the growth of mold, and the texture will be easy to soften. Don't cut the tofu block too big, otherwise it will be difficult to ferment thoroughly, the mold is not so easy to penetrate into the inside of the block.