How to make homemade fermented bean curd at home?

"Bean curd", also known as "moldy bean curd" in my hometown, is a traditional folk food that has been passed down for thousands of years in China, which can be eaten on its own or used as a condiment to cook various flavors of dishes.

The curd is usually fermented twice, in the pre-fermentation and post-fermentation stages. Pre-fermentation is the fermentation of the block and post-fermentation is the fermentation of the flavored curd again.

Here's how to make homemade curd

Preparation:

Old tofu, salt, chili powder, pepper powder, five-spice powder, sesame oil, high white wine

Preparation:

1 Rinse the old tofu, cut it into small cubes of about 4 centimeters, and drain

2 Find a large steamer basket and lay a clean, clean plate on top.

4 Find a clean plate without oil or water, put the chili powder, pepper powder, five spice powder, salt in turn, mix well and spare

5 Boil the pan and add sesame oil to cook, let it cool and spare

6 Pour the white wine into a bowl and spare

7 The rotting tofu block in white wine to soak for a while, and then put it into a seasoning box and evenly coated with seasoning powder

8 Put the seasoned tofu cubes into a clean glass jar without oil or water, and put it until it is 90% full

9 Pour the cooled sesame oil into the glass jar, not over the tofu cubes, seal the mouth tightly, and carry out the second fermentation, and it can be eaten after 15 days

Why do I need to cool the old tofu cubes dry?

Tofu has a high water content, so it is important to dry it out in order to firm up the tofu and to inhibit the growth of bacteria

Why is it important to leave space between tofu blocks?

First, to allow better contact with the air to oxidize the tofu block, and second, to allow space for the growth of mold

Why is it necessary to soak the tofu milk in white wine?

Soaking in white wine kills the bacteria and facilitates the second fermentation, and adds flavor to the tofu milk

Why does the tofu milk have to undergo a second fermentation?

The second fermentation is for the wonderful transformation of the texture and flavor of tofu milk

Tofu milk has been loved by the public for its unique technology, delicious flavor, balanced nutrition and beautiful price, and has been called the "Oriental Cheese" by diners. Tofu is known to contain a large amount of high-quality protein, and tofu milk as a plant-based fermented protein food, tofu milk protein molecules than tofu protein molecules are smaller, more easily absorbed by the body.

A few days ago, Ma Ma has been said to marinate their own tofu milk, I did not pay too much attention, did not think to do so delicious, sent to the circle of friends to ask the people that much ah deliberately went to buy the tofu back, this is not a good immediately flew to share with you here, do not be too touched. But not to mention the taste is really better than outside to buy delicious, enough flavor, the key to clean ah, honestly I do not know what is sold outside can be assured of boldly eat, basically my family can burn their own seldom eat outside, now. I don't know if you guys feel this way...