How to make tofu curd tips

Tofu milk tofu milk how to do?

Tofu milk in the hometown called moldy tofu, is a secondary processing of soybean food, in the past, less processed products, basically each family according to their own tastes, now is the period of tofu milk production. Bean curd milk is commonly used as an accompaniment, or used for cooking. Bean curd milk has a delicate texture and a long aftertaste, the surface is full of condiments, due to the addition of white wine soaking, open the lid with the mellow aroma of wine.

First, cut the large tofu, also known as nanfu, into long and wide blocks of 3-5 centimeters long. Then put the cut tofu block on the straw for fermentation in the room at room temperature of 20 ℃. Note that every part of making bean curd milk should not stick to the oil, otherwise it will rot.

Fermentation for about a week (depending on the temperature of the fermentation room), when the mycelium grows abundantly, not sticky, not smelly, not red, then you can season and fill the altar.

The taste of each place is different, there are varieties of red curd, green curd, white curd, soy curd, fancy curd and so on. Ingredients are made according to each person's favorite. Generally, chopsticks are used to hold the tofu in more than 50 degrees of strong white wine rolled, and then put into the modulation of uniform condiment powder rolled on the condiment, can be installed in the bottle, (condiment by anise powder, chili powder, pepper powder, salt, pepper, fennel powder and other preparations, according to the tastes of the preparation of each person), after loading, will be the rest of the white wine poured into the bottle, close the tightly, 20 days or so can be eaten. The altar should not be too full, so as not to ferment the brine out of the altar.