Method for making stinky tofu milk

Many people like to eat stinky tofu or tofu milk, but they are worried that they will not be clean.

So today, Bian Xiao will teach you how to make stinky tofu at home, which is clean, hygienic and delicious.

The first step is to prepare a jar, preferably one used to pickle pickles in rural areas. If there is no jar, you can also bottle fruit in glass. First, wash the jar or glass bottle with boiling water and dry it.

Step 2: Buy1-2kg of old tofu from the market, air-dry it indoors until it is half-dry, cut it into cubes with a square of 3cm and a square of1.5cm, put the pieces of tofu into the jar vertically (notice the gap between the pieces), cover it, and seal the jar mouth with plastic film.

Step 3, put the jar in the shade and let the tofu pieces ferment naturally. The suitable fermentation temperature is 10℃-20℃ (10℃ for about 15 days; Fermentation at 20℃ for about 5 days). When a layer of white fimbriae grows on the surface of the tofu block, it shows that the initial fermentation is successful.

Step four, make marinade. Take a small amount of dried tangerine peel, star anise, pepper, cinnamon, shredded ginger, salt, add a proper amount of water (it is better not to add tofu), cook for 10 minute, and let it cool for later use.

Step 5, add the cooled marinade into the tank, the liquid level is higher than the blank 1.0- 1.5 cm, seal the tank mouth, and continue the fermentation (if you like spicy food, you can add a proper amount of pepper noodles). After about 10 days, the fimbriae melted and the homemade stinky tofu was successfully made!

Matters needing attention

1. Tofu jars must be cleaned with boiling water to avoid being contaminated by other microorganisms.

2. When the bean curd embryo is put into the jar, there should be a gap to facilitate the growth and reproduction of Mucor and the soaking of marinade.

3. Don't get tofu in the marinade.