How to make bean curd

Tofu curd is called "Xianghui Mo" in my hometown. It tastes spicy and salty, and has a delicate and smooth texture. It is particularly popular whether as a side dish with meals or as a seasoning in cooking.

There are many brands of bottled fermented bean curd in supermarkets, with various flavors and high and low prices. But after you taste the pure fragrance of homemade tofu fermented at home, bottled fermented fermented bean curd will be your favorite. loses its appeal to you.

The method of making homemade bean curd at home is very simple. However, when the tofu is fermented in the early stage, it will be affected by external factors and may not ferment well and end up failing.

My hometown is in Sichuan, which has four distinct seasons. In summer, the temperature is over 30 degrees or even 40 degrees when it is hot, and in winter, the temperature is only a few degrees when it is cold. It is not suitable to make tofu when the weather is too hot or too cold. When it is too hot, the fermentation will be too fast, and the tofu will easily deteriorate and breed harmful bacteria. When it is too cold, it will not ferment easily. The tofu will not emulsify and lose its delicate taste and special aroma. Therefore, it is best to make fermented bean curd during the season when the temperature is around 20 degrees.

Specific method of making bean curd

Preparation materials: tofu, salt, pepper powder, chili powder, white wine, sesame oil

Wash the tofu and cut into small pieces piece.

Put the tofu cubes into a container with a breathable bottom. There needs to be space between the tofu cubes.

Leave it for a while to dry the water on the tofu cubes. Then cover the container and place it in a cool place.

Depending on weather conditions, it will take 5-15 days for complete fermentation. When you see dense white hair growing on the tofu, it means the fermentation is successful and you are ready for the next step.

Prepare a sealed container that can hold the tofu and two bowls. Wash them all and dry them.

Pour half a bowl of white wine into a bowl; add salt, pepper powder, and chili powder into a bowl, and stir evenly.

Wear disposable gloves and roll the fermented tofu pieces piece by piece in white wine, and then roll them in a bowl with salt, pepper powder, and chili powder to evenly coat them with seasoning. material and place into a sealable container.

After everything is put away, pour all the white wine that has been rolled over the tofu cubes into the container, and then pour in sesame oil to cover the tofu cubes.

Cover the lid and place it in a cool place. It will usually be ready for consumption in about half a month.

Points to note when making homemade bean curd

It is best to choose old tofu for making tofu. Old tofu has a low water content and is harder, so it should not be broken during the production process. Although soft tofu can also be used to make fermented bean curd, it has a high water content, is relatively loose, and is easily broken during the production process.

When cutting the tofu into pieces, do not cut it too large, otherwise the inside will not be fermented properly during fermentation. As a result, the outer layer will be a delicate-tasting fermented bean curd, while the middle part will be sour. (Have I ever made fermented tofu like this?)

The container for fermenting tofu should have a bottom that is breathable, so that the tofu can better contact the air and ferment.

If the weather is cold, you can put dry straw or towels in the container to bring the temperature in the container to a temperature suitable for tofu fermentation.

During the fermentation process, it is necessary to frequently observe the fermentation of tofu so that the fermentation can be interrupted at any time for the next step of production.

The fermented tofu will grow white hairs. If black or other colored hairs grow, it means that the tofu has deteriorated. It is best to discard the tofu and no longer eat it.

The fermented tofu needs to be boiled with white wine. The white wine is preferably high-strength white wine. Rolling the liquor kills bacteria and produces a unique aroma during later fermentation.

You can add thirteen spices and other condiments to the tofu according to your preference. It is recommended not to use chili noodles that are too spicy, just spicy ones. You can use a little more salt, otherwise the tofu will become sour after being stored for a few days. Generally, the ratio of pepper noodles, chili noodles and salt is 1:1:2.

Finally, add sesame oil to cover the tofu. On the one hand, it increases the fragrance, and on the other hand, it isolates the air and extends the shelf life.

Handle with care during the entire production process to avoid the tofu pieces from breaking and affecting the appearance.

Do not allow the tofu to get wet during the entire production process, otherwise the tofu will easily deteriorate.

If you want to make white-flavored tofu, roll the fermented tofu cubes in high-strength white wine, put it into a water-free sealed container, and pour soy sauce directly into it for soaking.

In the vegetable market in my hometown, there are smart vendors who specialize in selling fermented tofu cubes that grow white hair. Although the price is much more expensive than tofu, you can buy this fermented tofu cubes and make them at home. Tofu curd is very convenient. You only need to adjust the seasonings according to everyone's taste, roll the tofu cubes in white wine, dip them in the seasonings and let it sit for ten days. Due to weather conditions, it is not available when it is hot in summer and cold in winter.