At the end of the year and the beginning of the year, I suddenly felt a little nostalgic, missing the tofu milk made by my mother when I was a child. So, on a whim, I bought 2 kilograms of old tofu. First, I wanted to challenge myself, and secondly, I wanted to PK myself with my dear mother.
It is said that fermented tofu is known as the "Oriental Cheese" because of its high nutritional value. Milk tofu is a soybean food fermented by microorganisms. It is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that cannot be synthesized by the human body, carotene and a variety of vitamins, etc., it has the effects of strengthening the spleen and relaxing the middle, moistening dryness, and dehumidifying. Frequent consumption has a certain effect on pretreating hypertension, arteriosclerosis, and rheumatism.
Home-made fermented tofu
By JoeRath
Recipe Recommendations
- old tofu 2 pounds
- liquor 50ml
- blending oil 25ml
- salt 40 grams
- chicken essence a little
- white sugar 30 grams
- slightly spicy
- pickled
- ten minutes
- simple
Steps for Home-made fermented tofu
1
Old tofu, white wine, dried pepper powder, salt, white sugar, chicken essence, blending oil (I forgot to blend oil when taking photos).
2
Cut the old tofu into small pieces and drain it for at least a day and night. (This time it took 36 hours)
3
Take a sealable container, pad it with straw (I never found the straw, so I used the leftover rice leaves from the Dragon Boat Festival locally), cut the drained tofu into small squares, and place it evenly on it.
4
Then put on plastic wrap and seal it and let it ferment.
5
Look at this. The tofu is fermented and can be easily inserted with chopsticks. Whether the tofu is delicious or not is the key.
6
Pour the fermented tofu in white wine for a while.
7
Then roll in the mixed salt, sugar, and chicken essence.
8
Wrap in chili oil and place in a jar.
9
Seal it for a week and you can enjoy it.
10
Although this fermented tofu is not as beautiful as it sells, it tastes great and has no additives. It is a pure organic food. Please correct me if it is correct.Home-made fermented tofu Make Tips
1. Practice of chili oil: Take a small bowl to hold dried chili powder, heat the blended oil in a wok to 80%, and then quickly pour the oil into the shredded chili powder in the bowl while it is hot. 2. Making tofu with chili oil is much more fragrant and fresh than using shredded chili directly. 3. Later, I heard my mother say: When tofu is fermented, it is best to use cardboard boxes and spread straw to keep it warm, so that the fermentation is fast. No wonder it took me nearly two weeks to completely ferment this time. 4. Having some tofu milk for breakfast is very appetizing.