Half a month ago, my uncle and cousin's family came to my house as guests. Every time they come, I will make a big table full of hometown delicacies and let them feast on them.
My uncle joined the army and left home at the age of 15. After five years of self-study, he was admitted to Harbin Institute of Technology. After graduation, he has been engaged in radar work and teaching at the Military College, and followed him to move south and north until he finally settled in Yantai. Uncle is now 80 years old. He is in strong body, coordinated movements, quick thinking, clear speech, neither too fast nor too slow, and always smiling. At first glance, he looks at most in his 60s. As usual, I chatted with my uncle about hometown, relatives and friends, fishing, and delicious food. While chatting, my uncle asked me if I still had tofu curd at home. I went back to my hometown this winter to celebrate the New Year but didn't make it. My uncle said he wanted some of the fermented tofu I made because the fermented tofu I made had the same flavor as the one his father made when he was a child. He didn't want more, just a small bottle would do. Uncle said this several times in the morning, and his face was full of happy memories and longing. Looking at him, my nose couldn't help but sour, and my eyes immediately felt moist. I quickly said that the temperature is not high yet, so I can still do another round. I said to myself: Uncle, from now on, I will make it for you every year.
Now I finally understand why I always like to rush around making snacks from my hometown every year. In addition to wanting to eat, I also want to regain my childhood feelings and brew my thoughts for my parents and relatives in the process of making them.
We usually call fermented bean curd fermented tofu or moldy tofu. In previous years, when I made fermented bean curd, I liked to wrap it in wilted Chinese cabbage leaves and seal it up, so that the fermented bean curd is easy to store and is not easy to squeeze and deform. This year, tofu can still be moldy while the temperature is low, but Chinese cabbage cannot be processed. So I decided to leave the fermented bean curd naked. For easy picking, I washed out a glass pickle jar so that when I used chopsticks to hold it, I could clearly see the position of the fermented bean curd inside and maintain its integrity.
Sichuan moldy tofu
Recipe Recommendations
- old tofu 6 pounds
- pepper noodles 50 grams
- white pepper 15 grams
- chili noodles 250 grams
- salt 250 grams
- medium spice
- other
- several days
- simple
Steps for Sichuan moldy tofu
1
Buy fresh old tofu and drain it, cut the tofu into 2-3 cm square pieces, and place them in a carton covered with clean corn leaves or straw (you can also use a steamer or bamboo sieve). Note: 1) Tofu needs to be placed in multiple layers, with a space of more than 3 centimeters between the upper and lower layers. 2) Cover tofu with corn leaves. The side surface in contact with the carton should also be covered with corn leaves to prevent moisture from evaporating. Cover and place in a cool place to grow Mucor.
2
Leave the tofu for about 12 to 18 days. When the tofu develops Mucor and the surface becomes soft, the fermented bean curd can be processed.
3
Mix salt, chili powder, pepper powder, and pepper powder in the appropriate proportion for use. (Chili peppers and prickly ash can be fried in a clean oil-free iron pot and crushed in a cooking machine; pepper powder can be bought from a supermarket);
4
Soak the mouldy tofu in Gaodu liquor (I used a 52-degree Hongxing Erguotou this time, but I didn't buy Sichuan Gaodu liquor. It is best to put the tofu pieces in white wine and pour the wine evenly onto the outside of the tofu with a small spoon)
5
Then put the tofu into the mixture of salt, paprika powder, pepper powder, and pepper powder, and spoon the powder onto the tofu with a small spoon to evenly cover it with seasoning on all sides.
6
Put them neatly into the altar. Seal the mouth of the jar and serve it every other day. The longer the time goes, the stronger the aroma. There is no problem keeping it for one year.
7
Put the jar of fermented tofu.