Cabbage Fermented Bean Curd

Name: Cabbage Fermented Bean Curd
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Ten catties Marinated tofu; Some Cabbage leaves; Some Corn leaf; 1/2 a catty salt; 5-6 taels Chili noodles; 1-2 taels Pepper noodles; 15g White pepper; 1 pound Highly Grain Liquor

by Spring sister

5.0 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

The cabbage fermented bean curd made last winter is really delicious. Every year, I give a lot to my cousin, he is my most iron fan. Rice porridge with cabbage fermented bean curd, paired with fried rice with egg, dipped in green onions, are delicious.

In the past few years, I also wrote a recipe for fermented cabbage, but the photos taken at that time were very old, so I wrote it again and posted a few new photos. However, obviously, I still didn't take it seriously, because I rummaged through the phone and couldn't find two finished pictures. "

Ingredients

Ten catties Marinated Tofu
Some Cabbage Leaves
Some Corn Leaf
1/2 a catty Salt

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5-6 taels Chili Noodles
1-2 taels Pepper Noodles
15g White Pepper
1 pound Highly Grain Liquor

Cabbage Fermented Bean Curd

1. Drain fresh tofu and cut into small cubes. Wash the steaming grid, dry in advance, without oil and water, put clean corn leaves on each layer, and put the tofu on top.

2. Cover it with one or two layers of clean corn leaves.

3. Cover the pot and place it in a cool and ventilated place to allow the tofu to grow mildew.

4. When the tofu mucor is about to grow well, let the Chinese cabbage leaves dry three or four days in advance.

5. The tofu slabs that have grown with mucor, the tofu has become very soft, and the internal structure is delicate. The mucor from tofu in the north is synovial and pink, while the mucor from the south is mostly white.

6. The delicate internal organization can be seen by the naked eye, and it is not easy to hold chopsticks. I usually use a stainless steel spoon to dig at the bottom, which is more convenient for processing.

7. Dried chili and red pepper are fried crispy with a low fire, beaten into powder with a food processor, and mixed with salt and white pepper evenly. The ratio of pepper to salt can be adjusted according to your own preferences, as long as the taste is not too weak, there is no problem.

8. Pour the high-grain liquor into a flat bowl.

9. Put the mucor tofu into the white wine and roll it around (I forgot to take the photo), then roll it around in the seasoning (I forgot to take the photo), and wrap it with cabbage leaves.

10. Wrapped fermented bean curd. It can be eaten within two days. The longer it tastes, the more mellow it will taste. It will not be a problem to put it in the refrigerator for a year or a half.

11. The finished product is delicate and fragrant, appetizing and promoting body fluid.

12. It is perfect with egg fried rice.

13. This is fermented cabbage sold in an ancient town in Chongqing. This thing can only be made by hand, and its nutritional value is similar to that of Japanese natto.