Fermented Bean Curd
1.
Buy the white tofu, cut one piece into 4 small pieces, put in a basket to filter the water, and use a basin to catch the water below. Pour out the water in the basin every day until the tofu is drained and fermented. If the temperature is a little higher about ten degrees, fermentation is about 5 days, if the weather is very cold, the temperature is below 10 degrees, the fermentation will be about 8-10 days, as shown in the figure.
2.
When the white tofu mold is over, start mixing the ingredients. First copy the salt with a small heat, when you see agglomerates. Put it in a bowl, add chili powder, monosodium glutamate, orange peel powder, mix well, and start mixing tofu. Note that the chili powder should be put into the mixing bowl in batches, so that the mixing is even.
3.
The well-mixed tofu sits for about 2 weeks with white wine. Let it rest for about 2 weeks to drain the oil. After the vegetable oil is boiled to cool, pour it into the bottle and cover the tofu for about 1 to 2 cm. Let it stand for 3 to 4 months before eating. If the fermented bean curd left for 1-2 years is more fragrant, after eating it, there will be a lingering fragrance in the mouth, and the aftertaste is endless.
4.
The fermented bean curd is ready
Tips:
1. The bottle is a glass bottle. It is better, especially a variety of pickle bottles. Because of its good airtightness, the dishes are not easily broken.
2. Don't put too much white sprinkles. Only 4-5 ml in small bottles, such as the size of Lao Gan Ma pickles, do not exceed 10 ml in large bottles, otherwise the fermented bean curd at the bottom of the bottle will have a strong flavor.
3. If the temperature is slightly higher, the moldy tofu will appear light yellow as shown in Figure 1. If the temperature is low and it takes a long time, there may be white hair, black hair, or red spots on the surface of the tofu. This may be the growth of bacteria on the surface of the tofu, which does not affect the taste.
4. Order the tofu one day in advance. It should be stated that it is made of fermented bean curd, and the tofu should be squeezed dry.
5. 48 small pieces of white tofu. Refers to the 48 pieces bought on the market, not the small tofu cut into 4 pieces.
6. It is also worth noting that during the whole production process, there can be no raw water (ie cold water or mineral water or unboiled water). The bottles, bowls, and chopsticks must be dry and anhydrous.
