The Practice of Sichuan Moldy Tofu (fermented Bean Curd)

Name: The Practice of Sichuan Moldy Tofu (fermented Bean Curd)
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 6 catties Old tofu; 50g Pepper noodles; 15g White pepper; 250g Chili noodles; 250g salt; 250g (above 52 degrees) Highly Grain Liquor

by Spring sister

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Half a month ago, my uncle and my cousin's family visited our house. Every time they come, I will make a big table full of hometown delicacies and let them feast on.

The uncle joined the army at the age of fifteen and left home. He studied for five years and was admitted to Harbin Institute of Technology. After graduation, he has been engaged in radar work and teaching at the Military Academy. He moved south and north until finally settled in Yantai. The uncle is now 80 years old. He has a strong body, coordinated movements, quick thinking, clear speech, not hurried or slow, and always smiles. At first glance, he is at most 60 years old. As usual, chat with your uncle about your hometown, relatives, friends, fishing, and food. While chatting, the uncle asked me if there is still fermented bean curd at home. I did not make fermented bean curd after returning to my hometown this winter for the Chinese New Year. The uncle said that he wanted some fermented bean curd I made, because the fermented bean curd I made and his father made a flavor when he was a child, he didn't want more, just a small bottle. The uncle said this several times, his face was full of happy memories and longings. Looking at him, I couldn't help but make my nose sore, and my eyes immediately felt moisturized. I hurriedly said that the temperature is not high now, and I can still do it. I said to myself: Uncle, from now on, I will do it for you every year.

I now understand why I always like to make some hometown snacks every year. In addition to wanting to eat, I also want to find the feeling of childhood and brew the thoughts of my parents, relatives and friends. .

We usually call fermented bean curd for fermented bean curd or moldy tofu. In previous years, when making fermented bean curd, I like to wrap it with sun-dried Chinese cabbage leaves, so that the fermented bean curd is easy to store and not easy to squeeze and deform. This year, taking advantage of the low temperature, it can still mold tofu, but it cannot handle Chinese cabbage. So I decided to leave the fermented bean curd naked. In order to facilitate the extraction, I washed out a glass kimchi jar, so that when I use the chopsticks, I can clearly see the position of the fermented bean curd inside and maintain its integrity. "

Ingredients

6 catties Old Tofu
50g Pepper Noodles
15g White Pepper
250g Chili Noodles
250g Salt
250g (above 52 degrees) Highly Grain Liquor

The Practice of Sichuan Moldy Tofu (fermented Bean Curd)

1. Buy fresh old tofu and drain the water. Cut the tofu into 2-3 cm thick pieces and place them in a cardboard box 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, and there needs to be a gap of more than 3 cm between the upper and lower layers. 2) Tofu covered with corn leaves. The side contacting the carton should also be covered with corn leaves to prevent water evaporation. Covered and placed in a cool place to grow mucor.

The Practice of Sichuan Moldy Tofu (fermented Bean Curd) recipe

2. The tofu is left for about 12 to 18 days. When the tofu has mucor and the surface becomes soft, the fermented bean curd can be processed.

3. Mix salt, chili powder, pepper powder, and pepper in an appropriate ratio and set aside. (Chili and Chinese pepper can be fried in a clean, oil-free iron pan and crushed with a food processor; pepper can be bought from the supermarket);

4. Soak the moldy tofu in the high liquor. (I used the 52-degree Hongxing Erguotou this time. I didn’t buy the Sichuan high liquor. It’s best to put the tofu in the liquor and pour the wine evenly with a small spoon. Tofu on the outside)

5. Then add the tofu to the salt, chili powder, pepper powder, and pepper mixture, and use a small spoon to scoop the powder onto the tofu so that all sides are evenly coated with seasoning.

6. Code neatly into the altar. Seal the mouth of the altar and eat it the next day. The longer the time, the stronger the fragrance. There is no problem with saving for one year.