Xiaoqing De Cuisine-grandma's Taste. Authentic Sichuan Moldy Tofu

Name: Xiaoqing De Cuisine-grandma's Taste. Authentic Sichuan Moldy Tofu
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Old tofu; 2 two Highly Liquor; 3 to two pepper powder; 1/2 pack salt; 1/2 a catty Chili powder; A pack Thirteen incense; 1/2 a catty Cooked rapeseed oil; 2 two sesame oil

by Xiaoqing de gourmet

4.8 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

Moldy tofu is also called fermented bean curd. This ancient folk delicacy is made from tofu fermented by specific molds.
The fermented soy products marinated with salt and various spices are called "Chinese cheese" by foreigners.
With the changes of the times, fewer and fewer people can make moldy tofu. Now everyone usually buys ready-made tofu in the supermarket to eat!

When I was a child, I saw my grandma making moldy tofu. How could this moldy thing be eaten?
But its delicacy still often makes me eat a piece of moldy tofu to eat a bowl of dry rice and leave my hometown for too long...What I miss is the taste of childhood, the taste of mother, the taste of grandma!
I never thought that one night I would think of this smell and think of insomnia...
I went to the supermarket and bought a bottle that felt the best, but I was disappointed after opening the bottle!
So I tried to learn how to do it myself, and waited for more than half a month... It really succeeded!

Are you in a foreign land already unable to bear the heart of returning home!
Hometown bacon, sausage, kimchi, moldy tofu...Do you have a dream?
These are not just a delicacy! It is even more homesick!
In the process of doing it, regain the feeling of childhood and brew the thoughts of my parents and friends who are thousands of miles away!
This article contains the whole process of making authentic Sichuan moldy tofu. Those who like it can learn to make it! "

Ingredients

2 catties Old Tofu
2 two Highly Liquor
3 to two Pepper Powder
1/2 pack Salt
1/2 a catty Chili Powder
A pack Thirteen Incense
1/2 a catty Cooked Rapeseed Oil
2 two Sesame Oil

Xiaoqing De Cuisine-grandma's Taste. Authentic Sichuan Moldy Tofu

1. Straw is used to make moldy tofu in my hometown. Because there is no straw in Guangdong, I use corn leaves. First, wash the corn leaves and dry them for later use.

Xiaoqing De Cuisine-grandma's Taste. Authentic Sichuan Moldy Tofu recipe

2. Buy the tofu and cut it into four evenly-sized squares. Place them in the sun and let the water drain for a day.

3. Place the tofu on the corn leaves in turn with gaps (white cloth under the corn leaves) to prevent insects from entering.

4. A layer of corn leaves and a layer of tofu are good. I spread two layers. (To avoid uneven placement, too densely stacked is not conducive to mycelium growth)

5. Cover the plastic wrap and put it in a warm place and wait for it to become moldy. A fan in my house happened to be broken, haha! Dismantling and washing the shelf just came in handy (Wait for the tofu to ferment quietly, the current temperature is about four to five days) You can use a cardboard box, or a bamboo basket, covered with a clean cloth or plastic wrap, In short, it is clean and sealed.

6. After the mold grows, you can go to the altar to make moldy tofu (if black hair grows during the fermentation, it is best to pick out the black ones. This kind of eating is not good for your health)

7. Fermented into this white hair is the best.

8. Before serving the altar, prepare a small bowl of high liquor, pass all the fermented tofu through high liquor, and let each piece of tofu soak in a bath. (The whole tofu must be covered with liquor. I used 52 degrees Red Star Erguotou)

9. Prepare chili powder, pepper powder, salt, thirteen spices

10. Mix the chili powder, pepper powder, salt, and thirteen spices in an appropriate ratio and stir well, set aside.

11. Place the moldy tofu in a large bowl.

12. Sprinkle with seasoning powder.

13. Use chopsticks to keep flipping the tofu

14. Make every piece of tofu evenly coated with seasoning powder.

15. After coating the seasoning powder, sprinkle a layer of chili powder and mix well! This makes the color more beautiful!

16. Ready for canning.

17. Put the moldy tofu neatly into an airtight jar or put it in a jar.

18. It can also be placed in the fresh-keeping box (the ones in the fresh-keeping box should be kept in the refrigerator to avoid deterioration)

19. Don't get raw water during the whole process. Pour in sesame oil and cooked vegetable oil after filling. You can also pour in an appropriate amount of white wine.

20. Close the lid and seal for the second fermentation.

21. You will be able to eat Meimei moldy tofu in about a week

22. A small piece of moldy tofu can eat a bowl of dry rice.

23. Moldy tofu with sesame oil and cooked vegetable oil will be especially fragrant!

24. The longer the storage time, the stronger the fragrance. There is no problem with saving for one year.

25. Seeing this, do you think that making moldy tofu is not that difficult? It’s just about half a month of waiting time. Spicy, fragrant, right! What I want is this taste! The taste of childhood! The smell of grandma!

Tips:
1. Tofu should use traditional handmade tofu. Remember not to be too tender. When you take it out, the tofu is a bit soft after fermentation, so handle it gently.
2. Don't get raw water during the whole process.
3. The longer the moldy tofu is put, the more fragrant it is. The grandma made it and wrapped it with sun-dried green cabbage leaves, so that the moldy tofu is easy to store and not easy to squeeze out of shape.
4. White hairs are best when fermented. If black hairs grow during fermentation, it is best to pick out the black ones. This kind of eating is not good for your health!