Homemade fermented bean curd

2024-06-21 12:18:42  Views 2 Comments 0

Ingredients

Laodoufu ( 4kg )
Salt ( 450g )
Chili noodles ( Appropriate amount )
Liquor ( About 200g )
Shiitake mushrooms (dried) ( 5-6 pcs )

How to make homemade bean curd

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    1.Wash the old tofu and drain the water

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    2.Cut into four even squares.It is best to dry them in the sun for a day to disinfect

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    3. The molded tofu container must be washed and dried, and the bottom should be covered with clean cotton cloth or clean straw

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    4. Place the tofu cubes evenly on the cotton cloth

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    5.Put another layer of clean gauze

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    6.Place a layer of tofu cubes on the gauze

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    7.Cover with gauze and place Serve the tofu cubes

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    8.Finally cover with gauze or cotton cloth

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    9.Cover the lid and place it in a dry and ventilated place for about 10 to 15 days (depending on the temperature)

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    10.The temperature is very low this winter, so the time is relatively long, this is half a month!

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    11.Remove the surface covering and you can see the fermented tofu p>

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    12.Prepare white wine (high strength) and salt + chili noodles

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    13.Mix the chili noodles and salt thoroughly

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    14.Soak the tofu cubes in white wine

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    15.Then roll a thin circle in salt and chili powder

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    16.Put in In a clean and water-free sealable glass bottle

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    17. Made two flavors, this It’s the original flavor without adding chili noodles

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    18.Put it in a glass container

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    19.Fill, cover, seal and store for 3-5 days

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    20.Soak the dried shiitake mushrooms, boil them in water and cool them thoroughly

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    21.Pour the mushroom water into the bean curd, seal it and store it for about a week before eating

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    22. Isn’t it tempting to take out a few pieces?

Tips

1.The time for pickling bean curd can only start on the first day of the ninth day of the winter solstice, which is eighty-one days.The bacteria at this time are beneficial bacteria and there are no foreign bacteria
2.The tofu must be old tofu, wash it and drain the water
3.The tofu should be fermented in a dry and ventilated place
4.Use high-strength white wine to sterilize and increase flavor
5.The amount of chili powder is based on personal preference
6.The mushroom water must be completely cool before adding it

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