May you remember your preciousness and resist malice when you are struck; may you firmly believe in your preciousness when you are confused, love what you love, do what you do, listen to your heart, and ask no questions.
After watching the movie "No Questions Asked" last week, Xiaobian was completely shocked, began to examine his life, and became more and more fond of those simple tastes. Indeed, in our lives, it may be those ordinary smells that can easily pull us back into the old days. About a bowl of white porridge, the memory of a dish of tofu milk gradually became clear: late at night and early in the morning, cook a pot of hot white porridge, with a plate of tofu milk to warm the stomach, brave to go forward, fearless of wind and rain.
Speaking of this, in the mind of the editor, there was an instantaneous scene of curd milk with porridge under the rice, and the taste was simply wonderful! And Xiaobian like the same small friends who like curd, don't hesitate, let's learn a homemade delicious curd milk immediately, let's leave a fragrance between the lips all weekend!
According to the traditional saying, the types of curd milk are divided into three categories: green side, white side, and red side. Among them, Qingfang is close to stinky tofu, the color is green and black, and the taste is similar to stinky tofu. Among the Qingfang, the most famous ones are Wang Zhi and Stinky Curd Milk.
The so-called white side, that is, white curd milk, wins with its true color, the most common is The Guanghe Curd Milk of Kaiping and the Huaqiao Curd Milk of Guilin.
The red square is mostly red yeast. Generally speaking, the white side is light, delicate and soft, and the red side is rich, colorful and mellow. In addition, there are also added rotten rice called bad square, added rice wine called drunken square, and add sesame seeds, roses, shrimp seeds, sesame oil and other colorful curd milk.
The diet is highly regional, and the practices and characteristics of curd milk are also regional. In Jiangsu and Zhejiang, such as Shaoxing, Ningbo, Shanghai, Nanjing and other places, the curd milk is known for its delicate and soft, delicious taste and slight sweetness, while the Tangchang tofu milk in Dayi County, Sichuan Province, has a strong flavor, and is known for its spicy, crispy and delicate residue.
In addition, the cabbage tofu milk produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive, each piece of curd milk is wrapped in cabbage leaves, the taste is fresh and spicy, and people in every place will have preferences for local curd milk.
I have to admit that now a variety of spices do meet the various needs of our taste buds, and a variety of fast food can also allow us to enjoy on top of satisfying food and clothing. But some of the flavors of memories are constant and new. The most ordinary original taste of food is also the most authentic taste of life, don't forget the original truth of life.
Buy the tofu, wash it, let it dry and cut into small pieces. If it is tender tofu, drain it first.
In the steamer basket, the bottom is covered with dried straw or dried corn leaves or dried rice dumpling leaves, etc., and the cut tofu pieces are stacked one by one. When stacking, there should be intervals.
The steamer is covered with a lid and placed aside, and for one to two weeks (depending on the room temperature, the time can be long or short), and when the surface of the tofu grows yellow-red mucus or white hairs, and has the characteristic taste of curd milk, it is basically moldy. This is the most critical step in making tofu milk. If you have blackening or long black hair, it is not right. I'm going to throw the blackened one away.
Open the lid and leave the moldy tofu outside for one or two days. Then, you can taste the bottle according to your own taste. The seasoning can be marinade or powdered, and it can be eaten in about a week.
First, first wash the moldy tofu pieces in highly white wine, then bottle, boil with salt, onion ginger, soy sauce, star anise peppercorns, after fishing out the solid substance, even without putting it very cold, pour the sauce into the bottle, put it for a few days.
In the second, the moldy tofu pieces are washed in highly white wine, and then washed in the first kind of seasoning sauce. Then, add your own soybean sauce when bottling.
The third, with salt, garlic powder, ginger powder, pepper powder, paprika, mixed into a powdered seasoning, the moldy tofu pieces in a high degree of white wine washed, and then rolled in the seasoning, bottled. It should be noted that all pickles, pickles, or pickles, can not have oil or other raw water during the pickling or mold process.