Homemade tofu milk, no need to ferment long hair, 15 minutes to make, 7 days later, fresh rice

Everyone's taste is different, for example, I especially like to eat, heavy tastes, such as durian, stinky tofu, tofu milk, snail powder, etc., are my favorites, but a family of three, only I like to eat, others are light taste, even chili peppers do not eat much.

But I can't afford to treat myself badly, I can eat it whenever I want, chili sauce, tofu milk, etc., are all "regulars" at the table. Needless to say, there is no one who has not eaten tofu milk, after eating it once as a child, I fell in love with the taste, I can't eat too much at one time, a little is enough to eat.

Tofu milk is made, many people feel troublesome, because fermentation of long hair, it is really not easy to do, if the operation is improper, white hair immediately becomes black hair, that is, it deteriorates.

Then use my method to do it, no need to ferment long hair, the production is still fragrant, the operation time is short, 7 days can be eaten.

【Homemade tofu milk】

Use: 1 kg of northern tofu, 25g of salt, 50g of Sichuan peppercorn powder, 50g of chili noodles, 50g of mash lees, 10g of high liquor, and an appropriate amount of rapeseed oil

1. Be sure to use harder tofu, that is, northern tofu and old tofu, and cut it directly into pieces. Pour water into a pot, bring to a boil over high heat, and place the tofu piece by piece and steam for 5 minutes.

2. Turn off the heat after the time, leave the lid open, let the tofu cool thoroughly, and take advantage of this effort to prepare the seasoning. Prepare a bowl, pour the mash and high liquor into it, stir well and set aside, and prepare another bowl with salt, peppercorn powder and chili noodles, stir well and set aside.

3. Prepare a container without water and oil in advance, blanch it with boiling water for cleaning, and then put it in the sun to dry the water completely. After the tofu has cooled, we first roll it in a bowl with mash and high liquor, so that all six sides of the tofu are covered.

4. Then put it in the seasoning bowl, let the surface be coated with seasoning, be sure to wrap a thick layer, and each side is evenly covered. After processing, put it directly in the container just now, and after all the tofu is processed and put in, it is ready.

5. Pour the unused seasoning in the two bowls into the container, and finally prepare the rapeseed oil and fill the container until the whole container is filled. After pouring, seal the lid, then put the jar in a ventilated, cool place, or in the refrigerator to ferment, after 7 days it is almost the same, take it out and eat.