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Have you ever bought the kind of bulk tofu sold in the vegetable market? Fermented and hairy tofu blocks are placed on the stalls of merchants, a board seems to have more than 30 pieces, the price is more than 10 yuan, or made on the spot, mixed with pepper noodles and chili noodles, added to the liquor and salt for seasoning, and sealed and stored at home for more than 10 days, and sesame oil needs to be added before eating.
This kind of bean curd, I have met many times in the vegetable market, every time I stop to watch, but I never dare to buy, I always feel that such a bulk bean curd, eating the heart of the "diaphragm", or go directly to the supermarket to buy bottled, or make it at home, loose bean curd, even if it is delicious, how good the taste, I still dare not buy.
In my cognitive world, in fact, it is equivalent to pickles, such as: capers, sour cabbage, pickled radish, laba garlic, etc., its role is also appetizing, so I also checked the nutritional value of fermented bean curd, the main "effect" is appetizing and digesting, "lowering cholesterol" effect. Sufu is fermented from tofu, rich in vitamin B2, vitamin B1, calcium and phosphorus and other mineral elements, but also contains vegetable protein, protein after fermentation to produce a variety of amino acids, because of these substances, it can promote digestion and increase appetite.
The bottled bean curd sold in the supermarket tastes really good, but the price is really not cheap, and at the suggestion of my daughter-in-law, I also learned how to make tofu from my mother-in-law.
My mother-in-law taught me the old way that tofu needs to be fermented and white hair grows, so I wasn't sure if I could eat tofu with long hair, so I found a recipe and learned how to make tofu without fermenting long hair.
You can leave a message in the comment area and tell us what you think? Here are some of my experiences in making tofu that does not need to be fermented at home, such as: How to make tofu? Is bean curd a nutritious product or will it affect your health?
1. Is fermented bean curd nutritious or will it affect your health?
Tofu is a nutritious, appetizing traditional food, it should also belong to the category of pickles, with a high salt content, and some uncontrollable factors in the fermentation process, even if it is bottled bean curd bought in the supermarket, before each consumption, I will also be worried, worried about affecting the health of my parents, based on such concerns, then I will also tell you some of my thoughts?
1. Is fermented bean curd a nutritious product or will it affect health? The raw material of tofu is tofu, the raw material of tofu is soybean or soybean, salt is indispensable in the process of fermentation and pickling, and the amount of salt added can not be too little, otherwise tofu is easy to deteriorate and spoil, even if it is successfully made, nitrite may be produced, of course, many pickled products, sauerkraut pickles, nitrite may appear.
The existence of nitrite is still very harmful to our health, so we often refuse to eat some pickles, pickled bacon and other foods when we know a little about it.
2. There are two sides to everything, the protein and trace elements in the bean curd can indeed supplement nutrition to our body, but the bean curd can not be eaten more, can not be eaten every day, after too much intake, the most obvious impact is too much salt intake, which will potentially affect our health.
3. When making fermented bean curd, mold will be inoculated, and a process is required after inoculating mold, and salt is added after growing hair, and the inoculated mold is actually beneficial bacteria, and the main role is to decompose proteins, so as long as the mold is inoculated with beneficial bacteria, it will not affect the health of the body.
4. Sufu has such a reputation as "Chinese cheese", which is rich in nutrition, but when you buy sufu, you should choose regular channels, try to choose large brands with a fresher shelf life, and bottled bean curd produced by high-quality manufacturers, which is more reliable.
However, everyone should also have such a cognition, even if it is reliable bean curd, you can't eat too much, because it contains a lot of salt, in addition to bean curd, three meals a day will also consume a lot of salt, which can easily cause salt excess.
In addition, do you know that fermented bean curd contains purines? When the purines are exceeded, the uric acid will rise, and the final result will be pain to our body.
5. Buy through regular channels, try to choose bottled bean curd produced by big brands and high-quality manufacturers with a fresher shelf life, you should know that yellowish bean curd is a good bean curd, green and black, and smelling sour is not a good bean curd, so you should pay special attention before eating.
2. How to make tofu?
Make fermented bean curd at home, the most important thing is to save the instability of fermentation, and the process of making fermented bean curd is relatively simple, there are no additives, all the raw materials are purchased by yourself, relatively speaking, it is still very reassuring, the following will tell you about the method of homemade bean curd?
Ingredients: a piece of fresh tofu (old tofu), high liquor, salt, pepper powder, chili powder, edible oil, etc
Here's how:
1. Old tofu is more compact than home-cooked tofu and tender tofu, and the water content is relatively low.
2. Blanch the old tofu first, add a little salt when blanching, put cold water into the pot, boil it over high heat and remove it, so that the tofu is not easy to break after processing, and then cut it into the size you like, the size of the tofu block, put it in the steamer and steam it for 5-8 minutes, and put the tofu in the steamer after steaming.
3. After steaming, let the tofu cubes cool thoroughly, and the waiting time for the tofu to cool can be used to prepare other seasonings.
4. After the tofu is cooled, mix the peppercorn powder, salt and chili powder together, stir well, then put the tofu pieces into a bowl of high liquor and soak them for a while, take them out and put them directly into the bowl of salt and pepper powder, and wrap them with salt and mixed seasonings.
5. Disinfect the glass bottle with boiling water in advance, then dry the water in the bottle, spray a number of high liquor into the bottle, and then put in the tofu block covered with seasoning, and put it neatly in the house, corn oil, sunflower oil, but the edible oil is best heated at high temperature in the oil pan and then cooled, so that after processing, the cooked oil is better.
6. The edible oil is not over the tofu block in the bottle, seal and store it for 10-15 days after the bottle is closed, put it in a cool and ventilated place, and when the time is up, you can take it out and eat.
7. When eating, you should also pay attention to using oil-free and water-free chopsticks for picking, so that the bean curd in the bottle will not deteriorate.
3. How to make tofu?
In the production process of fermented bean curd, environmental sanitation should be strictly controlled, bottles, chopsticks, cutting boards, kitchen knives and other tools need to be waterless and oil-free after high temperature disinfection.
1. The nutritional value of tofu is higher than that of tofu, and at the same time, there is no beany smell of tofu, the taste is soft and glutinous, compared with the taste of some other small pickles, the bean curd is much better, so before we make it, the tofu needs to be blanched, blanched to remove the beany smell, and at the same time, a little salt needs to be added when blanching, so that the tofu is not easy to disperse.
2. In the process of making tofu, bottles, chopsticks, cutting boards, kitchen knives and other tools need to be waterless and oil-free after high-temperature disinfection, otherwise the tofu will easily be soured.
3. After the tofu is blanched, there will be more water, although it will be steamed in the pot later, but in order to ensure the success rate, you can still dry the steamed tofu in the pot for a while, so that the water in the tofu can be diluted as much as possible.
4. Steaming in the pot is actually to disinfect the tofu, take a double insurance, blanch the water first and then steam it in the pot, so what you need to do is to dry as much as possible, and then in the process of drying, pay attention to the environmental hygiene of the tofu block, and do not touch the substances with water and oil.
5. After the tofu is steamed, it is necessary to dry and precipitate the water, and then wrap it in high-grade liquor for further disinfection, so that the tofu block is not easy to deteriorate.
6. The reason for choosing old tofu is that the old tofu itself contains less water, and in the process of making tofu, because it is old tofu, the tofu block cannot be broken.
4. Where is the delicious tofu in China?
Tofu also has a difference in origin, although you can buy tofu produced all over the country in the supermarket, but you still need to know more about this knowledge.
1. Bottled tofu must be purchased in a large supermarket chain, with information such as manufacturers, production dates, and ingredient lists, and should also be produced by well-known brands or big-name manufacturers.
2. If you want to say delicious tofu, I have to say that Yunnan's chicken fir oil fermented bean curd is a combination of tofu milk and Yunnan's unique chicken fir fungus, chicken fir fungus is delicious, with tofu milk, as long as it is a well-known local brand, buy it in regular channels, the quality will not be bad.
3. Hunan's bean curd, if you want to talk about the high-quality bean curd of a certain stream, it belongs to red oil bean curd, wrapped in a layer of red chili powder, the texture is delicate, the taste is spicy, and it is very appetizing.
4. Guilin bean curd believes that everyone knows its fame, but when buying Guilin bean curd, everyone should look for the brand of a certain bridge, which is characterized by a spicy and sweet taste, and it is also reddish-brown.
5. Beijing's bean curd is also very good, such as: Wang Mouhe, which is the most eaten tofu in Beijing, with a salty and fresh taste.
At the end of writing, I would like to say a few words, making tofu milk, no need to ferment and grow hair, 15 minutes to do it, safe and hygienic, fragrant and delicious.
The nutritional value of tofu is higher than that of tofu, and at the same time, there is no beany smell of tofu, the taste is soft and glutinous, compared to the taste of some other small pickles, the bean curd is much better, so before we make it, the tofu needs to be blanched, blanched to remove the beany smell, and at the same time, a little salt needs to be added when blanching, so that the tofu is not easy to disperse.
In the process of making tofu, bottles, chopsticks, cutting boards, kitchen knives and other tools need to be waterless and oil-free after high temperature sterilization, otherwise the tofu will easily sour.
After the tofu is blanched, there will be more water, although it will be steamed in the pot later, but in order to ensure the success rate, you can still dry the steamed tofu in the pot for a while, so that the water in the tofu can be diluted as much as possible.
Steaming in the pot is actually to sterilize the tofu, we have taken a double insurance, blanching first and then steaming in the pot, so what we need to do is to dry as much as possible, and then in the process of drying, pay attention to the environmental hygiene of the tofu blocks, and do not touch the substances with water and oil.
After the tofu is steamed, it is also dried to precipitate the water, and then wrapped in high-grade liquor for further disinfection, so that the tofu pieces are not easy to deteriorate.
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