Curd milk, also known as tofu milk, is our traditional cuisine that has been passed down for thousands of years, there are red curd milk, green curd milk, white curd milk, sauce curd milk, flower color curd milk, the raw material of tofu milk is tofu, and other soy products, also has nutrients, comparable to meat, while containing rich calcium, in the vegetarian food lovers are highly respected, it can be eaten alone, can also be mixed with other dishes, when the living conditions are not good, almost every family must, tofu milk has a salty taste, under the rice under the wine are suitable, Now the living conditions have improved, tofu milk is more household name, many people love this bite, it is different from stinky tofu, for red oil curd milk, the aroma of porridge under the rice is very tempting, if your family also loves to eat tofu milk, then I will teach you the method, homemade health and hygiene, no additives, more fragrant than bought.
Don't look at the simple appearance of tofu milk, if you talk about nutrients, this thing is really not simple, it can make the digestion and absorption rate of protein higher, the vitamin content is more abundant, and you will get other foods without vitamin B12, in the process of cultivating tofu milk, the appearance will produce a layer of white hair, in fact, do not worry, this is a normal phenomenon, is mold in large numbers of reproduction, it may look a little scary, in fact, there is no harm to the human body, their role is to decompose proteins, produce amino acids and some B vitamins, Make the color of tofu milk more vivid, delicious, fragrant and tender, and the taste is more delicious.
Ingredients: Old tofu, curd koji, high liquor
Seasoning: Chili noodles, pepper noodles, salt
Tool: Glass bottle
1, two pounds of northern old tofu, relatively strong and hard of this, change the knife cut into 2x2 cm small squares, water on the pot steaming for 5 minutes, turn off the heat and open the lid, thoroughly cool, calculate the time, do not overstep.
2, then on the surface of the tofu, evenly sprinkled with curd koji, in addition to the bottom, the other five sides should be glued to the curd koji, sprinkled evenly, and then covered, let it ferment naturally, the temperature should be about 24 degrees, two days and two nights, basically can grow white hair, the middle as far as possible do not flip the lid, will affect the fermentation.
3, such white hair is the appearance of mold after propagation, in fact, it is not terrible, there is no harm to the human body, tofu blocks are covered with white hair, fermented into this way is called perfect.
4, this is a glass bottle containing finished tofu milk, boil a pot of boiling water, put the glass bottle into a hot blanch, remove the odor and bacteria, mainly play a sterilization and disinfection effect.
5: Bring the pot to a boil over low heat, do not put oil or water, add 50 grams of salt, stir-fry over low heat for 2 minutes, then add 100 grams of chili powder, 10 grams of pepper noodles, stir-fry over low heat for 1 minute, and then put the salt, pepper noodles, pepper noodles, plate and mix.
5, put on disposable gloves, put the mold tofu to clean up, flatten the hyphae on each piece of moldy tofu, and tightly wrap the moldy tofu.
6, as shown in the figure, this is a good moldy tofu, slightly yellowed, very beautiful, mold hyphae has been completely flattened.
7, prepare a bowl of high liquor, put the moldy tofu in turn, soak for about 10 seconds, and then put the marinade in a circle, covered with accessories, neatly placed in the bottle, the bottle mouth is laid with a layer of plastic wrap to prevent air leakage, tighten the lid.
8, the production of good tofu milk bottle, placed in a cool and ventilated place, tofu milk will gradually emulsify, quietly wait for 15-30 days, you can open the lid to eat, spicy and crisp, tender and slag-free, delicious taste.
A bag of 8 grams of curd, can make about 5 pounds of curd, suitable for family and small and medium-sized workshops, temperature 4 ° C -30 ° C can be used to make curd milk, blank culture time: 25-30 ° C culture 56-72 hours, its principle is yeast powder, produce fermentation substances, supermarkets can buy on the Internet.
1, all tools, in the process of operation, try to avoid raw water, raw water contains bacteria, will cause tofu milk deterioration.
2, the glass jar should be disinfected, high temperature scalding on the line, and then control the excess water.
3, high liquor must have, soaked tofu and then wrapped in spices, the same has the effect of prolonging shelf life.
Ban plagiarism, I am a food recipe, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.