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The flower, the province, the most provincial to eat, today to teach you a tofu milk homemade method, everything in the kitchen can be hands-on, and make their favorite taste.
Tofu milk actually has a high nutritional value, so it is called oriental cheese, with today's old farm method to make a good temperature, zero failure, safety and rest assured, next we look at the specific method.
1. Prepare a piece of old tofu first cut into thick slices, then change the knife into tofu pieces, place them on a plate, and cover them with a small basin.
Put it in a cool place, let the tofu naturally ferment the strain, and leave some gaps between the tofu blocks when swinging.
The temperature is kept at about 16 degrees, fermentation is 4 days, the temperature is too high, tofu is easy to stink, very suitable for the current weather.
After 4 days, the tofu will grow a color strain like the one shown below.
2. Then prepare the seasoning
Everyone knows that a well-known brand of tofu milk is not spicy, but our homemade can be spicy.
Add 50 grams of chili noodles, 10 grams of pepper noodles, 20 grams of salt to the pot and stir well, then prepare 30 grams of highly white wine and set aside.
Then put the tofu block into the white wine to eliminate the poison, and at the same time increase the flavor, and then put it into the chili noodles, so that the surface of the tofu block is evenly wrapped with chili noodles, and then placed in a waterless and oilless glass box.
After all are laid out, add 150 grams of shallot oil, the amount of shallot oil should be no more than the tofu block, cover the lid, seal and ferment for a week.
After a week, the tofu milk is ready, open the lid, you can smell a very strong fragrance, without any additives, very safe and healthy.
Homemade tofu milk is delicious and delicious, you can add hemp or spicy according to your own taste, in addition to a longer period of time, just need to pay attention to the temperature, autumn is a very suitable season.
Did you learn today's dish? I'm Ah Fei, we'll see you next time!