【Introduction to this issue】Tofu milk, which has been handed down for thousands of years in China, is a traditional folk food of the Han nationality, which has a good taste, high nutrition, smells a stinky smell, and is particularly fragrant to eat, which is deeply loved by the Chinese people and is an enduring delicacy.
The history of tofu milk According to historical records, as early as the 5th century AD, in the ancient books of the Wei and Jin Dynasties, there are records of the production process of curd milk, and in the Ming Dynasty, China processed a large amount of curd milk, and now the curd milk has grown into a fermented food with modern technology.
When I was young, my family was poor, and my parents always liked to go to the market to buy those low-priced tofu and come home, and began to make tofu milk by themselves, which we called tofu milk. Don't look at the name is not very good, but it tastes different, and it is very delicious. I remember that when my parents used to make moldy tofu at home, they would always prepare a pot made of bamboo grates, and then cut the bought tofu into small squares, put it in the pot, let it ferment naturally, and after three or five days, the tofu was moldy, and the tofu was covered with white hair, so you could put these moldy tofu into the bottle prepared in advance and marinate.
Now there are fewer people making tofu milk at home, and it can still be seen in the countryside, because now there are major supermarkets that sell tofu milk. Tofu milk sold on the market today, in order to be able to cater to the taste of more people, will add a variety of additives or seasonings. However, there are many types of seasonings added, and although there are many flavors, the taste is far less than before. And eating such tofu milk is very unhealthy. Because there are too many additives and preservatives in it, although it can be used, eating too much is always not good for the body.
The production of tofu milk is also particular about the season, it has a fermentation link, if you make it at home, it is generally dependent on natural fermentation, which requires the choice of a relatively high temperature season, such as August and September every year, the indoor and outdoor temperatures at this time are relatively high, it is more suitable for making tofu milk. If you choose other seasons, such as spring or winter, it is more difficult to do well, because the temperature is not high enough, and the fermentation is not successful. Therefore, the recommendation is to choose to make tofu milk in August and September as well.
In fact, the production method of tofu milk is also very simple, today I will share with you a good way to make homemade tofu milk, simple and fast. Those who like to eat curd can buy it without going to the supermarket and can do it at home. Teach you the simplest tofu milk recipe. Just remember these points, tofu can quickly "mold". Soft and delicate with a taste!
【Menu Features】
It is delicate and soft, the taste is delicious, the aroma is mellow, and the taste is fresh and spicy
How to make ———— tofu milk————
【Ingredients required】
Old tofu 1500g
White wine 500ml
Paprika 100g
Salt to taste
Straw a handful
————【Production Steps】————
Step 1: Go to the field to take some dried straw (you can use other leaves instead), use it to pad under the tofu, mainly breathe well, collect the leaves back home to clean, dry water for later.
Step 2: A piece of old tofu, I only did more than about 5 pounds this time, there is no big net sieve for drying tofu at home, buy less, eat and do.
Step 3: Cut the tofu into evenly chopped pieces and blanched in water to remove the bean smell.
Step 4: Uneven cutting, please ignore, after boiling water, fished out and dried in the sun, the drier the moldy tofu the harder, the longer the fermentation time, the thinner the finished product that is too wet, it is easy to paste together, this season is about two days of sunburn.
Step 5: Put the dried tofu on the paved straw (ventilation is very important), cover it with a cloth, try not to leak light, and then put it in a dark place to get moldy, three to four days on the line!
Step 6: Moldy tofu looks really scary, haha! Put the moldy tofu in a basin, pour out the chili noodles and white wine, dip the white wine and wrap a layer of chili noodles. The amount of liquor is determined according to the amount of chili noodles, not too much, otherwise the chili noodles are too thin to hang on the tofu, it is not good-looking, and it also affects the taste.
Step seven: put the moldy tofu all wrapped in chili noodles after the bottle, covered and placed in a place away from the light, about 3-4 weeks, poke with chopsticks, a little soft can be eaten, if the poke up scattered is too dry, you can add some liquor to continue fermentation, the longer the more delicious, better than the supermarket kind of soaking water is more delicious.
Tips on moldy tofu
The "mold" on the mold tofu is not rotten and moldy caused by food rot lesions, but a kind of edible mold that grows out after special processing, such as when we brew wine and fruit vinegar, it will be moldy inside. These molds are not harmful to people's bodies, and they have certain benefits.
『Tips』
1: Go through the tofu in white wine, the marinated tofu milk will have a better taste.
2: The whole process must be oil-free, otherwise the pickled tofu milk is easy to spoil.
3: The longer the tofu is pickled, the better it will taste.
4: Make the tofu milk, be sure to close and keep. Keep in a cool place.
5: In the production of this moldy tofu, the choice of wine is more important, wine has the effect of sterilization and flavor, generally to make their own wine as well. If you go outside to buy wine, it is best to be around 55 degrees, the concentration is too low is not good, no taste, too strong is not good, the wine will cover up the taste of moldy tofu, affecting the taste.
Tofu milk is salty and fragrant, and it tastes very delicate, just like eating a pickled salted egg yolk. And the protein content inside is also relatively high, compared to the chili sauce, I think tofu milk is still relatively healthy. And tofu milk not only has a salty taste, but also a fresh and spicy taste. Eating rice with some tofu milk is really appetizing.