How to make pickled tofu

It is not that difficult to make an ingredient like fermented tofu. Many steps are relatively simple, but the most important step is pickling. If the pickling is unsuccessful, the overall taste of the fermented tofu will not be so good, and it may even taste very unauthentic. So you must pay attention to adding an appropriate amount of table salt during the pickling process, which can improve the taste and prevent the growth of various bacteria.

【Data 2】Pickling with salt

Arrange the moldy tofu cubes neatly in layers in the bottle, and add salt layer by layer. Increase the amount of salt as the number of layers increases, and the salt close to the surface of the bottle mouth should be thicker. The salting time is about 8 days. Adding salt can extract moisture from the tofu, making the tofu blocks harder so that they will not become brittle too early in the later production process. At the same time, salt can inhibit the growth of microorganisms and prevent tofu from spoiling.

【Data 3】Preparation of stewed soup

The braising soup is directly related to the color, aroma and taste of fermented bean curd. The stew is made from wine and various spices. The wine in the braising soup can be cooking wine, yellow wine, rice wine, sorghum wine, etc., and the content is generally controlled at around 12%. Adding wine can inhibit the growth of microorganisms and give fermented bean curd a unique aroma. There are many kinds of spices, such as pepper, Sichuan pepper, star anise, cinnamon, ginger, chili and so on. Spices can adjust the flavor of fermented bean curd and also have the function of preservation and sterilization. You can prepare the stew according to your personal taste.

Homemade fermented bean curd

raw material

A piece of fresh tofu, prepare a sealable container (fresh-keeping box, sealed jar, storage box, etc.) according to the amount of tofu you need. If there is no straw, use newspaper instead. Thirteen spices, salt, homemade pepper powder, chicken essence, and some chili powder if you want spicy food. practice

1. Put newspaper in a sealed container, cover it with plastic wrap or a clean plastic bag, and place the beaten tofu on top.

2. After placing the tofu, put a layer of plastic wrap or a clean plastic bag on it, and then put newspaper on it.

3. Cover the lid and leave it for about four or five days. Whether the fermented bean curd is delicious or not depends on this step.

4. Mix the seasonings and roll the moldy tofu cubes in the seasoning powder.

5. Place the tofu cubes dipped in seasonings in a container, add boiled water and white wine, and seal the bottle. Generally, it will be enough to leave it for a week. But the longer it is stored, the better it tastes. Remember to put it in the refrigerator after opening.