Is fragrant tofu tofu?

In life, we can see fragrant tofu and stinky tofu on sale. The production methods of these two tofu with completely opposite tastes are very different, but the basis is soy products, just processed differently, so fragrant tofu is also a kind of tofu. As for the production method of fragrant tofu, it is usually fried or grilled, and then sprinkled with cumin powder and onions before eating. You can find out about the method.

What is fragrant tofu made of

1. Steps for making fragrant tofu

1. Milk is the main raw material for making fragrant tofu. Filter the fresh milk with coarse gauze, put it into a wooden barrel or clay jar, and place it in a cool place for a few days to allow the fresh milk to coagulate naturally. Pour the curd into the pot and cook over low heat. As the protein coagulates due to heat, the whey will slowly separate. At the same time, the whey is squeezed out, leaving the thick curd and increasing the heat. After the whey is completely squeezed out, use a spoon to knead the thick curd in time until it does not stick to the pan. Then use a small spoon or special wooden tool to put the thick curd into the wooden mold, press it firmly and place it in a cool place. If you want to make it sweet, add sugar while kneading. This is fragrant tofu.

2. Fragrant tofu is yellow, translucent and shiny. The tofu cut into thin strips is called milk tofu strips. After half a day, take the milk tofu out of the mold and place it in a cool place to dry slowly. Sometimes, in order to make the milk tofu chewy and smooth, a little butter is added. The wooden molds used to make milk tofu vary from place to place. Some are very large, like large square bricks, some have different shapes, and some are like Chinese mooncake molds, engraved with very delicate patterns. Most of them are traditional ethnic textures and designs, which are very interesting. The fragrant tofu made in this mold looks like a fine work of art.

3. Thick fragrant tofu tastes soft and has a strong milky flavor, while thin milk tofu is greasy, melts in the mouth and is particularly sweet. If some herders have few dairy cows or the grass is poor due to drought and the fresh milk production is low, there may not be enough raw materials to make milk tofu in time, so milk storage can be used. Due to the poor conditions in pastoral areas and the lack of refrigerators, the curd is poured into a pot and boiled slightly, then stored in a container. This is called milk storage. After accumulating enough raw materials, the stored curd is made into milk tofu. After milk tofu has been left for a long time and becomes hard, it can be steamed to soften it before eating. It is an indispensable dairy food for herders all year round.

4. Collect the whey separated out when making fragrant tofu and Ejig, put it into a container, and place it on a warm kang to ferment to make "Airig". During the storage period, add a small amount of fresh milk once a day and stir it. A layer of milk foam will form on the top of the airige. After taking it out, it can be used to soak fried rice or rice for consumption. It's like "Zhuhe" but slightly sour. The part below the milk foam is called "Chaga", which is the raw material for making milk wine. Chaga that has been fermented for a long time tastes very sour, and herdsmen use it as a condiment for rice porridge and noodle soup. Put the chaga in a pot and drain it to make solid yogurt, called "Agalule", which is very effective for gastrointestinal indigestion and other diseases. Fragrant tofu is divided into two types: raw tofu and milk tofu.

5. To make cooked tofu, leave the milk left over from making milk skin, or the milk residue left after extracting ghee, for a few days to ferment. When the milk or milk residue coagulates into lumps, filter out the excess water with gauze. Then cook the solid part in a pot over low heat, stirring while cooking, until it becomes sticky. Then put it into gauze and squeeze out the yellow water. At this time, you can put the steamed bun into shape, or put it on a wooden plate and cut it into various shapes with a knife; the method of making raw milk tofu is to ferment the fresh milk, make it sour, pour it into the pot and boil it, and the milk will become the shape of old tofu. Then squeeze out the water in gauze and shape it into a mold. The best color of the fragrant tofu is milky white. Fragrant tofu can be eaten immediately, it is soft, delicate and very delicious, or it can be dried and stored for long-term consumption.

The article introduces what fragrant tofu is made of and whether the nutritional value of fragrant tofu is high. It is a very good article. Fragrant tofu has a very high nutritional value. It can supplement protein, vitamins, dietary fiber and other nutrients needed by the human body. It can strengthen the body. You can also eat this delicacy frequently without any side effects.