Although the weather is cold in autumn and winter, and there are relatively few green leafy vegetables, now is a good time to make many fermented foods. Because the temperature is cool, it is not easy to spoil when making it, and the taste is very delicious.
【Tofu】
1. Ingredients: 3 pieces of old tofu, 1 bag of fermented bean curd, half a bowl of high liquor, 1 spoon of coarse chili powder, 1 spoon of fine chili noodles, 1 spoon of spicy fresh, a little Sichuan pepper powder, 1 tablespoon of salt, and enough cooked rapeseed oil.
Second, the practice of tofu:
1. First of all, prepare all the ingredients, first stand up and cut the tofu in half, then cut it into wider strips, and then cut it into large pieces. Prepare a steamer, clean it and dry it. Because there is no big bamboo dustpan at home, I have to choose this, not to mention that it is very easy to use, and it can also block dust. Place the sliced tofu cubes in the steaming drawer, and remember to leave a little space between the tofu cubes when placing them so that the tofu has room to ferment.
2. After the tofu cubes are ready, shake the bean curd koji you bought home evenly on top of the tofu cubes, and shake several noodles evenly. The koji of the bean curd can make the tofu mold quickly, thus ensuring the quality of the bean curd. Now that the weather is cooler, you can close the lid and store it directly at room temperature. Normal tofu is made fresh on the day of purchase, if your tofu is the next day, then it is best to steam it in a pot after cutting into pieces, so as to disinfect and sterilize it to avoid the spoilage of the tofu made.
3. The temperature of fermented tofu should not be too high, so about 15 degrees Celsius is the most suitable now. If the temperature is too high, it is easy to stink and grow bugs. During the fermentation of tofu, you can open the lid and check it every day, and it will be full of white hair in about 4 days.
4. Now let's start to prepare the ingredients, prepare a plate, pour 1 tablespoon of coarse chili powder, then 1 tablespoon of thinner chili noodles, 1 tablespoon of spicy fresh, a little peppercorn powder, and finally add 1 tablespoon of salt, stir well with chopsticks. Then take another bowl and pour half a bowl of high liquor for disinfection and sterilization.
5. Put the moldy tofu cubes into the high liquor first, and evenly dip several noodles in the liquor. Take out the bean curd cubes dipped in white wine and put them into the chili noodles, and then evenly coat the bean curd cubes with a layer of chili noodles.
6. Prepare a waterless and oil-free sealed jar, put the finished bean curd cubes into the sealed jar, then pour in the cooked rapeseed oil that has not covered all the tofu cubes, then cover the lid, put it in a cool place, seal and ferment for 1 month, the bean curd is already very flavorful, and you can start eating. It is very simple and easy to make, if you want to eat more fragrant and taste better, you can replace cooked rapeseed oil with sesame oil.
7. Whether the delicious tofu is used for porridge or with white rice, it tastes particularly spicy and goes well with rice. When you want to eat, take a few pieces with clean chopsticks, it smells very fragrant, it tastes particularly greasy, and it is delicious and eats.
Tips:
In the production process, there is no skill, the main thing is to pay attention to the temperature, it must not be too high.