How to make bean curd? I don't have a long time to live outside, so I feel my stomach will be damaged. I usually pay attention to the cold weather in winter, and it's not like cooking. I usually buy a fresh steamed bun to eat my own bean curd. It's delicious. I share this red oil bean curd with friends who need it.
Production method:
1. The method of Sufu is very simple. First, wash and cut into 3 cm square and 6 mm thick pieces of tofu. Soak them in 2% salt water and steam them in a pot.
2. The steamed tofu is fermented in a warm and dark place. Generally, the temperature is 20 ℃～ 25 ℃. After 5 days, white or yellow pili can grow on the surface of bean curd, which is called bean curd embryo. Then, it is put into a small pot, each layer of bean curd embryo is sprinkled with a layer of salt, a few Chinese prickly ash, yellow rice wine or white wine, and sealed. After 10 days, it is fermented again to form rotten milk.
Food sharing from all over the world: in order to make it convenient for you to make the ready-made hairy tofu on the market, you can sun it in the sun for a day after you buy it, and then do it according to the second method. If you need to sun it in this way, the tofu milk is not easy to disperse, and the ratio of salt to water is 1:2.