A lot of people confuse hairy tofu with tofu milk. In the picture, it is actually hairy tofu, not tofu milk haha.
Tofu milk belongs to soy sauce tofu, fermented with rice vinegar, similar to savory sauces; hairy tofu is amaranth pickled and fermented tofu, which can be directly made into a dish.
In Chongqing, especially in rural areas, in-laws usually make it! And the flavor of each family is different, and it's very appetizing.
1, prepare a pot with a grate, and cut the tofu into cubes.
2, the hairy tofu bacteria mix thoroughly, the ratio of bacteria and water is about 1:15.
3, filter out the carrier inside the bacteria liquid.
4, pass the tofu block inside the filtered bacteria liquid.
5, cover it and place it in a place with indoor temperature of 15-25 degrees. Three days can be completed.
The whole body is full of white hair things do not have to guess, a look know what it is. In Wuhan, it's called doudoujiba. Today, I went to the market specifically to buy two dollars. I'm not sure if I'm going to be able to get a good deal on this, but I'm going to be able to get a good deal on it.
There are more than 20 years did not eat this thing. This morning, I saw this quiz question, I went to buy two dollars, but also want to remember the taste of childhood, this is my childhood amount of happy to eat things.
Bean dregs poop cut into small long strips on leeks and fried together. It is really delicious, the flavor is the flavor of beef, fragrant. I will write in the whole process of doing it at noon.
Bean dregs poop cut and put into the pot without oil, small fire slowly fried, the water are fried off bean dregs poop brown. The first thing that you need to do is to get your hands on a new one, and you'll be able to do that. See yellowing become small until .......
Fry the yellowed bean dregs poi, add it to the plate. Add oil, garlic and red chili to the pan. Cut some ginger. Put it together and fry it in oil to brown it and smell it.
And then put the leeks and dregs of poi together in the seasoning pan and stir fry, in accordance with their own tastes put seasoning, this dregs of poi is very oil-eating, or more appropriate water ...... and so on the water is dregs of poi sucked dry. Vegetables also do mature.
Taste taste good, not worse than the beef flavor, fried a large plate at noon, I ate half, childhood flashbacks really delicious, now grow up into an old man. Life has also become better, and then delicious things, do not eat too much .......
The small companions know, what if something moldy that means deterioration, usually choose to throw away.
But in Chongqing, there is one thing that is loved by the people after the mold grew on it.
It seems that the more mold, the longer, the more popular.
It is said that this kind of thing is the favorite of Chongqing people, every family can not leave, that is, queuing up to buy.
What exactly is this?
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Gourmet food full of mold
So this is tofu milk.
People in Chongqing like spicy food, so it's only natural to make it spicy.
In the Weinan and Yubei regions of Chongqing, tofu milk is made and sold on the spot.
Tofu vendors prepare large quantities of moldy tofu every day to make the traditional spicy tofu milk on site.
The process involves putting the moldy tofu into a container, mixing it with more than a dozen seasonings, and sealing it in a plastic bag.
Customers buy it and leave it at room temperature for 7 days, then open it up, add some sesame oil and seal it for another 3 days before serving.
Tofu milk is spicy and refreshing, suitable for both young and old, it is a godsend for Chongqing people.
Comments
This is the first time I've seen this method of making and selling tofu milk. I usually love tofu milk, but I always buy it in bottles from the supermarket.
I find it really convenient and hygienic to process tofu milk in this way.
Because from the selection of moldy tofu to the mixing of seasonings are witnessed, do not worry about the cleanliness.
Chongqing is really a world of foodies, and there are a lot of amazing things to do.
Oh, I'm drooling!
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Hi! I'm Bear.
Don't think it's moldy tofu, because it's "hairy tofu" that looks like a little ball of fur, and it's very cute.
It also has a name called tofu milk, but also on the tip of the tongue of China. It's a big name!
It just so happens that I saw an article before the practice is also super simple:
Ingredients: tofu a piece of hair mold fungus 5 grams, 50 grams of clean water, a high concentration of white wine disinfection with oh.
The first step: hairy tofu must be kept clean, including all the best kitchen utensils with a high concentration of white wine disinfection dry, followed by sterilization of the knife to cut the tofu into small pieces.
2, put the tofu each separated by a little distance on the board
3, with another piece of sterilized board pressed above
4, on top of the pressure of the weight, placed 4-12 hours, the weather is relatively dry place to put 4 hours is enough, if it is a humid area time to be appropriate to prolong the time. (Note that this step can not be saved, because too much water is not hairy tofu)
5, has been to the water of the tofu is still a little moist, look at the bottom has been no excess water, so you can.
6, get a sealed container, we can use a steamer, sealed box, etc., as a container for the hairy tofu, with chopsticks, speak of the tofu spaced out.
7, hairy fungus in a treasure above to buy, take 5 grams placed in a sterilized bowl.
8, add 50 grams of clean water, the hair mold fungus hard to melt, filter out the sediment, must be filtered relatively clean, because not clean will affect the effect of tofu.
9, filtered out of the solution into a sterilized spray bottle, evenly sprayed on the tofu, each tofu stained with a little can be, do not spray the whole tofu wet, said earlier, too much water will affect the hair.
10, the surface of the tofu that has been sprayed with hair mold is not wet.
11, cover the pot to keep it sealed, put a little pure water under the steaming pump to keep the pot moist during the hairy tofu, the temperature is controlled between 16-25 degrees, the higher the temperature, the faster the hair, the same temperature will be faster to breed bacteria, the general temperature of 24 degrees, the hair needs 48 hours, and then you can eat.
12, placed overnight about 12 hours later, you can see the growth of a particularly small hair, this time the tofu issued a slight fermentation flavor, is normal.
13. 18 hours later gradually covered with a layer of small white hair, will gradually emit curd flavor.
14. 24 hours or so, you will see the tofu yellow part of the place black, this is a normal phenomenon, some times will be black than my great, but also belong to the normal phenomenon, do not think that the bad thrown.
15.36 hours to see the black place more obvious, in fact, the surface of the tofu is tiger skin pattern.
16. 48 hours will become a small fox fur ball look ~ ~ ~
17. eating method: the hair tofu directly into the frying pan, do not remove the hair Oh
We eat Chongqing people taste heavy, you can add the spicy.
Netizens together try it,, delicious bean curd milk,
I am a big bear - but do good, do not ask the future.
I do not know how many procedures, finally the tofu grew long white hairs; served on the table, and another look, the flavor is still very unique, that is the tofu milk. Today is also a memory ......
When I was a child, I saw the production of bean curd milk; I remember a relative of my family, she put the tofu piece by piece on top of the washed and dried grain grass, layer after layer. I don't know how long it took, the tofu grew very long hair, this time, she would prepare a lot of materials such as green cabbage leaves, chili noodles, white wine, etc., and wrapped the hairy tofu with white wine and seasoning, and then wrapped it up with green cabbage leaves. When I saw it again, my sister and I grabbed the leaves and ate them, which was especially flavorful. After the tofu curd was made, when the family drank thin rice, it was a better match than pickles. To say that its flavor, but is very unique, salty, and an indescribable flavor, but is a delicious. Growing up, I have not seen the production of tofu milk, and almost never eaten again, perhaps because I think the supermarket cans and cans of tofu milk, long gone the flavor of childhood.
Then I began to travel, in addition to the home-made tofu milk, I fell in love with Anhui's hairy tofu. The first time I saw the hairy tofu, I always felt a little familiar, and the taste was a little like it, but it was not the same thing. After all these years, I still want to eat bean curd, but no one around me knows how to make it anymore. Nowadays, there are more and more delicacies in Chongqing, like bean curd milk and bean drums, how many people still know how to make them? Until this question, I didn't realize that those flavors from my childhood, gradually disappeared and I couldn't touch it. If you know how to make bean curd milk, why don't you share it .......
Answer:Bean curd milk.
Hello, full of white hair is fermented hairy tofu, every year when the Spring Festival is almost over, I buy two pounds, much money a pound? I gave forget, hairy tofu is a good material to do tofu milk, the spices she has given you a good match, chili powder salt, tossed evenly, the hairy tofu clamped to the opening of a large bottle, filled with a good cover, this bottle can be loaded with a catty of hairy tofu, marinated for a month into tofu milk, you can also eat. Some people to buy woolen tofu, buy a lot of a buy is 100 dollars, he said he wanted to eat a year, slowly eat, this woolen tofu sold especially fast, sometimes money you can not buy, this is to do woolen tofu where people go?
The season for making tofu milk is coming, and we'll see you next time. Thank you for watching
Coincidentally, the thing you call "white hairs all over your body, but everyone loves it" happens to be the same thing I love. Speaking of which I think students who have seen the program "tongue on the tip of China" should know that this thing is hairy tofu.
This year in March, I chanted the "fireworks in March under the Yangzhou" poem to a trip to the south of the river, the heart of the warmth of the South like spring, the results of the trip to Anhui after five days of four days in a row in the rain, the only day it did not rain or cloudy, freezing me shivering, can not stand the downstairs of the hotel bought a strip of underwear socks on to get through it. The first thing you need to do is to get your hands on a pair of socks and put them on.
The hairy tofu is in the Huangshan Xidi ancient village scenic spot. The rainy day Xidi ancient village tourists are Uyao Uyao, and Xidi village inside the winding alleys, accidentally got lost, in the end witty tailing a tour group to go out. In the scenic area at the exit of my girlfriends and I freeze shivering when I saw the written "tongue on the Chinese Fang Xinyu woolen tofu" sign, booths are also plastered on the tongue on the program Fang Xinyu's photo. I think at least a trip to how to taste fresh, so bought a box and girlfriends to share.
Watching the tongue program will think that the hairy tofu itself will have a strong smell of fermentation, but the actual smell does not have a big flavor, the small hairy hairs seem to have a kind of cute sense of lightness. After frying on the iron plate at high temperature, the white hairs on the surface disappeared, leaving only the fried golden tofu blocks. Eating tofu on its own is a bit similar to home-style fried tofu, with the skin a bit burnt, and the internal tofu soft and tender, with a slight soybean aroma. But with the boss pouring the sauce to eat will have a stronger strange flavor, and more spicy, eat a mouthful of direct forehead sweating, Anhui people to eat the degree of spicy is really not in the polite.
After so many words, in fact, I would like to say a word, Xidi ancient village scenic area of woolen tofu flavor is still beyond expectations, have the opportunity to go where to play friends may wish to try. Can't eat spicy friends must remind the boss to put the sauce separately oh.
Pictures taken by me
This thing is called moldy tofu in Sichuan and Chongqing, and it is a must-have dish for every household in Sichuan and Chongqing. But it's not unique to Sichuan and Chongqing, it's widely available in the southern part of China. The origin is not Sichuan, but Anhui. So this popular Sichuan-Chongqing people favorite dish is actually Anhui cuisine is not Sichuan cuisine. It's just that Sichuan-Chongqing people add a spicy flavor to the mix, so the taste is different from moldy tofu in other places.
The production of moldy tofu is actually very simple, except that it takes a long time. It is divided into two main procedures: mold growth and marination.
Raw mold
1, cut the tofu into mahjong-sized squares, over a little boiling water and then dry the moisture.
2, with a large sieve covered with washed and dried straw poles (no straw in the city can be replaced by gauze).
3. Lay the tofu blocks on the straw poles to dry them out, keeping at least the width of a chopstick between the blocks.
4, the spread of the tofu in a dark and dry place, rural areas can be placed in the food cupboard, the city can be placed in a large cardboard box. Pay attention to cover the lid do not see the light.
About a week the mold can grow finished, start the next step of marination.
Pickling
1, according to their own taste to make a good seasoning. Sichuan and Chongqing region chili powder and pepper powder is essential, in addition to adding pickling salt, but also according to the wash good to add other seasonings such as monosodium glutamate.
2, the moldy tofu and the surface wrapped in seasoning, neatly placed in the altar with the edge of the altar (Sichuan and Chongqing region to do kimchi with the altar) or can be sealed in a large mouth bottle.
And then continue to wait three days to eat their own moldy tofu, pickling time half a month after the flavor to reach the best.