Chinese Food
Homemade tofu milk
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Super simple tofu milk for porridge and steamed bread. Do it ~
Cooking ingredients
Cooking Steps
Step1:A piece of old tofu. Wash. Drain. Cut into 3 pieces ✖️ 3cm siz
Step2:Mix 2G of the bought Sufu koji with 40ml of clear water (the specific proportion can be seen in the package of the bought Sufu koji) and roll the tofu block in the bowl. Coat it with Sufu koji
Step3:Put the tofu with fermented beancurd on the steamer. Leave a gap. Cover the pot and wait for the tofu to ferment and decompose. It is better not to open the lid to keep its humidity and temperature. (it is better to boil and disinfect the steamer and pot in advance.
Step4:Curiosity drove us to take a look at it for more than a day. Tofu began to turn yellow. There was a small amount of mycelium on the surface. There was a light fragrance of sugarcane.
Step5:It's like three days. The mold baby basically grew up. The specific time depends on the ambient temperature. 20 ℃ plus the use of Sufu koji. Basically, fermentation can be completed in three or four day
Step6:Prepare seasoning - chili powder / ginger powder / salt / thirteen spices / chicken essence. The proportion is roughly as shown in the figure. In the bowl, white wine is mixed with distiller's grains
Step7:Mix the chili powder / salt / ginger powder and other dry seasoning
Step8:Roll the mouldy baby in the distiller's grain
Step9:Then wrap the seasoning
Step10:It's neatly packed in a glass bottle. It's better to scald the glass bottle with boiling water and dry it before filling.
Step11:Heat another pot of hot oil. Cool the oil completely and pour it in. The oil is not over the tofu. Finally, pour a little more sesame oil on the surfac
Step12:Bottling complete. It should be ready to eat in a week or s
Cooking tips:1. It's best to make tofu in autumn and winter. Tofu is easy to break in summer. The specific time is related to the temperature; 2. The utensils used in the production process should be clean. It's better to disinfect with boiling water. The glass bottle containing fermented bean curd should be used after drying. This is to prevent the growth of other bacteria from interfering with the flavor of fermented bean curd.
