How To Make Fermented Tofu – Step By Step

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Reading: How To Make Fermented Tofu – Step By Step

Fermented bean curd is a traditional family food that has been popular in China for thousands of years .

Some time ago, a ally sent us some homemade fermented bean curd. We all liked it so much, I wanted to try and make it myself .
I was worried that the weather was excessively hot and that it wouldn ’ metric ton turn out correctly, but I had determination !

The health benefits of fermented tofu:

The subject of zinc and vitamin B in ferment bean curd is identical rich. It can not lone supplement vitamin B12 levels in the body, but besides prevent doddering dementia .
The protein of ferment bean curd is twice a much as fresh bean curd, and it is easily digestible and absorb, so it is besides called oriental tall mallow .

Fermented attic curd is rich in plant proteins. After zymosis, the protein is broken down into diverse amino acids, which can be directly digested and absorbed .
It besides produces yeast and other substances, so it can strengthen the irascibility and nourish the stomach, increase appetite and assistant digestion .

This recipe gives you every detail to succeed, I am certain you can achieve the consequence if you follow the steps about how to make ferment attic curd .
Ingredients:

1) 450g of brine tofu (Firm tofu)

seasoning :

2) 10 grams of chicken bouillon powder
3) 10 grams of Sichuan peppercorn powder
4) 45 grams of chili powder
5) 50 grams of salt
6) 10 grams of sugar
7) 40g of white wine
8) 200g of sesame oil

how to ferment bean curd :
tone 1. Rinse off the bean curd .
mistreat 2. Dry the come on of the bean curd with a kitchen towel .
tone 3. Place the bean curd on a punch home plate on top of a bowl to catch liquids .
step 4. The bean curd was covered with a formative wrap .
step 5. Place a arduous object on top of the bean curd .
step 6. Let set overnight .
step 7. You will see that the water is pressed out .
tone 8. The press bean curd dried with a kitchen towel and cut into small pieces ( about 2-3 cm each ) .
step 9. The bean curd is evenly spaced, placed in the steamer, covered with a lid, waiting for the bean curd agitation ( can be covered in a pot of credit card envelop and then cover the lid ) .

I have made this two different ways : For the beginning time, I didn ’ t press the water of the bean curd in progress. The bean curd was very wet and had about no molds .
The second bean curd was pressed overnight, about 400 grams of bean curd turned out about 350 grams, probably because the temperature is relatively high ( at room temperature of 21 degrees ), the bean curd began to turn yellow the following sidereal day .
It besides had the spirit ( bean curd agitation has a unique smell ). The third gear day, the bean curd colored more, more uniform, and some bean curd began to grow a small total of model .

The visualize was taken on the fourth day, and the shape was beginning to grow a moment more .

On the one-fifth day, you can see the agitation process very beginning to take accommodate .

Poke with a chopstick, the inside is like tall mallow. If you want to make the bean curd soft, you can put it for another day or two .

step 10. Put the season on the plate ( the chili powder and Sichuan pepper powder in the seasoning can be fried with a small fire, I think this is more fragrant, electrocute and then used to cool ) .
step 11. Mix the seasonings in concert .
step 12. Prepare the white wine .
step 13. Take a assemble of bean curd and dip into the white wine .
gradation 14. Roll the bean curd in the season .
step 15. evenly coat in a layer of flavorer .
step 16. Place the coat bean curd into a jolt that can seal, pour some ashen wine into the bottle ( I probably put about 20 grams ), seal and shop .

measure 17. After one day, pour the sesame oil to completely submerge the bean curd, put it in the refrigerator and let set. You can enjoy after a few days, but it is recommended to let set for a bite long. You can add more sesame oil to keep the bean curd submerged, and shop for up to a year !

Tips :
1. It is required to press the bean curd overnight. If you do not do this tone, the bean curd will be excessively damp and the bacteria will not have the proper environment to ferment the bean curd at room temperature ( 19 degrees ) .
2. Before actually attempting this recipe, I besides searched a lot on the Internet. You can do this recipe safely in the summer fourth dimension at a board temperature of about 21 degrees .
3. According to your preferences, a diverseness of ingredients can be increased or decreased. The sum come of ingredients given here is a harsh estimate to have adequate to cover all of the bean curd with some leave over. If you have leftover season, you can use for noodles or for BBQ dishes and it will be a delightful addition .
4. When I ultimately add oil, I use sesame oil. You can besides use ordinary rapeseed anoint, but I think sesame petroleum is peculiarly fragrant, the measure is changeable, and finally cover the bean curd .