Homemade fermented bean curd

Overview

Under the guidance of my mother-in-law, I successfully marinated fermented bean curd for the first time. As soon as I opened the lid, a smell hit my nostrils. I took a piece for everyone to use with porridge. It was mellow, soft, delicate, and even more delicious than the ones I bought... Haha, all the praises! No wonder some people say that just one piece of fermented bean curd can eat a big bowl of rice, it’s super filling. Fermented bean curd, also known as fermented bean curd, is a soybean food after microbial fermentation. It has a delicious aroma, a soft texture, and melts in the mouth. It has the effect of removing fishy smell and relieving greasiness. It is suitable for meals or as seasonings. It is a cheap and high-quality meal accompaniment. Fermented bean curd is rich in plant protein. After fermentation, proteases and bacteria attached to the fungus skin slowly penetrate into the inside of the tofu base, gradually decomposing the protein into various amino acids and free fatty acids, and producing yeast and other substances. Therefore, it has the effect of increasing appetite and promoting digestion. And although bean curd is a pickled food, its nitrite content is not high. Eating it in moderation is good for the human body. However, although bean curd is delicious, its salt and purine content are relatively high. Patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic tract ulcers should eat less or not at all to avoid aggravating their condition.

Tags

• homemade sauce
• chili
• garlic
• salted dried tofu
• tempeh
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 When the fresh tofu is hot, rub salt on each side, marinate for two days and then place it on a curtain to dry

   

2. 2 This is the dried salted tofu

   

3. 3 Cut into small pieces

   

4. 4 Prepare tempeh, ginger slices, garlic, Sichuan peppercorns, and chili peppers

   

5. 5 Add salt to boiling water and let cool. The saltiness should be about the size of a one-yuan coin when a raw egg is immersed in salt water and floats to the surface

   

6. 6 Cut the salted dried tofu into small pieces and put it into a glass bottle or ceramic jar, add tempeh, ginger, garlic, Sichuan peppercorns, and chili peppers, pour in salt water, cover and seal, and store in a cool and ventilated place. The shelf life is about 1 year.

   

7. 7 After about one or two months, the dried tofu will become soft and delicate under the action of tempeh and you can eat it. It will taste mellow and delicious.