What can I do if I want to make tofu milk at home?

The old tofu used to make fermented bean curd is called "water tofu" by Xinyang people, which is the kind that grows fast. There are many kinds of water tofu, including old tofu and tender tofu, which are subdivided into sour tofu, gypsum tofu and brine tofu, as well as industrial tofu, handmade tofu and Japanese tofu. Tofu is protein, protein is transformed into sugar and amino acids, and then lactic acid bacteria give their lives to become more amino acid nutrients, which are all good things that the human body must have. So it tastes good, because your body needs it.

Tofu should not be too old and tender. Tofu is moderately aged and tender. Tofu is cut into small squares and placed neatly on the chopping board. Some are fermented and sprinkled with some edible enzyme bacteria. The same is true of industrial production now. The old method is natural fermentation. We should pay attention to temperature and humidity here. Leave it for a long time, and it will stink one day. Congratulations on getting it. In Wan Li, Xiang, the notorious stinky tofu, basically won't lose money when making tofu. A book is profitable.

Tofu milk can only be made when the weather is cold in winter. Tofu should be hung in a ventilated place so as not to be moldy and smelly. Because tofu is moldy, few people here call it tofu milk, but it is generally called moldy tofu. Everyone cooks according to their own tastes, and now it's time to make tofu milk. Tofu is usually used as a side dish or cooking. Tofu brain has a delicate taste and a long aftertaste, and the surface is covered with seasonings. Because it is brewed with white wine, the lid tastes mellow.

Gently pick up a piece of tofu with chopsticks, put it in a seasoning bowl, gently roll it to make it evenly wrapped with seasoning, then gently put it in a jar that is washed and drained, seal it, and marinate it for about ten days, and the tofu will be delicious. Sufu in Sichuan is spicy. Then this can answer the question of the subject: the taste of tofu naturally varies with different practices, and there is no better way to say it, because in the eyes of local people, tofu suitable for their own taste is the best. Put the seasoned moldy tofu neatly into a clean container and cover it. Sealed storage 1 month can be eaten.