Tofu milk is called moldy tofu in our place. Every twelfth lunar month, we bring wax goods into the busy twelfth lunar month, and every household will make a few bottles for the New Year. Moldy tofu is also called hairiness. Leave fresh tofu for a week or so to be moldy, mix fermented bean curd with seasoning, and put it in a crock after white wine.
According to historical records, as early as the 5th century A.D., there was a record of sufu production technology in ancient books of Wei, Jin, Southern and Northern Dynasties. In the Ming Dynasty, a large number of sufu were processed in China, and now sufu has grown into fermented food with modern technology.
Sufu has a history of 1000 years, and it is one of the unique fermented products in China. As early as the 5th century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu became fermented bean curd after being cured with salt". "Compendium of Materia Medica" records: "Tofu, also known as fermented milk, is salty and pleasant if it is marinated with distiller's grains or sauce." Li Huanan's "Wake Up the Garden Record" in Qing Dynasty has described in detail the making method of bean curd. The famous Shaoxing fermented bean curd was exported to Southeast Asian countries during Jiajing period of Ming Dynasty more than 400 years ago, and its reputation was second only to Shaoxing wine.
The classification of sufu? Tofu is a traditional ethnic and folk food, which has been circulated in the north and south of China for thousands of years. Mainly divided into three categories: green, red and white. Among them, stinky tofu belongs to Fang Qing; "Big chunks, red peppers and roses" belong to the red side, and "spicy, sweet-scented osmanthus and spiced" belong to the white side.
White is mainly in the south, with Guangdong, Guangxi, Shaoxing, Zhejiang, Hunan and Jiangxi being the most famous. Red and green are mainly produced in the north, and some are produced in Anhui and Jiangsu.
Famous producing areas of white sufu: Guilin, Guangxi, Chaoshan, Guangdong, Putian, Fujian, Hunan, Jiangxi, Wuhu, Anhui, Shaoxing, Zhejiang, Suzhou, Jiangsu, Yangzhou, Sichuan and western Yunnan.
Famous producing areas of red sufu: three northeastern provinces (especially Kedong, Qiqihar and Heilongjiang), Beijing, Tianjin, Anhui, Jiangsu and Sichuan.
Green tofu: Beijing, three northeastern provinces, Hubei, Wuhan, Huanggang, Ezhou and other places in eastern Hubei (Hubei cuisine represents the raw material of chestnut green tofu) and Hebei.
How to make tofu milk? In beginning of winter after the twelfth lunar month, we started to make tofu here, mainly using old tofu, that is, traditional gypsum tofu, which needs a cardboard box and yellow straw. The function of yellow rice straw is to keep constant temperature and humidity, and tofu can be made after white hair is produced on the surface of tofu. Generally, it will ferment for about 5-7 days in winter.
Homemade tofu
Ingredients: some old tofu Mucor seed powder, high alcohol pepper powder, salt.
Step: Drain the old tofu and cut it into cubes. The traditional method is to put them in a carton covered with yellow straw. I spread Mucor seed powder directly on the surface of tofu block, without straw. Put it next to the heater and it will grow white hair in a day or so.
Roll white hairy tofu on high-alcohol liquor;
Prepare another bowl, add pepper noodles, pepper powder and salt into the bowl, and mix these three seasonings with liquor evenly;
Roll tofu dipped in white wine with a layer of seasoning;
Roll tofu with seasoning and find a clean glass bottle to pack it;
If you can't wait, you can eat it in about two days, usually about a week;
In order to keep it for a long time, sprinkle some sesame oil in the bottle. In this way, the shelf life can be longer and will not deteriorate.
Seasoning can be prepared according to your own preferences, and some places will add some rice wine to taste. The prepared tofu can be put in a small bottle, which is also a good small gift for people.