Practice of Sichuan mouldy bean curd(si chuan mei dou fu dou fu ru de zuo fa )

Practice of Sichuan mouldy bean curd

Introduction:

"Half a month ago, my uncle and my cousin's family came to my house. Every time they come, I will make a table full of hometown delicacies for them to enjoy. At the age of 15, he joined the army and left home. After five years of self-study, he was admitted to Harbin Institute of technology. After graduation, he has been engaged in radar work and teaching in the military academy, and moved north with him until he finally settled in Yantai. Uncle is now 80 years old. He has a strong body, coordinated movements, quick thinking, clear speech, slow speaking, and always laughs. At first glance, he looks at most in his 60s. As usual, I chatted with my uncle about my hometown, relatives and friends, fishing and delicious food. Chatting and chatting, my uncle asked if there was any tofu at home. I didn't do it when I went back to my hometown for the new year this winter. Uncle said that he wanted some tofu made by me, because the tofu I made had the same taste as his father made when he was a child. He didn't want more, just a small bottle. Uncle said this several times at a time, and his face was full of happy memories and longing. Looking at him, I can't help but have a sour nose and a moist feeling in my eyes. I said that the temperature is not high now, and I can make a crop. I said in my heart: uncle, from now on, I will do it for you every year. Now I want to understand why I always like to do some snacks in my hometown every year. In addition to eating, I also want to get back the feeling of childhood in the process of doing, and brew the missing of my parents and friends. We usually call Sufu as tofu or moldy tofu. In the past, when making sufu, I like to wrap it with withered leaves of Chinese cabbage, so that it is easy to preserve and not easy to extrude. This year, we can still make moldy tofu while the temperature is low, but we can't deal with Chinese cabbage. So I decided to leave the fermented bean curd naked. For the convenience of picking up, I washed out a glass pickle jar, so that when I used chopsticks, I could clearly see the location of the fermented bean curd inside and keep its integrity. "

Production steps:

Materials required:

Old tofu: 6 Jin

Chinese prickly ash noodles: 50g

White pepper: 15g

Chili noodles: 250g

Salt: 250 g

High grain Baijiu: 250 grams (above 52 degrees)

matters needing attention:

Production difficulty: simple

Process: others

Production time: several days

Taste: medium spicy

Chinese PinYin : Si Chuan Mei Dou Fu Dou Fu Ru De Zuo Fa