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How to make臭豆腐 brine?
How to make臭豆腐 brine?
臭豆腐卤水, When it comes to臭豆腐, some people feel very disgusted and even cover their noses to spit. However, for those who like臭豆腐, this is a delicacy of the world. Although臭豆腐 smells bad, it contains no toxic components, and people can eat it with complete confidence. The smell of臭豆腐 comes from the gases produced by the fermentation of microorganisms, which are all beneficial bacteria that can regulate the health of the intestines. Therefore, eating臭豆腐 will not harm the health, and臭豆腐 tastes good, but it is difficult to make. Special attention must be paid to some matters, especially the brine is the key. Let’s take a look at how to make臭豆腐 brine below?
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Firstly, the control of the addition time
Starting with the growing season of amaranth, add various materials according to the different growing seasons, respectively, in the proportion of 5 kilograms of fresh materials to 4 kilograms of cold water and 0.5 kilograms of salt.
That is, add the materials in proportion to what is available in the current season, until all the materials in the formula are added.
Secondly, according to the formula, add the fresh materials of the current season
(excluding snow peas) Washed, drained, chopped, boiled through and cooled, then placed in the vat, which is even better if there is old brine in the vat. The licorice is gently flattened with the back of a knife and cut to lengths of about 50-100 millimeters. Additionally, add Sichuan pepper, salt, and cold water in proportion (if bamboo shoot juice soup is available, it can be used directly instead of cold water), and if there are snow peas, they do not need to be boiled, just wash, drain, salt-cured and chopped before adding.
After the ingredients are placed in the vat, let them ferment naturally. After one year, the臭卤 produces a rich aroma and flavor, and can then be used. During the natural fermentation period, the brine ingredients should be stirred two to three times to ensure even fermentation. When using, after removing the brine, the residue can still be stored in the container as old brine material, allowing it to continue fermenting. This is very beneficial for enhancing the flavor of the brine. If the fermentation time is too long and there is an excessive amount of coarse fiber residue in the vat, some of it can be removed, and then new materials can be added in proportion. The臭卤 can be used repeatedly for a long time, becoming more valuable with age, with a richer taste, and the fermented tofu tastes better.
