長滿白毛的豆腐能吃嗎【好神奇】徽州毛豆腐乳 古法腐乳
[:hk]https://youtu.be/J2H6tG3UMhk
毛豆腐是徽州的傳統名菜，跟豆瓣醬 豆豉一樣，都是豆類發酵食品。
傳統毛豆腐的毛黴菌，來自於空氣中的毛黴孢子，把豆腐放在稻草上引種取得，現代利用科技純化篩選，提取出最適合發酵的優良菌珠。成功率高而且更安全。
黴菌也稱為絲狀菌 種類很多，常見根黴(米酒麴) 毛黴(毛豆腐、腐乳)，麴黴(米麴、豆麴)青黴(盤尼西林)，黃麴黴(不能食用有毒致癌)，毛黴菌用於製作毛豆腐及腐乳，它可產生蛋白酶 脂肪酶等酶系，使得豆腐中的營養成分，更容易被人體吸收，賦予豆腐更好的風味和營養。
潮濕的炎熱的天氣，相對濕度 70～80％，有利於毛黴菌的生長
毛豆腐的味道，跟一般的豆腐味道相似，沒有特殊的異味。
若野生抓菌 沒接種毛黴菌，有機會出現其他顏色的菌絲，在家裡無法分辨黴菌的種類， 不建議食用
◤材料
- 硬豆腐／木棉豆腐 （巿售或自製均可）500 g
- 毛黴菌粉 5 g
- 室溫飲用水 Drinking Water at Room Temperature 75 g
- 汾酒 100 ml
◤腐乳香料
- 自製五香粉 Homemade Five Spice Powder 1 小匙
- 山奈 Sand Ginger / Aromatic Ginger 1小匙
- 煙燻甜紅椒粉 Smoked Paprika 2 大匙
- 朝天椒打碎 Crashed Chaotian pepper 1 大匙
- 粗海鹽 Coarsed Sea Salt 30 g
- 石磨芝麻油 Stone Mill Sesame Oil （100％芝麻煉油沒有混合大豆油）
- 酪梨油 Avocado Oil
自製五香粉請打開鏈結：https://www.beanpanda.com/72341
◤做法
1. 製作前先將所有容器及用具消毒，消毒的方式很多，也可參考「清潔與消毒」視頻。我用蒸烤爐 100°C蒸 10 分鐘，然後烘乾
2. 硬豆腐或木棉豆腐較適合，自製石磨豆腐切方丁
3. 買回來的或自製超過 1 天的，接種菌種前隔水蒸 10 分鐘，先滅掉雜菌，可避免滋生其他黴菌，減少受污染的風險，更有利於毛黴菌的繁殖
4. 取消毒過的碗，室溫飲用水，加入毛黴菌粉，毛黴菌粉用水溶化攪拌均勻
5. 取出蒸熟的豆腐，豆腐均勻沾上菌液，放回消毒過的蒸籠裡，烘焙紙已經滅菌別更換，豆腐之間保留1～2cm空隙，給預足夠的空間長菌絲
6. 加蓋，蓋上黑布避光，25°C以上發酵 2~3天，25°C以下發酵 4 天至一週，途中偷窺攝錄也要盡量避光，發酵過程中不要隨意開蓋，依據菌絲的密度判斷結束時間
7. 視頻拍攝時室溫 27°C 發酵 48小時後，已長成一片均勻細密的白色絨毛。成功的毛豆腐菌絲純正雪白，蒸鍋底部也長滿了白絨毛，上面均勻分佈黑色顆粒，這些孢子是毛豆腐成熟的標誌
8. 用筷子或勺子擼平整白絨毛，白絨毛圍繞著豆腐，形成一個像腐皮的罩
9. 剛完成發酵的毛豆腐，下鍋煎至 4 面金黃，伴自己喜歡的調味料和醬料，即可食用。用乾燥機風乾 1～2 小時，外皮風乾內裡柔嫩再煎也很好吃，若乾燥時間太長，會出現臭魷魚的味道
◤腐乳香料 ♦ 做法
1. 桂皮、八角、小茴香、花椒、白胡椒、山奈放入研磨機打磨成粉末，就是自製五香粉
2. 碗裡混合粗海鹽、煙燻甜紅椒粉(不辣)、喜辣可改為紅辣椒粉、自製五香粉、朝天椒乾磨碎、攪拌均勻
3. 另一只碗裡放入汾酒，汾酒以高粱為主要原料的燒酒，清澈幽雅 綿甜味長。毛豆腐放進汾酒裡滾動，然後沾上香料
4. 放進消毒過的玻璃罐裡，純石磨芝麻油的成份。因為芝麻油不夠，混合酪梨油(牛油果油)。油完全覆蓋毛豆腐，放一個消毒的小碗壓著毛豆腐，避免豆腐浮起露出
5. 加蓋靜置最少 15 天
6. 入瓶 3 天後，毛豆腐仍有發酵活動，有很細的氣泡向上升，打開蓋看到的氣泡更明顯
7. 入瓶 16 天後，沒有氣泡了，毛豆腐乳完成，用消毒過的工具取出小碗
8. 白絨毛形成的外殼像腐皮，嫩滑略帶煙韌，豆腐經過發酵成為腐乳，口感變得綿密像起司，五香口味非常好吃
自製豆腐
文字食譜
豆花
文字食譜
https://www.beanpanda.com/154034%5B:en%5Dhttps://youtu.be/J2H6tG3UMhk
Hairy tofu is a traditional dish in Huizhou, similar to fermented soybean paste and fermented black beans, all of which are fermented soybean products.
The mold used in traditional Hairy tofu comes from airborne mold spores, which are obtained by placing tofu on straw. Nowadays, technology is used to purify and extract the most suitable and excellent strains for fermentation, which is both more successful and safer.
The kid of mold on hairy tofu is called fungal hyphae, come in many varieties. Common types include Aspergillus oryzae (used for making rice wine), Mucor (used for making Hairy tofu & fermented bean curd), Rhizopus (used for rice koji and soybean koji), Penicillium (for medical use), and Aspergillus flavus (yellow mold that is toxic and carcinogenic, not for consumption). Mucor is used to make Hairy tofu and fermented bean curd. It can produce enzymes such as protease and lipase, making the nutrients in tofu more easily absorbed by the body and giving tofu a better flavor and nutrition.
Humid and hot weather with a relative humidity of 70-80% is favorable for the growth of mold.
The taste of Hairy tofu is similar to that of regular tofu, without any special odor.
If wild-caught mold is used instead of inoculated mold, there is a chance that other colored filaments will appear. It is not recommended to eat them at home, as it is difficult to distinguish the type of mold.
◤Ingredients
- Hard tofu / cotton tofu (store-bought or homemade) 500g
- Mao mold powder 5g
- Drinking water at room temperature 75g
- Fen liquor 100ml
◤Fermented tofu seasoning
- Homemade five spice powder 1 tsp
- Sand ginger 1 tsp
- Smoked paprika 2 tbsp
- Crushed Chaotian pepper 1 tbsp
- Coarse sea salt 30g
- Stone-milled sesame oil (100% pure sesame oil without mixed soybean oil)
- Avocado oil
For the recipe for homemade five spice powder, please follow the link: https://www.beanpanda.com/en/72341
◤Instruction
1. Before starting, sterilize all containers and utensils. There are many ways to sterilize, and you can refer to the “Cleaning and Disinfection” video. I use a steam oven at 100°C for 10 minutes, then dry them.
2. Hard tofu or cotton tofu is more suitable. If making homemade tofu, cut it into small cubes.
3. For store-bought or homemade tofu that has been stored for more than 1 day, steam it over water for 10 minutes before inoculating with mold to kill off any bacteria and reduce the risk of contamination, which is more conducive to the growth of mold.
4. In a sterilized bowl, dissolve the Mao mold powder in drinking water at room temperature until well mixed.
5. Take out the steamed tofu, evenly coat it with the mold mixture, put it back in the sterilized steamer, and keep a 1-2cm gap between the tofu pieces to provide enough space for the mold to grow.
6. Cover with a lid and a black cloth to avoid light. Ferment at temperatures above 25°C for 2-3 days and at temperatures below 25°C for 4 days to a week. Try to avoid light when peeking and filming during the fermentation process. Do not open the lid arbitrarily, and judge the end time based on the density of the mold.
7. When the video was shot, after fermenting at a temperature of 27°C for 48 hours, a uniform and fine white fuzz had grown. Successful Mao tofu should have pure and snow-white mold, with white fuzz growing on the bottom of the steamer and black particles evenly distributed on top. These spores are a sign of mature Mao tofu.
8. Use chopsticks or a spoon to flatten the white fuzz, which should be wrapped around the tofu to form a skin-like cover.
9. Fry the freshly fermented Mao tofu until golden brown on all sides, and serve with your favorite seasoning and sauce. You can also dry it with a drying machine for 1-2 hours, which will make the skin crispy and the inside tender. If the drying time is too long, it may have an unpleasant smell.
◤Fermented tofu seasoning ♦ Instruction
1. Put cinnamon, star anise, fennel seeds, Sichuan peppercorns, white peppercorns, and sand ginger into a grinder and grind them into powder to make homemade five spice powder.
2. Mix coarse sea salt, smoked paprika (non-spicy), homemade five spice powder, crushed dried Chaotian pepper, and ground red chili pepper (if you like it spicy) in a bowl until well mixed.
3. In another bowl, pour Fen liquor, a type of distilled liquor made mainly from sorghum, which is clear, elegant, sweet, and has a long-lasting taste. Roll the Mao tofu in the Fen liquor and then coat it with the seasoning mixture.
4. Put the seasoned Mao tofu in a sterilized glass jar, add stone-milled sesame oil (100% pure sesame oil without mixed soybean oil), and mix with avocado oil if there is not enough sesame oil. Make sure the tofu is completely covered with oil, and place a small sterilized bowl on top of the tofu to prevent it from floating and exposing.
5. Cover and let it sit for at least 15 days.
6. After 3 days in the jar, there is still fermentation activity with very fine bubbles rising up. After opening the lid, the bubbles are more obvious.
7. After 16 days in the jar, there are no more bubbles, and the fermented tofu is done. Use a sterilized utensil to remove the small bowl on top.
8. The skin formed by the white fuzz is like a skin of tofu skin, tender and slightly chewy with a smoky flavor. The tofu has been fermented into fermented tofu with a creamy and cheese-like texture, and the five-spice flavor is very delicious.
Homemade Tofu
Homemade Tofu Recipe
Homemade Tofu Pudding
Homemade Tofu Pudding Recipe
[:]
