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The initial fermented bean curd has no taste, because the external seasoning has not fully penetrated into the interior.
After waiting for about a week, the cabbage leaves on the outside are all castrated, and the taste is good, and the inside of the fermented bean curd is also tasty. At this time, it is the time to really enjoy the delicious food.
There are a lot of this kind of fermented bean curd on the market, and the taste is not much different. It mainly depends on the proportion of a seasoning. If there is more pepper, it will be more spicy, and if there is more pepper, it will be more numb.
My grandma is really good at, and there is a more powerful fermented bean curd, this kind of fermented bean curd is generally not given to others, because it is difficult to make, and affected by the conditions, there is no way to make too much at one time, so this fermented bean curd They are all kept for their own food.
Since childhood, I have been very impressed with this fermented bean curd.
In order to distinguish the two kinds of fermented bean curd, grandma simply gave them two names.
The aforementioned fermented bean curd wrapped in cabbage leaves, grandma called it fermented bean curd with cabbage leaves.
The other one is called gray fermented bean curd by grandma.
It is not difficult to see from the name that this fermented bean curd is related to ash.
The previous production remains unchanged until the formed tofu is cut into small pieces.
From here, it is the difference of gray fermented bean curd.
Ash is the plant ash used. Cooking at home is done by burning firewood, and when the grain and grass are burned, a lot of plant ash will be left.
Fresh plant ash, after being filtered, is piled together, and the cut tofu pieces are thrown into it. The tofu pieces cannot be connected with each other and must be separated.
Then sprinkle the plant ash evenly, and cover with several thick layers.
In terms of time, it is almost a week.
The difference between this production method and the previous production method lies in the role of plant ash.
Plant ash can not only sterilize, but also absorb water.
? Fermented bean curd treated with plant ash will become very dry!
After about a week, take out the fermented bean curd.
At this time, through the previous method, let the dried tofu cubes go moldy, and after another week, the tofu cubes covered with white hairs are finished.
At this moment, the tofu block is not as white as before, because the surface is sticky with plant ash, so it looks dirty.
But it does not affect consumption.
Similarly, stick white wine, wrap in seasoning, and the grey-stained fermented bean curd is ready.
Its storage method is also different from that of fermented bean curd with vegetable leaves.
This must be stored in jars.
Grandma took out a jar, put some watercress in it, then put a layer of gray fermented bean curd on it, then covered it with bean paste, then added fermented bean curd, and so on, until the fermented bean curd was filled, and finally closed the lid.
The jars used to store fermented bean curd should not be sealed with cold water. Plant ash must be mixed with water and soil should be added to make the jars completely sealed.
Put it on for a while, then open it again, the taste is even more special!
Once before, grandma put a piece of gray tofu on a plate and asked grandpa and me to bring it for dinner.
Oh My God! You don't know the situation at that time, I thought it was ordinary fermented bean curd, and I poked it down with a chopstick!
The result~! Don't move! The biggest feature of Huizuofu is hard! At least it is as good as the hardest dried tofu on the market!
After poking it twice, the fermented bean curd did not move at all! In the end, all the dishes were poked over. For this reason, grandpa laughed at me for several days!
Every time I say, Ren Tao, look at you, you overturned the plate!
In addition to being hard, gray-stained tofu also has a particularly rich taste, strong aroma, and mellow, which are the two most appropriate adjectives I can give.
The fermented bean curd is very hard. After putting it in the mouth, it slowly melts, and the frankincense fragrance fills the mouth. After it is released, the spicy taste can be felt slowly.
These are the unique skills of several grandmas.
"Grandma, I'm back~" Finally, after thinking about fermented bean curd, I returned home.
"Ren Tao is back, why is it so late today?" Grandma asked suspiciously. Although puzzled, grandma still said to me with a smile.
"Oh, I originally got out of school early, but just as I went downstairs, I ran into my little lady." I said truthfully.
"Oh, you met the young lady, did she say anything?" Grandma asked happily.
"Hey, grandma, listen to me." I stroked my train of thought and began to speak.
"When I met the young lady, she called me to the office, but I didn't pay attention at first."
"As a result, as soon as I walked to the door of the office, I was startled."
"Guess what I saw?" I asked.
"See what?" Grandma cooperated.
"A row of teachers stood there staring at me, feeling like they were waiting for me to come over."
"What are you, teacher? Waiting for your paw?"
"Basically they are all the teachers in our class, including Chinese teachers, math teachers, and biology teachers."
"After entering, the young lady pushed me among these teachers."
"It scared me badly at the beginning. I thought I was going to be criticized collectively, but when I thought about it carefully, it seemed that I didn't do anything bad, right?"
"In the end, the lady said that the teachers wanted me to bring them some salted vegetables and fermented bean curd from home."
"It's all because of Madam, when she had lunch, she took the bean curd and salted vegetables you gave her, and they saw her while eating."
"After they tasted it, they thought it was better than the ones sold on the street, so they asked the young lady to buy some for them."
"That's why the young lady called me over"
"Oh, what about the last one, miscellaneous talk." Grandma asked curiously.
"In the end, several teachers asked me to help bring some, and asked me to come back and ask you to see if there is any room left. If there is, bring some for them to try."
"How much better?" Grandma asked.
"It's just a few teachers. The lady said that they don't need to be separated, just put them together, and told me to take them to school tomorrow, and they will divide them by themselves."
"Then did you say to take a lot?" Grandma continued to ask.
"No, several teachers surrounded me, very scary. But I didn't agree at the time. I just said that there should be fermented bean curd and salted vegetables at home. I don't know if there are any. You will only know when you come back and ask. "I said.
Actually, this is not a promise, is it? Even if I don¡¯t bring anything with me tomorrow, if I say that there is not much left at home, the teachers will not doubt me, at most I will be disappointed, right?
"There are a lot of fermented bean curd, salted vegetables, there are not many of them from the year before last, and last year and this year's ones have not been opened, so it is appropriate to bring a lot?" Grandma asked.
"I took a look today, and there are 5 teachers in total, but I think we should prepare a little more, let's take the amount of 6 and let them divide it themselves." I said after thinking about it.
"There are so many salted vegetables and fermented bean curd in the house?" I wondered.
"Come on, come and see."
With that said, grandma led me to the room. There were several jars in it, large and small, and I couldn't tell what was in them.
Grandma pointed to me one by one: "This jar is the salted vegetables from the previous year, not much left; this jar is this year's ash-soaked tofu, which is full and unopened; the jar next to it is last year's cabbage tofu. There are still more than half of the altar." (Remember this website website: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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