How many days does bean curd ferment in winter?

It usually takes more than a week to ferment bean curd in winter, because the weather will be colder in winter and the fermentation time will be longer. Tofu milk usually takes three to seven days, and the fermentation time is mainly related to temperature and fermentation environment. If the temperature is low, the fermentation speed will be slower; If the temperature is high, the fermentation speed will be faster.

Tofu is not only a delicious side dish, but also can be used as a seasoning in cooking to make various delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part.

Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, add onion ginger and the original broth, put it in a casserole, slowly burn it with low heat, and then add rock sugar until the juice is thick.

Extended data

Fermentation method of tofu;

1, put the newspaper in a sealed container, cover it with plastic wrap or clean plastic bag, and put tofu on it.

2. After putting the tofu, put a layer of plastic wrap or clean plastic bag on it, and then put the newspaper on it.

3. Cover it and leave it for about four or five days.

4. Mix the seasoning and let the moldy tofu pieces roll in the seasoning powder.

5. Put the seasoned tofu into a container, add cold boiled water and white wine, and seal the bottle mouth. It usually lasts a week. But the longer the better, remember to open it and put it in the refrigerator.