Re: fermenting to fu

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just an fyi...i put this in google translate and it did fine.

2011/1/30 max black <maxblac@...>

>

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> hi,

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> if you are able to read the chinese, here is the collection of step-by-step

> recipes of fermenting tofu.

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> regards

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> max

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[Guest guest]

hope you enjoy making it,

I tried the google translation, well, not perfect, not that bad at all,

please let me know if you are able to follow the steps in making it.

cheers

Max

2011/1/31 Sabina <waterfalling@...>

>

>

> just an fyi...i put this in google translate and it did fine.

>

> 2011/1/30 max black <maxblac@... <maxblac%40gmail.com>>

>

>

> >

> >

> > hi,

> >

> > if you are able to read the chinese, here is the collection of

> step-by-step

> > recipes of fermenting tofu.

> >

> > regards

> >

> > max

> >

> > 1¡·ºþÄϳô¶¹¸¯£º

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[Guest guest]

>

> hope you enjoy making it,

>

> I tried the google translation, well, not perfect, not that bad at all,

>

> please let me know if you are able to follow the steps in making it.

>

>

> cheers

>

> Max

********************

I tried using Google Translate, and all I got was more gobbledeegook. Could

someone who got a successful translation copy and paste it into the body of a

reply? I am very interested in attempting to make the stinky tofu.

Thanks,

,

Boise, ID

>

>

> 2011/1/31 Sabina <waterfalling@...>

>

> >

> >

> > just an fyi...i put this in google translate and it did fine.

> >

> > 2011/1/30 max black <maxblac@... <maxblac%40gmail.com>>

> >

> >

> > >

> > >

> > > hi,

> > >

> > > if you are able to read the chinese, here is the collection of

> > step-by-step

> > > recipes of fermenting tofu.

> > >

> > > regards

> > >

> > > max

> > >

> > > 1¡·ºþÄϳô¶¹¸¯£º

> > >

> > >

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[Guest guest]

hi, artistmama :

the following is the english translation, by google translation, hope you

enjoy making it.

the translated english is not up to normal standard, or in certain place,

some error chips in, please bear with it

best regards

Max

Chinese to English translation

1 " Hunan tofu:

Fried " stinky " smell the foul scent eat is Chinese food a must. " Stinky

tofu " over and recent and Changsha " Huogongdian " fried " tofu " was more

famous. It is said that 50 years, there are celebrities to Hunan to collect

private information, had been to the " stinky tofu " well-known local

" Huogongdian. " Tofu here, the Department of coke with a slow fire after the

bombing, and then a piece of tofu, drilling, filling chili oil. Tastes spicy

and full of stinky rich, popular appreciation, and therefore, " Huogongdian "

in the Hunan tofu's reputation spread, the spread across China.

Tofu made with soybeans and other first film (white bean), then brine

brewing system, black lobster boil, cool, add mushrooms, bamboo shoots,

white wine and other condiments, soak for 15 minutes. Bomb to blow through,

the surface deep-fried Coke, which is vain and tender. Pour chili paste to

eat.

2 " made from tofu

Raw materials and formulations:

Soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil, 150g, 500g soy brine

15kg, coarse salt 100g, 300g plaster

Production Process:

(1) tofu soybeans with blisters, wash with water after a good soak, change

into the water 20 ~ 25kg, with a stone ground into a thin paste, then add

thin paste with the same amount of warm water and mix well into the bag ,

forced out of the sauce, and then within the dregs and then squeeze into the

boiling water and mix well, and so left the continuous soybean residue,

soybean milk has been squeezed finished, skim foam, boil the sauce wok with

the fire, into the cylinder within the gypsum added to juice, stirring with

a wooden side plus side, about 15 to 20 turn mix, you can drop with a little

water, such as mixing with the pulp, juice that is not enough plaster to be

cast into some juice and then add stir. If the trickle of water is not mixed

with the slurry, it was about 20min after a soybean curd. Scoop the curd

into the wooden box, covered with wood, the pressure on heavy stones, the

pressure to the water, Serve tofu.

(2) deep-fried stinky tofu to green vitriol into the barrel, pour boiling

water stir with a stick to open, about 2h soak into the tofu, remove tofu to

cool. And then the tofu soaked in brine, spring and autumn, about 3 to 5 h,

2h soak about summer about winter is about 6 to 10 h, removed after a good

soak, wash with a little cold water, drain water, tea oil into the pan and

then all the red-hot, add tofu fried low heat about 5min, one to be brown,

that is, remove into the tray, the middle of the tofu with chopsticks drill

a hole in the chili oil, soy sauce, sesame oil down together and mix

thoroughly, put tofu hole Serve.

(3) Brine system of law to the standard calculation with lobster sauce

2.5kg, 15kg boil water to be added, after filtration, the juice soaked in

alkali 1500g about half, stirring 1 day after fermentation Serve brine.

Features

Color yellow, outside the focus in the tender, fresh and spicy.

3 " made from tofu

Material:

Tofu, 15cm × 15cm of wet cloth (preferably white) number, a number of straw,

cardboard boxes a

Production:

1, the buy back of tofu cut into 6cm × 6cm × 2cm in small pieces, each block

in the middle with a damp cloth bag tight ramp (not tied).

2, remove the leaves and rice straw, leaving only the rice straw, cleaned,

cut into segments 20 cm long dry cleaned for use.

3, the bean curd with a piece of cloth neatly piled on the board (available

on the menu board), up to three or four overlapping, basal area as much

more, and then use another piece of wood or stone pressure In the above,

then use the pot of water on wood or stone on top (instead of using stone is

a good choice, anyway, a word, the pressure on top of things is to

" heavy " !), so that not pressing within 24 hours hell, this process is by

gravity inside the tofu to squeeze out all the water, and make it more

compact. Because the whole process to be leaking water, so it is best to do

this work on the pool, of course, that day can not be used for your pool. I

was on the square of the basin to do so not because of water seeping to the

floor dirty.

4, a day later to go check the tofu, you will find they are packed tightly

is flat, neat. Well, now you can find out the carton, thus thoroughly

covered under the first layer of 1cm thick rice straw, and then a layer of

wrapping a layer of tofu on top, put the top and then covered with a finish

after thick layer of rice straw. And then placed in moist cool place, check

again every day, usually about 3 days you can smell the tantalizing aroma of

stinky tofu, you have long hair or check the surface drawing, if there is,

even if well, remember live, the standard is the smell of stinky tofu and

long hair, drawing.

4 " stinky tofu in Nanjing

Today, Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places

have tofu, but also with the local tastes and practices and different eating

habits. In addition to deep-fried, there's steamed tofu Huangshan, Yunnan,

duck fat tofu, baked tofu dry and so on.

Nanjing, tofu can be divided into two, one is pale and tender bean curd,

dried bean curd one is the gray tile. Under the tender tofu to pan until

golden brown, can clean wok, pour some of the time eating chili sauce,

sesame, garlic, parsley, shallot, ginger, crisp outside to eat melted, taste

fragrant; Gray the tofu dry sub, deep-fried in oil to be a little time

longer, to blow through, with the tempting smell spread out, the tofu will

be from the small bubbles on the surface until the color change black ash ,

you can eat. This child usually cut into small pieces dried tofu, bamboo

stick on the string in, Zhashu stall prepared directly under the brush on

the sauce, eat hot, crispy and delicious, quite nutty.

Nanjing Gaochun tofu is also somewhat different in approach. Made a good

first used soy tofu, then pressed into the white water, white tofu tofu

child; then add tofu to a brine solution. Brine solution here is the most

stress, and need to leave the following year made rotten pickle juice, pure

green, natural, no added pigment, sent forth an odor is natural. Sealed the

mouth of a jar full bloom, and then buried underground, a few days after the

removal, blue ink, white bean curd tofu has become dry. Break apart and

tofu, you can see from the inside to the outside, are blue ink and smell the

Great Stink, Zhashu but after the entrance is an odd delicacy.

5 " Spicy tofu

ã€Materials】

4 slices of tofu, garlic one, minced garlic 1 tablespoon wine 1 tablespoon

hot bean sauce 3 tablespoons sugar and a half tablespoons half tablespoons

soy sauce, 1 cup water

】 ã€Practice

1. Stinky washed with a bowl of fried to a crisp yellow when the fish out.

2. Another saute minced garlic in 2 tablespoons oil, then add all the

seasonings to boil, add tofu and garlic cut oblique segments with burning

tasty.

3. Small fire stew cook until sauce is slightly dry, poured into the pot can

be eaten.

Reminder and Explanation】 ã€

1. If they think that tofu taste too afraid to leave cleaning odor can come

back to buy ready-cooked fried.

2. Loaded with pot easier to heat, no burning deep dish available, but as

soon as food, taste good cold.

6 " deep-fried tofu

Material:

Refined tofu 8, cut into 32 pieces, special brine 2,500 grams, 50 grams of

soy sauce, green vitriol (ferrous sulphate) 3 grams, soup 150 grams, 50

grams of dried red peppers at the end, sesame oil 25 grams, 8 grams of salt ,

MSG 3 grams, 1,000 grams of fried with vegetable oil.

Method:

1, the blue vitriol into the barrel, into the boiling water, stirring with a

wooden stick, and then dry the water pressure of water into the tofu, soak 2

hours, remove and let cool Lek flat water, then placed in special brine

immersion ( soaked 3-5 hours in spring and autumn, summer soaking 1-2 hours,

6-10 hours of soaking in winter), tofu soaked by the brine, was the black

chunks of tofu, a little washed out again with cold water, flat bamboo on

the Lek water.

2, the end of the dry red peppers into the basin, put salt, soy sauce,

sesame oil Drizzle hot, then add soup, monosodium glutamate on the juice

aside.

3, set the fire pan, into the deep-fried in hot vegetable oil till the

Liucheng by piece down into the tofu pieces, deep fry tofu was Jiaocui

expansion space to remove and Lek to oil, into the tray. Chopsticks and then

cooked tofu in the middle of each bar an eye, will serve with sauce into a

small bowl to.

Features: crispy texture outside the focus within the Ruannen, delicious

spicy incense, a famous snack of Hunan.

1 " do frozen tofu

We can use the changes of state of processed foods, rich foods, better

life. Please do the following experiment

Equipment: bowls, soft tofu.

Many families eat in the winter cold tofu. Fresh, soft tofu in the bowl,

with a basket hanging outside overnight, next morning on the frozen tofu

good. When the heating and melting to eat, see, there are many tofu the size

of the cavity, such as rapeseed, like sponges in general, ingredients cook

tastefully. Cavity in the little frozen tofu come from? This is the tofu in

the water in the freezing pool together the results of volume expansion. You

practice it.

We all know that ice density is 0.9 × 103kg/m3, water density is 1.0 ×

103kg/m3, so the water expands when it freezes. Vase filled with water in

winter, water pipes and water often self-cracking, are the reason. Nature of

rock weathering one of the reasons are also relevant. The slit in the rock,

usually there will be immersed in water, when the water suddenly freeze when

the volume expansion of freezing, have been stretch of rock crack, melt the

ice on the warm, year after year, after all, the rock collapse, so the

saying goes there " Heaven cold to crack, " said. The formation of surface

soil to a credit for it, but akishimo Spring Snow made many crops

(especially some vegetables) frozen, is it the fault of the.

Household refrigerators, freezer and a freezer, freezer temperature is

low, all below 0 ℃, the lowest of minus twenty degrees; refrigerator

temperature is higher, at between 0 ℃ to 10 ℃. Storage of food, people

always keep small fish and shrimp meat, water in the freezer, and the large

water content of vegetables, fruits placed in the freezer, why? You now know

After freezing fresh tofu, its internal organizational structure composition

has changed, it showed a honeycomb shape. However, vitamins, protein,

minerals and other damage less. The research shows that regular food frozen

tofu, can promote gastrointestinal absorption of fat body tissue and the

role to achieve weight loss

2 " method for making frozen tofu

Use of saline as a coagulant calcium, when fully carried out by adding

coagulant mixing, molding, then need to use more pressure, made of hard real

tofu. Then cut into blocks of a certain volume of stacked vertically, placed

in freezer at -1 ℃ -2 ℃ temperature to place about 3 weeks. Period will be

referred to as parked, also known as mature. After maturation process, water

will melt the ice, tofu was spongy yellow, easy to dehydration. Water

removed by squeezing method, the use of confidential carefully drying

drying, the moisture level in the 17% -18%, when taken out from the dryer,

and then dry. Tofu is not the mature, and its cavernous not fully formed,

while the drying, will cause contraction of body and cause skin changes.

3 " Pork burn frozen tofu (Figure)

Material:

1 package frozen eggs, tofu, pork 300 grams, 120 grams of bamboo shoots,

green onions 2, 1 small piece ginger, pepper 1, 6 garlic, 3 tablespoons soy

sauce, rice wine 1 tablespoon sugar 1 tablespoon pepper, 1 cup broth.

Suitable for consumption:

1, used to eat ice drinks were cold and swollen lips.

2, often feel cold stomach pain and stomach cramps easily in winter.

3, back and nervous personality, and sweating are.

Healthy language:

Neither fried frozen tofu burning fire cuisine impatient and do not like

cold food cool, so good for the stomach heat and cold food, the most able to

play in regulating the effects of the actual situation. And pepper, garlic,

ginger and other spices until fragrant, then with with oil, pork protein, a

Quhan Nuanwei to protect the good effects of the stomach; in a lot of

drinking, Zuo food dish, it may be stimulated to avoid gastrointestinal In

addition, good alcohol and excreted.

Practices:

1, the pork cut; pepper and cut into sections; bamboo cut into small pieces;

onion cut inch sections alternate.

2, first-boil hot pepper, garlic, ginger until fragrant, continued into the

pork stir-fry until browned.

3, and finally add the soy sauce 3 tablespoons rice wine 1 tablespoon sugar

1 tablespoon pepper 1 package frozen tofu with egg, pork 300 grams, 120

grams of bamboo shoots, green onions 2, 1 small piece ginger, pepper 1, fry

a little garlic and then after 6, add broth to simmer for 40 minutes until

sauce is dry.

4 " pickled frozen tofu

[Materials]

200 grams of frozen tofu, dried shrimps, 30 g acid, 150 grams of vegetables,

salt amount, 50 grams of fans, sesame oil amount, sesame oil 10 grams, 10

grams of parsley

[system of law]

1, cold tofu with warm water to open, wash, squeeze the net water, cut into

pieces.

2, the pickled cabbage cut into horizontal wire. Parsley cut into 1.5 cm

segments. Hemmi with warm water to open.

3, the pot of water boil, add noodles, cook until fans to eight mature,

into the frozen chunks of tofu, pickled wire, to be cooked, add parsley

section, Drizzle sesame oil, put salt, monosodium glutamate stir well into

the soup pot to Sheng

5 " frozen tofu braised mushrooms

[Materials]

200 grams of frozen tofu, soy sauce 3 grams, 50 grams of mushrooms, diced

green onion, 5 grams, 50 grams of water bamboo, ginger 5 grams, amount of

salt, vegetable oil 30 grams, monosodium glutamate amount, a little wet

starch

[system of law]

1, cold tofu with cold water till open, clean, out of water, cut 1 cm square

of the small reserve.

2, the mushrooms with hot water to open, wash, and cut wire, water bamboo

wash, and cut wire.

3, lit wok, pour vegetable oil, oil heat, add onions, ginger, cooked into

the sauce, add warm water, frozen tofu, mushrooms, wild rice stem wire, into

the salt, monosodium glutamate flavor, thicken with wet starch Serve.

2011/2/2 artistmama <artistmama@...>

>

>

>

>

> >

> > hope you enjoy making it,

> >

> > I tried the google translation, well, not perfect, not that bad at all,

> >

> > please let me know if you are able to follow the steps in making it.

> >

> >

> > cheers

> >

> > Max

> ********************

>

> I tried using Google Translate, and all I got was more gobbledeegook. Could

> someone who got a successful translation copy and paste it into the body of

> a reply? I am very interested in attempting to make the stinky tofu.

>

> Thanks,

>

> ,

> Boise, ID

> >

> >

> > 2011/1/31 Sabina <waterfalling@...>

>

> >

> > >

> > >

> > > just an fyi...i put this in google translate and it did fine.

> > >

> > > 2011/1/30 max black <maxblac@... <maxblac%40gmail.com>>

>

> > >

> > >

> > > >

> > > >

> > > > hi,

> > > >

> > > > if you are able to read the chinese, here is the collection of

> > > step-by-step

> > > > recipes of fermenting tofu.

> > > >

> > > > regards

> > > >

> > > > max

> > > >

> > > > 1¡·ºþÄóô¶¹¸¯£º

> > > >

> > > >

> > >

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[Guest guest]

hi, artistmama :

the following is the link, show you how to make fermented dou fu :

just click your mouse, and you may see the six pictures show you the whole

process.

http://news.xinhuanet.com/food/2005-05/17/content_2962823.htm

yes, it is in chinese, and you have to read that article first.

best wishes,

Max

2011/2/2 artistmama <artistmama@...>

>

>

>

>

> >

> > hope you enjoy making it,

> >

> > I tried the google translation, well, not perfect, not that bad at all,

> >

> > please let me know if you are able to follow the steps in making it.

> >

> >

> > cheers

> >

> > Max

> ********************

>

> I tried using Google Translate, and all I got was more gobbledeegook. Could

> someone who got a successful translation copy and paste it into the body of

> a reply? I am very interested in attempting to make the stinky tofu.

>

> Thanks,

>

> ,

> Boise, ID

> >

> >

> > 2011/1/31 Sabina <waterfalling@...>

>

> >

> > >

> > >

> > > just an fyi...i put this in google translate and it did fine.

> > >

> > > 2011/1/30 max black <maxblac@... <maxblac%40gmail.com>>

>

> > >

> > >

> > > >

> > > >

> > > > hi,

> > > >

> > > > if you are able to read the chinese, here is the collection of

> > > step-by-step

> > > > recipes of fermenting tofu.

> > > >

> > > > regards

> > > >

> > > > max

> > > >

> > > > 1¡·ºþÄϳô¶¹¸¯£º

> > > >

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>

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ú°×Ë¿£¬·ÅÈëʳÑΡ¢Î¶¾«Èë棬ÓÃʪµí·Û¹´Üͼ´³É¡£

>

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[Guest guest]

>

> hi, artistmama :

Hi Max,

That was so very kind of you! Thank you!

,

Boise, Idaho

>

> the following is the link, show you how to make fermented dou fu :

>

> just click your mouse, and you may see the six pictures show you the whole

> process.

>

>

> http://news.xinhuanet.com/food/2005-05/17/content_2962823.htm

>

> yes, it is in chinese, and you have to read that article first.

>

>

> best wishes,

>

>

> Max

>

[Guest guest]

hi,

the google translate is rather raw, but I believe you know what it means.

there is a phrase " Quhan Nuanwei " --- it means warming up of your stomach

,

" ---- monosodium glutamate stir well into the soup pot to Sheng " --

means " ...monosodium glutamade stir well and put into the soup pot "

..........

The rest --------- should be understood.

the original chinese version is well written ( in chinese ), but not the

google translate version

cheers

max

2011/2/2 artistmama <artistmama@...>

>

>

>

>

> >

> > hope you enjoy making it,

> >

> > I tried the google translation, well, not perfect, not that bad at all,

> >

> > please let me know if you are able to follow the steps in making it.

> >

> >

> > cheers

> >

> > Max

> ********************

>

> I tried using Google Translate, and all I got was more gobbledeegook. Could

> someone who got a successful translation copy and paste it into the body of

> a reply? I am very interested in attempting to make the stinky tofu.

>

> Thanks,

>

> ,

> Boise, ID

> >

> >

> > 2011/1/31 Sabina <waterfalling@...>

>

> >

> > >

> > >

> > > just an fyi...i put this in google translate and it did fine.

> > >

> > > 2011/1/30 max black <maxblac@... <maxblac%40gmail.com>>

>

> > >

> > >

> > > >

> > > >

> > > > hi,

> > > >

> > > > if you are able to read the chinese, here is the collection of

> > > step-by-step

> > > > recipes of fermenting tofu.

> > > >

> > > > regards

> > > >

> > > > max

> > > >

> > > > 1¡·ºþÄϳô¶¹¸¯£º

> > > >

> > > >

> > >

>

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