How to make Wangzhihe fermented bean curd
Wangzhihe fermented bean curd is one of the representatives of traditional Chinese fermented soy products. It is deeply loved by consumers for its unique flavor and rich nutritional value. Below are the detailed steps and structured data for making Wangzhihe fermented bean curd to help you easily recreate this classic delicacy at home.
1. Raw materials for making Wangzhihe fermented bean curd
| Raw material name | Dosage | Remarks |
|---|---|---|
| soybeans | 500g | Prefer non-GMO soybeans |
| salt | 100g | Either coarse salt or fine salt can be used |
| Aspergillus oryzae | 5 grams | fermentation bacteria |
| Liquor | 50ml | High-strength liquor (above 50 degrees) |
| paprika | 20g | Optional, adjust to taste |
2. Production steps
1.soaked soybeans: Wash the soybeans and soak them for 12 hours until they are completely swollen.
2.Refining and cooking pulp: Grind soaked soybeans into soy milk, filter, boil, and cool to about 80°C.
3.Order tofu: Add coagulant (such as gypsum or brine), let it stand and then press it into tofu blocks.
4.Cut into pieces and fermented: Cut the tofu into 3cm square pieces, sprinkle with Aspergillus oryzae evenly, and ferment in a 25℃ environment for 2-3 days.
5.pickled: Mix the fermented tofu cubes with salt and chili powder, put it into a clean container, pour in white wine and seal it.
6.post fermentation: Leave to ferment in a cool place for 1-2 months before consumption.
3. Key process parameters
| Process link | temperature control | time requirement |
|---|---|---|
| pre-fermentation | 25-28℃ | 48-72 hours |
| post-fermentation | 15-20℃ | 30-60 days |
| salt concentration | - | 12-15% |
4. Precautions
1. All containers must be strictly disinfected to avoid bacterial contamination.
2. During the fermentation process, the ambient humidity needs to be maintained at 70%-80%.
3. If white mycelium appears on the surface, it is normal. If black or green mildew appears, it needs to be discarded.
5. Nutritional value analysis (per 100 grams)
| Nutritional information | Content |
|---|---|
| protein | 12-14g |
| amino acids | More than 18 kinds |
| Calcium | 120-150mg |
| Iron | 3.5-4.5mg |
6. Food Suggestions
1. It can be used as a seasoning for cooking. The recommended dosage is 10-15 grams each time.
2. It needs to be refrigerated after opening and is recommended to be consumed within 1 month.
3. Patients with high blood pressure should control their consumption.
Through the above steps and data analysis, you can try to make authentic Wangzhi and fermented bean curd at home. The unique charm of fermented food lies in the mellow taste imparted by time. Only by waiting patiently can you get the best taste.
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