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Hometown Views & Handmade Fermented Tofu 🌄 | Traditional Food ASMR #FermentedTofu #FoodASMR
Hometown Views & Handmade Fermented Tofu 🌄 | Traditional Food ASMR #FermentedTofu #FoodASMR
This is how Sichuan fermented tofu is made🥵👆🏻. Fermented tofu cubes are dipped in a Chinese liquor like bajiu. Then it’s covered with salt, chili, and peppercorn powder, and wrapped in a vegetable leaf. They are stored in a sealed jar for at least a week before you can enjoy it! Follow @goldthread2 for more of China’s unique methods of making food. (Via 子阳优选, Xiaohongshu) #goldthread #goldthread2 #sichuan #china #chinesefood #chinese #food #tofu #fermented #fermentedtofu #travelchina #eatchina
This is how Sichuan fermented tofu is made🥵👆🏻. Fermented tofu cubes are dipped in a Chinese liquor like bajiu. Then it’s covered with salt, chili, and peppercorn powder, and wrapped in a vegetable leaf. They are stored in a sealed jar for at least a week before you can enjoy it! Follow @goldthread2 for more of China’s unique methods of making food. (Via 子阳优选, Xiaohongshu) #goldthread #goldthread2 #sichuan #china #chinesefood #chinese #food #tofu #fermented #fermentedtofu #travelchina #eatchina
Countryside & Homemade Fermented Tofu #FermentedTofu #FoodASMR
Countryside & Homemade Fermented Tofu #FermentedTofu #FoodASMR
Hairy Tofu is back 🙌🏻 #fermentedtofu #stinkytofu #homecooking #rurallive #mrbiao #chinesecooking #chinesefood #chinesecuisine #asmr #cooking #food #foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #foodies #cookingathome #foodgasm #eat
Hairy Tofu is back 🙌🏻 #fermentedtofu #stinkytofu #homecooking #rurallive #mrbiao #chinesecooking #chinesefood #chinesecuisine #asmr #cooking #food #foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #foodies #cookingathome #foodgasm #eat
ASMR: Satisfying Moldy Fermented Tofu Moment 解压时刻：毛豆腐#asmrfood #fermentedtofu #foodasmr #satisfyingfood #chinesesnack
ASMR: Satisfying Moldy Fermented Tofu Moment 解压时刻：毛豆腐#asmrfood #fermentedtofu #foodasmr #satisfyingfood #chinesesnack
Tasty Spicy Moldy Tofu （霉豆腐）🌶️ The blue cheese of China. 🧀 Would You Try Moldy Tofu? Be Honest！ 🥢Main Ingredient: Soybeans 🧂Seasonings: Salt, gypsum/nigari (for curdling), chili flakes, chili powder, coarse chili powder, Sichuan peppercorn powder, ginger powder 🍳Steps: 1. Wash the soybeans, soak in water until swollen, drain, add water and grind into soy milk, boil in a pot and skim off the foam 2. Cool the soy milk to a suitable temperature, add gypsum/nigari and stir well, let stand until it curdles into tofu pudding 3. Line the mold with gauze, put the tofu pudding in it, wrap it up and press with heavy objects, drain the water to make soft tofu, demold and cut into small pieces 4. Place the tofu pieces in a ventilated and cool place, ferment naturally until white mold grows on the surface and a firm thin crust forms 5. Cut the fermented tofu with crust on a wooden cutting board (non-slip, not easy to break) to avoid crumbling 6. Sprinkle chili flakes, chili powder, coarse chili powder, Sichuan peppercorn powder, ginger powder and salt in turn, coat the fermented tofu evenly with seasonings 7. Carefully put the seasoned fermented tofu into a mineral water bottle and tighten the cap to seal (it's normal to spill seasonings on the table during the process) 8. Seal and store at room temperature, marinate for 10-15 days ， open the cap and eat directly。 自制霉豆腐🥢从泡黄豆到装瓶！年味古法零失败 🥢主料：黄豆 🧂调味：盐、石膏/内脂（点卤用）、辣椒碎、辣椒粉、辣椒面、花椒粉、姜粉 🔧工具：锅、滤网、模具（压豆腐用）、纱布、木质菜板、刀、矿泉水瓶（密封用） 👩🍳做法： 1. 黄豆洗净加水浸泡至发胀，捞出沥干后加水磨成豆浆，锅中煮沸撇去浮沫 2. 豆浆放至适宜温度，加入石膏/内脂搅拌均匀，静置至凝固成豆腐脑 3. 豆腐脑用纱布铺入模具，包好后压上重物，沥干水分制成嫩豆腐，脱模后切成小块 4. 豆腐块放在通风阴凉处，自然发酵至表面长出白霉，形成紧实的薄壳 5. 发酵好的霉豆腐放在木质菜板切块（防滑不易碎），避免切散 6. 依次撒上辣椒碎、辣椒粉、辣椒面、花椒粉、姜粉、盐，给霉豆腐均匀裹满调料 7. 裹料后的霉豆腐小心装入矿泉水瓶，拧紧瓶盖密封（撒料易弄撒桌面，狼藉属正常） 8. 密封后常温放置，腌制10-15天，开盖即可食用 #moldytofu #chinesefood #streetfood #tofu #FermentedTofu #fermentedfoods #moldyfood#bluecheese #霉豆腐 #毛豆腐
Tasty Spicy Moldy Tofu （霉豆腐）🌶️ The blue cheese of China. 🧀 Would You Try Moldy Tofu? Be Honest！ 🥢Main Ingredient: Soybeans 🧂Seasonings: Salt, gypsum/nigari (for curdling), chili flakes, chili powder, coarse chili powder, Sichuan peppercorn powder, ginger powder 🍳Steps: 1. Wash the soybeans, soak in water until swollen, drain, add water and grind into soy milk, boil in a pot and skim off the foam 2. Cool the soy milk to a suitable temperature, add gypsum/nigari and stir well, let stand until it curdles into tofu pudding 3. Line the mold with gauze, put the tofu pudding in it, wrap it up and press with heavy objects, drain the water to make soft tofu, demold and cut into small pieces 4. Place the tofu pieces in a ventilated and cool place, ferment naturally until white mold grows on the surface and a firm thin crust forms 5. Cut the fermented tofu with crust on a wooden cutting board (non-slip, not easy to break) to avoid crumbling 6. Sprinkle chili flakes, chili powder, coarse chili powder, Sichuan peppercorn powder, ginger powder and salt in turn, coat the fermented tofu evenly with seasonings 7. Carefully put the seasoned fermented tofu into a mineral water bottle and tighten the cap to seal (it's normal to spill seasonings on the table during the process) 8. Seal and store at room temperature, marinate for 10-15 days ， open the cap and eat directly。 自制霉豆腐🥢从泡黄豆到装瓶！年味古法零失败 🥢主料：黄豆 🧂调味：盐、石膏/内脂（点卤用）、辣椒碎、辣椒粉、辣椒面、花椒粉、姜粉 🔧工具：锅、滤网、模具（压豆腐用）、纱布、木质菜板、刀、矿泉水瓶（密封用） 👩🍳做法： 1. 黄豆洗净加水浸泡至发胀，捞出沥干后加水磨成豆浆，锅中煮沸撇去浮沫 2. 豆浆放至适宜温度，加入石膏/内脂搅拌均匀，静置至凝固成豆腐脑 3. 豆腐脑用纱布铺入模具，包好后压上重物，沥干水分制成嫩豆腐，脱模后切成小块 4. 豆腐块放在通风阴凉处，自然发酵至表面长出白霉，形成紧实的薄壳 5. 发酵好的霉豆腐放在木质菜板切块（防滑不易碎），避免切散 6. 依次撒上辣椒碎、辣椒粉、辣椒面、花椒粉、姜粉、盐，给霉豆腐均匀裹满调料 7. 裹料后的霉豆腐小心装入矿泉水瓶，拧紧瓶盖密封（撒料易弄撒桌面，狼藉属正常） 8. 密封后常温放置，腌制10-15天，开盖即可食用 #moldytofu #chinesefood #streetfood #tofu #FermentedTofu #fermentedfoods #moldyfood#bluecheese #霉豆腐 #毛豆腐
Part 1 Spicy Fermented Tofu | The Ultimate Rice Companion Fragrant, numbing, and spicy — this fermented tofu is packed with layers of flavor. Savory aroma, a hint of Sichuan-style spice, and just the right kick make it impossible to stop eating. #Shorts #FermentedTofu #RuralFood #SpicyFood #CountryCooking TraditionalFood RiceCompanion VillageLife
Part 1 Spicy Fermented Tofu | The Ultimate Rice Companion Fragrant, numbing, and spicy — this fermented tofu is packed with layers of flavor. Savory aroma, a hint of Sichuan-style spice, and just the right kick make it impossible to stop eating. #Shorts #FermentedTofu #RuralFood #SpicyFood #CountryCooking TraditionalFood RiceCompanion VillageLife
Who gets it? So mala—numbing and spicy—and it goes insanely well with rice! #fermentedtofu #delicious #food #snack
Who gets it? So mala—numbing and spicy—and it goes insanely well with rice! #fermentedtofu #delicious #food #snack
Soybeans turn into tofu, time brews the aroma of fermentation #fermentedtofu #ruralfood #newfarmplan2026
Soybeans turn into tofu, time brews the aroma of fermentation #fermentedtofu #ruralfood #newfarmplan2026
以后想吃豆腐乳了，你就像我这样做，不用长毛，不用发酵，在家十分钟就做好了 #豆腐乳 #美食教程 #家常美食分享 #reels When you want to enjoy fermented tofu, make it at home like I do – no need for mold or fermentation, it's ready in just ten minutes! #FermentedTofu #CookingTutorial #HomemadeCuisine #Reels 🍽️🏡😋
以后想吃豆腐乳了，你就像我这样做，不用长毛，不用发酵，在家十分钟就做好了 #豆腐乳 #美食教程 #家常美食分享 #reels When you want to enjoy fermented tofu, make it at home like I do – no need for mold or fermentation, it's ready in just ten minutes! #FermentedTofu #CookingTutorial #HomemadeCuisine #Reels 🍽️🏡😋
Trying Fermented Tofu today! 🥢✨ #FermentedTofu #FermentedFood #TofuLovers #AsianCuisine #ProbioticFood HealthyFood VeganRecipes
Trying Fermented Tofu today! 🥢✨ #FermentedTofu #FermentedFood #TofuLovers #AsianCuisine #ProbioticFood HealthyFood VeganRecipes
first step to Yunnan’s furu (fermented tofu) is letting the tofu sit out on racks of rice rush/bamboo trays until it grows a halo of fuzzy white mycelium, called meidoufu 霉豆腐. this takes about 5-7 days. no spore inoculation needed (like lab-grown starter cultures for making at home), as local practice relies solely on the wild mold and bacteria naturally present in the air and concentrated on these rush trays. the perfect jump-start of desirable bacteria from previous batches means enzymes quickly break down the tofu's proteins into amino acids, developing umami. a jar of this stuff packed with baijiu, salt, peppercorns, chiles lasts for months and years. I love buying custom furu at the market because the auntie asks your taste preferences and how spicy you want it! in the first month, the tofu is rather hard but gradually softens and ripens to the texture of cream chees/brie. the flavor (salty, complex umami) develops as it continues to 'cure.' furu is a seasonal product! they aren't using climate-controlled production rooms, so the ideal conditions (cool, dry, sunny) for best-tasting furu are between Dec to Chinese New Year. in the summer, the tofu gets too slimy so they actually prefer not to make it. #fermentedtofu #furu #yunnan
first step to Yunnan’s furu (fermented tofu) is letting the tofu sit out on racks of rice rush/bamboo trays until it grows a halo of fuzzy white mycelium, called meidoufu 霉豆腐. this takes about 5-7 days. no spore inoculation needed (like lab-grown starter cultures for making at home), as local practice relies solely on the wild mold and bacteria naturally present in the air and concentrated on these rush trays. the perfect jump-start of desirable bacteria from previous batches means enzymes quickly break down the tofu's proteins into amino acids, developing umami. a jar of this stuff packed with baijiu, salt, peppercorns, chiles lasts for months and years. I love buying custom furu at the market because the auntie asks your taste preferences and how spicy you want it! in the first month, the tofu is rather hard but gradually softens and ripens to the texture of cream chees/brie. the flavor (salty, complex umami) develops as it continues to 'cure.' furu is a seasonal product! they aren't using climate-controlled production rooms, so the ideal conditions (cool, dry, sunny) for best-tasting furu are between Dec to Chinese New Year. in the summer, the tofu gets too slimy so they actually prefer not to make it. #fermentedtofu #furu #yunnan
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