How to preserve fermented bean curd
1, use dry and no moisture chopsticks
From small to large, each time you fermented bean curd, your mother always told you not to use wet chopsticks. Even if the dishes that have not been kept dry are washed, contacting the bean curd milk is the number one public enemy that makes it moldy. Therefore, the next time you want to eat fermented bean curd, you should prepare dry chopsticks. Respectfully, dig it out of the container. Remember to tighten the lid and put it in the shade. Even if you open the jar after one year, you will taste it. nice taste.
2, add some more delicious rice wine
Putting fermented bean curd milk for a while, it is often found that soaked broth is less, there is no water to cover the fermented bean curd, not only the taste is wrong, and sometimes it looks like even broken. At this time, rice wine comes in handy. Just pour in rice wine and let the rice wine drown over the fermented bean curd. After the bottle cap is sealed, the fermented bean curd will not only find its original taste but also will make the fermented milk tasty and delicious.
Even buying fermented bean curd milk does not require hurry to eat. You can mix some rice wine with the original juice and put it aside for a few more days. You will find that the fermented bean curd is more than usual.
3, do not choose just factory bean curd
Tofu milk is like wine, but the more it sinks, the more fragrant it is. Freshly presented bean curd looks white, but it is less to eat. The reason is that it was not put in long enough, and the juice had not produced enough chemical changes with the fermented bean curd, and the aroma did not come out. The next time you want to eat fermented bean curd, remember to pick it up and make it at least three months before you leave the factory to eat it.
Eating bean curd precautions
1, the amount of food, salt will not exceed the standard
A normal size of red fermented bean curd is about 10 grams, salt content is 1 gram, and the highest is 2 grams of fermented bean curd salt content. The daily salt intake per person is 6 grams. Eating one piece will not exceed the standard.
2, properly preserved, will not produce nitrite
Nitrite is commonly found in processed meat and seafood foods. Sufu itself is nitrite-free. Nitrite is not produced as long as it is properly stored.
The practice of bean curd milk
1. Buy a home-made fermented bean curd skin and put it in the sun for two days to dry it.
2. Each point is a bit big and can be changed.
3. Put it in a waterless basin and put salt
4. Pour rice wine and throw it aside for a day. Throw on the way.
5. Drain, prepare chili powder and high wine,
6. Put chili powder in the wine, cumin rice, star anise powder, fresh seasoning, sugar.
7. Mix well and put the drained fermented bean curd into a bowl.
8. Wrap with juice. Put it in a glass jar,
9. Seal the lid and seal it. After half a month, you can open the altar and it will be more delicious in a month.
Intermediate for CAS 872728-81-9
Dabigatran Etexilatemesilate,Dabigatran Mesylate,Dabigatran Etexilatemesilate Intermediate,Dabigatran Mesylate Intermediate
Shandong Bolode Bio-technology Co., Ltd. , https://www.bldpharma.com