Tofu residue is a by-product of tofu processing and is rich in nutrients such as protein, fat, carbohydrates, minerals such as calcium, phosphorus, iron, and vitamins. However, tofu residue has a rough taste and contains anti-nutrients, which is not easily digested and absorbed by animals. In order to improve the taste of tofu residue and increase its nutritional value, fermentation can be adopted. So, how do you ferment tofu dregs? This article will introduce a method for rapid fermentation of tofu residue.
1. Prepare materials.
Tofu dregs: 500 grams.
Rice wine: 200 grams (or with rice wine koji).
Wheat bran: 50 grams.
Water: to taste. Sealed container: 1 pcs.
2. Steps.
1.Put the tofu residue into an airtight container, add an appropriate amount of water and stir well until the mixture of tofu residue and water is moist.
2.Add the wheat bran and rice wine (or rice wine koji) to the tofu residue mixture and stir to combine.
3.Place the sealed container in a warm place, taking care to keep it well ventilated.
4.During the fermentation process, the mixture is stirred once a day to facilitate fermentation.
5.Wait 3-5 days until the tofu residue mixture develops a rich wine aroma, then the fermentation can be stopped.
6.Remove the fermented tofu residue and dry it before serving.
3. Precautions.
1.During the fermentation process, it is necessary to pay attention to the tightness of the sealed container and avoid air ingress, so as not to cause the deterioration of tofu residue.
2.During the fermentation process, it is important to keep it warm and well ventilated to promote fermentation.
3.The fermentation time should not be too long, so as not to spoil the tofu residue. In general, 3-5 days of fermentation is sufficient.
4.After the fermented tofu residue is dried, it can be stored in the refrigerator and eaten at any time.
Through the above methods, we can quickly ferment the tofu residue to improve its nutritional value and taste. Fermented tofu residue can be added to other foods as a food additive, or it can be eaten directly or used to make other dishes. When making fermented tofu residue, the right amount of seasoning or spices can be added according to personal taste to increase the flavor and texture.