Traditional Chinese Five spice dried tofu: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Five spice dried tofu: Fermentation Process, Recipe & Home Production Guide (Tofu (Bean Curd)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2915 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Five spice dried tofuRaw material formula 50 kilograms of soybeans, 500 grams of all aniseed ingredients (i.e. star anise, pepper, fennel, tangerine peel, cinnamon, etc.), appropriate amount of salt, soy sauce color, and allspice powderPreparation method Grind these ingredients together with soaked soybeans, add water to make soy milk, cook, and then make the milk.1. Dot slurry: Generally, brine (magnesium chloride, sodium chloride, calcium chloride) is used to slurry, and its concentration is Baume 25 degrees. Mix 1 kilogram of brine with 4 kilograms of water and put it into a brine pot. When ordering the soy milk, hold the pot with one hand and the spoon with the other, slowly pour the brine into the slurry, stir the spoon continuously in the slurry, and make the soy milk roll up and down. Depending on the degree of condensation of the slurry, you can grasp the completion of the slurry. After slurry, let the tofu cake stand in the vat for 15 to 20 minutes to fully agglomerate.2. …
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Lei Cheng
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