Tthe hairy appearance on fermented tofu is typically caused by a type of mold. The mold used in the fermentation process of tofu is known as Actinomucor elegans. It is responsible for the development of the hairy or filamentous texture on the surface of the tofu. The mold is intentionally introduced during the fermentation process to enhance the flavor and texture of the tofu. It breaks down the proteins and fats in the tofu, resulting in a unique and pungent taste. The presence of the mold also contributes to the characteristic aroma of fermented tofu. While some people may find the appearance of hairy tofu unappealing, it is considered a normal and desired characteristic in certain types of fermented tofu. However, it is important to note that not all fermented tofu varieties have a hairy appearance. Some may undergo different fermentation processes and have a smoother texture.
Aaahhhaa 👌👌👌 wow chicken mygod, superb superb, but cabbage bit chopp fine know!! And hairy tofu means, 'algae' tofu right, maybe savoury or bitter in taste right? Now I also like tofu good in taste. Thanku dear🍋 films.
Ohh, in Vietnamese we call this chao. Is this fermented tofu always made with a special mold? I had no idea :o My mom used to make this with ribs, very flavourful
Dear lemon films, would you like to show all spices what chini people are using with 'name' okay, in their kitchen, and all types of rice with name. I hope big mkt are there in Taiwan so one video "if possible" Thanku so much.
Ну оооочень на любителя, учитывая что это по сути концентрированная ферментированная соевая паста с плесенью и добавлением острого соуса. Боюсь даже представить какой там запах на заводе этом стоит...
when you can use bean for the igredient then you smas it until mess and use it.. when you have to much bean mess suddenly the bean is harderst and there is come tofu , in same case when bean has wet and suddenly have fermentation is made tempe. so the job for tofu is same like tempe and tempe can be eat by cooked or make it as igredient in same time. so why you take a long time for tofu then fermentation.. if you can make tempe that just take 1 step.😮 and why seasoning tofu for ingredient? even tempe was dry is have bad for drain water.
Mao doufu is a specialty dish unique to Anhui Province, People's Republic of China. It is characterized by its rich, cheese-like flavor. It is a strange tofu that is not found in Japan or Korea, which are also tofu cultural spheres.
我第一次看到毛豆腐是看對岸的影片，會把毛豆腐炸來吃，我以為是新東西，結果一查發現是豆腐乳的半成品！一般都是直接去超市買，真的要看製作過程很難，平常也不太會去吃豆腐乳，根本不會知道怎麼製作的，能了解製作過程真的棒耶～(´▽｀)
其實是一樣的東西，只是作法有些微差異，但口感一樣，在中國大陸吃他們的毛豆腐就是我們吃的豆腐乳一樣，但他們的味道更重一點，台灣有些家庭也會自己做，還會做水果豆腐乳
我以為毛豆腐用炸的，應該類似我們的臭豆腐，後來去查，也才知是豆腐乳的半成品。
而對岸的臭豆腐，是我們的豆腐乳。
@@豆豆-i4l 我在想是不是跟自己做的豆腐乳味道很像，自己做的真的滿臭，有種腐敗味，或醬缸味。
跟以前附近自己做臭豆腐賣的店家，真的有夠臭(真的有腐敗味)。不像現在工廠的，沒有腐敗味，只是不大好聞味道。
跟中国农村豆腐一样，只是长毛以后用酒杀菌，再用剁椒与剁椒水拌，或沾盐再沾辣椒粉。
徽菜有毛豆腐，不知道一不一样。
Tthe hairy appearance on fermented tofu is typically caused by a type of mold. The mold used in the fermentation process of tofu is known as Actinomucor elegans. It is responsible for the development of the hairy or filamentous texture on the surface of the tofu.
The mold is intentionally introduced during the fermentation process to enhance the flavor and texture of the tofu. It breaks down the proteins and fats in the tofu, resulting in a unique and pungent taste. The presence of the mold also contributes to the characteristic aroma of fermented tofu.
While some people may find the appearance of hairy tofu unappealing, it is considered a normal and desired characteristic in certain types of fermented tofu. However, it is important to note that not all fermented tofu varieties have a hairy appearance. Some may undergo different fermentation processes and have a smoother texture.
Раскажите как добыть эти бактерии или гриб Actinomucor elegans в домашних условиях?
看了你炸的豆乳雞就知道你是個不會做菜的人。
酥炸食物起鍋時千萬不要把火關小或關火這樣食物反而倒吸油，一定要維持火候再用漏杓一并全部撈起
真的以為毛豆腐是另一種食物欸!!!
原來就是豆腐乳的半成品阿~
然後現在才知道原來豆乳雞是雞跟豆腐乳加一起去炸😅
小編也是Google完才知道🤣
毛豆腐是可以做為另一種食物，大陸很多地區都有毛豆腐這道菜。
th-cam.com/video/YSU9ZFd0lhc/w-d-xo.html
那時候看一些毛豆腐加調味料裝罐的的短片，就想說會不會是豆腐乳。台灣的甜酒跟麻油辣味都很好吃，芋頭豆腐乳也很好吃
沒想到豆腐乳要一塊一塊人工擺放 😮
高麗菜切小一點再丟進鍋裡炒比較好，不然根本沒辦法翻炒
高麗菜要用撥的 撥小1點可以 最好不用要切的
請問一下高麗菜炒豆腐乳好吃我沒有吃過我吃過的的是豆腐乳配稀飯回憶嗎
大片才好吃啦 我整顆 大概揉破幾下就下鍋悶了 等出水軟了 回個幾下就好了 不用一直炒
@@hgvezhoo 我也覺得大片一點比較好吃
大小已經不重要ㄌ，重點是腐乳炒高麗菜變成悶了，菜葉軟爛變黃，高麗菜的脆跟甜都不見了，應該要把腐乳醬汁調好，爆香蒜末高麗菜下去拌兩下之後倒醬汁炒到高麗菜熟了就可以起鍋，不夠鹹在補一點鹽巴就好！
看完才知道，原來豆腐乳就是用毛豆腐做的😂
+1
+1
未必！
也可以生豆腐去做。
+1
+1
はぁ～～～～～～～～～～～～～～！！！美味しそう！！！！！！！！辛いもの好きにはたまらないですね…❤
正昇五香辣腐乳真的很好吃˙味口不佳時吃個兩塊配飯˙真舒服！
小的時候再老家 阿公阿嬤一起住的時候都是吃這個 白饅頭+這個豆腐乳或稀飯配豆腐乳 現在人在外工作了很久沒吃了
好用心喔最後還有教怎麼用🥹 我阿公超愛吃這個配稀飯🥣
Thank you🥰
6：05到6：32的翻面機器感覺是曾相識，好像在台中工業區內的食品工廠，那台我有去摸索參與製作
隔壁做仙草凍也是他們的公司
I swear, every culture has some form of fried chicken. It is beloved by all.
豆腐を使ってるのは思えない‥！😳めっちゃご飯進みそう🤤
請問這是有賣毛豆腐嗎？？很喜歡看食物製作過程！好療愈喔！
就豆腐乳啦，毛豆腐只是說法不一樣
有賣豆腐乳唷！
@@takko232 錯了，毛豆腐是製作豆腐乳的材料，就是長白毛的狀態。
Wow.. I never knew they fermented the tofu with mold. I eat this all the time with rice porridge.
原來台灣早就有毛豆腐了，我還以為是中國的新吃法，酷喔，豆腐乳很美味呀，原來我早就吃過毛豆腐了
这…都几百年了。估计你没吃过青方豆腐。
我也是 ~還以為 毛豆腐是中國 台灣確實少看到 豆腐長毛
Aaahhhaa 👌👌👌 wow chicken mygod, superb superb, but cabbage bit chopp fine know!! And hairy tofu means, 'algae' tofu right, maybe savoury or bitter in taste right? Now I also like tofu good in taste. Thanku dear🍋 films.
hairy tofu means "fermented tofu", I think it's made like cheese😂
A small part of people will say that this is Chinese cheese🤣
It tasted salty~
台湾に行ったら食べられるのですか？行かねばならぬ。
海外旅行も解禁かなぁ😊
我常吃的豆腐乳沒有大罐超商便利商店全聯買沒有大罐的都不會很辣小時候回憶小時候吃到長大
我現在才知道喜歡的豆腐乳是黴豆腐的完成品，很有趣
WOW ! I have never heard of ‘Tofu Hair‘😋😋😋😋👍👍👍👍👍
It's tofu with mold ))))
@@artysplash5969It should be said that fermentation is more correct.
想吃毛豆腐油炸再灑上麻辣香料😋
When I was younger I hated the taste and smell of the fermented tofu but now I love it
Me too🤣
I have a heritage that loves fermented foods and I didn't fall far from the tree. This looks very tasty. :)
Ohh, in Vietnamese we call this chao. Is this fermented tofu always made with a special mold? I had no idea :o My mom used to make this with ribs, very flavourful
Dear lemon films, would you like to show all spices what chini people are using with 'name' okay, in their kitchen, and all types of rice with name. I hope big mkt are there in Taiwan so one video "if possible" Thanku so much.
I'd be up for giving those dishes a try. 😀👍
别的國家多來學台灣美食讚台湾美食永遠是第一名
Taiwanese breakfast must not miss this taste!
The smell of it for sure is something... 🤔🤭🤣
Cảm ơn bạn chia sẻ công đoạn làm đậu hũ
cảm ơn🥰
Ну оооочень на любителя, учитывая что это по сути концентрированная ферментированная соевая паста с плесенью и добавлением острого соуса. Боюсь даже представить какой там запах на заводе этом стоит...
К счастью, на заводе особого запаха нет.😂
Nice video 💜♥️🎉
發酵要多久？
前面做豆腐乳本來很療癒，後面看你炒菜整個難受起來。
哈哈哈好好笑😆
廚藝很差的我也覺得看了好難受
所以你是來療癒的
原來中國有名的毛豆腐就是豆腐乳前身，長知識了
我家都吃這個品牌的，好吃！
真的好吃😋👍
11:24 Brown noise for sleep
I'm absolutely going to try
My favorit taiwan food.
Прикольно! Есть дорблю, а есть волосатый тофу 👍🤣
從小到大我只吃這牌豆腐乳👍🏼
不得不說一下，頻道主的廚藝…那個高麗菜的炒法…很特別…至少高麗菜也切一切吧…
好 感謝建議😂
原來豆腐乳也是毛豆腐我以為只有大陸他們才吃...............>
DELICIOUS !!!!! 😋😋😋👍👍👍Thank you for sharing . Be safe. 🇨🇦
Thank you🥰👍
Is it same as rice mold or rice yeast?
The principle is similar, but this one comes from fermented tofu!😋
your spatula is giving "let me do it for u"
Actually， it’s made with soy milk, right ?
Yes👍
炸東西最後要大火把油迫出來 還有是所有食材撈起才關火 不然油被食材全吸回 這是炸東西常識 整個傻眼
台灣也有賣了嗎
有一點不太一樣～～後面都製作成豆腐乳喔！😂
原來如此❤
?內柵哪邊的工廠嗎…
這個在台中喔！
老廣東豆腐乳超好吃的
What is it that was poured into each bottle by hand ?
The machine filled the jars with seasoning sauce, the worker made sure that all jars filled the same
唉呀~老闆這沒豆腐怎麼賣~ 老闆:一板25塊~吃麻吃辣嗎~客人:行~你給我都放一點~唉呀~你多給我幾塊沒豆腐嘛
這留言有聲音😂
压得好硬，像厚豆干，而不是豆腐了，其实豆浆那儿就看着很好喝了，很香😊
也有曬乾的豆腐乳
有賣毛豆腐嗎？
只有豆腐乳😂
為什麼罐頭要淋水
清洗瓶身～
The more I watch tofu making videos, the more I realise tofu is basically cheese and vice versa!
高麗菜太大片了啦😂
😂😂😂
when you can use bean for the igredient then you smas it until mess and use it.. when you have to much bean mess suddenly the bean is harderst and there is come tofu , in same case when bean has wet and suddenly have fermentation is made tempe. so the job for tofu is same like tempe and tempe can be eat by cooked or make it as igredient in same time. so why you take a long time for tofu then fermentation.. if you can make tempe that just take 1 step.😮
and why seasoning tofu for ingredient? even tempe was dry is have bad for drain water.
配粥最好吃了
幹這家豆腐乳真的超好吃
nhìn giống chao vậy ta
Idk how tf I got here, but here I am
炸豆乳雞 火不夠大 吸了一堆油
毛豆腐好像是徽菜啊
還有黃金泡菜
對～我們也有拍喔！！💪
тофу него есть волосы? Волосатый тофу и жареный ферментированный цыпленок тофу - Тайваньская еда
Nha may san xuat o di chi lao vay ah
台灣還有一種臭腐乳 榴槤味
原來豆腐乳是這樣塞的
Mao doufu is a specialty dish unique to Anhui Province, People's Republic of China.
It is characterized by its rich, cheese-like flavor.
It is a strange tofu that is not found in Japan or Korea, which are also tofu cultural spheres.
hairy tofu not mao tofu
@@xybai5152 In China, it is called Mao Doufu, not hairy tofu
@@kamenojoe6018 HAIRY TOFU, mandarin pinyin is not English. 3/4 of your race are illiterate for a good reason.
@@xybai5152 mao mean hair in chinese so its the same
@@cambokhmer right, so HAIRY TOFU then, Pinyin is not english.
我從沒吃過毛豆腐!好吃嗎
好吃，可以烤或煎然後灑上麻辣香料，烤的要刷上一點油更香。
台灣有毛豆腐？
就是豆腐乳小時候在超市罐頭都會賣
@@豆豆-i4l 豆腐乳很難吃，我是滿想吃長毛的豆腐；就是醃過的
@@wherechenxi 長毛的豆腐就是豆腐乳還沒浸泡發酵的前身，在大陸毛豆腐也不會直接吃，都是要放在家幾個禮拜才能吃，基本上算是同一種東西
@@豆豆-i4l 不能直接吃長毛的豆腐，好可惜喔!!!!!
I wonder who is the 1st inventor who came up with hairy tofus, and decided that it is edible? 🤔
But this got me curious of how tasty it is..
it actually category to fermented food. so... might maybe someone eat some tofu that stay too long?
I'm also very curious😂
台灣有毛豆腐？？沒吃過
好像都是做成豆腐乳～
就是豆腐乳，台灣超市都有在賣罐頭裝的
是豆腐乳😳😳可是豆腐乳沒有毛毛😅原來味道是那樣呀
豆腐乳非常鹹，烹調過程，其實無須再加鹽。
他是加糖....
好好彳ㄛ
🔥🔥🔥Looking for New Artist That
Has Talent That's Looking For Beats And
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阿嬤以前做是直接放豆腐去醃 沒想到工廠可以放到長毛 怕。。
那是特殊的菌啦....如果是其他菌是青一塊黑一塊的,就好比藍黴起司相同道理
跟起司還有優酪乳一樣是特殊的菌種....不是空氣一般的黴菌(且生產過程中還要嚴格管制，不能讓一般的雜菌汙染產品)
拍製造過程就好 拍煮菜會笑死 完全不會
곰팡이...
台湾美食？
台湾美食？？？
原來台灣也有毛豆腐
時代不一樣了，現在的人很少讓小孩子吃這些罐頭，再製食品，夕陽產業
只有我覺得最後煮的豆乳雞跟高麗菜的人根本不會做菜嗎？？？
看完不吃想吃了 一吃就想到毛豆腐
還在想為啥我夾出來都會支離破碎的😂
好像是不可避免的結果...只能慢慢夾😂
看來是不會用筷子的人呢（
粥不好吃，像漿糊一樣 🤣
This makes me not trust factory food
th-cam.com/video/ltmy_lAp6vE/w-d-xo.htmlsi=a9RDyOQOR_caBgbt
這是不是跟你們拍的影片一樣？
同一間廠商😂
기계에 저거 때 낀거임?
Can you eat it raw?
3:35に何が起こったの
蔥蒜五辛有毒不知道嗎？是有這麼愛加蔥蒜五辛。害人不淺。吃了都帶衰運倒大霉。
Испортили продукт. Это же теперь плесень - грибы. Это убивает изнутри.
這絕對不可能是台灣名產，因為根本不是台灣發明的