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Chao, also known as Asian vegan cheese, is a delectable alternative to traditional dairy-based cheese. Made from fermented tofu, chao offers a unique and mouth-watering flavor that is both creamy and tangy. Whether you follow a plant-based lifestyle or simply want to explore new culinary horizons, learning how to make delicious and safe chao at home is an exciting endeavor. In this guide, we will delve into the art of chao making, covering step-by-step instructions, essential ingredients, and helpful tips to ensure that your homemade creations not only taste divine but also adhere to food safety standards. Get ready to elevate your cooking skills and tantalize your taste buds with your very own batch of homemade chao!
30 Minutes Processing
45 minutes For
Ingredients for porridge
4 pieces of firm tofu (if you make chao mon you can replace it with taro)
50 grams of salt
100 ml of alcohol (should choose 20-25 degrees, if you are a vegetarian, don’t use it)
200 ml cooled boiled water
30 grams chili powder
How to make delicious chao
Step 1Boil tofu
Wash the tofu. Boil the tofu in boiling water for about 2 minutes .
Step 2Cut tofu
Take out the tofu, place it on a tray lined with a clean towel, cover it with another layer of towel, and let the tofu dry completely. Cut the tofu into bite-sized squares .
Step 3Roast tofu
Put the salt in the frying pan until the salt is firmed up. Mix half of the roasted salt with the paprika. Coat the tofu in the salt and pepper mixture.
Step 4Put the beans in the porcelain bowl
Clean and dry a large porcelain bowl, lining the bottom with a thin curtain of cloth. Put the tofu in layers , cover it with another thin layer of cloth, close the lid, dry in the sun for 2-3 days for the beans to ferment.
Dissolve the remaining salt with boiling water to cool, filter out the residue. Put fermented tofu in a glass jar, add salt water, wine (if using vegetarian, do not add alcohol), cover tightly, keep in a cool place for 10-15 days .
Step 6Finished product
When the chao emerges, it can be used. Homemade Chao has a greasy taste, a characteristic aroma with the spicy taste of paprika.
Homemade chao has no safe preservatives and is delicious. Even eating with white rice is attractive. This dish is very suitable for vegetarians.
Making your own chao at home is both safe, preservative-free, delicious, and delicious. Let’s start working in the kitchen right away!
In conclusion, making delicious and safe chao at home is a relatively simple process that requires careful attention to cooking techniques and proper handling of ingredients. By following the steps outlined in this guide and taking into account essential safety precautions, anyone can achieve a flavorful and safe dish. It is essential to choose high-quality and fresh ingredients, sanitize cooking utensils, and maintain appropriate cooking temperatures to prevent the growth of harmful bacteria. Additionally, developing an understanding of the chao cooking process, including the correct ratio of rice and water, and the importance of stirring consistently, will result in a flavorful and smooth texture. Lastly, incorporating personal preferences, such as adding various toppings or seasonings, can elevate the taste profile of the chao. By following these guidelines, one can confidently create a delicious and safe chao dish within the comfort of their own home.
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