Stinky tofu is made from high-quality soybeans with high protein content. It is made through multiple processes such as soaking beans, grinding, filtering, braising, pre-fermentation, pickling, soup filling, and post-fermentation. of.

(1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water. Add 20~25kg of clean water and grind them into a thin paste with a stone mill. Then add as much warm water as the thin paste. Mix well, put it into a cloth bag, squeeze out the juice, add boiling water to the bean dregs, mix well and squeeze again, so that the bean dregs do not stick to your hands. When the soy milk has been squeezed out, skim off the foam and put the juice into the pot. Bring to a boil over high heat, pour into the jar, add gypsum juice, and stir with a wooden stick while adding. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough and you need to add more. Stir some gypsum juice again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu. To make stinky tofu, if the tofu is special, it should be harder than the tofu we usually eat, but dryer and softer than tofu.

(2) After fermentation, put the prepared tofu on the floor board by board. The wooden shelf can hold more than ten layers of tofu. The middle can be ventilated. Apply salt and dot the mold (the bacteria are dissolved in the water. Dip your fingers and flick it on the tofu) and place it in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees. The tofu will grow one-inch long white hair, which is mold.

(3) Post-fermentation treatment: Put the alum into a bucket, pour in boiling water and stir with a stick, add tofu and soak for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Can. (Brine preparation method: Using 2.5kg of tempeh as the standard calculation, 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day. After fermentation, the brine is made. )

(4) Process according to the taste and characteristics of different regions. (For reference only)