Amaranth stalks 25 kg bamboo shoots 25 kg fresh grass 20 kg fresh snow 20 kg ginger 5 kg licorice 4 kg peppercorns 1 kg cold boiled water 80 kg salt 1 kg

(1) under the mastery of the material time: that is, the season what material is the first proportion of the material under the material, only to the recipe of the material in all The next time you are finished.

(2) make the original brine: according to the recipe will be the season of fresh ingredients (excluding snow) washed, drained, chopped, boiled and cooled into the tank, if there is an old brine in the tank is better. Licorice with the back of a knife pro gently smashed flat and cut into lengths of 50-100 millimeters or so. Add peppercorns, salt and cold water (if there is bamboo shoot juice soup can be directly replaced by cold water) according to the ratio. If there is snow peas need not be cooked, directly wash, drain, salted and chopped and added.

(3) Natural fermentation: After the ingredients are put into the jar, let them ferment naturally. After one year the stinking brine produces a strong aroma and fresh flavor before it can be used. During the natural fermentation period, the brine should be stirred two to three times to make it ferment evenly. When used, after removing the brine, the dregs can still be stored in a container as old brine and allowed to continue fermenting. This is good for increasing the flavor of the brine. If the year is too long, too much crude fiber residue in the tank, you can fish out part of it, and then add part of the new material in proportion. Stinky brine can be used repeatedly for a long time down, the more into the more valuable, the stronger the flavor, soaked stinky tofu taste better.

1 point slurry salt brine water diluted to 8% of the degree of boomerang as a coagulant, point into the brine should be fine, only as big as a green bean. Point pulp with a copper spoon stirring speed should be slow. Only in this way, in order to make the soybean protein mesh structure intertwined more firmly, so that the bean curd flower soft and strong, holding water is good, made of stinky tofu billet made of fat and tender sense.

2 rise batter open cylinder surface, spread cloth and ordinary tofu similar.

3 Pouring When pouring, we should pay special attention to the water falling quickly, and move quickly. The first tofu flower scooped into the cloth covered with a thickness of 20 millimeters in the circle. When the amount of bean curd flower exceeds 10 millimeters of the ring, use the bamboo sheet to smooth out the bean curd flower, and then wrap the corners of the bean curd cloth tightly to cover the bean curd flower. Pour one plate after another in this way. Pile up to 15 board height, use the weight of the bean curd flower itself to slowly accumulate water out. In order to maintain the top and bottom of the pressurized drainage uniformity, halfway through the 15 layers of tofu blanks should be reversed in order, continue to press. To be pressed down the blank of the drainage to the drip short line until.

4 row of blanks Remove the wrapping cloth of the dried stinky tofu blanks and turn them over on the square board, then row the blanks according to the specifications.

5 method of dipping stinky brine The tofu blanks are chilled and then dipped into the ugly brine. The blanks should be fully immersed in the stinky brine to achieve the upper and lower comprehensive eating brine. The time of dipping halogen is 3-4 hours. 50 kilograms of stinky halogen can soak tofu blanks 300 blocks, every dip should add some salt to increase the salinity of the halogen. After two to three consecutive immersions, you can add 2-3 kilograms of brine. On average, every 100 pieces of stinky tofu blanks consume about 250 can be about stinky brine. Need to be washed with water before use.

6 preservation method products contain a certain amount of salt after soaking brine, so it is not easy to rancidity rancidity, in the hot summer, can be preserved for one or two days.