Method of stinky tofu
1. Tofu making: Soak soybeans in water, wash them with clear water, add 21~25kg of clear water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste, mix them well, put them into a cloth bag, squeeze out the juice, then mix them with boiling water in the bean dregs, and then squeeze them, so that the bean dregs don't touch your hands continuously. When the soybean milk has been squeezed out, skim it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 21 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.
2. Fermentation: put the prepared tofu on the shelf board by board. The wooden shelf can hold more than ten layers of tofu. The middle can be ventilated, coated with salt, sprinkled with mold (the strain is dissolved in water, dipped with fingers and bounced on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and the tofu will grow an inch long white hair, that is, mold.
3. treatment after fermentation: put melanterite into a barrel, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, and then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and about 6-11 hours in winter. Take it out after soaking, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, 15kg of clear water should be added to boil, after filtration, 1.511 g of alkali should be added to the juice to soak for about half a month, and the mixture should be stirred 1 times a day, and then the brine can be obtained after fermentation. )
4. according to the tastes and characteristics of different regions, then process them.