Fried "stinky tofu" smells bad and tastes good, it is the best snack in China. "Stinky tofu" everywhere, and Changsha, Hunan "Palace of fire" deep-fried "stinky tofu" is more famous. It is said that in the 50's, some celebrities went to Hunan to collect folk information and came to the "Fire Palace" which is famous for "stinky tofu". The stinky tofu here is fried over a moderate fire, then the piece of tofu is drilled and filled with chili oil. It is very appreciated for its spicy flavor and strong smell, and therefore, the fame of stinky tofu in "Fire Palace" spreads out of Hunan, spreading all over the country.

First made of soybeans and other tofu slices (white tofu), and then brewing brine, with black tempeh boiled, cooled with mushrooms, asparagus, white wine and other condiments, soaked for 15 minutes. The surface should be fried thoroughly, but the inside is white and tender. Drizzle with chili paste and eat.

2. stinky tofu made

Raw materials and formulas:

5kg soybeans, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g 15kg brine, 100g of coarse salt, 300g of cooked gypsum

production process:

(1) tofu will be soaked soybeans, soaked and then rinsed with clean water. Change into the water 20 ~ 25kg, with a stone mill into a thin paste, and then add the same amount of warm water with the thin paste, mix well, into a cloth bag, force the pulp squeeze, and then in the dregs of the soybean into the boiling water mix well and then squeezed, so that continuous dregs of the soybean is not stained, soybean paste has been squeezed out of the time, skimming off the foam, will be the pulp into the pot over high heat to boil, and then poured into the tank, add gypsum juice, add the side of the stick to stir, stirring, about stirring 15 ~ 20 turns, can be dripped with a little water. After stirring for about 15~20 turns, a little water can be dripped on it. If it is mixed with the pulp, it means that there is not enough gypsum juice, and some more gypsum juice should be added and stirred again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.

(2) deep-fried stinky tofu alum into the barrel, pour boiling water with a stick to stir, into the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, wash with cold water, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put in the tofu hole. together and mix well, put in the tofu hole is ready.

(3) brine method with 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice soaked for about half a month, stirring once a day, after fermentation into brine.

Product characteristics

Color scorched yellow, outside and inside the tender, fresh and spicy.

3. stinky tofu made

Raw materials:

Tofu, 15cm × 15cm wet cotton cloth (preferably white) a number of straw a number of cardboard boxes

Production:

1, buy back the tofu cut into 6cm × 6cm × 2cm small pieces, each piece of diagonally placed in the middle of the wet cloth wrapped tightly (no need to bundle).

2, remove the leaves and spikes of rice straw, leaving only the straw, washed, cut into 20 centimeters long section washed and dried spare.

3, will be wrapped in cloth tofu piece by piece neatly stacked on the board (can be placed on the chopping board), the highest overlap of three or four layers, the bottom of the area as large as possible, and then another piece of wood or slate pressed on the top, this time with a large pot of water placed on the upper layer of wood or slate (with a boulder instead of is also a good choice, anyway, a word, pressed on the top of the things is to be "heavy"!) , so pressed to leave it alone for 24 hours, this process is through gravity to squeeze all the water out of the tofu inside, and to make it more compact structure. Because water will ooze out throughout the process, it's best to do this in a sink, but of course, your sink won't work on this day. I did it in a square tub so that I wouldn't get the floor dirty from any water seeping out.

4. Check those tofu a day later and you'll see that they're squished flat and tight and neat. Well, now you can find the cardboard box, the bottom of the first dense layer of 1cm thick rice straw, and then wrapped in cloth tofu layer by layer on top of it, put after the top of a thick layer of rice straw. Then put it in a damp and cool place, check it once a day, usually about 3 days you can smell the tantalizing aroma of stinky tofu, you check whether there is any long hair or the surface of the wire, if there is, even if it's done, remember, the standard is to have a stinky tofu aroma and long hair, wire drawing.

4. Stinky tofu in Nanjing

Nowadays, there are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan, etc. The taste and practice are also different with the local eating habits. Besides deep-frying, there are also steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted dried stinky tofu and so on.

The stinky tofu in Nanjing can be divided into two kinds, one is gray and white tender tofu, and the other is tile gray dried tofu. Tender stinky tofu into the frying pan fried to golden brown, you can get up, eat when poured with some chili sauce, sesame sauce, garlic sauce, cilantro, green onions, ginger, eat up outside the crispy soft, flavorful; gray stinky tofu dry, in the oil frying time needs to be a little bit longer, in order to deep fry through, along with the tempting stench filled with the surface of the dried tofu will be up a small bubble, to be the color change to grayish-black, it can be eaten. The color will change to grayish-black and it will be ready to eat. This stinky tofu is usually cut into small pieces, skewered on bamboo sticks, fried directly after the brush on the stall owner prepared sauce, eaten while hot, crispy and delicious, quite chewy.

Nanjing Gaochun stinky tofu in the practice is also a little different. First, they use good soybeans to make water tofu, then press the tender water tofu into white dried tofu; then add the dried tofu to a kind of marinade. The brine here is the most delicate, need to be made from the rotten pickle juice left over the next year, pure green, natural, without adding any coloring, emitting a very natural odor. Seal the jar and bury it under the ground, then take it out a few days later, the white tofu has become a green ink-colored stinky dried tofu. When you break open the dried tofu, you can see that from the inside to the outside, it's all green ink color, smells strange and stinks, but after frying, it's very fragrant in the mouth.

5. Spicy Stinky Tofu

Ingredients

4 slices of stinky tofu, 1 clove of garlic, 1 tbsp of minced garlic, 1 tbsp of wine, 3 tbsp of chili bean curd, ? tbsp of sugar, ? tbsp of soy sauce, and 1 cup of water

How to Make It

1. Wash the stinky tofu, and deep-fry it in a bowl of oil until crispy and yellowish.

2. Stir-fry minced garlic in 2 tablespoons of oil, add all the seasonings and bring to a boil, then add the stinky tofu and chopped garlic to taste.

3. Simmer the soup over low heat until it dries out a bit, then add to the pot and serve.

Warnings and explanations

1. If you think the smell of stinky tofu is too strong, and you are afraid of leaving a bad odor when you wash it, you can buy ready-made fried ones and cook them.

2. It is easier to keep warm in a pot, but if you don't have a pot, you can use a deep dish, but you should eat it as soon as possible, as it won't taste good when it gets cold.

6. deep-fried stinky tofu

Raw materials:

Refined water tofu 8 pieces, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams, 150 grams of broth, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, monosodium glutamate (MSG) 3 grams of deep-fried with 1000 grams of vegetable oil.

Fried stinky tofu method:

1, the green alum into the barrel, pour boiling water, stirring with a wooden stick, and then water tofu pressure-dried water into the, soak for 2 hours, fish out flat to cool and drain off the water, and then put into a special brine immersion (spring and fall immersion in 3-5 hours, summer immersion 1-2 hours, winter immersion in 6-10 hours), tofu by brine immersion, is a black tofu block, take out with cold boiled water slightly rinsed once, flat on a bamboo board to drain the water.

2, the dried red pepper into the basin, put salt, soy sauce, mix well, hot sesame oil into, and then into the soup, monosodium glutamate into the juice spare.

3, the pot on medium heat, into the frying with vegetable oil burned to 60% heat when the piece by piece into the stinky tofu blocks, fried tofu was puffy and crispy can be removed, drain the oil, loaded into the plate. Then use chopsticks in the middle of each piece of cooked tofu to tie an eye, will be on the juice into a small bowl together on the table.

Characteristics: the texture of the outside of the charcoal inside crispy soft tender, taste fresh and spicy, for Hunan famous flavor snacks.

Beijing stinky tofu

Stinky tofu is made from high-quality soybeans with high protein content, after soaking beans, grinding pulp, filtering pulp, pointing brine, pre-fermentation, marination, soup, post-fermentation and other processes.

(1) make tofu soak soybeans with water, soak and wash with water, change into the water 20~25kg, grind into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste and mix it well, put it into a cloth bag, and then force the pulp to squeeze out the slurry, and then in the dregs of the soybean slag into the boiling water and mix it well and squeeze it, so that continuous dregs of the soybean slag does not stain the hand, the soybean pulp has been squeezed out of the foam skimmed off the foam, and then the pulp into the pot with a large fire, pour into the tank, add gypsum juice. Cylinder, add gypsum juice, add the side with a wooden stick stirring, about stirring 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu is scooped into a wooden box, covered with a wooden board, and pressed with a heavy stone to remove the water, then the tofu is made. To make stinky tofu, the tofu should be special, pressed harder than the tofu we usually eat, but softer than dried tofu.

(2) fermentation of tofu will be done board by board on the shelves, wooden shelves can be put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, point on the mold (strains of bacteria dissolved in water, dipped in the finger popped on the tofu), in the ventilated room in the absence of direct sunlight in the room to put two to three days in the summer house temperature can be in the 32 degrees above and below, the tofu will be an inch long white hairs, that is, the mold.

(3) after the fermentation of the treatment of alum into a bucket, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well out, wash with cold water, drain the water can be. (brine method: with 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine. )

(4) according to the tastes and characteristics of different regions, and then processed