The bittern ingredient of stinky tofu in Changsha, Hunan Province is made of fermented soybean, soda ash, melanterite, mushrooms, winter bamboo shoots, salt, Moutai and so on.
Boil with black lobster sauce, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 1.5 days.
Another kind of fried stinky tofu in Changsha Huogong Palace is more troublesome. Collect the remaining juice of pickled mustard, amaranth stinky water, waste fermented soybean water, soup for boiling Laba beans, and mushroom feet, winter bamboo shoots, shrimp shells, etc. which are not used in the kitchen. * * * Put them in a pot, boil them with strong fire, then simmer them with slow fire, then discard the residue to get water, and add 11%.
At this time, several pieces of water tofu are wrapped in gauze and soaked in the bottom material in the tank for 11 days. When the water tofu is light green inside and outside, it is taken out and discarded. Then, fresh water tofu is wrapped and soaked in the bottom material and changed every 11 days. When this method is used until it is soaked in long summer, the bottom material will produce a strong odor. Then add 2% melanterite, which is the base material for making stinky tofu.
According to experts, the stinky tofu is not authentic in the streets of Changsha, but the Fire Palace and Rongyuan Hotel are the real "native places" of stinky tofu.
The "first generation master" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace" and Rongyuan Hotel. According to their introduction, the key to making authentic stinky tofu lies in fermented water, which is specially made of mushrooms, fresh winter bamboo shoots, koji wine and Liuyang douchi (all other places are stagnant water). After being soaked in this fermented water, the old and tender tofu blanks are fried in a small oil pan with slow fire, and then the seasonings such as pepper powder, monosodium glutamate, soy sauce and sesame oil are dripped into the hole, that is, they are crispy and tender. This stinky tofu is characterized by its pungent smell at first sight, attractive aroma, fresh and refreshing white tofu, and crispy fried tofu. It has not only been praised by party and state leaders such as Mao Zedong, Peng Dehuai and Hu Yaobang, but also politicians and journalists from the United States, Britain, France and other countries have come to the Fire Palace to taste it. A reporter from Food magazine of the United States has made a special trip to Changsha to interview stinky tofu, making its "smelly" name spread far and wide.
The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of stinky tofu in street stalls is shoddy. Not only are the sanitary conditions extremely poor, but the surface of stinky tofu is also stained with pigments harmful to human health. The diners must never be carried away by the "smelly" taste and cheap price.
The fried "stinky tofu" smells stinky and tastes delicious, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous. It is said that in the 1951s, celebrities went to Hunan to collect folk information, and once visited the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, and then pieces of tofu are drilled and filled with Chili oil. It tastes spicy and smelly, and it is highly appreciated. Therefore, the reputation of stinky tofu in the "Fire Palace" spread throughout Hunan and the north and south of the country.
First, make tofu slices (white tofu) from soybeans, then brew brine, boil it with black fermented soybean, cool it, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak it for 15 minutes. Deep-fried, the surface is fried, but the inside is white and tender. Pour Chili paste to eat.
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raw materials and formula for making stinky tofu:
5kg of soybean, 251g of Chili oil, 1kg of tea oil, 151g of sesame oil, 15kg of soy sauce, 111g of crude salt and 311 g of gypsum Fibrosum
Production technology:
(1) To make tofu, the soybean is soaked in water, and after soaking. Put it into a cloth bag, squeeze out the pulp juice, then add boiling water into the bean dregs and mix well before squeezing, so that the bean dregs don't touch your hands. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while stirring it for about 1.5 ~ 21 revolutions, and then drop a little water. If it is mixed with the pulp, it means that the gypsum juice is not enough, so it must be added again. 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.
(2) fry stinky tofu. Put melanterite in a bucket, pour boiling water and stir it with a stick. Soak it in tofu for about 2 hours, 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. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it with low fire for about 5 minutes. Once it is brown, take it out and put it in a plate, drill a hole in the middle of the tofu with chopsticks, and add Chili oil.
(3) The preparation method of brine is based on 2.5kg of douchi, and 15kg of clear water must 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 brine will be obtained after fermentation.
product features
the color is brown, the outside is burnt and the inside is tender, fresh and spicy.
3 "Made of stinky tofu"
Raw materials:
Tofu, a few wet cotton cloths (preferably white) of 15cm×15cm, a few straws, and a cardboard box
Making:
1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece obliquely in the middle and wrap it tightly with wet cloth (.
2. Remove the leaves and ears from the straw, leave only the stalks, wash them, cut them into 21cm long sections, wash them and dry them for later use.
3. Stack the tofu wrapped in cloth neatly on the board (you can put it on the chopping board), with a maximum of three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, add water to the upper board or slate with a cauldron (it is also a good choice to replace it with a boulder. Anyway, in a word, what is pressed on it is "heavy"! ), so leave it alone for 24 hours, this process is to squeeze out all the water in tofu by gravity, and make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your pool will not be used on this day. I made it in a square basin, so that the floor wouldn't be dirty because of water seeping out.
4. Check these tofu after one day, and you will find that they are squashed tightly and neatly. Ok, now you can find out the carton, densely lay a layer of 1cm thick rice stalks on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice stalks on it after it is finished. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check whether there is long hair or brushed surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long hair and brushed surface.
4 "Stinky Tofu in Nanjing
Nowadays, stinky tofu is found in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and the tastes and practices vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on.
There are two kinds of stinky tofu in Nanjing, one is gray and tender tofu, and the other is dried tofu with tile ash. When the tender stinky tofu is fried in an oil pan until it is golden yellow, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo on it when you eat it. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi, a gray stinky tofu, needs to be fried in oil for a little longer before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of the dried tofu, and when the color changes to gray-black, it can be eaten. This stinky tofu is usually cut into small pieces in qianzi, strung on bamboo sticks, fried and directly brushed with the sauce prepared by the stall owner, and eaten while it is hot. It is crispy and delicious, and quite chewy.
Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu from good soybeans, and then press the white water tofu into white dried tofu; Then add the dried bean curd into a brine. The brine here is the most exquisite, and it needs to be made of rotten pickle juice left the next year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar in full bloom, bury it in the ground, and take it out a few days later. The white tofu has dried up. When you open the dried tofu, you can see that from the inside to the outside, it's all blue and dark, smelling strange and smelly, but after frying, the entrance is extremely fragrant.
5 "Spicy stinky tofu
Material
4 pieces of stinky tofu, 1 green garlic, 1 tablespoons of minced garlic, 1 tablespoons of wine, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and 1 cup of water
Method
1. Wash the stinky tofu, fry it in 1 bowls until it is crisp, and take it out.
2. Stir-fry minced garlic with 2 tablespoons oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green garlic and cook them for taste.
3. Simmer with low fire until the soup is slightly dry, then put it into the pot and serve.
exhortation and explanation
1. If stinky tofu tastes too strong and you are afraid of leaving an odor when cleaning, you can buy ready-made fried tofu and cook it.
2. It's easier to keep warm in a pot. If you don't have a pot, you can use a deep dish, but you should eat it as soon as possible, because it tastes bad when it's cold.
6 > Fried stinky tofu
Ingredients:
8 pieces of refined tofu, cut into 32 small pieces, 2,511g of special brine, 51g of soy sauce, 3g of melanterite (ferrous sulfate), 151g of fresh soup, 51g of dried red pepper powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate, and 1,111g of fried vegetable oil.
Method of making:
1. Put melanterite into a barrel, pour boiling water, stir with a wooden stick, then press the tofu to dry, put it in, soak it for 2 hours, take it out, let it dry, drain the water, and then put it in special brine (soak it for 3-5 hours in spring and autumn, soak it for 1-2 hours in summer and soak it for 6-11 hours in winter), and the tofu will be black after being soaked in brine.
2. Put the dried red pepper powder into a pot, add salt and soy sauce and mix well, pour in the hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use.
3. Place the pan on a medium fire, add the frying vegetable oil, and when it is 61% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into a plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together.
characteristics: the texture is crispy and tender outside the coke, and the taste is fresh, fragrant and slightly spicy. It is a famous flavor snack in Hunan.
7 "Fried stinky tofu with edamame"
Practice:
Wash stinky tofu, cut it into small pieces, and drain the water. Peeling and undressing edamame. Heat the oil pan, fry the stinky tofu until golden, and pick it up. Leave a little oil in the pot, heat it to 81% heat, stir-fry the edamame until it is cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and serve after the soup is dried.
Flavor features: delicious
8 "Steamed stinky Tofu
Ingredients:
Four stinky Tofu, two pickled vegetables, four or two bean sprouts, six mushrooms, one red pepper, an appropriate amount of coriander, sesame oil, black vinegar, salt, soy sauce and sugar.
Practice:
Shred sauerkraut, mushrooms and red peppers. Mince coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam over medium heat for about 11 minutes, sprinkle with parsley and serve.
9 "Spicy stinky tofu"
Ingredients:
Ground meat, stinky tofu, mushrooms, dried shrimps (soaked and minced), garlic, pepper, onion (minced), (seasoning) Chili sauce, wine, sugar, water and soy sauce are all appropriate
Practice:
Pour a little oil into the pan.
11 Steamed and Rotten Meat Sauce
Materials:
1 cans of Cantonese meat sauce, 6 pieces of stinky tofu, 2 tablespoons of edamame kernels, 1 pieces of red pepper and 1 tablespoons of soy sauce paste
Practice:
1. Wash the stinky tofu and cut it into 4 pieces.
2. Wash the edamame kernel and slice the red pepper.
3. Stir Quanta fragrant meat sauce with seasoning, edamame kernel and red pepper evenly.
4. after the stinky tofu is arranged, pour the method 3 on it and steam it with strong fire for about 15 minutes.
Remarks: Vegetarians can change 1 cans of Quanta fragrant meat sauce into 2 cans of Kwangta diced sauce.
11 teaches you how to make authentic stinky tofu.
Equipment:
Cardboard (a new box for shoes) and straw (where you go to buy food, take it back, wash it and dry it, and cut it into knots)
Practice:
Buy back big tofu, cut it into thick pieces with your index finger while it is hot, spread a layer of grass in the carton, put another layer of tofu, and finally,
Tip: Dry the straw and paper box after use, and then use it next time, which is conducive to fermentation.
12 Changsha Stinky Tofu
According to experts, the real "native place" of stinky tofu is Huogong Palace and Rongyuan Hotel.
The "first generation master" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace" and Rongyuan Hotel. According to their introduction, the key to making authentic stinky tofu lies in fermented water, which is specially made of mushrooms, fresh winter bamboo shoots, koji wine and Liuyang douchi (all other places are stagnant water). After being soaked in this fermented water, the old and tender tofu blanks are fried in a small oil pan with slow fire, and then the seasonings such as pepper powder, monosodium glutamate, soy sauce and sesame oil are dripped into the hole, that is, they are crispy and tender. This stinky tofu is characterized by its pungent smell at first sight, attractive aroma, fresh and refreshing white tofu, and crispy fried tofu. It has not only been praised by party and state leaders such as Mao Zedong, Peng Dehuai and Hu Yaobang, but also politicians and journalists from the United States, Britain, France and other countries have come to the Fire Palace to taste it. A reporter from Food magazine of the United States has made a special trip to Changsha to interview stinky tofu, making its "smelly" name spread far and wide.
The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of stinky tofu in street stalls is shoddy. Not only are the sanitary conditions extremely poor, but the surface of stinky tofu is also stained with pigments harmful to human health. The diners must never be carried away by the "smelly" taste and cheap price.