Second, the seasoning preparation method: 1, first all raw materials are ground into fine powder. 2. Each pot or barrel is filled with the above raw materials and mixed evenly. 3. Seal the evenly mixed materials in food bags or bottles for later use.
3. Recipe ingredients: 8 pieces of refined tofu, cut into 32 small pieces, 2,500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried Chili powder, 20g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0g of fried vegetable oil1000g.
Four. Cooking method: 1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then press the tofu dry, put it in, soak it for 2 hours, take it out, let it cool and drain the water, and then put it in special brine (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 in winter). 2. Put the dried red pepper powder into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use. 3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together. Features: crispy outside and tender inside, delicious and slightly spicy. It is a famous flavor snack in Hunan.