There are regional differences in production and consumption around the world. Stinky tofu in Nanjing, Changsha and Shaoxing is famous, but its production and taste are quite different. But stinky tofu tastes bad and tastes sweet, which is its characteristic. Eating stinky tofu can not only stimulate appetite, but also prevent diseases and protect health. Then I'll introduce you to several methods of making stinky tofu.
Exercise 1:
Take fresh tofu home, wash it and cut it into small pieces to eat.
Put straw in a clean wooden box or carton.
First, lay a layer of straw on the bottom of the box, then lay a simple layer of tofu, another layer of straw, and another layer of tofu in turn until the small tofu blocks are laid layer by layer, and finally lay a thin layer of straw, and then seal the box.
Put the box in a well-ventilated room without direct sunlight for two or three days, less in summer and more in winter.
Five days later, open this small box and have a look. These tofu will grow some white hairs, which are more than an inch long. This is mold, so that stinky tofu will be cooked. When the family wants to eat, they stir-fry or stir-fry to eat.
Crispy stinky tofu (without any additives) can be safely eaten.
Exercise 2:
The main ingredients are 4 pieces of tender tofu and 1 piece of stinky tofu from Wang Zhihe, and the required water quantity is adjusted according to the fresh-keeping box.
4 pieces of fresh and tender tofu (previously made of old tofu, you can also make your favorite old tofu according to this recipe, in fact, I prefer the taste of fresh and tender tofu)
Cut the tofu in the middle (or not, I just want to send it to my mouth quickly to make it eat faster)
As far as taste is concerned, I always don't like to follow the recipes based on Wang Zhihe stinky tofu, but only like to suit my own taste.
Take out stinky tofu to eat. As far as taste is concerned (the weight of salt), put 1- 1.5 tablets when eating light, and put 2-3 tablets when eating salt. Wangfujing is low in salt and doesn't like salt.
Then put this stinky tofu like this and press it with your fingers many times.
Then add a proper amount of white wine (in order to facilitate fermentation, frying fat meat and seafood can speed up the taste).
Mix and dilute with warm water. One for active substances and the other for salting out. How much warm water, according to your box space, add tofu and cover it. )
Then put these delicious cut tofu into a fresh-keeping box and add water. (If the taste is not enough in the evening or two hours, you can add water or put less stinky tofu. )
Stinky tofu, smooth, healthy and delicious! The stinky tofu made by these methods is delicious, and then let's try it. According to my practice, I believe your family likes eating very much! ! Show off directly at family gatherings!
Sufu is a traditional snack in China. There is little difference in the production methods between the north and the south, but their "smelly" taste is the same, represented by Changsha sufu and Nanjing sufu. Stinky tofu can be seen everywhere on the streets of night markets in cities. Customers can smell it after smelling it, without using signs.
Stinky tofu smells and tastes delicious. Some people like it, some people love it, some people love it. Sufu "stinky tofu" is a kind of compound called hydrogen sulfide produced by sufu during pickling and post-fermentation, which has a pungent smell. Protein in sufu is decomposed to produce amino acids, which are delicious, so it is called "delicious".
Exercise 3:
The raw material of stinky tofu is tofu. You should prepare some ordinary tofu first.
Then cut the old tofu into small squares, wrap it in clean white gauze cloth, put it on the board, cover it, and then press the heavy object on the board to let the water release slowly, so that the tofu has a dense structure;
Then find a clean carton, cover it with a layer of clean straw, put it in tofu, and cover it with a layer of straw. If the quantity is large, you can add a layer, that is, a layer of tofu and a layer of straw. You can also add dried corn leaves without straw.
Put the carton in a hot place, and after 5-7 days, the tofu will grow hairy white hyphae, giving off a tangy smell, and wipe off the white hyphae with a cloth;
Then put two bowls, one for wine and the other for salt. Stir-fry tofu in wine first, then add salt, then pour the salt into a clean jar, cover the jar mouth, place it in the shade for half a month, and then take it out and stir-fry.
Practice 4:
The stinky tofu in Changsha Fire Palace is notorious, smelly and delicious. As a Hunan native, I am certainly qualified to answer this question. The market buys stinky tofu blanks, the oil temperature burns 80%, and the stinky tofu is blown into hollow bubbles. Add garlic and mustard tuber to stir fry until fragrant, add a spoonful of stock, add fried stinky tofu to stew, add some Chili powder when eating spicy food, add monosodium glutamate, chicken essence, soy sauce and soy sauce. Boil chopped green onion in water and sprinkle with chopped green onion.