There are many specialties in Shaoxing, Zhejiang. After you go to Shaoxing, you must try the local dried plum, braised pork, cream crawlers, fresh bacon, rose broth, fennel beans and stinky tofu. Shaoxing stinky tofu is very famous, and you can make it yourself at home. You need to prepare ingredients, amaranth and old tofu. After the roots are removed, the amaranth is cut into pieces and soaked in clear water, preferably in a casserole. Cover and expose yourself to the sun for a day and a night. If the temperature is high, it will take 24 hours After the lid is lifted, white bubbles will appear on the surface, and the amaranth can be picked up at this time. After the old tofu is crushed, put it into the freshly soaked casserole water, stir it evenly, cover it and leave it for 2~3 days.

After opening the lid, the soup will turn light green, and the water quality will look clear, but it will have a very smelly taste. Soak the bought pressed tofu in tofu water for one day and one night. The pressed tofu can't be tender tofu. After soaking, take it out, wash it with clear water, cut it into small pieces, put it in the oil pan, and fry it until it is golden on both sides. Put it in a bowl, add your favorite sauce and pour it on tofu to make it.

It is not easy to make authentic Shaoxing tofu, because the sauces made by different shops will have certain differences, so when making this delicious food, you can still adjust it according to your own taste. Authentic stinky tofu tastes bad, but it tastes delicious.

The steps must be mastered in the production process, the soaking time should not be too short, and it should be adjusted according to the temperature. There are some differences between Shaoxing stinky tofu and Hunan stinky tofu. When you do it at home, you must know some skills in advance to avoid making mistakes. The processing technology and taste of Shaoxing stinky tofu are quite different from other stinky tofu.