Ingredients: 1 block tofu.

Accessories: 1 tbsp shrimp paste, 2 tbsp bean dregs/tofu, 3 tbsp warm water.

The specific operation steps of homemade stinky tofu are shown in the following figure:

1. Prepare fermentation materials. If tofu is fermented, it needs to be crushed first.

2. Mix the fermentation materials evenly, put them in a closed container, and then let them ferment for 2-3 days.

3. The fermented product after one day is like this. The room temperature here is about 15-20 degrees, and it will be better on the third day.

People who have eaten stinky tofu know whether the fermented product is good or not as soon as they smell it, because the taste is similar to that of stinky tofu sold outside.

4. press the heavy object on the tofu slice to remove the water slightly. I did this because the tofu I bought was still tender. If I don't press off a little water, it's easy to fall apart when making stinky tofu. And it will break easily when fried.

5. Soak the tofu in the fermented raw materials for two days and put it in the refrigerator for cold storage.

6. Fried stinky tofu. After the impurities on the tofu are cleaned, paste the powder.

7. Put it into a 60% hot oil pan for the first time. When you put tofu in for the first time, it will sink to the bottom of the pot. Don't touch it. After 2-3 minutes, the tofu will float to the surface of the oil, and you can take it out and drain it.

8. The first bombing was like this. Then raise the oil temperature to 890%, about 170℃, and fry for the second time. This time it is to make the surface of tofu brittle. This time is about 1 min. You can fish out the golden noodles when you see them.