self-made stinky tofu
Homemade stinky tofu is easy to learn, hygienic and convenient, and has a strong taste.
material
Appropriate amount of salt, pepper powder, pepper noodles, a little fresh orange peel, a little fresh ginger and a little white wine.
working methods
1. Wash and drain the fresh tofu you bought first.
2. After one day, cut the tofu into large pieces and put it in a carton. Cover it with a cage cloth and put it in the sun or next to the heater. After four or five days, it will turn yellow and stand by.
3. Dip the swollen tofu block in wine, then roll it in a bowl with pepper, Chili powder, salt, orange peel and Jiang Mo, and put the seasoning on the plate.
4. Finally, put the tofu into a small jar or glass bottle, pour the remaining ingredients and wine, and finally seal it with a plastic bag. After a month, you can eat it.
skill
It can be preserved for a long time, and the longer it is, the more mellow it becomes. I dare not eat stinky tofu bought outside. I'm afraid of using bad oil, so I'd better cook it myself.
Pickling stinky tofu requires wet weather, so summer is better.
First cut the tofu into small pieces and put them in the middle of the white cloth.
Second, wrap the tofu well, tightly and neatly.
Third, put the wrapped tofu on the chopping board and put it neatly.
Fourth, press with wooden boards. After being pressed with a heavy object all night, the water in the tofu has almost drained. Take it out and open it. You can see that the tofu is pressed firmly, and the texture of stinky tofu will be very delicate.
Five, prepare a paper box, covered with clean straw. I didn't find straw, so I cleaned corn leaves instead.
6. Put the tofu neatly on the leaves, in the order of one layer of leaves and one layer of tofu, and then put it in the storage room until the tofu grows.
Seven, pick it out, remove the white cloth, put it in a frying pan and fry it with a small amount of oil until it is golden on both sides. This is the last picture, the finished product, fried stinky tofu with pepper noodles.