It's stinky tofu ~ ~ You have the wrong number ~

The method of self-made stinky tofu;

1. A box of tofu, cut into 2.5 cm square pieces, about 1 cm thick (too thin and easy to break), cooked and cooled;

2. Put 4 pieces of stinky tofu milk into the rice bowl and drain it with cold boiled water;

3. Add 10 pepper to taste, and add a small bottle of white wine (this can ensure that the brine is not perishable when tasting, and it also has the effect of improving taste);

4. Put the cooled tofu blocks into the stinky tofu water, and then add a proper amount of ginger slices;

5. Quickly transfer to a sealed box or bottle and keep it in a cool place for 24 hours;

6. When the oil in the pot is 70% hot, you can put stinky tofu (remember the principle of small amount and many times) and fry it until it is golden on both sides. When you feel a hard shell with chopsticks, you can drain the oil and put it on a plate and season it with garlic sauce.

The data comes from China Chihuo. com.

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