1 Steam the tofu in a steamer, take it out and drain it, and let it cool for later use. Then cut the tofu into thick slices. Add oil to the pot, add the chopped tofu and start frying.

2 fry until golden brown, and remove. Control the oil intake

3 adjust the sauce. Crush stinky tofu milk, pour in a little stinky tofu juice and sesame paste, and add a little water to stir. Cumin powder, hot sauce powder, sesame seeds, topped with hot oil. Chop chopped green onion, garlic and vanilla.

4 drizzle with stinky sauce and Chili sauce.

5 finally sprinkle with vanilla, garlic and chopped green onion.

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

1 Tofu is a bean curd made by soaking soybeans in water. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

2 Stir-fried stinky tofu. It takes about 3 to 5 hours in spring and autumn, 6 hours in summer and 2 days in winter to put the soap alum in a bucket. Take it out after soaking, wash it with cold boiling water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry for about 5 minutes. Once it turns brown, take it out and put it on a plate. Drill a hole in the middle of tofu with chopsticks.

3. The preparation method of brine is based on 2.5kg of douchi, which needs to be boiled with 15kg of water. After filtering, add 1500g alkali to the juice, soak it for about half a month, and stir it 1 time every day. After fermentation, it becomes brine.

Production technology:

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, stirring them evenly, putting them into a cloth bag, squeezing out the juice, adding boiled water to the bean dregs, and then squeezing them to make the bean dregs constantly get their hands wet. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions. If it is mixed with pulp, it means that gypsum juice is not enough. Add some gypsum juice and stir again. If the dripping water is not mixed with the pulp, you can buy it directly from the market if it is troublesome.

(2) Cut the bean curd into small pieces, wrap it in white cloth, put the wrapped bean curd on the wooden board, put it on the wooden board neatly, and press it with heavy objects all night. The water in the tofu is almost dry. When you take it out and open it, you can see that the tofu has been pressed very firmly, so the texture of stinky tofu will be very delicate.

(3) Brine preparation method Brine can be prepared according to the characteristics of each region. The relatively simple production method is as follows: the brine is fermented with brine and put into a tank.

(4) Soak the tofu in brine, seal the jar, and take it out a few days later (the longer the soaking time, the better the taste). The white tofu has turned into blue-black stinky tofu. (If you can't wait, soak for 3-5 hours in spring and autumn, about 2 hours in summer and 6- 10 hour in winter). After soaking, take it out, wash it with cold water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry it for about 5 minutes with low fire, and put it into the tofu hole.