Yunnan’s stinky tofu is not as famous as Hunan’s stinky tofu, and the production method is different, but it is my favorite. First of all, in terms of workmanship, it has to go through a covering process after the normal production process, which is equivalent to rapid fermentation. Stack the tofu cubes neatly in a sieve, wrap them tightly with white gauze and homespun cloth (the kind you used to spin yourself), and place them in a ventilated area. If it is cold, cover them with fresh straw, and if it is hot, cover them with a sand net. It usually takes 2 to 4 days. If it is raw, it will be sour and hard, and if it is too soft, it cannot be baked.

After the tofu is cooked, pick it out and bake it slowly over low charcoal fire. It is best to bake it naturally without adding oil. Add the seasoning made of dried chili peppers, Sichuan peppercorns, fennel seeds, peanuts (crushed), sesame seeds, salt and MSG powder roasted with charcoal ash, and put it in your mouth while it is hot (be careful to burn your tongue). That fragrance...

The production process of milk, tofu curd, and tofu 1. Select fresh soybeans as ingredients, and sift them with dry selection or water selection to remove impurities. impurities such as food, low-quality beans, vegetation and sand. 2. Soak the beans. Soak the soybeans in water to remove impurities floating on the water. The amount of water is based on the amount of water to submerge the soybeans. During the soaking process, to prevent the water quality of the soaked beans from becoming sour and rancid, which will affect the quality of the soy milk, change the water once in a timely manner according to the specific situation. The soaking time varies according to the temperature. Generally, soaking beans for 4-6 hours in summer; it can be extended in winter. to 9 to 12 hours. 3. Grinding: Add the soaked beans into the refiner several times, add water while adding soybeans, and grind them into a soy milk paste. Generally, it is about 0.5 kg of soaked beans and 0.5 kg of water. When grinding, add beans and water. Uniformly and in harmony with the grinding speed, only in this way can fine and tender soy milk be ground. 4. Filter soy milk. Generally, use a filter cloth or flour bag. Add 5 kilograms of ground soy milk paste (approximately equivalent to 1 kilogram of dry soybeans) and 2.5 kilograms of warm water at about 20°C. Mix evenly and put it into a cloth bag. Lift the bag and shake it by hand until the slurry flows out. Repeat this operation 3-4 times until the slurry is drained. 5. Boil the milk: Put the filtered raw soy milk into a pot, heat it over high heat and bring it to a boil (or heat it with water vapor) until the bubbles of the soy milk on the pot surface burst. Remove the heat and you will have cooked soy milk. 6. Gypsum powder is generally used as coagulant for dotting slurry. About 1 kilogram of gypsum is needed for 10 grams of dried soybeans. How to make the milk: Scoop the boiled soy milk out of the pot and let it cool slightly. When the temperature drops to 80℃, you can make the milk. When ordering the milk, use a small spoon to stir the soy milk forward, and slowly add the gypsum water. When the soy milk sticks to the spoon, slow down the stirring, and the speed of adding the gypsum water will also slow down accordingly. Stop until corn-sized tofu grains appear in the soy milk. Stir, cover the pot, and keep for about half an hour to complete the battering process. 7. To make the tofu paste, pour the tofu into a wooden grid covered with cotton cloth, wrap it well, squeeze it with a heavy object to squeeze out the water. Generally, it cannot be pressed too dry. If you are making dried tofu, you can press it to Until no water drips out. Milk tofu has a long history. The processing method of milk tofu: Soak, grind, filter and boil the soybeans, then add a small amount of salt brine to condense the protein of the tofu into "flowers", then put it into a wooden frame and press out the excess water. Milk tofu. The tofu made by this method is tenderer and less rough than the tofu made from gypsum.

Youjiang tofu can also be made into dried tofu, chili bean curd, and fried tofu. It is rich in nutrients and has a large consumption.