Raw materials and formula:
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.
Production process:
(1) Making tofu: Soak soybeans in water to make tofu brain. 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-fry 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 into the 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. Use chopsticks to drill a hole in the middle of tofu.
(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.
Beijing stinky tofu
Stinky tofu with marinated sauce
Stinky tofu with marinated sauce
Stinky tofu is made from high-quality and high-protein soybeans by soaking beans, grinding, filtering, pickling, pre-fermentation, pickling, soup filling and post-fermentation.
(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, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. 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. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.
(2) Fermentation: Put the prepared tofu on the shelf piece by piece. A wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (the bacteria are dissolved in water and the fingers are stained on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and tofu will grow an inch long white hair, which is mold.
(3) Treatment after fermentation: put the soapstone into a barrel, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold water and drain it.
(4) according to the taste and characteristics of different regions, and then processing.
Spicy stinky tofu
material
Black stinky tofu
Black stinky tofu
4 pieces of stinky tofu, green garlic 1, minced garlic 1 tablespoon, wine 1 tablespoon, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and water 1 cup.
The way of doing things
1. Wash stinky tofu, put it in a 1 bowl, fry until crisp, and take it out.
2. Stir-fry minced garlic in 2 tbsp oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green onion to taste.
3. Simmer on low heat until the soup is slightly dry, and then put it into the pot to eat.
Reminder and explanation
1. If stinky tofu tastes too strong, you can buy ready-made fried tofu and cook it yourself.
2. It is easier to keep warm in the pot. If there is no pot, you can use a deep plate, but you should eat it as soon as possible. It tastes bad when it's cold.
Fried stinky tofu with edamame
Practice: Wash stinky tofu, cut into small pieces and drain. Peel and undress the edamame. Heat the oil pan, fry the stinky tofu until golden brown, and take it out. Leave a little oil in the pot, heat it to 80% heat, fry the edamame until cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and eat it when the soup is dry.
Steamed stinky tofu
Ingredients: four pieces of stinky tofu, two pieces of sauerkraut, four liang of bean sprouts, six mushrooms, one red pepper, and appropriate amount of coriander.
Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar.
Practice: Sauerkraut, mushrooms and red peppers are shredded. Chop coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam for about 10 minute on medium heat, sprinkle with coriander and serve.
Spicy stinky tofu
Xiangnen stinky tofu
Xiangnen stinky tofu
Materials:
Chopped meat, stinky tofu (material A), mushrooms, shrimp skin (soaked and chopped), garlic, pepper, onion (chopped), Chili sauce (seasoning), wine, sugar, water and soy sauce are all suitable.
Practice: Pour a little oil into the pot, turn on medium heat, stir-fry material A and minced meat, add stinky tofu, seasoning and water (just cover the stinky tofu), cover the pot and cook until the stinky tofu is cooked and delicious.