I. Cut the tofu into small pieces and put it in the middle of the white cloth.
Second, with the white cloth to the tofu package, wrapped tightly, and organize the corners.
Three, put the wrapped tofu on the board, neatly yard.
four, in the yards of tofu on top of the pressure on the board and then add weight, pressure all night, the water in the tofu has been almost dry, take out and open to see, you can see that the tofu has been pressed very solid, so that out of the stinky tofu texture will be very delicate.
Fifth, prepare a cardboard box, which is covered with clean corn leaves, if there is no corn leaves, with a clean straw will do.
Sixth, the tofu neatly yards in the leaves, according to a layer of leaves a layer of tofu in the order of all the yards, and then placed in the storage room and so on the tofu hair.
Seven, pick out the tofu after it grows hair, remove the white cloth, put it in a skillet with a small amount of oil and fry on low heat, fry until both sides are golden.
2. Or use a piece of hard tofu, cut into 2CM square cubes, placed in a pot of boiling water for 30 seconds. Fish out and cool, try to control the water. Place in a clean lunch box (not sealed) at room temperature until the tofu is fuzzy. Control the water, then add salt, pepper flakes, ginger powder, chili powder and sesame oil. Note that the salt should be more than enough. Place in the refrigerator in a semi-sealed state for about 2 weeks. You can often take it out to taste, according to personal taste put seasoning.
3. Wang Zhihe stinky tofu was born during the Kangxi period of the Qing Dynasty, and has a history of nearly 300 years. It is a famous product in Beijing's special flavor, and the strange aroma in the stink is its characteristic.
Methods of production 1. Selection of materials: The soybeans used in the past are selected from the Beijing Effective Area and the ambrosia beans. The water used for grinding tofu is also taken from the sweet water well.
2. The less watery tofu is cut into squares 3.3 centimeters long, 3.3 centimeters wide and 1 centimeter thick.
3. The tofu blocks are arranged in layers, into the drawer fermentation, the temperature at 20 ℃, it takes about 5 days, can all grow white and green hair.
4. Take out the mushroom hair removed, installed in the jar, a layer of tofu sprinkled with a layer of salt. After 7 days, put a layer of tofu, sprinkle a layer of five spices, and finally filled with tofu syrup, the can be sealed. 2 months later, that is, stinky tofu.