2. The method of making brine: use 15 kilograms of cold water, put people 3 kilograms of bean drums, boil and then boil for about half an hour, and then strain out the juice of bean drums. Bean hinge juice cooling, add 200 grams of sodium carbonate, ferrous sulfate heptahydrate 100 grams, 200 grams of mushrooms, asparagus 4 kilograms, salt 0.75 kilograms, 150 grams of Maotai wine and tofu brain 1.5 kilograms, soak for about half a month or so (stirring once a day), fermentation that is into brine. Do not dip the brine in oil, pay attention to cleanliness and hygiene, prevent debris from mixing, and should be flexible according to the different temperatures of the four seasons, so that it is always in a state of fermentation. Continuous use, every three months to add the main ingredients, practices and portions of the same (but do not add alum and alkali), while paying attention to the old brine often stay (the longer the better). Test the normal standard of brine is to fermentation, if not fermentation, odor is not normal, we must promptly save. The way is used for net fire brick red, placed in the brine, to promote fermentation, at the same time, but also according to the above recipe appropriate to add a little spices into it, so that the fermentation does not change flavor (each time soaked after the removal of the brine should be added to the appropriate amount of salt to keep the salty normal)

3. Because there is a process of frying, you need to prepare 1,000 grams of vegetable oil

4. Soak tofu in the brine, spring, Soak the tofu in brine for 3 to 5 hours in spring and fall, 1 to 2 hours in summer, and 6 to 10 hours in winter

5. When frying the tofu, if the fire is high, move to a low fire, and let it burn through

Production process of crispy and tender fried stinky tofu

The method of producing crispy and tender stinky tofu includes four steps of preparing the brine, making the tofu, soaking the tofu in brine, and frying the tofu. The ingredients and weight content used in the preparation of the brine are: amaranth stalks 3%, bamboo shoots 3%, fresh soybean juice 16%, snow peppers 5%, ginger 13%, licorice 3%, peppercorns 3%, salt 6% and the rest of the water; after cooling, salt and snow peppers are added, and then placed in a container and fermented for 6 months to get the brine. Tofu is made from soybeans. Tofu brine soaking is to soak tofu in brine for 8-12 hours. Deep-fried stinky tofu is crispy on the outside and tender on the inside

The prerequisite for the original blank requirement for deep-fried stinky tofu is that the tofu blank is placed in a frying pan and foamed by oil, with a hollow center.

Blank pretreatment (to a large slab of tofu blanks, for example):

1. Preparation. Food coloring (appropriate amount), into an empty barrel, become a dye ingredients barrel.

2. Mixing. Boil a pot of water (about 4 kilograms), the water boiled and poured into the ingredient bucket, stirred with a wooden stick. 3. filter residue. Cooled to a natural temperature, filtered through a fine sieve into another bucket or pot. Strain out the dregs discarded.

4. Dyeing. After filtering the dregs of small pieces of tofu billet piece by piece into the dyeing solution, let it soak naturally for 30 minutes to 2 hours (depending on the temperature), and then pour the dyeing solution, the surface of the billet of tofu billet color gradually changed to light black or gray-black. At this time, the tofu blank piece by piece Qi up in the empty bucket, layer by layer arranged.

Dripping stinky brine deep-frying process:

(1) available lard, tea oil, vegetable oil, peanut oil, soybean oil and other animal and vegetable oils, lard economic and practical.

(2) pot, stove. Ordinary cast iron pot, stove with briquette stove, gas stove, liquefied petroleum gas stove can be.

(3) the pot to see the fire. In the pot of hot oil boiling, before the tofu billet clamped into the pot, 1 time to fry 10 blocks. Tofu billet in the pot after a few minutes of frying, billet expansion, gradually hollow, the appearance of yellow-black or brown-black and charred hard, inside the tender white.

(4) use chopsticks to poke holes in the fried stinky tofu, clamped into the soup pot on the soup and then bagged.

Tofu 500g

Accessories: oil, salt, light soy sauce, 10g cooked sesame seeds, 2 pieces of stinky tofu, 10g chili powder

Steps

1. Prepare the main ingredient: a piece of tofu, seasoning: oil, salt, light soy sauce, stinky tofu, chili powder, cooked sesame seeds.

2. Cut the tofu into cubes, sprinkle a little salt and marinate for 5 minutes.

3. Seasoning sauce: stinky tofu 2 pieces of press broken and add the right amount of soup, add a little light soy sauce to mix well.

4. Crush the cooked sesame seeds and set aside.

5. Heat oil in a wok and fry the marinated tofu.

6. Fry until both sides are golden brown, remove the tofu and set aside.

7. Dip the fried tofu into the sauce and place on a plate.

8. Arrange a layer of tofu, sprinkle with chili powder and sesame seeds, and repeat.

9. When done, serve