Changsha's famous snack stinky tofu is a unique flavor of food, "smells bad, tastes good" is its biggest feature, many people from other provinces are full of praise after tasting it.

Changsha's stinky tofu should be counted as the best fried in the centuries-old Huogong Palace, which is slightly crispy on the outside, soft and fresh on the inside, and for more than 100 years, no one in Huogong Palace has not eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food, inexpensive and tasty, very good for dinner. 1958, when Mao Zedong came to Changsha to inspect, he also went to the Palace of Fire to eat a meal of stinky tofu.

The stinky tofu in the Palace of Fire is made of fine and delicate ingredients. Generally speaking, first of all, with high-quality Liuyang tempeh plus asparagus, mushrooms, wine and other boiled into the brine, and then the texture of the excellent tofu embryo immersed in the brine, three or five hours after the removal of clean water, drained water, will be the best tea oil is hot, into the stinky tofu embryo, with a small fire, frying scorched. The fried stinky tofu is placed on a plate and topped with chili oil, sesame oil, soy sauce and other seasonings, a tantalizing aroma will come to the nose.

Raw materials:

20 pieces of refined white tofu (1.5 cm thick, 5 cm square block).

Seasoning:

10 grams of chili powder, 5 grams of minced garlic, 1,000 grams of tea oil (50 grams), 2 grams of refined salt, 2 grams of monosodium glutamate (MSG), 3 grams of alum, 2 grams of sesame oil, 3 grams of soy sauce, 2 grams of green onion, 500 grams of broth.

Special marinade method

Materials:

Tempeh 3 kg, 100 grams of edible alkali, 20 grams of alum, 200 grams of mushrooms, asparagus 4 kg, 750 grams of salt, 150 grams of moutai wine (can be replaced by white wine at 50 degrees Celsius or above), 1500 grams of tofu brain, 15 kg of cold water.

Method:

With 15 kilograms of cold water, add 3 kilograms of tempeh, bring to a boil and cook for about half an hour, then strain the tempeh juice. When the tempeh juice is cooled, add edible alkali, alum, mushrooms, asparagus, salt, white wine, as well as tofu brain, soak for about half a month or so (stirring 1 time a day), fermentation that is into brine. Do not dip the brine in oil, pay attention to cleanliness and hygiene, to prevent debris from mixing, and according to the different temperatures in the four seasons to grasp the flexibility, so that it is always in a state of fermentation. Continuous use, every 3 months to add the main ingredients, practices and quantities as above (but do not add alum and alkali), with attention to the old brine often stay (the longer the better). Test brine qualified standard is to see whether the fermentation and odor, if not fermentation, odor is not normal, we must promptly remedy. The way is a clean 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 the flavor (each time the soaked tofu out, the brine should be added to the appropriate amount of salt to keep the salty and light normal).

Method of production:

(1) 3 grams of alum into the container, pour boiling water and stir with a stick, and then put the tofu, soaked for 2 hours and then fished out and cooled, put into the brine (spring and fall soaking 2 to 5 hours, summer 1 to 2 hours, winter 6 to 10 hours, the length of the soaking time also needs to be looked at the embryo's softness and hardness, the hard ones can be soaked more for a while, and the soft ones soak for some less time) The time of soaking also depends on the softness of the embryo. After soaking, take out, use cold water to wash a little, into the sieve to drain (wash the cold water do not discard, and so on to wash to the water when the water is thick renewed to the brine).

(2) pot on the fire, medium heat will be the oil to 70% hot, will be good marinated tofu block by block into the frying pan, change to low heat frying for 3 minutes, until the shell crispy when fish out.

(3) put the soup in the pot, boil over high heat, add chili powder, garlic, salt, monosodium glutamate, soy sauce, seasoning, change to low heat and cook for 2 minutes, sprinkle chopped green onion, drizzle sesame oil to make the dip. The fried stinky tofu will be served on a plate, together with the dipping water on the table that is complete.