The marinade of stinky tofu in Changsha, Hunan Province is made of fermented soybean, soda ash, soap alum, mushrooms, winter bamboo shoots, salt and Moutai.
Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days.
Another kind of fried stinky tofu in Changsha Fire Palace. Collect the remaining juice of pickled mustard tuber, amaranth smelly water, waste fermented soybean water, soup of boiled laba beans, mushroom feet, old pockets of winter bamboo shoots, shrimp shells, etc. It's not needed in the kitchen. Put it in a pot, first boil it with strong fire, then simmer it with slow fire, then discard the slag and take water, and add 10.
At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. This method has been used until it is soaked in long summer, and the bottom material will produce a strong smell. Then add 2% soap alum, which is the basic material for making stinky tofu.
According to experts, the street fried stinky tofu in Changsha is not authentic, but the Fire Palace and Rongyuan Hotel are the real "producing areas" of stinky tofu.
The "owner" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace and Rongyuan Hotel". According to them, the key to making authentic stinky tofu lies in the fermented water, which is specially made with mushrooms, fresh winter bamboo shoots, sake koji and Liuyang douchi (stagnant water everywhere else). After soaking the old and tender bean curd in this fermented water, fry it in a small oil pan with slow fire, and then drop spices such as pepper powder, monosodium glutamate, soy sauce and sesame oil into the hole, which is crisp and tender. This stinky tofu is characterized by pungent smell at first sight, attractive aroma, fresh and refreshing white tofu and crisp fried tofu. It was not only praised by party and state leaders such as Peng and Hu Yaobang, but also by politicians and journalists from the United States, Britain and France. A reporter from American Food magazine made a special trip to Changsha to interview stinky tofu, which made its "smelly" name spread far and wide.
The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of stinky tofu in street stalls is shoddy, which not only has poor sanitary conditions, but also has pigments harmful to human health on its surface. The vast number of diners must not be carried away by the "smelly" taste and cheap price.
Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country.
First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.
2 "Made of stinky tofu"
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 technology:
(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.
(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water 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 boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.
(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.
Product characteristics
The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.
3 "Made of stinky tofu"
Raw materials:
Tofu, 15cm× 15cm wet cotton cloth (preferably white), some straw and a carton.
Making:
1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, put each piece obliquely in the middle and wrap it tightly with a wet cloth (no need to tie it).
2. Remove the leaves and ears from the straw, leaving only the straw, wash it, cut it into 20 cm long sections, wash it and dry it for later use.
3. Stack the cloth-wrapped tofu neatly on the board (you can put it on the chopping block), with at most three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, put the water in a big pot on the upper board or slate (it is also a good choice to replace it with a boulder). Anyway, a word, the pressure on it is "heavy"! ), so let it stand for 24 hours. This process is to squeeze out all the water in the tofu by gravity to make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your swimming pool will not be used on this day. I made it in a square basin, so that the floor wouldn't get dirty because of water seeping out.
Check these tofu after one day, and you will find that they are packed tightly and neatly. Ok, now you can find out the carton, lay a layer of rice straw with a thickness of 1cm on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice straw on it after you finish. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive fragrance of stinky tofu in about 3 days. Check for long hair or brush surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long brush surface.
4 stinky tofu in Nanjing
Now there are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and the taste and practice vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on.
There are two kinds of stinky tofu in Nanjing, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.
Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, use good soybeans to make water tofu, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, does not contain any pigment, and emits a natural smell. Seal the jar when it is in full bloom, bury it in the ground and take it out in a few days. The white tofu has dried up. When you open the dried bean curd, you can see that it is blue and black from the inside out, and it smells strange, but after frying, the entrance is very fragrant.
5 "Spicy Stinky Tofu"
material
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.
6 "Fried Stinky Tofu"
Raw materials:
8 pieces of refined tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried Chili powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0g of fried vegetable oil1000g.
Method:
1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then dry the tofu, soak it for 2 hours, take it out to dry, drain the water, then soak it in special salt water (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hours in winter), and soak the tofu in
2. Put the dried red pepper powder into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use.
3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together.
Features: the texture is crisp outside and tender inside, and the taste is fresh and spicy. It is a famous flavor snack in Hunan.
7 "Fried stinky tofu with edamame"
Exercise:
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.
Flavor characteristics: delicious.
8. Steamed stinky tofu
Materials:
Four pieces of stinky tofu, two pieces of sauerkraut, four liang of bean sprouts, six mushrooms, one red pepper, appropriate amount of coriander, sesame oil, black vinegar, salt, soy sauce and sugar.
Exercise:
Shred sauerkraut, mushrooms and red pepper. 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.
9 "Spicy Stinky Tofu"
Materials:
Chopped meat, stinky tofu, mushrooms, dried shrimps (soaked and chopped), garlic, peppers, onions (chopped), Chili sauce (seasoning), wine, sugar, water and soy sauce are all suitable.
Exercise:
Pour a little oil into the pot, turn on medium heat, add mushrooms, dried shrimps (soaked and minced), garlic, peppers, onions (minced), Chili sauce (seasoning), wine, sugar, water, soy sauce and minced meat into the pot, add stinky tofu, seasoning and water (just covered with stinky tofu) and cook until the stinky tofu is cooked and tasty.
10 "Steamed meat sauce stinks.
Materials:
1 can of Guangdong meat sauce, 6 stinky tofu, 2 tablespoons of edamame, 1 red pepper, 1 tablespoon of soy sauce.
Exercise:
1. Wash stinky tofu and cut into 4 pieces.
2. Wash edamame kernels and slice red peppers.
3. Stir the quantum fragrant meat sauce with seasoning, edamame and red pepper evenly.
4. After the stinky tofu is arranged, pour the method 3 on it and steam it for about 15 minutes.
Remarks: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Quanta fragrant butyl sauce.
1 1 Teach you how to make authentic stinky tofu.
Equipment:
Cardboard (a new box for shoes) and straw (you buy food, bring it back, wash it, dry it and cut it into sections)
Exercise:
Buy back big tofu, cut it into index finger thick pieces while it is hot, spread a layer of grass in the paper box, then put a layer of tofu, and finally spread a layer of grass, cover the box and put it in a high temperature place for two to three days, which will stink. Take it out and burn it in oil until it turns yellow. Eat it with pepper, pepper and salt mixed powder or cook it in spicy soup.
Tip: dry straws and cartons after use, and use them next time, which is good for fermentation.
12 Changsha stinky tofu
According to experts, the street fried stinky tofu in Changsha is not authentic, but the Fire Palace and Rongyuan Hotel are the real "producing areas" of stinky tofu.
The "owner" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace and Rongyuan Hotel". According to them, the key to making authentic stinky tofu lies in the fermented water, which is specially made with mushrooms, fresh winter bamboo shoots, sake koji and Liuyang douchi (stagnant water everywhere else). After soaking the old and tender bean curd in this fermented water, fry it in a small oil pan with slow fire, and then drop spices such as pepper powder, monosodium glutamate, soy sauce and sesame oil into the hole, which is crisp and tender. This stinky tofu is characterized by pungent smell at first sight, attractive aroma, fresh and refreshing white tofu and crisp fried tofu. It was not only praised by party and state leaders such as Peng and Hu Yaobang, but also by politicians and journalists from the United States, Britain and France. A reporter from American Food magazine made a special trip to Changsha to interview stinky tofu, which made its "smelly" name spread far and wide.
The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of stinky tofu in street stalls is shoddy, which not only has poor sanitary conditions, but also has pigments harmful to human health on its surface. The vast number of diners must not be carried away by the "smelly" taste and cheap price.
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