Cuisine and Efficacy: Hunan Cuisine
Flavor: Spicy Craft: Deep Fried Ingredients for Making Deep Fried Stinky Tofu: Main Ingredients: Tofu (North) 1000g
Seasonings: Vegetable Oil 100g, Chili Oil 50g, Soy Sauce 50g, MSG 2g, Fragrant Oil 25g
The Characteristics of Deep Fried Stinky Tofu: Smells stinky, but tastes fragrant, burnt outside, tender inside, fragrant and spicy. It smells bad, but tastes good, and the outside is burnt and the inside is tender, spicy and flavorful. Teach you how to do fried stinky tofu, how to do fried stinky tofu is delicious 1. the alum into the bucket, then pour boiling water with a stick to stir, and then into the tofu, soaked for 2 hours after the fish out of the cooling;
2. and then put into the brine, the main need to look at the embryo's softness and hardness, hard can be soaked a little bit more light soak for a while;
3. brine well out of the water with a little bit of cold boiled water, and put into the screen to drain the moisture, and the water is not good. Loaded into a sieve to drain the water, wash the water to stay and continue to wash, wash to the water thick when poured into the brine;
4. chili oil, soy sauce, sesame oil, monosodium glutamate and a small amount of soup into the juice;
5. will be the oil boiling, brined tofu block by block into the frying pan, frying for about 5 minutes into the outside of the caramelized inside tender fish out;
6. drained oil loaded into the plate with chopsticks in the middle of each block of tofu poked an eye, will be good tofu to the middle of the eye, will be good tofu to the middle of the eye, will be good tofu to the middle of the eye;
6.
Fried stinky tofu production tips: 1. Stinky tofu is a traditional snack products in Hunan Province, the outside of the burnt, tender, spicy unique flavor, well received by people at home and abroad, many foreign friends came to visit the detailed process of making stinky tofu, which expressed a strong interest;
2. brine production method: 15 kilograms of cold water, put 3 kilograms of soybean drums, boiled Then boil for about half an hour, and then strain out the bean drum juice. Bean hinge juice after cooling, add 200 grams of soda ash, 100 grams of alum, 200 grams of mushrooms, asparagus 4 kilograms, salt 0.75 kilograms, 150 grams of Maotai wine, and tofu brain 1.5 kilograms, soaked for about half a month or so (stirring once a day), fermented into the brine. Do not dip the brine oil, pay attention to cleanliness and hygiene, to prevent debris mixing, and should be flexible according to the different temperatures in 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. Its approach is used for net fire brick red, placed in the brine, prompting fermentation, at the same time, but also according to the above recipe appropriate to add a little spices into it, so that its fermentation does not change flavor (each time the soaking of the removal of the brine should be added to an appropriate amount of salt to keep the salty and light normal);
3. Due to the process of frying, need to be prepared for 1000 grams of vegetable oil;
4. Soak tofu in brine. Spring and fall soak 3 to 5 hours, summer 1 to 2 hours, winter 6 to 10 hours;
5. Frying tofu, such as the fire when the fire is big move to use a small fire to fry through the shall prevail.
Stinky tofu practice
1. Hunan stinky tofu:
Fried "stinky tofu" smells stinky to eat a strange aroma, is a great Chinese snack. "Stinky tofu" is available everywhere, but the fried "stinky tofu" in Changsha, Hunan "Palace of Fire" is more famous. It is said that in the 50's, some celebrities went to Hunan to collect folk information, and came to the "Fire Palace" which is famous for its "stinky tofu". The stinky tofu here is fried over a moderate fire, then the piece of tofu is drilled and filled with chili oil. It is very appreciated for its spicy flavor and strong smell, and therefore, the fame of stinky tofu in "Fire Palace" spreads out of Hunan, spreading all over the country.
First made of soybeans and other tofu pieces (white tofu), and then brewing brine, with black tempeh boiled, cooled with mushrooms, asparagus, white wine and other condiments, soaked for 15 minutes. The surface is burnt, but the inside is white and tender. Drizzle with chili paste and eat.
2. stinky tofu made
Raw materials and formulas:
5kg soybeans, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g 15kg brine, 100g of coarse salt, 300g of cooked gypsum
production process:
(1) tofu will be soaked soybeans, soaked and then rinsed with clean water. Change into the water 20 ~ 25kg, with a stone mill into a thin paste, and then add the same amount of warm water with the thin paste, mix well, into a cloth bag, force the pulp squeeze, and then in the dregs of the soybean into the boiling water mix well and then squeezed, so that continuous dregs of the soybean is not stained, soybean paste has been squeezed out of the time, skimming off the foam, will be the pulp into the pot over high heat to boil, and then poured into the tank, add gypsum juice, add the side of the stick to stir, stirring, about stirring 15 ~ 20 turns, can be dripped with a little water. After stirring for about 15~20 turns, a little water can be dripped on it. If it is mixed with the pulp, it means that there is not enough gypsum juice, and some more gypsum juice should be added and stirred again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.
(2) deep-fried stinky tofu alum into the barrel, pour boiling water with a stick to stir, into the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, wash with cold water, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put in the tofu hole. together, put in the hole in the tofu that is to become.
(3) brine method with 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine.
Product characteristics
Color scorched yellow, outside and inside the tender, fresh and spicy.
3. stinky tofu made
Raw materials:
Tofu, 15cm × 15cm wet cotton cloth (preferably white) a number of straw a number of cardboard boxes
Production:
1, buy back the tofu cut into 6cm × 6cm × 2cm small pieces, each piece of diagonally placed in the middle of the wet cloth wrapped tightly (no need to bundle).
2, remove the leaves and spikes of rice straw, leaving only the straw, washed, cut into 20 centimeters long section washed and dried spare.
3, will be wrapped in cloth tofu piece by piece neatly stacked on the board (can be placed on the chopping board), the highest overlap of three or four layers, the bottom of the area as large as possible, and then another piece of wood or slate pressed on the top, this time with a large pot of water placed on the upper layer of wood or slate (with a boulder instead of is also a good choice, anyway, a word, pressed on the top of the things is to be "heavy"!) , so pressed to leave it alone for 24 hours, this process is through gravity to squeeze all the water out of the tofu inside, and to make it more compact structure. Because water will ooze out throughout the process, it's best to do this in a sink, but of course, your sink won't work on this day. I did it in a square tub so that I wouldn't get the floor dirty from any water seeping out.
4. Check those tofu a day later and you'll see that they're squished flat and tight and neat. Well, now you can find the cardboard box, the bottom of the first dense layer of 1cm thick rice straw, and then wrapped in cloth tofu layer by layer on top of it, put after the top of a thick layer of rice straw. Then put it in a damp and cool place, check it once a day, usually about 3 days you can smell the tantalizing aroma of stinky tofu, you check whether there is any long hair or the surface of the wire, if there is, even if it's done, remember, the standard is to have a stinky tofu aroma and long hair, wire drawing.
4. Stinky tofu in Nanjing
Nowadays, there are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan, etc. The taste and practice are also different with the local eating habits. Besides deep-frying, there are also steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted dried stinky tofu and so on.
The stinky tofu in Nanjing can be divided into two kinds, one is gray and white tender tofu, and the other is tile gray dried tofu. Tender stinky tofu into the frying pan fried to golden brown, you can get up, eat when poured with some chili sauce, sesame sauce, garlic sauce, cilantro, green onions, ginger, eat up outside the crispy soft, flavorful; gray stinky tofu dry, in the oil frying time needs to be a little bit longer, in order to deep fry through, along with the tempting stench filled with the surface of the dried tofu will be up a small bubble, to be the color change to grayish-black, it can be eaten. When the color changes to gray-black, it is ready to eat. This stinky tofu is usually cut into small pieces, skewered on bamboo sticks, fried directly after the brush on the stall owner prepared sauce, eaten while hot, crispy and delicious, quite chewy.
Nanjing Gaochun stinky tofu in the practice is also a little different. First, they use good soybeans to make water tofu, then press the tender water tofu into white dried tofu; then add the dried tofu to a kind of marinade. The brine here is the most delicate, need to be made from the rotten pickle juice left over the next year, pure green, natural, without any added coloring, emitting a very natural odor. Seal the jar and bury it under the ground, then take it out a few days later, the white tofu has become a green ink-colored stinky dried tofu. When you break open the dried tofu, you can see that from the inside to the outside, it's all green ink color, smells strange and stinks, but after frying, it's very fragrant in the mouth.
5. Spicy Stinky Tofu
Ingredients
4 slices of stinky tofu, 1 clove of garlic, 1 tbsp of minced garlic, 1 tbsp of wine, 3 tbsp of chili bean curd, ? tbsp of sugar, ? tbsp of soy sauce, and 1 cup of water
How to Make It
1. Wash the stinky tofu, and deep-fry it in a bowl of oil until crispy and yellowish.
2. Stir-fry minced garlic in 2 tablespoons of oil, add all the seasonings and bring to a boil, then add the stinky tofu and chopped garlic to taste.
3. Simmer the soup over low heat until it dries out a bit, then add to the pot and serve.
Warnings and explanations
1. If you think the smell of stinky tofu is too strong, and you are afraid of leaving a bad odor when you wash it, you can buy ready-made fried ones and cook them.
2. It is easier to keep warm in a pot, but if you don't have a pot, you can use a deep dish, but you should eat it as soon as possible, as it won't taste good when it gets cold.
6. deep-fried stinky tofu
Raw materials:
Refined water tofu 8 pieces, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams, 150 grams of broth, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, monosodium glutamate (MSG) 3 grams of deep-fried with 1000 grams of vegetable oil.
Fried stinky tofu method:
1, the green alum into the barrel, pour boiling water, stirring with a wooden stick, and then water tofu pressure-dried water into the, soak for 2 hours, fish out flat to cool and drain off the water, and then put into a special brine immersion (spring and fall immersion in 3-5 hours, summer immersion 1-2 hours, winter immersion in 6-10 hours), tofu by brine immersion, is a black tofu block, take out with cold boiled water slightly rinsed once, flat on a bamboo board to drain the water.
2, the dried red pepper into the basin, put salt, soy sauce, mix well, hot sesame oil into, and then into the soup, monosodium glutamate into the juice spare.
3, the pot on medium heat, into the frying with vegetable oil burned to 60% of the heat, piece by piece into the stinky tofu blocks, fried tofu is puffed up crispy can be fished out, drained of oil, loaded into the plate. Then use chopsticks in the middle of each piece of cooked tofu to tie an eye, will be on the juice into a small bowl together on the table.
Characteristics: the texture of the outside of the charcoal inside crispy soft tender, taste fresh and spicy, for Hunan famous flavor snacks.
Beijing stinky tofu
Stinky tofu is made from high-quality soybeans with high protein content, after soaking beans, grinding pulp, filtering pulp, pointing brine, pre-fermentation, marination, soup, post-fermentation and other processes.
(1) make tofu soak soybeans with water, soak and wash with water, change into the water 20~25kg, grind into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste and mix it well, put it into a cloth bag, and then force the pulp to squeeze out the slurry, and then in the dregs of the soybean slag into the boiling water and mix it well and squeeze it, so that continuous dregs of the soybean slag does not stain the hand, the soybean pulp has been squeezed out of the foam skimmed off the foam, and then the pulp into the pot with a large fire, pour into the tank, add gypsum juice. Cylinder, add gypsum juice, add the side with a wooden stick stirring, about stirring 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu is scooped into a wooden box, covered with a wooden board, and pressed with a heavy stone to remove the water, then the tofu is made. To make stinky tofu, the tofu should be special, pressed harder than the tofu we usually eat, but softer than dried tofu.
(2) fermentation of tofu will be done board by board on the shelves, wooden shelves can be put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, point on the mold (strains of bacteria dissolved in water, dipped in the finger popped on the tofu), in the ventilated room in the absence of direct sunlight in the room to put two to three days in the summer house temperature can be in the 32 degrees above and below, the tofu will be an inch long white hairs, that is, the mold.
(3) after the fermentation of the treatment of alum into a bucket, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well out, wash with cold water, drain the water can be. (brine method: with 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine. )
(4) according to the tastes and characteristics of different regions, and then processed
≮Gourmet Ingredients≯
Stinky tofu 8 pieces, 200 grams of pork pork, 1 egg, vegetable oil, salt, cooking wine, cornstarch dough, each in moderation.
≮Gourmet practice ≯
1, stinky tofu wash a little, wash the pork, cut and stinky tofu similar to the thick slices, are placed in a bowl, add wine, salt, egg, starch and mix well sizing.
2, the stinky tofu, meat slices in turn apart with a bamboo skewer, one by one, ready for use.
3, frying pan oil to seventy percent heat, into the stinky tofu meat skewers, stirring while frying, frying until the stinky tofu was golden brown, the meat outside the scorched inside, drain the oil, can be mounted on a plate.
≮Food Characteristics≯
Outside burnt, tender, special flavor
Stinky tofu eating:
Maotou fried stinky tofu
Practice:
Stinky tofu washed, cut into small pieces, LiDaiWater. Remove the shells of the soybeans. Heat a frying pan and deep-fry the tofu until golden brown. The pot to stay a small amount of oil, burned to 80% hot, under the soybean stir-fried until cooked, and then the stinky tofu poured into a little water, add salt, monosodium glutamate, to be soup dry after the plate can be.
Style Characteristics
Flavorful
Steamed Stinky Tofu
Materials: four pieces of stinky tofu, two slices of sauerkraut, soybean sprouts four taels, six mushrooms, a red pepper, coriander, appropriate amount.
Seasoning: sesame oil, black vinegar, salt, soy sauce, sugar, moderate amount.
Methods: Cut the sauerkraut, mushroom and red chili pepper into julienne strips. Chop coriander. Put the tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam over medium heat for about 10 minutes, and sprinkle with chopped coriander.
Spicy Stinky Tofu
Ingredients
Steamed meat, stinky tofu (Ingredient A), mushrooms, shrimp (softened and finely chopped), garlic, chili peppers, green onions (finely chopped), (seasoning) chili sauce, wine, sugar, water and soy sauce are appropriate
How to do it
Pour some oil into a pan and turn on the heat to medium, then stir fry Ingredient A and steamed meat, then stir-fry stinky tofu and seasonings, water (over the top). Add the seasonings and water (just cover the stinky tofu), cover the pot and cook until the stinky tofu is cooked through and tastes good.
Steamed Stinky Tofu with Pork Sauce
Information: 1 jar of Pork Sauce, 2 jars of Stinky Tofu, 6 pieces of Stinky Tofu, 2 tablespoons of soy sauce, 4 strips of red chili pepper
Seasoning: 1 tablespoon of soy sauce, 1 tablespoon of soy sauce
Preparation: 1) Wash and cut Stinky Tofu into 4 pieces, 2) Wash soy sauce, and slice the chili pepper, 3) Mix Pork Sauce, seasonings, soy sauce, and chili pepper well, 4) Stir in Stinky Tofu, and mix well, 4) Stinky Tofu, and stir well, 5) Stinky Tofu, and stir well, 6) Stinky Tofu, and stir well. 4. Place the tofu on a plate, pour Method 3 on top, and steam over high heat for about 15 minutes.
Note: Vegetarians can replace 1 jar of Quanta Pork Sauce with 2 jars of Quanta Cream Sauce
Stinky Tofu is "as black as ink, as flavorful as mellow, as tender as crispy, and as soft as velvet," and is named for its stinky flavor, which makes it crispy on the outside and soft on the inside. But you can't eat too much of it.
I, stinky tofu original blank requirements. The prerequisite for deep-fried stinky tofu is that the tofu billet is placed in a frying pan and deep-fried in oil can be foaming, hollow in the center.
Two, tofu billet pretreatment (to a large slab of tofu billet as an example).
1. Preparation. Food coloring (appropriate amount), into an empty barrel, become a dyeing ingredients barrel.
2. Mixing. Boil a pot of water (about 4 kilograms), the water boiled and poured into the ingredients barrel, stirred with a wooden stick.
3. Strain the residue. Cooled to natural temperature, filtered through a fine sieve into another bucket or pot. Strain out the dregs and discard.
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 Qiqi up on the empty bucket, layer by layer arranged.
Three, sprinkle odor brine. Stinking brine is a special consumable in the production of stinky tofu, biological fermentation. First of all, the stink brine according to the amount poured into a cup, a large slab of tofu blanks with the amount of 50 to 100 grams. Then sprinkle it evenly on the surface of the top layer of tofu blanks in the bucket, and the odor brine will slowly penetrate into each layer and each piece of tofu blanks below. After sprinkling the stinking brine, stay 1 to 2 hours can be deep-fried in the pot.
Four, deep-frying process
1. oil folder. Available lard, tea oil, vegetable oil, peanut oil, soybean oil and other animal and vegetable oil, lard economic and practical.
2. pot, stove. Ordinary cast iron pots, stoves with briquette stove, gas stove, liquefied petroleum gas stove can be.
3. Under 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. The water in the pot when the formation of bubbles is basically no, the tofu will be put in the pot on the side of the sieve to drain the oil, to be sold on the soup.
Fifth, soup. With chopsticks to the fried stinky tofu poke holes, clamped into the soup pot on the soup bag can be sold (now fried and sold the best).
The preparation of soup: put vegetable oil in the pot when it is hot, add salt when the oil is old, then put garlic finely chopped, ginger finely chopped, chili powder, monosodium glutamate, five spice powder, and then pour a pot of boiled water into the pot, add soy sauce, sesame oil, pepper oil, green onions and other seasonings, and then stir well with a spatula.