Raw materials: refined water tofu 8 pieces, cut into 32 small pieces, special brine 2500 grams, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams, 150 grams of fresh soup, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate, frying with 1000 grams of vegetable oil. 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, soaked for 2 hours, out of the flat to cool drained of water, and then put into the special brine in the soaking (spring and fall soaking 3-5 hours, summer soaking 1-2 hours, winter soaking 6-10 hours), tofu soaked by the brine, the tofu was black, remove the tofu block, take out a little rinse again with cold boiled water, and then put the bamboo plate flat Drain the water on the bamboo board. 2, the dried red pepper into the basin, put fine salt, soy sauce, mix well, hot sesame oil into, and then into the fresh soup, monosodium glutamate into juice spare. 3, the pot on medium heat, into the frying with vegetable oil burned to 60% heat when the piece by piece into the stinky tofu blocks, fried until the tofu is puffed up crispy can be removed, drain the oil, loaded into the plate. Then use chopsticks to make an eye in the center of each piece of cooked tofu, and put the sauce into a small bowl to serve together. Characteristics: the texture of the outside of the burnt inside crispy soft, taste fresh and spicy, for Hunan famous flavor snacks Two fried stinky tofu has a far from the smell of picking up the stink, eat up to smell the fragrance of such a "far from the smell of incense near the" characteristics, plus seasoning, eat up spicy flavor, a unique flavor. The general characteristics are: burnt outside, tender inside, spicy. Stinky tofu original blank requirements: fried stinky tofu prerequisites for fried tofu blanks placed in the frying pan by the oil can be fried by the foam, the center of the hollow. Tofu blank pretreatment (to a large slab of tofu blanks, for example): 1. Preparation. Food coloring (appropriate amount), put into an empty bucket, become the coloring ingredients bucket. 2. Mixing. Boil a pot of water (about 4 kilograms), the water boiled and poured into the ingredients barrel, stirring with a wooden stick. 3. Strain the residue. Cooled to a natural temperature, filtered through a fine sieve into another bucket or pot. Strain out the slag waste. 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 color of the billet of tofu billet gradually changed to light black or gray-black. At this point, the tofu blank piece of Qiqi up on the empty bucket, layer by layer arranged. Brine method: with tempeh 2.5kg as the standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice soak for about half a month, stirring once a day, fermentation is brine. Sprinkle odor brine: odor brine is a special consumable in the production of stinky tofu, biological fermentation. First, pour the brine into a cup according to the amount of a large slab of tofu blanks with the amount of 50 to 100 grams. Then evenly sprinkle on the surface of the top layer of tofu blanks in the bucket, the odor brine will slowly penetrate into the following layer of each piece of tofu blanks. After sprinkling the stinking brine, it can be deep-fried in a pot after 3-6 hours. 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) 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 by frying a few minutes after the billet expansion, gradually hollow, the appearance of yellowish black or brownish black and charred hard, inside the tender white. When the air bubbles formed by the water in the pot are basically gone, put the tofu in a sieve on the top side of the pot to drain the oil, and sell it in soup. (4) Use chopsticks to poke holes in the fried stinky tofu, clip it into the soup pot and bag it. Soup preparation: put vegetable oil in the pot when it is hot, when the oil is old, add salt to the right amount, and then put garlic finely chopped, ginger finely chopped, chili powder, monosodium glutamate, five spice powder, and then a pot of boiling water poured into the pot, add soy sauce, sesame oil, pepper oil, green onions and other seasonings, and stir with a spatula can be.