Stinky tofu production method authentic
Stinky tofu production method authentic, stinky tofu everyone in life should be very common, is a food that many of us like, has a certain nutritional value, using different practices have different flavors, the following stinky tofu production method authentic.
Stinky tofu production method authentic 1Raw materials: wild amaranth, old tofu, water, pressure plate tofu.
Practice steps:
Step 1, the wild amaranth in the forest are everywhere, and the majority is half a man high that kind of thick and strong, passers-by see me obliged to weed the forest looks very curious, and I am the beauty of the joy in the heart, I guess this moment in the countryside in Shaoxing can not find so much fat wild amaranth, actually thousands of miles away in the north of the countryside, the countryside in Shaoxing can not find so much fat wild amaranth, the countryside in Shaoxing can not be found, but also in the countryside in the north of the world. I'm not sure if I can find so many amaranths in the countryside of Shaoxing at this moment, but I can actually find them in the north of the country, thousands of miles away. Amaranth pulled home first to remove the leaves, leaving only the more robust stem, and then cut into a finger-length section of a section, washed, put into a casserole dish filled with clean water, in order to not over the amaranth stalks as appropriate.
Step 2, these steps are completed after the casserole lid, placed in the outdoor sunny place to set aside for a day and a night, summer temperatures 24 hours is enough, the next day open the lid to see the original water bubbled white bubbles, which can be fished out of the amaranth stalks, amaranth stalks can be made into another delicious Shaoxing delicacy!
Step 3, and then move the casserole back to the house in a corner of the kitchen is not too ventilated, buy a piece of old tofu
Step 4, crushed and poured into the mother liquor
Step 5, these tofu will become the media for the bacterial fermentation, and then covered with a casserole the rest of the it for 2 to 3 days
Step 6, Open the lid again when the original soaked amaranth stalks soup from red has turned light green, the water looks very clear, but the taste smells very bad, this is basically done! The last step is to buy the pressure plate tofu (avoid tender tofu)
Step 7, into the stinky tofu water
Step 8, soak overnight ......
Step 9, the next day, fish up with clean water rinse clean (the taste of the smell can not be washed off the stink of Oh ^_^), cut into small pieces.
Tips:
If you don't want to eat more authentic steamed stinky tofu, then soak the tofu block for half a day, a little rotten and then fish up, put on a plate sprinkled with spices and shrimp, after steaming, it really smells strange and stinky to eat times more fragrant. And there is also a big effect is particularly conducive to gastrointestinal digestion, all the lactobacilli credit.
Stinky tofu how to do delicious
Braised stinky tofu
The first step: to do this braised stinky tofu before it, we need to prepare in advance some fresh ingredients and some ingredients: ready stinky tofu five or six pieces; tempeh, Bean paste, soy sauce, green onions, ginger and garlic, chicken essence, salt each moderate.
Stinky tofu is clean and hygienic in advance
Step 2: Wash the bought stinky tofu and drain it well. Chop the tempeh, cut the green onion into scallions, and slice the ginger and set aside.
Step 3: Stinky tofu is fried in advance to make it more flavorful to eat. Pour a moderate amount of cooking oil in the pot, put the washed . Stinky tofu into the oil frying, frying to stinky tofu on both sides of the golden brown can be, out of the spare.
Add a little water to prevent the pan from getting muddy, and also to make the stinky tofu more flavorful
Step 4: Pour in a moderate amount of cooking oil into the pan again, and when it gets to 60 or 70% of the heat, pour in the chopped green onions, edamame beans, and then pour in a moderate amount of bean paste to stir fry and stir-fry. Pour in the above fried stinky tofu, then add a small amount of water, medium-low heat cooking about four or five minutes.
Step 5: Mix a bowl of cornstarch. Take a bowl, add the right amount of cornstarch, and pour some water and mix well. When the stinky tofu becomes soft and absorbs the juice, pour the water starch into the pot and stir-fry quickly to thicken the soup. When the stinky tofu is almost finished absorbing the soup, turn off the heat and sprinkle with chopped green onion before leaving the pot.
- Food Talk -
The above is what I want to share today about the very down to earth home cooking braised stinky tofu, this braised stinky tofu is really especially down to earth, and the flavor is very unique, the aroma instead of stinky tofu. The flavor is unique, and the aroma replaces the stinky taste of stinky tofu. It's not hard to make this dish delicious, just pay attention to a few of the above issues during the preparation process. Be sure to add some water, otherwise it is easy to burn the pot. In addition, add a little water more soup, can make stinky tofu more flavorful, fully absorb the soup.
Always remember, buy back the stinky tofu is best to clean, eat more hygienic.
Well friends, today we about this home cooking braised stinky tofu specific method of content to share here, interested friends can try this very tasty and very homemade very cooking home cooking Oh, their own home to do very simple, very cooking, you can experience a variety of stinky tofu eating yo
Stinky tofu production method authentic 3
Stinky tofu is one of China's traditional snacks, and the way it is made and eaten varies considerably from place to place, with different types in the north and the south, and stinky tofu is also known as stinky dried seeds in the south. Although its name is vulgar, it is ugly on the outside and beautiful on the inside, and it has a long history of origin. It is a very characteristic traditional Chinese snack, ancient and traditional, which makes people want to eat it. The production materials are soybeans, tempeh, soda ash and so on.
Effects and functions of stinky tofu
Stinky tofu is a traditional Chinese specialty snack, both in the south and north.
Like the fruit durian, it is considered a treasure to be eaten, but not to be kept away from.
Stinky tofu, belonging to the fermented soybean products, as we commonly have tempeh, natto, tofu milk, bean paste and so on.
Stinky tofu is mainly made from soybeans and tempeh through a variety of processes and microbial fermentation.
So it has some nutritional value.
Nutritional content of stinky tofu:
Protein 11.6g, fat 7.9, dietary fiber 0.8, carbohydrate 3.1, carotene 120ug, vitamin B1 0.02mg, vitamin B2 0.03mg, niacin 0.6mg, vitamin E9.18mg, calcium 75mg, iron, 6.9mg, zinc 0.96mg, phosphorus 126mg, selenium 0.48ug
Stinky tofu nutritional value of the advantages:
1, from the protein, beans after fermentation of part of the protein decomposition, for example, decomposition of amino acids with a fresh flavor, so it is more easily to be absorbed by the body. Absorption.
2, stinky tofu after fermentation, the production of vitamin B12, and vitamin B12 in plant foods (soy) almost do not contain.
Vitamin B12, for vegans, is most likely to be deficient, and deficiency can lead to megaloblastic anemia and hyperhomocysteinemia.
So for vegetarians, you can eat fermented soybean products to supplement vitamin B12.
3, fermented soybean products after fermentation, the utilization of minerals has improved, although soybean minerals are rich, but will be affected by the phytic acid in which the impact of the fermentation, the phytic acid content after fermentation is greatly reduced, improve the utilization of minerals.
4, fermented soy products in the microbial fermentation, there will be plant lactic acid bacteria, is conducive to regulating intestinal health.
Of course, although the stinky tofu after fermentation, the nutritional value is not low, and has a lot of advantages, but in the fermentation process, the salt content are high, and salt intake is too high, triggering high blood pressure, so, when consuming, must control the amount of intake.
Many places have emerged one after another special delicious first to eat, deep-fried stinky tofu, although the flavor, stinky tofu after deep-fried, energy is extremely high, or to eat less.
Medicinal value of stinky tofu
The medicinal value of stinky tofu, as recorded in the ancient book, and the spleen and stomach, eliminating swelling.
In short, the nutritional value of stinky tofu can not be ignored, but also can eat, many people are worried about whether they can eat, of course, can eat, as long as the amount of control and the correct method of consumption is good.
Who is not suitable to eat stinky tofu
Stinky tofu can be said to be one of China's more famous food, smells stinky but eat up, but some people are careful to eat, such as uterine fibroids and breast disease. Some women also can not eat. And those skin. Spleen and stomach are not good. Those who are prone to bloating and diarrhea also need to eat as little as possible. Developing teenagers are also not suitable to eat too much. Soy products and soy contain a hormone called soy isoflavones. This hormone can affect. Children's height and the development of secondary sexual characteristics.
Here. Talk about what you can't eat with stinky tofu. Stinky tofu plus wild rice. These two foods. Together will form stones. Stinky tofu plus spinach. Will reduce the absorption of nutrients. Stinky tofu with honey. It is easy to cause diarrhea.
What to eat with stinky tofu. Stinky tofu with enoki mushrooms can cure some diseases in the body, which is very favorable to health. Stinky tofu. Add tomato can tonify the spleen and stomach. Stinky tofu with leek can cure constipation. It can also remove fire and clear heat. Stinky tofu plus. Cucumber can reduce blood fat.
No matter how delicious, or to stop in moderation. Do not be greedy