materials: amaranth, Hongxi mushroom, tofu, oil, rice wine, ginger, garlic, tea bag

1. prepare a handful of amaranth, white and red amaranth will do. Cut off the roots and the rough parts and put them in a big box. The unused leaves can be used for other dishes. To make stinky tofu brine, you only need to use the part of the root that tastes thicker.

2. cut off the base of Hongxi mushroom or Snow White mushroom and put it in the box together with the root of amaranth. Because the substrate has a lot of nutrients, it can make the fermentation of brine faster.

3. Next, put in a handful of dried fish and shrimp, five garlic bulbs and a small piece of ginger, a spoonful of salt and a tablespoon of rice wine, and then put in a bag of tea bags and rice washing water. The purpose of putting the tea bag is to prevent mildew during fermentation. Finally, cover it, don't cover it too tightly, and leave it in the shade for about 3 weeks, during which time you don't have to pay attention to it.

4. From about 3 weeks, the brine will have a strong taste, which means that the brine has been completed. If the weather is cold, you can put it for another week. Then filter the brine, leaving only the marinade.

5. Prepare a deep box, put in the tofu, and then put in the brine, so that each piece of tofu is evenly soaked in it, tightly cover it, and put it in the refrigerator for two days, then you can take it out and fry it. Because I am afraid that the taste will overflow during refrigeration, I suggest that you use two layers of plastic bags to tie it up outside the sealed box and put it in the refrigerator, so the taste will not run out.

6. After the stinky tofu has been refrigerated for two days, take it out and dry it with paper towels.

7. Then put it in the oil pan and fry it until golden brown, which is delicious stinky tofu.

8. It can be served with kimchi or cucumber kimchi according to personal preference.