Stinky tofu is one of the traditional snacks in China, which is characterized by "smelling bad and eating good".

There is a considerable difference in the way it is made and eaten in different parts of the world, with different types in the north and the south, and stinky tofu is also known as stinky dry seeds in the south.

The name, though vulgar, is ugly on the outside and beautiful on the inside, strange in the plain, with a long history, and it is a very distinctive traditional Chinese snack, ancient and traditional, which is to die for. The ingredients for making it include soybeans, black beans and sodium carbonate.

There are regional differences in the way it is made and eaten in China and around the world, and its flavor varies greatly. Stinky tofu is quite famous in Changsha and Nanjing, as well as in Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Ingredients

One piece of tofu bean

Two pieces of stinky tofu

Small amount of cilantro

Small amount of scallions

Small amount of garlic

Small amount of chili oil

Small amount of cumin and pepper

Small amount of chili powder

Small amount of sesame sauce

Preparation method

Method of preparation< /p>

Method 1

Steam the tofu in a steamer for a while to remove the water, let it cool and set aside. Then cut the tofu into thick slices. Add oil to the pan, add the sliced tofu and start frying.

Fry it until it turns brown. Control the oil

Mix the sauce. Crush the stinky tofu milk, pour in a little stinky tofu juice, sesame paste, add a little water and mix. Pepper, cumin powder, hot sauce powder, sesame seeds, drizzle with hot oil. Chopped green onion, garlic and herbs.

Drizzle with stinky sauce, drizzle with chili sauce juice.

Finish with a sprinkle of herbs, garlic, and scallions.

Practice 2:

Raw Materials and Recipe

Soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g brine 15kg, coarse salt 100g , cooked gypsum 300g

Steps

Making Tofu Soak soybeans in water to make into tofu brain. Scoop the tofu brain into the wooden box, cover the wooden board, press the heavy stone, press the water away, that is, the tofu.

Fried stinky tofu will be alum into the barrel, spring and fall about 3 to 5 hours, about 6h in summer soak, about 2 days in winter, soak well out of the cold water with a little wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry for about 5 minutes, a to be charred, that is, fish out of the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, pour together and mix, put on the tofu, and then put in the tofu. Pour together and mix well, put in the tofu hole that is to become.

The brine method is calculated using 2.5kg of tempeh as a standard, and must add 15kg of water to boil, filter, add 1500g of alkali in the juice to soak for half a month or so, stirring once a day, after fermentation into brine.