Stinky dry son, also known as stinky tofu, is one of the traditional dishes of the Han Chinese in southern China, Hubei, Hunan, Jiangxi, Zhejiang and other provinces and cities have their own specialties, especially Changsha, Hunan's stinky dry son is most famous.

Ingredients: fresh beans.

Practice:

Buy fresh tofu at home; wash and cut into small pieces for use.

Take a clean wooden box or cardboard box and straw to be used.

Lay a layer of straw on the bottom of the box, then lay a layer of tofu cubes on top of the straw, then another layer of straw, then another layer of tofu until the prepared tofu is finished, then lay another layer of straw on top of it and close the box.

Place the box in a ventilated room without direct sunlight for two to five days, shorter in summer and longer in winter.

Three or five days later, open the box, the tofu will grow an inch long white hairs, that is, mold, so stinky tofu is ready, to eat, just fry or stir-fry can be.