The soup recipe of Changsha stinky tofu is as follows:

Ingredients: stinky tofu, garlic, millet pepper, green pepper, green onion, coriander, oyster sauce, water, concentrated chicken juice ( It’s okay without chicken essence), salt, oil, water starch.

Method:

1. Cut the millet pepper, garlic, onion and coriander into fine pieces.

2. Pour an appropriate amount of oil into the pot and stir-fry the millet and pepper.

3. Add green peppercorns and stir-fry until fragrant, add minced garlic, and stir-fry until fragrant.

4. Add water, oyster sauce, chicken juice and salt to taste.

5. After boiling, pour in water and starch to thicken, and pick out the green peppercorns.

6. Pour the chopped green onions and minced coriander into the pot.

7. Stir evenly and remove from the pot.

8. After cleaning the pot, wipe away the water, pour in the oil, and when the oil is hot, add the stinky tofu.

9. Take it out, drain the oil, put it on a plate, and pour in the prepared garlic juice.

Changsha stinky tofu soup recipe 2

1. First, rinse the fresh embryos of Changsha stinky tofu in cold boiled water for a few minutes, then wash them, take them out, and drain them.

2. While blanching and draining the stinky tofu embryos, prepare the sauce: mince millet, chives, and celery, and separate the chive heads and leaves.

3. Put the chopped chili millet, chives, and celery in a large bowl (if you like coriander, you can also chop it up and put it together). You can also chop Wujiang mustard and put it together.

4. Farmer’s fermented bean curd is the kind of fermented bean curd wrapped in a layer of chili powder and put together. You can decide how to add it according to your personal taste.

5. Pour an appropriate amount of cold water into the spicy sauce and chili oil, stir well, and stir the fermented bean curd into pieces.

6. Heat the oil to 60%, fry the fresh stinky tofu embryos over medium-low heat, and fry until bubbling and floating. Drain the oil and take it out.

7. When the oil temperature rises, pour in the stinky tofu and fry again until the surface becomes hard when tapped lightly with chopsticks. Turn off the heat and remove to control the oil.

8. Add the oil-controlled stinky tofu into the sauce and sprinkle with chopped green onion and chopped pepper sauce.