5kg of soybeans

Seasonings

250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce, 100g of coarse salt, 2.5kg of tempeh, 1.5kg of alkali, and water

Changsha Stinky Beancurd Step 1

Making Bean Curd: Soak soybeans in water. Wash, change into the water 20~25kg, with a stone mill into a thin paste, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, force the pulp juice extrusion, and then in the dregs of the beans into the boiling water mixing well and then squeezed, so that continuous dregs of the beans are not stained, soybean paste has been squeezed out of the time, skimming off the foam, will be the pulp into the pot with a high fire boil, poured into the tank, add into the gypsum juice, adding the side of the stick to stir, stirring, about stirring 15~20 turns, after the After stirring for about 15~20 turns, a little water can be dripped on, such as mixing with the pulp, indicating that there is not enough gypsum juice, and some gypsum juice must be added and stirred again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, the tofu

Step 2

Brine method: 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice soak for about half a month, stirring once a day, fermentation is brine

Step 3

Step 3

Brine is made. p>space

Changsha stinky tofu practice

Fried stinky tofu: put alum in a bucket, pour boiling water and stir with a stick, put in the tofu to soak for about 2h, and fish out the tofu to cool it. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold water slightly wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and poured together, put in the tofu hole. The chili oil, soy sauce and sesame oil are mixed together and put in the hole of the tofu to be completed

Cuisine characteristics

Color of charred yellow, outside and inside the tender, fresh and spicy. Crispy but not mushy, tender but not greasy, the first smell of the odor, a detailed smell of the aroma enticing, with the freshness of the white tofu, deep-fried tofu aroma crunch