let me introduce one to you! Changsha Fried "Stinky Tofu" is the bittern ingredient of Hunan Changsha Stinky Tofu, which is a unique snack in China. It is made by co-cooking douchi, soda ash, melanterite, mushrooms, winter bamboo shoots, salt and Moutai. Boil with black lobster sauce, cool, add mushrooms, winter bamboo shoots, white wine and other seasonings, and soak for about 15 days. Another kind of fried stinky tofu in Changsha Huogong Palace is troublesome. Collect the remaining juice of pickled mustard, amaranth stinky water, waste fermented soybean water, soup for boiling laba beans, and mushroom feet, old pockets of winter bamboo shoots, shrimp shells, etc. which are not used in the kitchen. Put them in a pot, boil them with strong fire first, then simmer them with slow fire, then discard the residue to get water, and add 1% Shaoxing wine and 1% shrimp shells. At this time, several pieces of water tofu are wrapped in gauze and soaked in the bottom material in the tank for 1 days. When the water tofu is light green inside and outside, it is taken out and discarded. Then fresh water tofu is wrapped and soaked in the bottom material, and it is changed every 1 days. When this method is used until it is soaked in long summer, the bottom material will produce a strong odor. Then add 2% melanterite, which is the base material for making stinky tofu. According to experts, what is fried and sold on the streets of Changsha is not authentic stinky tofu, but the Fire Palace and Rongyuan Hotel are the real "native place" of stinky tofu. The "master" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace and Rongyuan Hotel. According to their introduction, the key to making authentic stinky tofu lies in fermented water, which is specially made of mushrooms, fresh winter bamboo shoots, koji wine and Liuyang douchi (all other places are stagnant water). After being soaked in this fermented water, the old and tender tofu blanks are fried in a small oil pan with slow fire, and then the seasonings such as pepper powder, monosodium glutamate, soy sauce and sesame oil are dripped into the hole, that is, they are crispy and tender. This stinky tofu is characterized by its pungent smell at first sight, attractive aroma, fresh and refreshing white tofu, and crispy fried tofu. It has not only been praised by party and state leaders such as Mao Zedong, Peng Dehuai and Hu Yaobang, but also politicians and journalists from the United States, Britain, France and other countries have come to the Fire Palace to taste it. A reporter from Food magazine of the United States has made a special trip to Changsha to interview stinky tofu, making its "smelly" name spread far and wide. The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of the stinky tofu in street stalls is shoddy, not only the sanitary conditions are extremely poor, but also the surface of stinky tofu is stained with pigments harmful to human health. The vast number of diners must never be carried away by the "smelly" taste and cheap price. Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous. It is said that in the 195s, celebrities went to Hunan to collect folk information, and once visited the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, and then pieces of tofu are drilled and filled with Chili oil. It tastes spicy and smelly, and it is highly appreciated. Therefore, the reputation of stinky tofu in the "Fire Palace" spread throughout Hunan and the north and south of the country. First make tofu slices (white tofu) from soybeans, then brew brine, boil it with black fermented soybean, cool it, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak it for 15 minutes. Deep-fried, the surface is fried, but the inside is white and tender. Pour Chili paste to eat. Raw materials and formula of stinky tofu: 5kg of soybean, 25g of Chili oil, 1kg of tea oil, 15g of sesame oil, 5g of soy sauce, 15kg of bittern, 1g of crude salt and 3g of gypsum Fibrosum. Production technology: (1) To make tofu, the soybean is soaked in water, washed with clear water, replaced with 2-25 kg of clear water, ground into a thin paste with a stone mill, and then added with diluted water. Squeeze out the pulp juice forcibly, then add boiling water into the bean dregs and mix well before squeezing, so that the bean dregs don't touch your hands. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and after about 15~2 revolutions, drop a little water. If it is mixed with the pulp, it means that some gypsum juice is not enough, and then stir it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 2 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd. (2) Fry stinky tofu Put melanterite in a bucket, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6-1 hours in winter. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it with low fire for about 5 minutes. Once it is brown, take it out and put it in a plate, drill a hole in the middle of the tofu with chopsticks, and add Chili oil. (3) The preparation method of brine is based on 2.5kg of douchi, which needs to be boiled with 15kg of clear water, filtered, soaked with 15g of alkali in the juice for about half a month, stirred once a day, and fermented to obtain brine. Product features: brown in color, tender in the outside, fresh and spicy. 3) Raw materials for making stinky tofu: tofu, 15cm×15cm wet cotton cloth (preferably white), some straw, and one carton: 1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece in the middle of the wet cloth and wrap it tightly (without bundling). 2. Remove the leaves and ears from the straw, leaving only the rice stalks, washing them, cutting them into 2 cm long sections, washing them and drying them for later use. 3. Stack the tofu wrapped in cloth neatly on the board (you can put it on the cutting board), with a maximum of three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, put water in a cauldron on the upper board or slate (it is also a good choice to replace it with a boulder. Anyway, in one word, what is pressed on it is "heavy"! ), so leave it alone for 24 hours, this process is to squeeze out all the water in tofu by gravity, and make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your pool will not be used on this day. I made it in a square basin, so that the floor wouldn't be dirty because of water seeping out. 4. Check these tofu again a day later, and you will find that they are squashed tightly and neatly. Ok, now you can find out the carton, lay a layer of 1cm thick rice stalks on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a layer of thick rice stalks on it after it is finished. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check whether there is long hair or brushed surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long hair and brushed surface. 5 "Spicy stinky tofu materials 4 pieces of stinky tofu, 1 green garlic, 1 tablespoon of minced garlic, 1 tablespoon of wine, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and 1 cup of water. 1. Wash the stinky tofu and fry it in a bowl until it is crisp and Huang Shi. 2. Stir-fry minced garlic with 2 tablespoons oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green garlic to taste. 3. Simmer on low heat until the soup is slightly dry, and then put it into the pot to eat. Reminder and explanation 1. If you think stinky tofu tastes too strong and are afraid of leaving an odor when cleaning, you can buy ready-made fried tofu and cook it. 2. It's easier to keep warm in a pot. If you don't have a pot, you can use a deep dish, but you should eat it as soon as possible. It tastes bad when it's cold. 6. Raw materials for frying stinky tofu: 8 pieces of refined tofu, cut into 32 small pieces, 2,5g of special brine, 5g of soy sauce, 3g of melanterite (ferrous sulfate), 15g of fresh soup, 5g of dried red pepper powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 1,g of vegetable oil for frying. Method: 1. Put melanterite into a barrel, pour boiling water, stir with a wooden stick, then press the water tofu to dry, soak it for 2 hours, take it out, let it dry and cool, drain the water, and then soak it in special brine (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6-1 hours in winter). After soaking the tofu in brine, take it out and rinse it with cold boiled water. 2. Put the dried red pepper powder into the basin, mix well with salt and soy sauce, pour in the hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use. 3. Place the pan on medium fire, add the frying vegetable oil, and when it is 6% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into the plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together. Features: the texture is crispy and tender outside the coke, and the taste is fresh, fragrant and slightly spicy. It is a famous flavor snack in Hunan. 7 "Sauté ed stinky tofu with edamame: Wash the stinky tofu, cut it into small pieces, and drain the water. Peeling and undressing edamame. Heat the oil pan, fry the stinky tofu until golden, and pick it up. Leave a little oil in the pot, heat it to 8% heat, stir-fry the edamame until it is cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and serve after the soup is dried. Flavor Features: Delicious 8 "Steamed Stinky Tofu Materials: Four pieces of Stinky Tofu, two pieces of sauerkraut, four pieces of bean sprouts, six mushrooms, one red pepper, moderate amount of coriander, sesame oil, black vinegar, salt, soy sauce and sugar. Practice: Sauerkraut, mushrooms and red peppers are shredded. Mince coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam over medium heat for about 1 minutes, sprinkle with parsley and serve. 9 "Spicy stinky tofu materials: minced meat, stinky tofu, mushrooms, dried shrimps (soaked in soft powder), garlic, peppers, onions (chopped), (seasoning) Chili sauce, wine, sugar, water and soy sauce are all appropriate: pour a little oil into a pan, turn on medium heat, and mix mushrooms, dried shrimps (soaked in soft powder), garlic and soy sauce. 1 "Steamed and stinky materials of meat sauce: 1 can of fragrant meat sauce, 6 pieces of stinky tofu, 2 tablespoons of edamame kernels, 1 tablespoon of red pepper and 1 tablespoon of soy sauce paste. Practice: 1. Wash and cut the stinky tofu into 4 pieces. 2. Wash edamame kernels and slice red peppers. 3. Stir Quanta fragrant meat sauce with seasoning, edamame and red pepper evenly. 4. After the stinky tofu is arranged, pour the method 3 on it and steam it with strong fire for about 15 minutes. Remarks: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Quanta fragrant diced sauce. 11 "Teach you to make authentic stinky tofu equipment: cardboard boxes (new boxes for shoes) and straw (where you go to buy vegetables, take them back, wash them and dry them, and cut them into knots). Practice: Buy back big tofu, cut it into thick pieces with your index finger while it is hot, spread a layer of grass in the carton, put another layer of tofu, and finally spread a layer of grass on it, cover the box, and put it in a high temperature place for two to three days, and then take it out. Tip: Dry the straw and carton after use, and then use it next time, which is beneficial to fermentation.