1. First, cut the tofu into cubes about four or five centimeters, and drain the water (some tofu is wrapped in gauze and then pressed with heavy objects, also for draining water, of course, you can't crush the tofu block, hehe,)

2. Put the cut tofu on the steamer or something clean and breathable in turn, and it's best to keep the distance. Oh, I cut the rice bag and clean it before putting the tofu, because I do it. Then cover it. Well, it was covered with a rice bag, and then covered with a clean towel.

3. put these in a corner that is not easy to be touched and wait for fermentation. I put it directly in the corner of the kitchen console, hehe

4. The fermentation time is about ten days, less than half a month, and it will be faster if the weather is warm or there is heating at home. 5. If you ask about a special smell, open it and look at it. Tofu is red and sticky, and it feels soft when you poke it with chopsticks, and it will basically ferment well. Note that if you have black hair, you can't eat it.

6. Take out the fermented bean curd and dip it in salt and pepper noodles.

Add more salt, which will save it. If pepper likes spicy food according to personal preference, just put it in a bowl, mix it with salt and let the bean curd roll in it, so that the bean curd is red all over, which is super appetizing.

7. With salt and pepper, you can put it in a bowl. It is best to have a jar, put it in the jar and seal it; I didn't put a jar, I just put a fresh-keeping box, or I can put a glass jar or a jar bottle, as long as it is covered tightly. Remember to add more salt, hehe

8. You can eat the packed things after they continue to be fermented in the corner for six or seven days. When you eat them, you can drop a few drops of sesame oil. Those who don't like meat think it is better to eat them with porridge and steamed bread than meat. Hehe, take as much as you eat, and use clean chopsticks without oil or water to clip them out. There are other ways to save it.

There are other ways to put tofu in high-alcohol after fermentation. In addition, the bean curd dipped with good seasoning includes green leaves, such as Chinese cabbage, which are wrapped in two or three pieces, and wrapped tightly like a package before entering the jar. Of course, the premise must be to hang the leaves in boiling water in advance to dry them, and there can be no water. I think this kind of tofu should be more delicious. After all, it will have the fragrance of green vegetables, but the tofu that has not been put into the jar will come out, so you can put some fried ones. It's still quite delicious.

Making stinky tofu with brine

Boil 15 kilograms of cold water and 3 kilograms of fermented soybean for about 3 minutes, then filter out the fermented soybean juice, and after cooling, add 1 grams of soda ash (2 ounces), 2 grams of melanterite (4 ounces), 2 grams of mushrooms (4 ounces), 4, grams of winter bamboo shoots (4 kilograms) and 75 grams of salt.

don't touch the oil on the brine, pay attention to cleanliness and hygiene, prevent impurities from mixing, and master it flexibly according to the different temperatures in the four seasons, so as to keep it in a fermentation state at all times. For continuous use, the main ingredients should be added once every three months. The method and quantity are the same as above (do not add melanterite and soda ash). When using, attention should be paid to keeping old brine (the longer the better).

the standard for testing the normality of brine is fermentation. If it is not fermented, and the smell is abnormal, the method is to put the clean fire brick in the water to promote fermentation, and at the same time, add a little seasoning according to the above formula to make it taste flat after fermentation. (After taking out the soaked tofu every time, add a proper amount of salt into the brine to keep the saltiness normal)

Ingredients: 3 pieces of refined white tofu (1.5cm thick, 5x5cm)

Seasoning: 2kg of vegetable oil (2,g, the actual consumption is 1g (2g)), 1 liang (5g) of red oil and 1 liang (5g) of soy sauce. Chicken soup 2 Liang (1g)

Preparation:

1. Put 3g of melanterite into the pot, stir with a stick when boiling water is added, and soak the tofu for 2-5 hours in spring and autumn, 1-2 hours in summer and 6-1 hours in winter. The embryo is hard and frothy, but soft and less frothy. After marinating, take it out and wash it with cold boiled water. Mix monosodium glutamate and a little soup to make juice

3. After the oil is boiled, fry the tofu piece by piece for 5 minutes (when the fire is big, use a small fire to fry it thoroughly) until it is tender outside, take it out, poke a hole in the middle of each tofu with chopsticks, and pour the mixed juice into your eyes.

characteristics: it smells bad, tastes fragrant, and it is tender on the outside, spicy and delicious, with unique flavor.