1. Tofu is cut into small pieces and put in a basket to prevent mildew. Take the small pieces of tofu as the standard, that is, there are flowers and obvious mold on the pieces of tofu.

2. Mix salt, pepper, sugar, monosodium glutamate and pepper.

3. Put the moldy tofu pieces into the seasoning and roll them as evenly as possible.

4. Put the small tofu pieces wrapped with seasoning into a clean and dry glass bottle, one layer at a time.

5. Fill the bottle as full as possible and leave it uncovered for one day and one night.

6. The next day, pour a small amount of white wine into the bottle and cap it. Basically, the tofu is ready.

7. In about half a month, the sealed bean curd can be taken out and eaten.

This area of Xinyang City may not be clear to many people, but it belongs to a relatively small area, but the local fried stinky tofu rolls are very famous, and it is the most famous local product. Therefore, in order to make the purest fried stinky tofu, it is necessary to control the water content of tofu first, and then marinate it with condiments for a period of time. At this time, the flavor of condiments can be more strongly integrated into tofu.

Raw materials:

8 pieces of special tofu, cut into 32 small pieces, 2500 grams of special marinade, 50 grams of soy sauce, 3 grams of soap alum (aluminum sulfate), 0/50 grams of pickled fish hotpot, 50 grams of dried pepper, 25 grams of sesame oil, 8 grams of salt, 3 grams of chicken essence, and 0/000 grams of cooking oil for frying.

Production method:

1 put the alum into a bucket, pour boiling water, stir with a stick, then press the tofu dry, soak it for 2 hours, take it out, let it stand, let it cool and drain the water, and then soak it in a special marinade (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hour in winter).

2 Put the dried Chili noodles into a pot, add salt and light soy sauce, stir well, pour in the cooked sesame oil, and then add pickled fish hot pot and chicken essence to keep the boiled juice.

3 Put the pot on a low fire and fry it in edible oil. When it is 60% hot, put the fried stinky tofu pieces one by one, fry until the tofu is swollen and crisp, then pick it up, drain the oil and put it on the plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small plate and serve it together.

Features: The ingredients are crispy outside and tender inside, fresh and spicy, which is a famous specialty snack in Hunan Province.

food

20 grams of eel, 8 pieces of fried stinky tofu, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, 5 cloves of garlic, appropriate amount of ginger slices, and 2 spoonfuls of chopped pepper.

manufacturing process

Cut the eel into two equal sections, and cut the fried stinky tofu in half for later use;

Marinate the fried stinky tofu 10 minute with a little salt and vegetable essence;

Bring the stinky tofu to a boil, and steam it in a pot for 15-20 minutes;

Stir-fry ginger and garlic in the oil pan, then pour in the eel section and stir-fry until the eel skin is golden, add a little rice wine and salt and stir-fry for a while;

Put the fried eel segments on the surface of the fried stinky tofu, then add two spoonfuls of chopped pepper and steam in boiling water again for 10 minute;

Take out the pan and sprinkle with onions.