There are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and their tastes and practices vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on.

There are two kinds of stinky tofu in Nanjing, one is gray and tender tofu, and the other is dried tofu with tile ash. When the tender stinky tofu is fried in an oil pan until it is golden yellow, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo on it when you eat it. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi, a gray stinky tofu, needs to be fried in oil for a little longer before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of the dried tofu, and when the color changes to gray-black, it can be eaten. This stinky tofu is usually cut into small pieces in qianzi, strung on bamboo sticks, fried and directly brushed with the sauce prepared by the stall owner, and eaten while it is hot. It is crispy and delicious, and quite chewy.

Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu from good soybeans, and then press the white water tofu into white dried tofu; Then add the dried bean curd into a brine. The brine here is the most exquisite, and it needs to be made of rotten pickle juice left the next year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar in full bloom, bury it in the ground, and take it out a few days later. The white tofu has dried up. When you open the dried tofu, you can see that from the inside to the outside, it's all blue and dark, smelling strange and smelly, but after frying, the entrance is extremely fragrant. This kind of authentic stinky tofu has been extinct in the market in recent years, and most of them are imitations.

Reference: Food Network

After reading it, you can go to a five-star hotel as a chef:

1 "Braised bean curd pot (figure)

Materials:

2 pieces of slippery tofu, 3 pieces of fresh mushrooms (sliced), several bamboo shoots of pearls, several pieces of carrot, several pieces of cabbage, and serving. Teaspoon salt on tofu and steam for about 1 minutes.

② take out the tofu, absorb the water with kitchen paper, put it in boiling oil, fry until golden brown, and serve.

③ Heat 1 tbsp of oil in the sand nest, add tofu, add sliced mushrooms, pearl bamboo shoots, carrot flowers and Chinese flowering cabbage, add soup, simmer until the juice is thick, and serve. Eat while it is hot.

Know more

The so-called "burning" means that the materials are first preliminarily processed, such as frying, frying and steaming, then seasoning and soup or water are added, after boiling, the lid is covered, and the juice is cooked with medium fire or slow fire until it is thick, and then the juice is served with strong fire (thick). Because of the different colors of materials, there are two kinds: "braise in soy sauce" and "white burn".

2 "Braised Tofu"

Ingredients:

Two pieces of tofu, four pieces of mushrooms, six pieces of carrot and bamboo shoots, and six pieces of pea pods. 2 tablespoons of cooking oil, 1 tsp of salt, 2 tsps of oyster sauce, 1 tsp of soy sauce and 1 tsp of soy sauce, 1 tsp of sugar, 1 tsp of sesame oil, 2 shallots and 1 red pepper.

Making:

1. Slice tofu; Soak mushrooms in soft water, remove pedicles and cut into pieces; Slice the onion obliquely, and slice the red pepper obliquely.

2. Add 1 tablespoon of cooking oil, salt and a little water to tofu and cook for 4 minutes.

3. Heat with 1 tablespoon of cooking oil, and saute peppers, onions and mushrooms; Stir-fry tofu and other main ingredients evenly, add appropriate amount of water, add soy sauce, soy sauce and sugar to taste, and cook over high heat for 5 minutes; Add oyster sauce and sesame oil and mix well to get

3 "Braised Tofu

Ingredients:

Tofu (7g), lean meat (3g), bream meat (125g), dried shrimps (25g), scallion (4g), oil (2g) and flavored powder.

2. Mix the minced fish with water and salt, and beat them into fish glue. Then add the minced pork, dried shrimps and onion into the fish glue and mix well, divide them into 1 pieces, and brew them into tofu blocks.

third, heat up the oil pan, fry the tofu until golden brown, put down the shredded pork, shredded onion, tofu, add chicken soup and simmer until cooked, season with soy sauce and flavor powder, thicken with wet water chestnut powder and pour sesame oil.

fourth, stir-fry the seasonal dishes, put them at the bottom of the plate, and then put the stewed tofu on the dish surface.

4 "Braised Japanese Tofu"

Materials:

Japanese Tofu, Green Pepper, Lentinus edodes, water-sprouted bamboo shoots, carrots, egg white, raw flour, onion, ginger, salt, sugar, monosodium glutamate and soy sauce

Practice:

1. Carefully unpack Japanese Tofu and cut it into pieces of about 2 cm;

2. Slice other vegetable materials for later use;

3. Wrap Japanese tofu with egg white, stick it with raw flour, fry it in oil, and take it out in golden brown for later use;

4. Pour a little salad oil into the pot, saute the onion and ginger until fragrant, then pour the sliced vegetables, stir-fry them slightly, and add salt, monosodium glutamate and a little light soy sauce to taste;

5. Finally, pour the fried tofu and turn it carefully, otherwise it will break and affect the impression;

6. Add a small amount (half a tablespoon) of sugar to the pot. If there is broth, it is better to add it with sugar. Turn off the heat after 1 minute.

7. Well, you can eat the braised Japanese tofu. Be careful not to drool into the pot during cooking.

In addition: I don't like the color of dishes to be too dark, so I used soy sauce, and I can use soy sauce. Because soy sauce is the main flavor and soy sauce is the main color, I should still use soy sauce in braised dishes. Hehe, I changed it according to my own preference.

5 "Braised Iced Tofu"

Ingredients:

Half a box of tofu, two tablespoons of fungus (or eight mushrooms), three canned bamboo shoots, half a rice bowl of peanut oil, three tablespoons of soy sauce, one tablespoon of wine, half a tablespoon of sugar and one tablespoon of sesame oil

Practice:

1. Tofu is frozen in the refrigerator for one day and becomes ice.

2. Squeeze the water and cut it into small diagonal pieces with a knife. Soak the mushrooms or fungus in water and cut it into small pieces, and cut the bamboo shoots into diagonal pieces for later use.

3. Heat the peanut oil in a pot, add the bean curd pieces to fry dry on medium fire, and take out

4. Add the auricularia auricula and bamboo shoots with three tablespoons of oil to fry until soft, add soy sauce, sugar, wine and fried iced bean curd, stir fry on medium fire, until the materials are dark brown, add the soft mushroom water to boil first, then simmer for 4 minutes on low fire and take out when the soup is dry. Cold, drizzle with sesame oil and mix well to get

6 "braised tofu

Material:

Egg tofu (board tofu) 1 carrot, a small amount of mushrooms -3 green beans, a little

Practice:

1. Fry (fry) the tofu until golden brown.

2. Saute the mushrooms until fragrant, add carrots and beans, stir fry, add about 2 cups of water, 4 tablespoons of oyster sauce and 4/1 teaspoon of salt/monosodium glutamate, stir fry, and then thicken the tofu.

1 "Special water tofu

Ingredients:

1 box of tofu with internal fat, 2g of green beans, 2 tablespoons of vegetarian meat sauce, a little straw mushroom, 5g of shredded ginger, half a spoonful of salt, half a spoonful of sugar, a little soy sauce, 1 tablespoon of vegetarian chicken powder and a little sesame oil

Practice:

1. Mix tofu, green beans and sesame oil.

2. Add shredded ginger to decorate and drop sesame oil on the epidermis.

1 "Beef Tofu Soup"

Ingredients:

Beef, Tofu, Tomato and Lemon

Production:

1. Cut the beef and tofu into small cubes and blanch them with boiling water. Peel the tomato and cut it into pieces. Wash the onion and ginger. Cut the onion into sections and slice the ginger.

2. Set fire to the pan and drain the oil. When the oil is hot, stir-fry the onion and ginger until fragrant. Add the beef, stir-fry the broth, bring it to a boil and simmer for 5-6 minutes. Pour in tomatoes, tofu, cooking wine, salt, balsamic vinegar, white pepper and chicken essence, and squeeze in a few drops of lemon juice.

2 "Carassius auratus bean curd soup"

Ingredients:

Carassius auratus, tofu, pork and coriander

Production:

1. Cut the tofu into small pieces, slice the pork, slice the coriander and onion, and pat the ginger loosely.

2. Wash the fish, scald it with hot water, put it in cold water, scrape off the black skin, wash it, and blanch the tofu (thoroughly control the clean water).

3. Set fire to the pan and drain the oil. Stir-fry the onion and ginger in oil, add Shao wine, broth, sliced meat, pepper powder and salt, then drain the water, fish and tofu, and simmer for 2 minutes on low heat. When the soup is milky white, take out the onion ginger pieces, add chicken essence to adjust the taste, and put the coriander in the soup bowl.

1 "Stir-fried tofu with shepherd's purse"

Formula:

Shepherd's purse 1g tofu 1g ginger 5g onion 1g salt 5g vegetable oil 3g

Preparation:

1. Wash shepherd's purse thoroughly; Wash the tofu and cut it into 3 cm square blocks; Slice ginger and cut onion.

2. Heat the wok over strong fire, add vegetable oil, add ginger and scallion until it is half ripe, add tofu, stir well, add shepherd's purse, cut off raw materials, add salt and serve.

how to eat: once a day, with meals.

efficacy: invigorating the middle energizer, clearing away heat and lowering blood pressure. Take it for patients with hypertension and kidney yin deficiency.

2 "Fried Tofu with Green Pepper"

Tofu is used as a raw material, which can be used as a meat or vegetable, as a main ingredient, as an ingredient, or as a dish alone. This issue introduces fried tofu with green pepper. Ingredients: 1 box of white jade lactone tofu, 5g of green pepper and 5g of carrot.

seasoning: 5g of peanut oil, 1g of douban hot sauce, 5g of sweet noodle sauce, and appropriate amount of soy sauce, sugar, monosodium glutamate, chopped green onion, garlic slices and shredded ginger.

Method: 1. Wash the tofu and cut it into small squares; Slice green pepper and carrot, blanch in boiling water, remove and dry for later use. 2. Put the oil on the fire, heat it, add chopped green onion, garlic slices and shredded ginger, stir-fry the fragrance, add tofu, stir-fry repeatedly until the moisture of tofu is almost dry, add douban hot sauce, sweet noodle sauce, soy sauce, sugar, green pepper and carrot slices, continue to stir-fry to taste, and when the marinade is short, add monosodium glutamate and mix well to get out of the pot. This kind of cooked fried tofu generally uses green pepper, green garlic and vegetables with strong spicy flavor and crisp texture as ingredients. The ingredients are mainly shredded, and can also be cut into strips or small slices, but the shreds should not be thin, the strips should not be thick, and the slices should not be thin, otherwise the fresh flavor, shape and taste of the cooked and fried finished dishes will be affected.

most of the cooked and fried tofu is not sticky, and it is thin and thick when it is taken out of the pot. However, some fried tofu with green peppers is cooked with seasonings such as douban spicy sauce and sweet noodle sauce without thickening. Cooked cooking is characterized by a slight sauce and a strong flavor.

8 Fried Tofu with Shrimp

This dish is rich in calcium, and also contains nutrients such as phosphorus, iron, protein, fat, vitamin A, vitamin B1, vitamin B2, etc. It is suitable for pregnant women to eat regularly, increase calcium and prevent calf cramps.

raw materials:

1g of green shrimp, 15g of tofu, 5g of starch, 1g of chopped green onion and 1g of Jiang Mo, 5g of salt, 2.5g of cooking wine, 1g of monosodium glutamate, 1g of soy sauce and 1g of vegetable oil.

Production:

1. Wash the shrimps and soak the cooking wine, chopped green onion, Jiang Mo, soy sauce and starch. Wash the tofu and cut it into cubes.

2. Put the oil on the fire, heat it, pour in the shrimps, stir-fry for a few times with high heat, then add the tofu, continue to stir-fry, and pour in the remaining ingredients and stir-fry for a few times.

characteristics: delicious fragrance and tender tofu.

9 "Sichuan pork belly fried with tofu and pickles"

Raw materials

Pork belly, red pickles and tofu

Making process

Slice pork belly and tofu thoroughly with water. Put oil in a wok, stir-fry garlic slices, add pork belly, when it is 8% ripe, add red kimchi, add salt and monosodium glutamate, and cook tofu into slices and put it on a plate.

1 "Fried tofu with clam meat"

Ingredients:

15g of clam meat, 2 chunks of tofu, a handful of leeks, 3g of fungus, ginger, cooking oil, salt and sesame oil.

Method:

1. Wash the clam meat with salt water, drain the water and cut it into pieces; Cut tofu into pieces; Soaking Auricularia auricula in water, removing impurities, and washing; Wash leeks and cut into 3 cm long sections; Ginger is cut into filaments.

2. Heat the pan, add cooking oil, until the oil smokes slightly, add shredded ginger, immediately add clam meat and auricularia, stir-fry for about 5 minutes, then add Chinese chives, sesame oil and salt, mix well, stir-fry for a few times, and boil.

Features:

Light, fresh and fragrant, rotten clam meat, smooth tofu and fragrant leek.

Efficacy:

Clam meat is salty and cold, and it has the functions of nourishing yin and moistening dryness, inducing diuresis to reduce swelling, softening and resolving hard mass, moistening five internal organs and quenching thirst.

In addition to the nutritional components of soybeans, tofu also has medicinal effects such as sweet taste, cool nature, clearing away heat and toxic materials, promoting fluid production and moistening dryness. "Living with Interest Diet Spectrum" says tofu: "Clear away heat and moisten dryness, promote fluid production, detoxify, widen intestines and reduce turbidity."

Chinese chives are sweet and pungent, warm and nontoxic, and have the effects of warming liver and kidney, expelling qi and dispersing blood, invigorating stomach and refreshing.

This dish is made of clam meat, tofu and leek, and its functions are clearing away heat and toxic materials, nourishing blood and yin, removing spots and whitening skin. Suitable for rough skin, freckles and pigmentation caused by deficiency of qi and blood. Deep-fried stinky tofu that can remove spots after eating for a long time

6

Ingredients:

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 1g of vegetable oil for frying.

Method of making:

1. Put melanterite into a barrel, pour boiling water, stir with a wooden stick, then press the tofu to dry, put it in, soak it for 2 hours, take it out, let it cool and drain the water, and then put 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 being soaked in brine, the tofu is black.

2. Put the dried red pepper powder into a pot, add salt and soy sauce and mix well, 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 a 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 a 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.

characteristics: 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 "Fried stinky tofu with edamame"

Practice:

Wash 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

Ingredients:

Four pieces of stinky Tofu, two pieces of sauerkraut, four pairs of bean sprouts, six mushrooms, red.