Stinky Tofu Method 1. Hunan Stinky Tofu: The fried "Stinky Tofu" smells bad and tastes strange, 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. 2. 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. The product features brown color, tender inside and tender outside, fresh and spicy. 3. Raw materials for making stinky tofu: tofu, 15cm×15cm wet cotton cloth (preferably white), some rice straw, and one carton: 1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece obliquely in the middle and wrap it tightly with wet cloth (without bundling). 2. Remove the leaves and ears from the straw, leaving only the straw, wash it, cut it into 2 cm long sections, wash it and dry it 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. 4. Stinky Tofu in Nanjing Today, 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. 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 of making fried stinky tofu: 1. Put melanterite into a barrel, pour boiling water, stir with a wooden stick, then press the water tofu to dry, put it in, soak it for 2 hours, take it out, let it dry and cool, drain the water, and then put it in special brine (soak it for 3-5 hours in spring and autumn, soak it for 1-2 hours in summer and soak it for 6-1 hours in winter). After soaking the tofu in brine, it becomes a black tofu block, and take it out 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. The production of stinky tofu in Beijing stinky tofu is made from high-quality soybeans with high content of protein, through soaking beans, grinding, filtering, bittering, pre-fermentation, pickling, soup filling and post-fermentation. (1) Tofu making: Soak soybeans in water, wash them with clear water, replace them with 2-25 kg of clear water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then put boiling water into the bean dregs and mix well before squeezing. When the bean dregs do not touch your hands continuously, skim off the foam when the soybean milk has been squeezed out, put the pulp juice into a pot and boil it with strong fire, and pour it into a cylinder. 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. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu. (2) Fermentation: Put the prepared tofu on the shelf board by board. The wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (the strain is dissolved in water, and the finger is dipped on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and the tofu will grow an inch long white hair, that is, mold. (3) Treatment after fermentation: Put melanterite into a barrel, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, and then 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. Take it out after soaking, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, it is necessary to add 15kg of clear water to boil, after filtering, add 15g of alkali to the juice and soak it for about half a month, stirring it once a day, and then it will become brine after fermentation. (4) according to the tastes and characteristics of different regions, they are processed again.