Changsha stinky tofu, which Changsha people call stinky tofu, is characterized by crisp but not rotten, tender but not greasy, not smelly at first smell, attractive fragrance at first smell, fresh and refreshing white tofu and crispy fried tofu.

Making method of Changsha black stinky tofu;

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water equal to the thin paste, mixing them evenly, putting them into a cloth bag, squeezing out the juice, then mixing them with boiling water in the bean dregs, and then squeezing them so that the bean dregs will not contact hands continuously. When the soybean milk has been extruded, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions. If it is mixed with the pulp, it means that the gypsum juice is not enough. Add some gypsum juice and stir it again. If the dripping water is not mixed with the pulp, you can buy it directly from the market if it is troublesome.

(2) Cut the tofu into small pieces, wrap the tofu with white cloth, put the wrapped tofu on the board, neatly stack it, press it with the board, and press it with heavy objects all night. The water in the tofu has almost been drained. Take it out and open it, and you can see that the tofu has been pressed firmly. The stinky tofu made in this way will be very delicate in texture.

(3) Brine preparation method Brine can be prepared according to the characteristics of each region. The relatively simple production method is as follows: the brine is fermented with brine and put into a tank.

(4) Soak the tofu in salt water, seal the jar, and take it out a few days later (the longer the soaking time, the better the taste). The white tofu has become a blue-black stinky tofu. (If you can't wait, soak for 3-5 hours in spring and autumn, about 2 hours in summer and 6- 10 hour in winter). After soaking, take it out, rinse it with cold water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry it for about 5 minutes with low fire, and put it into the tofu hole.