The way to pour stinky tofu in soup is to make soybean into tofu slices (white tofu), then brew brine, boil it with black lobster sauce, let it cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak it for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.
Made of stinky tofu
Raw materials and formula:
5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.
Production technology:
(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 with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.
(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.
(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.
Product characteristics
The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.
"Tofu that makes stinky tofu and soy sauce tofu is very special. Harder than the tofu we usually eat, but softer than the dried tofu. If there is a tofu workshop near your home, it can be customized. If not, it will be difficult.
In addition to the difficulty of raw materials, it is not easy to inoculate mold, and most families do not have this thing.
The method of stinky tofu is to put the customized tofu on the shelf piece by piece. You can put more than a dozen layers of tofu on the wooden shelf, which can be ventilated in the middle, coated with salt, sprinkled with mold (the bacteria are dissolved in water and stained with tofu with your fingers), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can go up and down 32 degrees, and tofu will grow an inch long white hair, which is mold.
Stinky tofu used for frying food in the south has a short moldy time.
Wait, there are some details in the middle, and practices vary from place to place.
Anyway, it's too much trouble to make stinky tofu at home. It is not enough to mold a few pieces of tofu at a time. It's best to find some brands to buy bottled ones. It's not dirty, it's moldy anyway. "
People who like to eat stinky tofu often drool at the mention of stinky tofu. Soup stinky tofu is especially delicious for people who like to eat stinky tofu, and its method is relatively easy to master. Usually you can cook a delicious stinky tofu at home, but cooking stinky tofu in soup at home can ensure hygiene and cleanliness, but it may make the room smell of stinky tofu.