Changsha stinky tofu, Changsha people called stinky dry son, characteristics: burnt crispy and not paste, tender and not greasy, the first smell of stinky air, a detailed smell of strong aroma enticing, with the freshness and crispness of the white tofu, deep-fried tofu aroma crunchy.

Changsha black stinky tofu production method:

(1) the system of tofu will be soaked in water soaked soybeans, soaked, washed with water, into the water 20 ~ 25kg, with a stone mill grinding into a thin paste, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, and then force to the pulp extrusion, and then in the dregs of the soybean residue in the boiled water mixing well and then squeezed, so that continuous dregs of the non-staining hands. Soybean milk has been squeezed out, skim off the foam, the pulp into the pot with high heat, pour into the cylinder, add gypsum juice, add the side of the wooden stick stirring, stirring about 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the paste, you can go to the market and buy it back directly if you don't like the trouble.

(2) tofu cut into small pieces, with a white cloth wrapped tofu block, wrapped tofu block, placed on a wooden board, neat yard, and then a wooden board on top of the pressure on the pressure on the weight of the pressure all night long, tofu in the water has been almost dried up, take out and open to look at it, you can see that the tofu has been pressed very strong, so that out of the stinky tofu texture will be very delicate.

(3) brine method Brine can be made according to the characteristics of each region, the simpler method is as follows: fermented brine into brine, loaded into the altar.

(4)Put the tofu into the marinade soak, altar sealed mouth, a few days after taking out (the longer the soaking time, the better the taste), white tofu has become green ink color stinky tofu dried. (If you can't wait, spring and fall need to soak for 3~5 hours, summer soak for about 2 hours, winter need 6~10 hours) soak well, take out, use cold water to wash slightly, drain the water, and then all the tea oil poured into the pot to burn red, put the tofu with a small fire to deep fry for about 5min, put in the tofu hole can be made.