Raw materials and formula:
5kg of soybean, 250g of Chili oil, 0/kg of tea oil, 0/50g of sesame oil, 500g of soy sauce, 0/5kg of brine, 0/00g of crude salt and 300g of plaster of Paris.
Production process:
（ 1）
To make tofu, the soybeans are soaked in water, washed with clear water, replaced with 20-25 kg of clear water, ground into a thin paste with a stone mill, added with warm water as much as the thin paste, mixed evenly, put into a cloth bag, squeezed out with force, then put boiling water into the bean dregs, mixed evenly, and squeezed again, so that the continuous bean dregs don't touch your hands. When the soybean milk is squeezed out, skim off the foam, put the slurry into a pot and boil it with strong fire, pour it into a jar, and add it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 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）
Deep-fried 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, which takes about 3-5 hours in spring and autumn, about 6 hours in summer and about 2 days in winter. After soaking, take it out, wash it with cold 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 put Chili oil and soy sauce.
（3）
The preparation method of brine is based on 2.5kg of douchi, and water 15kg should be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, stirring 1 time every day, and then the brine can be obtained after fermentation.
Product features
Brown in color, tender in the outside, fresh and juicy.
Production of stinky tofu in Beijing
（ 1）
To make tofu, the soybeans are soaked in water, washed with clear water, replaced with 20-25 kg of clear water, ground into a thin paste with a stone mill, added with warm water as much as the thin paste, mixed evenly, put into a cloth bag, squeezed out with force, then put boiling water into the bean dregs, mixed evenly, and squeezed again, so that the continuous bean dregs don't touch your hands. When the soybean milk is squeezed out, skim off the foam, put the slurry into a pot and boil it with strong fire, pour it into a jar, and add it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 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）
Fermented tofu will be put on the shelf board by board. The wooden shelf can hold more than a dozen layers of tofu, which can be ventilated in the middle, coated with salt, sprinkled with mold (the strain is dissolved in water and dipped with fingers 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）
After fermentation, put melanterite into a barrel, 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, about 2 hours in summer and about 6-10 hours in winter. After soaking, take it out, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, water 15kg should be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, and the mixture should be stirred 1 time every day, and then the brine can be obtained after fermentation. )
(4) according to the tastes and characteristics of different regions, and then processing.
(5) Delicious
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Production of ordinary stinky tofu
Raw materials and formula:
5kg of soybean, 250g of Chili oil, 0/kg of tea oil, 0/50g of sesame oil, 500g of soy sauce, 0/5kg of brine, 0/00g of crude salt and 300g of plaster of Paris.
Production technology:
(1) To make tofu, soak soybeans in water, then wash them with clear water, add 20~25kg of clear water, grind them into a thin paste with a stone mill, then add warm water as much as the thin paste and mix well, put them into a cloth bag, squeeze out the slurry, then mix well with boiling water in the bean dregs, and then squeeze them. When the bean dregs do not touch your hands continuously and the soybean milk has been squeezed out, skim off the foam and add the slurry. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 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, about 2 hours in summer and about 6-0/0 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, and use chopsticks in the middle of the tofu.
(3) The preparation method of brine is based on 2.5kg of douchi, and water 15kg should be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, stirring 1 time every day, and then the brine can be obtained after fermentation.