Main ingredient: 30 pieces of white tofu
1, brine production:
cold water, tempeh, boil and cook for about 30 minutes, and then the tempeh juice is filtered out, cooled with 100 grams of soda ash, 20 grams of green alum, 200 grams of mushrooms, asparagus 4,000 grams of salt 750 grams of thatch wine 3 two, 3 kg of tofu brain, soak for about 15 days (stirring once a day). After fermentation, it will become brine.
The normal test of brine is fermentation. If not fermentation, the smell is not normal, the method is to put the net fire brick red in the matter of water to promote fermentation, at the same time, but also according to the above formula appropriate to add a little bit of spices into the fermentation, so that the flat to the flavor.
2, tofu fermentation:
green alum 3 grams into the jue, into the boiling water with a stick to stir, into the tofu, spring and autumn soaking time of 2 - 5 hours, summer 1 - 2 hours, 6 - 10 hours in winter, the embryo is hard to soak more, soak less soft, brine good after taking out, wash with cold boiled water, loaded into a sieve drained (after washing the water to stay), wash to the water is thick, when the water washed and poured into the brine.
3, seasoning preparation:
With red oil, soy sauce, sesame oil, monosodium glutamate and a little soup into the juice
4, deep-fried stinky tofu:
The oil will be boiled, the tofu block by block under the pot frying for 5 minutes (the fire is big, use a small fire, frying through the shall prevail) into a burnt outside and inside the tender fish out of the plate with chopsticks in the middle of each block of tofu to poke a hole in the eyes of the juice into the eyes can be poured.
Features: smell stinks, eat up incense, outside the scorched inside tender, spicy flavor, unique flavor.