The production materials are soybeans, tempeh, soda ash and so on.

I. Introduction:

Stinky tofu (Stinky tofu) is one of the traditional Chinese snacks, the way of making and eating in various places are quite different, there are different types in the north and the south, Stinky tofu is also known as stinky dry son in the south. Its name is vulgar, but outside the ugly inside show, flat in the strange, far-flung, is a very characteristic of the traditional Chinese snacks.

Ancient people praised the cloud: "the taste of the remaining beauty, jade food do not pass with".

Stinky tofu not only has high nutritional value, but also has good medicinal value. Ancient medical records, stinky tofu can be cold and beneficial gas, and the spleen and stomach, eliminating flatulence and pain, clearing heat and blood, under the colon turbid gas. Those who eat often, can enhance physical fitness, healthy skin.

Two, the production method:

1. home cooking stinky tofu raw materials and recipes:

soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g brine 15kg, coarse salt 100g, cooked gypsum 300g.

2. the production process:

(1) the system of tofu:

soaked soybeans in water, soaked in water, soaked in water, soaked in water, soaked in soapy water, soaked in soapy water. > Soybeans soaked in water, made into tofu brain. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed with a heavy stone, pressed to remove the water, that is, into the tofu.

(2) deep-fried stinky tofu:

the alum into the barrel, spring, fall about 3 to 5 hours, about 6h in summer soak, about 2 days in winter, soak up after taking out, wash with cold water, drain, and then all the tea oil poured into the pot to burn red, into the tofu with a small fire frying for about 5 minutes, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilling a hole! The first thing you need to do is to mix the chili oil, soy sauce and sesame oil together and put them in the hole in the tofu.

(3) brine method:

To use tempeh 2.5kg as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice soak for about half a month, stirring once a day, fermentation is brine.