I. Cut the tofu into small pieces and put them in the middle of a white cloth.

Second, wrap the tofu, wrap it tightly, and organize the edges.

Three, wrapped tofu on the board, neatly yards.

four, with a wooden board on the pressure, pressure on the weight of the pressure all night, the water in the tofu has been almost dry, take out and open to see, you can see that the tofu has been pressed very strong, so that out of the stinky tofu texture will be very delicate

five, ready to prepare a cardboard box, which is paved with clean corn leaves, if there is no corn leaves, change to a clean straw is also OK.

Sixth, the tofu neatly yards in the leaves, according to a layer of leaves a layer of tofu in the order of all the yards, and then placed in the storage room and so on tofu hair.

Seven, pick it out, remove the white cloth, put it in a skillet with a little oil and fry on low heat until golden brown on both sides. This is the last picture, the finished product, oh, fried stinky tofu with salt and pepper, oh, so fragrant ah!

Seasoning: salt, monosodium glutamate (MSG), dried chili powder, sesame oil, soy sauce, balsamic vinegar, minced garlic, chopped green onion.

Method (heat): ① vegetable oil about 70% hot, under the stinky tofu embryo, deep-fried to the outside of the burnt inside tender, drained. ② the seasoning mix into jiao juice, fried stinky tofu on the plate, pouring the juice.

Red curd production method

Cut the tofu into small cubes, such as its moldy, slightly cleaned, dipped in a variety of seasonings, encapsulated, placed for a period of time into the moldy tofu also known as curd.

The curd billet with red curd is red curd.