1. Cut the tofu into squares and place them directly in the food container. Pour the stinky amaranth marinade over the tofu cubes, add three tablespoons of salt, cover with plastic wrap, seal completely, and place in the refrigerator for 72 hours. Heat a pan (it needs to be very hot, you can sprinkle a little droplet of water into the pan, if the little droplets turn into big drops together), add the stinky tofu, don't move it, saute it for a minute or so, shake the pan, and the tofu will fall out of the bottom of the pan without sticking to the pan at all.
2. Leave a little bottom oil in the wok. When the oil is hot, put the peppercorns, green onions and ginger into the pot and stir fry, then put the fried stinky tofu into the pot, pour in the cooking wine, soy sauce and sugar, stir fry evenly, and then add an appropriate amount of boiling water to submerge the stinky tofu. Boil over high heat, then turn to medium heat and cook, then add a spoonful of chicken powder for seasoning, when there is a little soup left, reduce the juice over high heat, so that our flavorful stinky tofu is ready, and all the bites are soupy.
3. When stir-frying the tofu blocks, we have to turn them over from time to time, so that the tofu blocks are heated more evenly. Of course, remember to use medium-low heat if you have high heat, but the old tofu will be fried, so it won't taste good, I hope you can remember. Then, poke a hole in the fried old tofu, put in the sauce we prepared, and then it's ready to eat. It's really enjoyable to eat and one bite makes you want to eat more. Isn't it so simple?
What do I need to pay attention to?1. Cut the tofu into slices and marinate in the stinky tofu milk overnight. This step will make the tofu flavorful and stinky, this step should not be ignored. Fry the tofu in a frying pan so that the skin of the tofu will be more flavorful. Because of the starch added to the sauce when cooking, the sauce will be thicker and all stick to the tofu, so it tastes fragrant and juicy, very flavorful.
2. Identify poor quality stinky tofu:See if the water of stinky tofu is as black as ink with small particles of sediment, or reddish-brown sediment layered. These are of low quality. Break the tofu and see if the flavor is lighter than white. If the fresh tofu is not fermented, it is a fast stinky tofu.