1 put melanterite in a bucket, pour boiling water, stir with a wooden stick, then press the tofu to dry, soak it for 2 hours, take it out, let it cool and drain off the water, then soak it in special brine (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hours in winter).
2 put the dried red pepper powder into the basin, add salt and soy sauce and mix well, pour in the hot sesame oil, then add fresh soup and monosodium glutamate to make juice for later use.
3. Place the pan on medium fire, add the frying vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into a plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together.
Features: the texture is crispy and tender outside the coke, and the taste is fresh, fragrant and slightly spicy. It is a famous flavor snack in Hunan.
Grilled stinky tofu, a famous product in deep pits, is also a common snack in Taiwan's night market. After passing through the ingredients with bamboo sticks, spread barbecue sauce and bake it on charcoal fire for several minutes. The skin is crisp, the inside is soft, and it melts in the mouth. Because a lot of sauce is added, the original smell of stinky tofu is covered a lot, which is worth recommending to friends who try stinky tofu for the first time.
20g Monopterus albus, 8 stinky tofu, right amount of oil, right amount of salt, right amount of chopped green onion, 5 cloves of garlic, right amount of ginger, 2 spoonfuls of chopped pepper.
1 Monopterus albus is cut into equal small pieces, and stinky tofu is cut in half for later use;
2. Pickle stinky tofu with a little salt and vegetable essence 10 minute;
3. Bring to a boil with high fire and steam stinky tofu for 15-20 minutes;
Stir-fry ginger and garlic slices in an oil pan, then stir-fry the eel until the eel skin is golden, add a little yellow wine and salt and stir-fry for a while;
5. Put the stir-fried Monopterus albus segments on the surface of stinky tofu, then add two spoonfuls of chopped pepper and continue to steam in boiling water for 10 minute;
6 out of the pot, sprinkle with chopped green onion and you can eat.
1 Steam the tofu in a steamer, remove the moisture and let it cool for later use. Then cut the tofu into thick slices. Add oil to the pan, add the chopped tofu and start frying.
2 fry until golden brown and fish out. control oil intake
3 Adjust the sauce. Crush the stinky tofu milk, pour in a little stinky tofu juice, sesame sauce, and add a little water to stir. Cumin powder, hot sauce powder, sesame seeds, drizzled with hot oil. Chop chopped green onion, garlic and vanilla.
4 drizzle with smelly sauce and pepper sauce.
5 finally sprinkle with vanilla, garlic and chopped green onion.
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.
1 Making tofu: Soak soybeans in water to make tofu brain. 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, which takes about 3 to 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 boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it for about 5 minutes with low fire. Once it is brown, take it out and put it in a plate. Drill a hole in the middle of the tofu with chopsticks.
3. The preparation method of brine is based on 2.5kg of douchi, and water 15kg must be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, and the brine is obtained after stirring 1 time every day.