Fried stinky tofu

Ingredients:

8 pieces of refined water tofu, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams, 150 grams of fresh soup, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of MSG, and 1000 grams of vegetable oil for frying.

Preparation method:

1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then squeeze out the water from the water tofu and put it in, soak for 2 hours. Take it out and let it cool, drain the water, and then soak it in special brine (soak for 3-5 hours in spring and autumn, 1-2 hours in summer, and 6-10 hours in winter). After soaking in brine, the tofu will turn black. Block, take out and rinse briefly with cold boiled water, place flat on a bamboo board to drain away the water.

2. Put the dried red pepper powder into a basin, add refined salt and soy sauce, mix well, pour in the hot sesame oil, then add fresh soup and MSG to make a juice and set aside.

3. Place the pot on medium heat, add vegetable oil for frying and heat it until it is 60% hot. Add the stinky tofu pieces piece by piece, fry until the tofu is puffed up and crispy, then take it out and drain the oil. , load it into the disk. Then use chopsticks to poke a hole in the middle of each piece of cooked tofu, pour the juice into a small bowl and serve together.

Features: The texture is charred on the outside, crispy and tender on the inside, and the taste is fresh and slightly spicy. It is a famous snack.