Refined water tofu 8 pieces, cut into 32 small pieces, special brine 2500 grams, 50 grams of soy sauce, green alum (ferrous sulfate) 3 grams, 150 grams of fresh broth, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate, frying with 1000 grams of vegetable oil.
1 will be alum into the barrel, pour boiling water, stirring with a wooden stick, and then water tofu pressure-dried water into the, soak for 2 hours, out of the flat to cool and drain, and then put into the special brine in the soak (spring and fall soak 3-5 hours, summer soak 1-2 hours, winter soak 6-10 hours), tofu soaked by the brine, the tofu block was black, take out a little bit of cold boiled water rinse once again, flat on the Bamboo board to drain the water. 2 to dry red pepper into the basin, put salt, soy sauce, mix well, hot sesame oil into the hot, and then into the soup, monosodium glutamate into the juice standby.
3 pot on medium heat, into the frying vegetable oil burned to 60% of the heat piece by piece into the stinky tofu blocks, fried until the tofu is puffed up and crispy can be removed, drain the oil, loaded into the plate. Then use chopsticks in the middle of each piece of cooked tofu tie an eye, will be on the juice into a small bowl with the table can be.
1 the mastery of the material time: to amaranth growing season as the beginning of the beginning of the material, a variety of materials can be based on the different growing seasons, respectively, in accordance with the 5 kilograms of fresh material plus 4 kilograms of cold boiled water and 0.5 kilograms of salt ratio one by one under the material. That is, the season what material on the first proportion of what material, only until the formula of the material all under the end.
2 system of the original brine: according to the recipe will be the season's fresh ingredients (excluding snow vegetables) washed, drained, chopped, boiled and cooled into the tank, such as the old brine in the tank is better. Licorice with the back of a knife pro gently smashed flat and cut into lengths of 50-100 millimeters or so. Add peppercorns, salt and cold water (if there is bamboo shoot juice soup can be directly replaced by cold water) according to the ratio. If there is snow peas need not be boiled, directly wash, drain, salt popping pickle and chopped and added.
3Natural fermentation: After the ingredients are put into the jar, let them ferment naturally. After one year the stinking brine produces a strong aroma and fresh flavor before it can be used. During the natural fermentation period, the brine should be stirred two to three times to make it ferment evenly. When used, after removing the brine, the dregs can still be stored in a container as old brine and allowed to continue fermenting. This is good for increasing the flavor of the brine. If the year is too long, too much crude fiber residue in the tank, you can fish out part of it, and then add some new ingredients in proportion. Stinky brine can be used repeatedly for a long time down, the more into the more valuable, the stronger the flavor, soaked stinky tofu taste better.
4 point slurry The production process is similar to ordinary salt brine tofu, but the tofu flower requirements are more tender. The specific method is: the salt brine (magnesium chloride) water dilution to 8% of the degree of coagulant, point into the brine should be fine, only as big as a green bean. Point pulp with a copper spoon stirring speed should be slow. Only in this way, in order to make the soybean protein mesh structure intertwined more firmly, so that the tofu flower soft and strong, holding water is good, pour made of stinky tofu dry billet has a sense of fat and tender.
5 rising batter open cylinder surface, spread cloth and ordinary tofu similar.
6 Pouring The dried stinky tofu blanks require high water content, but is stronger than ordinary tender tofu, not easy to break. When pouring, special attention should be paid to the water to fall quickly and move quickly. First of all, the tofu flower scooped into the cloth covered with a thickness of 20 millimeters in the circle. When the amount of bean curd flower more than 10 millimeters of the ring, with a bamboo sheet of bean curd flower smooth, and then the corners of the tofu cloth wrapped tightly covered in bean curd flower. Pour one plate after another in this way. Pile up to 15 board height, the use of the weight of the tofu flower itself to the slow accumulation of water out. In order to maintain the top and bottom of the pressurized drainage uniformity, halfway through the 15 layers of tofu blanks should be reversed in order, continue to press. To be pressed down the blank of the drainage to the short line of dripping until.
7 rowing billet The stinky tofu dried billet of the wrapping cloth is removed and turned over on the square board, and then rowing billet according to the specifications. (The volume of each piece is 5.3cm*5.3cm*1.8-2.2cm).
8Method of dipping stinky brineThe tofu blanks are chilled and then dipped into the ugly brine. The blanks should be fully immersed in the stinky brine to achieve full brine eating at the top and bottom. The time of dipping the halogen is 3-4 hours. 50 kilograms of stinky halogen can soak tofu blanks 300 blocks, every dip should add some salt to increase the salinity of the halogen. After two to three consecutive immersions, you can add 2-3 kilograms of brine. On average, every 100 pieces of stinky tofu blanks consume about 250 can be about stinky brine. It needs to be washed with water before use.
9 preservation method products contain a certain amount of salt after soaking brine, so it is not easy to rancidity rancidity, in the hot summer, can be preserved for one or two days. But because of the high water content, extremely fat and tender, easy to break down, so whether it is transportation, sales or carry must be used frame or container, do not directly stacked or collision, in order to maintain the integrity of the appearance of goods. At the same time, should pay attention to save in a cool and ventilated place