The cooking method of stinky tofu is as follows:
Invincible stinky tofu first step, making? Smelly salt water? There are two ways:
1) Natural fermentation to make stinky brine: put meat such as rice straw and pork into a water tank, and then let it naturally ferment and rot in the open air for several months. Don't touch the oil in salt water. Using mushrooms, winter bamboo shoots and wine to make gravy also needs to be sealed.
2) Use 15kg cold water, let out 3kg lobster sauce, cook for about half an hour, and then filter out lobster sauce. After the bean juice is cooled, 200 grams of soda ash and melanterite [FeSO4? 7H2O] 100g, mushrooms 200g, winter bamboo shoots 4kg, salt 0.75kg, wine 150g, tofu 1.5kg, soaked for about half a month (stirred once a day).
The second step of invincible stinky tofu is to remove the water from fresh tofu as much as possible, as follows:
1) Cut fresh tofu into small pieces and put them in the middle of a white cloth.
2) Wrap the tofu tightly with neat corners.
3) Put the wrapped tofu on the wooden board and code it neatly.
4) Use wooden boards and heavy objects to hold down [dumbbells are recommended, and shot put is also good]. After pressing for a night, the water in the tofu has almost drained. Take it out and open it. You can see that the tofu has been pressed firmly. The texture of stinky tofu will be very delicate.
Invincible stinky tofu The third step is to soak the dried tofu in stinky salt water for a few days and seal it. This step is to let the bacteria and molds in the stinky tofu decompose the protein in the tofu, so that the tissue of the tofu is slack and stinks, which can be as bad as you think. Stinky tofu succeeded!
There are many practical ways to make stinky tofu materials, but the final result is to eat them in the stomach. There are three common methods:
1. Stir-fry: This is a common way to eat in China cultural circle. Cut the stinky tofu into small pieces, fry it in the oil pan, and then add soy sauce, garlic paste and kimchi.
2. Spicy: Make a spicy pot bottom with mushrooms, dried shrimps, garlic, peppers, onions, duck blood, pork intestines, ground meat, peppers or spicy oil, and then add stinky tofu to cook.
Third, charcoal roasting: directly put the bamboo stick through the stinky tofu, then coat it with barbecue sauce and bake it on charcoal fire for a few minutes.
Method for make Changsha black stinky tofu
Production technology:
(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, squeezing out the juice, then adding boiling water to the bean dregs, and squeezing them to keep the bean dregs wet. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions. If it is mixed with pulp, it means that gypsum juice is not enough. Add some gypsum juice and stir again. If the dripping water is not mixed with the pulp, you can buy it directly from the market if it is troublesome.
(2) Cut the bean curd into small pieces, wrap it in white cloth, put the wrapped bean curd on the wooden board, put it on the wooden board neatly, and press it with heavy objects all night. The water in the tofu is almost dry. Take it out and open it, and you can see that the tofu has been pressed firmly. The stinky tofu made in this way will be very delicate.
(3) Brine preparation method Brine can be prepared according to the characteristics of each region. The relatively simple production method is as follows: the brine is fermented with brine and put into a tank.
(4) Soak the tofu in brine, seal the jar, and take it out a few days later (the longer the soaking time, the better the taste). The white tofu has turned into blue-black stinky tofu. (If you can't wait, soak for 3-5 hours in spring and autumn, about 2 hours in summer and 6- 10 hour in winter). After soaking, take it out, wash it with cold water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry it for about 5 minutes with low fire, and put it into the tofu hole.
The characteristics of stinky tofu:
The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.
Tip: The bittern ingredients of stinky tofu in Changsha, Hunan Province are made of douchi, soda ash, soap alum (soap alum is not used as much as possible, which is used by merchants to improve fermentation efficiency), mushrooms, winter bamboo shoots, salt and Moutai.
Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days.
At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. This method has been used until it is soaked in long summer, and the bottom material will produce a strong smell. Then add 2% soap alum, which is the basic material for making stinky tofu.
Stinky tofu is one of the special snacks of Han nationality in China, which is the fermented product of tofu spread in China and other parts of the world. There are considerable differences in cooking methods and eating methods from place to place. Stinky tofu milk is a kind of tofu milk, which was sent to the court as imperial food in Qing Dynasty. It was loved by Empress Dowager Cixi and was named Yu Fangqing. Representative snacks from Hunan, Taiwan Province, Zhejiang, Shanghai, Beijing and Wuhan. What is stinky tofu called in Changsha? Smelly? The food stalls around Huogong Palace in Pozi Street, Changsha are the most popular.
Stinky tofu is a folk snack with rich culture. It has a history of more than 300 years, and its most beautiful time can be traced back to Xuantong period of Qing Dynasty, which was named by Empress Dowager Cixi? Green edge? This made stinky tofu immediately famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as imperial food.
Conclusion: You must not have realized that stinky tofu has such a long history. Stinky tofu smells bad, but it tastes delicious. Has always been very popular with people. It is also a good craft to make stinky tofu at home or learn to open a shop when you are bored.