In addition, you can also put dried red pepper powder into a pot, add salt and soy sauce and mix well, pour boiling sesame oil, and then add fresh soup and monosodium glutamate to make juice.
There is also a sauce method. Add vegetable oil when the pot is hot, add proper amount of salt when the oil is old, then add garlic powder, ginger powder, Chili powder, monosodium glutamate and spiced powder in turn, then pour boiling water into the pot, add seasonings such as soy sauce, sesame oil, mountain pepper oil and onion, and stir evenly with a spatula.
How should stinky tofu be fried to be crisp and tender?
Pay attention to the heat in the pot. When the hot oil in the pot boils, you can put the bean curd into the pot, and more than one piece can be fried 1 time. After frying in the pot for a few minutes, the tofu swells and gradually becomes hollow, with a yellow-black or brownish-black appearance and a hard white Jiao Wai inside.
When there are basically no bubbles formed by water in the pot, pick up the tofu and drain it in the sieve. Finally, poke a hole in the fried stinky tofu with chopsticks, put it in the sauce basin and pour the sauce on it.
What is the origin? According to legend, in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, who came to Beijing from Anhui Province to take the exam, was at the bottom of the gold list. He lived in the guild hall and wanted to go back to his hometown. The traffic was inconvenient and there was no toll. I want to go to Beijing to study and prepare for another exam, which is far from the next exam period. Helpless, I had to make a living in Beijing for the time being. The Wangs are not rich. My father opened a tofu mill in his hometown. Wang Zhihe learned how to make tofu when he was a child, so he hung tofu in Anhui Guild Hall.
Recently, I rented several rooms, bought some simple utensils, ground a few liters of tofu brain every day, and sold them along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible, but it's hard to throw away. Thinking hard about the countermeasures, he cut the tofu into small pieces, dried it a little, found a small jar and salted it. After that, I closed my business and concentrated on my studies, and gradually forgot about it.
The autumn wind is cool, and Wang Zhihe wants to go back to his old job and make tofu to sell. Suddenly, I remembered the jar of pickled tofu, and I quickly opened the cylinder cover. A foul smell came to my nose. When I took it out, the tofu was blue-gray I tried it with my mouth and felt it contained a strong aroma. Although it is not delicious, it is also intriguing. I gave it to my neighbor and praised it.
Wang Zhihe failed many times, so he had to give up his studies to do business and process stinky tofu in the way he tried in the past. The price is cheap, it can be eaten with meals, and it is suitable for low-income workers. Therefore, the market is gradually opened and business is booming. After raising money, I bought a set of paved houses in Yanshou Street Middle Road, which was produced and sold by myself, and operated in wholesale and retail. According to the purchase contract, it was the winter of the seventeenth year of Kangxi. After Wang Zhihe's original creation of stinky tofu, after many improvements, he gradually explored a set of production technology of stinky tofu. The production scale is expanding, the quality is better and the reputation is higher. In the late Qing Dynasty, it was introduced into the court. Legend has it that Empress Dowager Cixi also likes to eat it in late autumn and early winter, and also lists it as imperial food, but because of its indecent name, it is named "Fang Qing" according to its blue and square characteristics.