2. Select new color, strong soybean particles, made of old and tender tofu blanks, after soaking in fermented water made of mushrooms, fresh asparagus, wine, Liuyang beans and other raw materials, take out and drain the water, fry in a small frying pan on slow fire, then drill a small hole in the center of the tofu, drop in the seasoning made of ground chili peppers, monosodium glutamate (MSG), soy sauce, and sesame oil.
The preparation of deep-fried stinky tofu is not complicated (though I do find it a bit cumbersome).
First made from soybeans and other tofu slices (white tofu), then brewing brine, boiling black tempeh,
cooled with mushrooms, asparagus, white wine and other condiments, soaked for about 15 days can be.
Then, take out the tofu slices with a little dip, put them in the brine to soak for some time, and drain them to become stinky tofu slices.
The tea oil will be red, the stinky tofu pieces into the frying pan, with a small fire frying, and then, piece by piece, drilling a small hole, will be chili oil, soy sauce, sesame oil and other condiments into which, it became a unique flavor of fried stinky tofu.
This kind of strange food that seems to smell really good, in Changsha street restaurants and teahouses, streets and alleys, food stalls, almost everywhere. Many foreign tourists, and even overseas VIPs, have tasted it, and brought some back as a novelty gift to friends and relatives
Stinky tofu is no different from ordinary tofu, but it is just a fermentation procedure, and in the process of fermentation, the stench is overwhelming, so it's called stinky tofu
Stinky tofu is the best way to make the most of the flavor of Changsha's food.