Shaoxing stinky tofu is a folk snack of the Han people in Shaoxing, Zhejiang Province with rich cultural heritage. It belongs to Zhejiang cuisine.

Let’s take a look at the recipe of Shaoxing stinky tofu:

Raw materials and formula: 5kg soybeans, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt , 300g of plaster of paris

Production process:

(1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water, replace with 20~25kg of clean water, and grind them with a stone Grind it into a thin paste, then add the same amount of warm water as the thin paste and mix well. Put it into a cloth bag and squeeze out the juice. Then add boiling water to the bean dregs and mix well before squeezing. In this way, the bean dregs will not stick to your hands and the soy milk will be ready. After squeezing, skim off the foam, put the slurry into a pot and bring to a boil over high heat, pour it into the vat, add the gypsum juice, and stir with a wooden stick while adding. After stirring for about 15 to 20 turns, add a little water. If it is mixed with slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added and stirred again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

(2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick, put in the tofu and soak it for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Then pour all the tea oil into the pot and heat it up, add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu. Add the chili oil, soy sauce and sesame oil. Pour them together and mix thoroughly, then place them in the tofu hole and serve.

(3) The brine preparation method is based on the standard calculation of using 2.5kg of tempeh. 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day and ferment. Then it becomes brine.