The invention discloses a method for making fried stinky tofu, which comprises four steps of preparing brine, making tofu, soaking tofu in brine and frying. The ingredients used to prepare the brine are: amaranth stem 12- 13%, bamboo shoot 12- 13%, fresh bean juice 4-6% and potherb mustard 9-1. The processing method comprises mixing amaranth stalks, bamboo shoots, fresh bean juice, ginger, licorice, prickly ash and water, boiling, cooling, adding yellow wine, salt and potherb mustard, and fermenting in a container for 4 months to 1 year to obtain brine. Tofu is made from soybeans. Soaking tofu in brine means soaking tofu in brine for 3-4 hours. Stir-frying is to stir-fry the soaked tofu; The fried stinky tofu of the invention has good color, fragrance and taste. Deep-fried stinky tofu has the characteristics of "far away from odor and close to fragrance". With seasoning, it tastes spicy and delicious, and has a unique flavor.

Overall characteristics

Tenderness on the outside, spicy.

Requirements of stinky tofu blank

The prerequisite for frying stinky tofu is that the tofu blank can foam after frying in the oil pan, and the middle is hollow.

Treatment of tofu blanks (taking a large plate of tofu blanks as an example)

1, material preparation

Food coloring (appropriate amount) is put into an empty bucket to become a dyeing batching bucket.

mix

Boil a pot of water (about 4 kg), pour it into the ingredient bucket after boiling, and stir it evenly with a wooden stick.

3. Filter residue

Cool to natural temperature, and filtering with a fine sieve into another barrel or basin. The filtered dregs are discarded.

Step 4 dye ...

After filtering the residue, put small pieces of tofu into the dye solution one by one, naturally soak for 30 minutes to 2 hours (depending on the temperature), and then pour out the dye solution, and the surface color of tofu gradually turns black or grayish black. At this time, tofu blanks are stacked one by one and placed in empty barrels, layer by layer.

Preparation method of brine

Based on 2.5 kg of douchi, it is necessary to add 15 kg of water to boil, filter, add 1500 g of alkali to the juice, soak for about half a month, stir once a day, and ferment to form brine.

Sprinkle smelly salt water

Stinky bittern is a special consumable in the production of stinky tofu, which is made by biological fermentation. First, pour the stinky bittern into the cup, and the dosage of a large plate of tofu blank is 50- 100g. Then spread it evenly on the bad side of the top layer of tofu in the bucket, and the stinky brine will slowly penetrate into every tofu blank in each layer below. After drenching the stinky salt water, wait for 3-6 hours and fry in the pan.

manufacturing method

1, animal and vegetable oils such as lard, tea oil, vegetable oil, peanut oil and soybean oil can be used.

2, pots, stoves. Ordinary cast iron pans, gas stoves and liquefied gas stoves can be used.

3, the pot depends on the heat. 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 the water in the pot basically does not form bubbles, pick up the tofu and put it in the sieve above the pot to drain the oil until the soup is served.

4. Poke the fried stinky tofu with chopsticks, and put it into the soup basin to hold the soup.

Preparation of soup base

When the pot is hot, add vegetable oil; When the oil is old, add the right amount of salt; Then add garlic powder, ginger powder, Chili powder, monosodium glutamate and spiced powder in turn; Then pour a pot of boiling water into the pot, add seasonings such as soy sauce, sesame oil, mountain pepper oil and onion, and stir evenly with a spatula.