1 Steam the tofu in a steamer to remove the water and set aside to cool. Then cut the tofu into thick slices. Add oil to the pan, add the cut tofu and start frying.

2Fry until golden brown and remove from the pan. Control the oil

3 Mix the sauce. Crush the stinky tofu milk, pour in a little stinky tofu juice, sesame paste, add a little water and mix. Cumin powder, hot sauce powder, sesame seeds, drizzle with hot oil. Chopped green onion, garlic and herbs.

4 Drizzle with stink sauce, drizzle with chili sauce juice.

5Finish with a sprinkle of herbs, garlic, and scallions.

5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce 15kg of brine, 100g of coarse salt , 300g of cooked gypsum

1Making Tofu Soak soybeans in water to make them into tofu brains. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into tofu.

2 fried stinky tofu will be alum into the barrel, spring, fall about 3 to 5 hours, summer about soaking 6h or so, about 2 days in winter, soak well after taking out, wash with cold water, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry for about 5 minutes, a to be charred, that is, fish out of the plate, with chopsticks in the middle of the tofu drilling a hole, will be chili oil, soy sauce, The chili oil, soy sauce, sesame oil poured together to mix well, put in the tofu hole that into.

3 brine method to use tempeh 2.5kg as a standard calculation, must be added to 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, fermentation is into brine.

Production process:

(1) tofu will soak soybeans with water, soaked and washed with water, into the water 20~25kg, ground into a thin paste with a stone mill, and then add as much as the thin paste of warm water and mix it well, put into a cloth bag, and then force the pulp squeeze, and then in the dregs of the soybean into the boiled water and mix it well and then squeezed, so that the dregs of the continuous dregs of the non-staining hands. Soybean milk has been squeezed out, skim off the foam, the pulp into the pot with high heat, pour into the tank, add gypsum juice, add the side of the wooden stick stirring, stirring about 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the paste, you can go to the market and buy it back directly if you don't like the trouble.

(2) tofu cut into small pieces, wrapped in white cloth tofu block, wrapped tofu block, placed on a wooden board, neat yard, and then a wooden board on top of the pressure, the pressure on the weight of the pressure all night, the water in the tofu has been almost dried up, take out and open to look at it, you can see that the tofu has been pressed very strong, so that the stinky tofu made out of the texture will be very delicate.

(3) brine method Brine can be homemade according to the characteristics of each region, the simpler method is as follows: the brine fermented into brine, loaded into the altar.

(4) put the tofu into the brine soak, altar sealed mouth, a few days after taking out (the longer the soaking time, the better the taste), white tofu has become green ink color stinky tofu dry. (If you can't wait, you need to soak it for 3~5 hours in spring and fall, about 2 hours in summer, and 6~10 hours in winter.) After soaking, take it out, wash it slightly with cold boiled water, drain the water, and then pour all the tea oil into a pot and burn it red, and put it into the tofu and fry it with a small fire for about 5min, and then put it in the hole of the tofu to make it.