1, appearance: the outer skin of the hairy tofu has a layer of white velvet, you can clearly see the hair on the tofu. Stinky tofu is navy blue in color and has no white hairs.

2, process: hairy tofu is fermented with rice vinegar, stinky tofu with amaranth pickle, stinky brine fermentation.

3, taste: the taste of the hairy tofu is similar to the general taste of tofu, there is no special odor. Stinky tofu smells strange and stinky, but eat into the mouth flavor is not bad.

4, eating: hairy tofu is generally used to steam or boil rice to eat, stinky tofu is just a little damp, usually just baked or fried to eat.

Expanding knowledge: hairy tofu how to do delicious

Ingredients: hairy tofu 10 blocks (about 500 grams), 5 grams of minced green onion, 5 grams of minced ginger, 25 grams of soy sauce, 2 grams of salt, 5 grams of sugar, monosodium glutamate (MSG) 0.5 grams,, 100 grams of broth, 100 grams of rapeseed oil.

Steps:

1, pulp selected high-quality soybean water cleaning, removal of impurities, cleaning and soaking for 6-10 hours to the full expansion of the bean, no hardness in the middle of the machine grinding; soaked soybeans and water according to the weight ratio of two parts of the water a soybean at the same time injected into the hopper of the mill, mixing grinding; soybean milk and dregs of the material respectively; heating soybean milk to boiling! Until, naturally cooled to 75 ℃ ± 5 ℃;

2, point pulp to take the conventional tofu production process solidification of the rain out of the slurry water naturally placed in 3 days for use; according to 7 parts of soybean milk: 0.8-1.5 parts of the weight of the slurry water ratio, to the pulp barrel into the spare slurry water, stirring evenly solidified for 12-16 minutes;

3, molded and shaped cut blocks after solidification of the slurry into the mold box placed with a filter cloth, pressurized molding out of the mold; cut into small pieces; collection of rain out of the drenching water for the next point of the slurry reuse;

4, emulsification of tofu cut blocks will be placed on the bamboo strips, leaving gaps between each piece, and set the ambient temperature of 15 ° C - 25 ° C; after 3-5 days, the surface of the tofu grows long, and then the tofu is ready to be used in the future. -5 days later, the surface of the tofu grows out uniform fine villi, that is, has been emulsified mature;

5, according to the following weight parts of the preparation of cooking auxiliary materials for each part of the composition of cooking auxiliary materials as follows: 2 parts of the essence of yellow, 1 part of the ginseng, Angelica sinensis 0.5 parts, 1 part of the ginger, 2 parts of the garlic, 2 parts of chili peppers, the right amount of salt and sugar;

6, according to one of the following two ways of packaging

1 ① by cooking, packaging: emulsified tofu with edible vegetable oil over oil, so that the surface crispy golden, fish out with the flavor of cooking accessories with water **** with the burning braised, tofu and cooking accessories by weight ratio of the composition of: tofu 10, cooking accessories 1, the amount of water added to the total amount of tofu and cooking accessories the same amount of water boiled dry sprinkled with minced onions to cook the veggie oil seals, vacuum packaging that is complete.

② tofu and cooking ingredients: emulsified tofu with edible vegetable oil over oil, so that the surface of the crispy golden, fish out directly after the vacuum packaging, and then according to the weight of the tofu 10 copies, cooking ingredients, 1 copy of the ratio of tofu and cooking ingredients prepared by the sub-packaging that is completed.