Method of making the brine:
With 15 kilograms of cold water, put 3 kilograms of soybean drums, boil and then cook for about half an hour, and then strain out the juice of the soybean drums. Bean hinge juice cooling, add 200 grams of soda ash, 100 grams of alum, 200 grams of mushrooms, asparagus 4 kilograms, salt 0.75 kilograms, 150 grams of Maotai wine and tofu brain 1.5 kilograms, soaked for about half a month or so (every day, stirring once), fermented into the brine.
The brine should not be oiled, pay attention to cleanliness and hygiene, to prevent the mixing of debris, and should be flexible according to the different temperatures of the four seasons, so that it is always in a state of fermentation. Continuous use, every three months to add the main ingredients, practices and portions of the same (but do not add alum and alkali), and at the same time pay attention to often leave the old brine (the longer the better).
Test the normal standard of brine is to fermentation, if not fermentation, the odor is not normal, we must save in time. The method is used for net fire brick red, placed in the brine, to promote fermentation, at the same time, but also according to the above recipe appropriate to add a little spices into it, so that the fermentation does not change flavor (each soaked after the removal of the brine should be added to the appropriate amount of salt to keep the salty and light normal);
With the brine soaked tofu, spring and fall soak 3 to 5 hours, summer 1 to 2 hours, winter 6 to 10 hours;
If you do at home to buy a bottle of (Wang Zhihe) stinky tofu, the inside of the tofu pressed into the mud, and the inside of the original juice mixed evenly, plus 2 pounds of cold water, a little salt, that is, for the brine. Usually soak 2 to 3 hours, long is too stinky.
It is better to use the water in which the mushrooms are boiled.
Japanese tofu, fried very tender, available in the supermarket.