The production of stinky tofu [1] the main raw material, amaranth juice is fresh amaranth stalks by fermentation and pickling soaked out of the brine, the longer the fermentation and pickling time the better the quality of brine, Shaoxing local commonly known as stinky tofu stinky water. Tofu after it soaked into stinky tofu, deep-fried crispy outside and tender inside, the surface of the golden yellow, the entrance to the clear salty and fresh, not smelly and fragrant, and even some people from not eating stinky tofu after seeing and smelling want to taste as soon as possible. Therefore, it is said that "the nose smells its odor, and the mouth is full of strange fragrance". About Amaranth: It is a vegetable that can be bought in vegetable markets all over the country, and amaranth seedlings are usually used in the market for stir-fry or soup. Every place in the country have planted, grow up to have more than 2 meters high, with the amaranth stalk fermentation pickling half a year after soaking out of the water is amaranth juice.

1. stinky tofu made

Raw materials and formulas:

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

Production process:

(1) tofu will be soaked soybeans, soaked and then cleaned with water. Changed into the water 20 ~ 25kg, ground into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, force the pulp extrusion, and then in the dregs of the soybean into the boiling water mixing well and then extruded, so that continuous dregs of the soybean is not stained, soybean paste has been squeezed out of the time, skimming off the foam, will be the pulp into the pot over high heat to boil, and then poured into the tank, add the gypsum juice, add the side of the stick to stir, stirring, about stirring 15 ~ 20 turns, can be dripped on the After stirring for about 15~20 turns, a little water can be dripped on it. If it is mixed with the pulp, it means that there is not enough gypsum juice, and some more gypsum juice should be added and stirred again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.

(2) deep-fried stinky tofu alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, 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 about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put in the hole of the tofu. together and mix well, put in the tofu hole is ready.

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

Product Characteristics

The color is burnt, the outside is burnt and the inside is tender, fresh and spicy.

2. stinky tofu made

Raw materials:

Tofu, 15cm × 15cm wet cotton cloth (preferably white) a number of straw a number of cardboard boxes

Production:

1, the buy back of the tofu cut into 6cm × 6cm × 2cm small pieces, each piece of diagonally placed in the middle of the wet cloth wrapped tightly (no need to bundle).

2, remove the leaves and spikes of rice straw, leaving only the straw, washed, cut into 20 centimeters long section washed and dried spare.

3, will be wrapped in cloth tofu piece by piece neatly stacked on the board (can be placed on the chopping board), the highest overlap of three or four layers, the bottom of the area as large as possible, and then another piece of wood or slate pressed on the top, this time with a large pot of water placed on the upper layer of wood or slate (with a boulder instead of is also a good choice, anyway, a word, pressed on the top of the things is to be "heavy"!) , so pressed to leave it alone for 24 hours, this process is through gravity to squeeze all the water out of the tofu inside, and to make it more compact structure. Because water will ooze out throughout the process, it's best to do this in a sink, but of course, your sink won't work on this day. I did it in a square tub so that I wouldn't get the floor dirty from any water seeping out.

4. Check those tofu a day later and you'll see that they're squished flat and tight and neat. Well, now you can find the cardboard box, the bottom of the first dense layer of 1cm thick rice straw, and then wrapped in cloth tofu layer by layer on top of it, put after the top of a thick layer of rice straw. Then put it in a damp and cool place, and check it once a day, usually about 3 days you can smell the tantalizing stinky tofu aroma, you check whether there is any long hair or the surface of the wire, if there is, even if it's done, remember, the standard is to have a stinky tofu aroma and long hair, wire drawing.

3. deep-fried stinky tofu

Raw materials:

refined water tofu 8 pieces, cut into 32 small pieces, 2500 grams of special marinade, 50 grams of soy sauce, alum (ferrous sulfate) 3 grams of fresh broth 150 grams, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, monosodium glutamate (MSG) 3 grams of deep-fried vegetable oil 1000 grams.

Fried stinky tofu method:

1, the green alum into the barrel, pour boiling water, stirring with a wooden stick, and then water tofu pressure-dried water into the, soaked for 2 hours, fished out of the flat to cool drained of water, and then put into the special brine immersion (spring and fall immersion in 3-5 hours, summer immersion 1-2 hours, winter immersion in 6-10 hours), tofu by brine immersion, is a black tofu block, take out with cold boiled water slightly rinsed once, flat on a bamboo board to drain the water.

2, the dried red pepper into the basin, put salt, soy sauce, mix well, hot sesame oil into, and then into the soup, monosodium glutamate into the juice spare.

3, the pot on medium heat, into the frying with vegetable oil burned to 60% of the heat, piece by piece into the stinky tofu blocks, fried tofu is puffed up crispy can be fished out, drained of oil, loaded into the plate. Then use chopsticks in the middle of each piece of cooked tofu to tie an eye, will be on the juice into a small bowl together with the table can be.

Features: the texture of the outside of the charcoal inside crispy soft tender, taste fresh and spicy, for Hunan famous flavor snacks.