1》Hunan Stinky Tofu:

Fried "stinky tofu" smells stinky and tastes delicious. It is a unique snack in China. "Stinky tofu" can be found everywhere, but the fried "stinky tofu" of "Fire Palace" in Changsha, Hunan is more famous. It is said that in the 1950s, a celebrity went to Hunan to collect folk information and once visited the local "Fire Palace", which is famous for its "stinky tofu". The stinky tofu here is fried over slow fire until browned, and then the pieces of tofu are drilled and filled with chili oil. It tastes spicy and has a strong smell, which is highly praised. Therefore, the reputation of the "Fire Palace" stinky tofu spread beyond Hunan and spread all over the country.

First make tofu slices (white tofu) from soybeans, etc., then brew the brine, boil it with black soybeans, cool it, add mushrooms, winter bamboo shoots, white wine and other seasonings, and soak for 15 minutes. Deep-fry them so that they are burnt on the outside but white and tender on the inside. Pour in chili paste and eat.

2》Made of stinky tofu

Raw materials and formula:

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

Production process:

(1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water and replace with 20~25kg of clean water. Use a stone mill to grind it into a thin paste, then add the same amount of warm water as the thin paste and mix well. Put it into a cloth bag and squeeze out the juice. Then add boiling water to the bean dregs and mix well before squeezing. In this way, the bean dregs will not stick to your hands. , when the soy milk has been squeezed out, skim off the foam, put the slurry into a pot and bring to a boil over high heat, pour it into the vat, add the gypsum juice, stir with a wooden stick while adding, stir for about 15 to 20 turns, and then add the drops If a little water is mixed with the slurry, it means that the gypsum juice is not enough, and some more gypsum juice must be added and stirred again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

(2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick, put in the tofu and soak it for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Then pour all the tea oil into the pot and heat it up, add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu. Add the chili oil, soy sauce and sesame oil. Pour them together and mix thoroughly, then place them in the tofu hole and serve.

(3) The brine preparation method is based on the standard calculation of using 2.5kg of tempeh. 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day and ferment. Then it becomes brine.

Product Features

Brown in color, charred on the outside and tender on the inside, fresh and spicy.