One, cut the tofu into small pieces and put it in the middle of the white cloth.

Second, the tofu package, wrapped tightly, and organize the corners

Third, wrapped tofu on a wooden board, neatly yards

Fourth, with a wooden board on the pressure, pressure on the weight of the pressure of a whole night, tofu in the water has been almost dried up, take out and open to look at the tofu you can see that the tofu has been pressed very strong, so that out of the stinky tofu texture will be very delicate.

fifth, prepare a paper box, which is covered with clean straw, no straw, corn leaves can be

sixth, the tofu neatly yards in the leaves, according to a layer of leaves a layer of tofu in the order of all the yards, and then put in the storage room and so on the tofu long hair.

seven, pick out, remove the white cloth, put the frying pan with a small amount of oil and fry on low heat, fry until both sides are golden

The second one is brine-soaked

Shaoxing stinky tofu brine recipe (to ingredient 1 kg):

Amaranth stalks 0.25 kilograms, bamboo shoots 0.25 kilograms of root, fresh grass head (alfalfa) 0.20 kilograms, fresh snow peas 0.20 kilograms, ginger 0.05 kilograms, licorice 0.04 kilograms, pepper 0.01 kilograms (*** counting 1 kilograms), 0.8 kilograms of cold boiled water (plus), salt 0.01 kilograms (plus).

The mastery of the material time: the amaranth growing season as the beginning of the beginning of the material, all kinds of materials can be according to the different growing season, respectively, according to the 0.05 kilograms of fresh material plus 0.04 kilograms of cold water and 0.005 kilograms of salt ratio one by one under the material. That is, the season what material on the first proportion of what material, only until the formula of the material all under the end.

Making the original brine: according to the recipe will be the season of fresh ingredients (excluding snow vegetables) washed, drained, chopped, boiled and cooled into the tank, if there is an old brine in the tank is better. Licorice with the back of a knife pro gently smashed flat and cut into lengths of 50-100 millimeters or so. Add peppercorns, salt and cold water (if there is bamboo shoot juice soup can be directly replaced by cold water) according to the ratio. If you have snow peas, you do not need to cook, directly wash, drain, salted and chopped and added.

Natural fermentation: After the ingredients are put into the jar, let them ferment naturally. It can be used only after one year when the stinking brine produces a strong aroma and fresh flavor. During the natural fermentation period, the brine should be stirred two to three times to make it ferment evenly. When used, after removing the brine, the dregs can still be stored in a container as old brine and allowed to continue fermenting. This is good for increasing the flavor of the brine. If the year is too long, too much crude fiber residue in the tank, you can fish out part of it, and then add part of the new material in proportion. Stinky brine can be used repeatedly over a long period of time, the older the more valuable, the stronger the flavor, the better the taste of the soaked stinky tofu.

I hope it works for you!