Homemade stinky tofu

Ingredients and formula:

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

Production process:

(1) Making tofu Soak the soybeans in water to make tofu. 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) Deep-fried stinky tofu. Put the alum into a bucket. It takes about 3 to 5 hours in spring and autumn, about 6 hours in summer, and about 2 days in winter. Take it out after soaking. Rinse briefly with cold boiled water, drain the water, 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 on a plate. Use chopsticks to poke in the middle of the tofu. Drill a hole, pour chili oil, soy sauce, and sesame oil together and mix thoroughly, then place it 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.