Classification and eating methods of stinky tofu (Published on: 2005-10-6 21:24:39)

It is available in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places The taste and preparation of stinky tofu also vary with local eating habits. In addition to fried food, there are also steamed stinky tofu from Huangshan, duck fat stinky tofu from Yunnan, grilled stinky tofu and so on.

Nanjing’s stinky tofu can be divided into two types, one is gray-white tender tofu, and the other is gray dried tofu. Fry the tender stinky tofu in a frying pan until golden brown, then put it in the pan. When eating, add some chili sauce, sesame paste, garlic juice, coriander, green onion, and minced ginger. It tastes crispy on the outside and soft on the inside, with a rich flavor; gray color The stinky dried tofu needs to be fried in oil for a little longer to be thoroughly fried. As the attractive odor spreads, small bubbles will appear on the surface of the dried tofu, and the color will turn gray-black. , you can eat it. Such dried stinky tofu is usually cut into small pieces and skewered on bamboo skewers. After being fried, it is directly brushed with the sauce prepared by the stall owner and eaten while hot. It is crispy, delicious and quite chewy.

The stinky tofu in Gaochun, Nanjing, is also a little different in its cooking method. First use good soybeans to make water tofu, then press the white and tender water tofu into white dried tofu; then add the dried tofu into a brine. The brine here is the most particular. It needs to be made from the rotten pickle juice left over from every other year. It is pure green and natural, without any added pigments, and it emits a very natural odor. Seal the jar and bury it underground. After a few days, you will find that the white tofu has dried into green-black stinky tofu. When you break open the dried tofu, you can see that it is green ink color from the inside to the outside. It smells strange, but after it is fried, it has a strange fragrance in your mouth. This kind of authentic stinky tofu has almost disappeared from the market in recent years, and most of the products sold are imitations.

Reference: Food Network

"The tofu used to make stinky tofu and soybean curd is special. It is harder than the tofu we usually eat, but it is drier and softer than tofu. If there is a tofu workshop near your home, you can customize several boards. If not, it will be difficult.

In addition to the difficulty in obtaining the raw materials, it is also not easy to inoculate mold. Most families do not have this thing.

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The way to make stinky tofu is to put the customized tofu on the ground board by board. The wooden shelf can hold more than ten layers of tofu. The middle can be ventilated. Spread salt and dot with mold (the bacteria are dissolved in water and used Dip your fingers on the tofu) and place it in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and the tofu will grow one-inch long white hair, which is mold.

The stinky tofu used for frying and eating in the south takes a shorter time to mold.

Wait, there are some details, and the methods are different in different places.

In short. It's too troublesome to make stinky tofu at home. A few pieces of moldy tofu at a time is not enough. It's better to buy bottled products from certain brands. It won't be dirty at all. It's all moldy stuff anyway. "

< p>How to eat stinky tofu:

Fried stinky tofu with edamame beans

Method:

Wash the stinky tofu, cut into small pieces, and drain the water. Peel and remove edamame beans. Heat the oil in a pan and fry the stinky tofu until golden brown. Leave a small amount of oil in the pot, heat it to 80% heat, add the edamame and stir-fry until cooked, then pour in the stinky tofu and add a little water, add salt and MSG, wait until the soup dries up and put it on a plate.

Flavour characteristics

Delicious taste

Steamed stinky tofu

Ingredients: four pieces of stinky tofu, two pieces of pickled cabbage, four ounces of soybean sprouts , six mushrooms, one red pepper, appropriate amount of coriander.

Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar in appropriate amounts.

Method: Chop sauerkraut, mushrooms and red pepper into shreds. Chop coriander. Place the tofu on a plate or bowl, add seasonings and shredded sauerkraut, etc., steam over medium heat for about ten minutes, sprinkle with chopped coriander and serve.

Spicy stinky tofu

Ingredients

Ground meat, stinky tofu (Ingredients A) Mushrooms, dried shrimps (soaked until soft and minced), garlic, peppers, green onions (minced) ), (seasonings) chili sauce, wine, sugar, water and soy sauce in appropriate amounts

Instructions

Pour a little oil into the pan, turn on medium heat, add ingredient A and minced meat into the pan After stir-frying, add the stinky tofu, seasonings and water (just cover the stinky tofu), cover the pot and bring to a boil until the stinky tofu is cooked through and the flavor is absorbed.

Steamed stinky tofu with meat sauce

Ingredients: 1. 1 can of patchouli meat sauce 2. 6 pieces of stinky tofu 3. 2 tablespoons of edamame kernels 4. 1 red pepper

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Seasoning: 1. 1 tablespoon soy sauce paste

Method: 1. Wash the stinky tofu and cut it into 4 pieces. 2. Wash the edamame kernels and slice the red pepper. 3. Stir the Quanta Sauce and seasonings, edamame kernels and red pepper until evenly mixed. 4. After the stinky tofu is plated, pour method 3 on top and steam over high heat for about 15 minutes.

Raw materials: tofu

Materials: some 15cm×15cm wet cotton cloth (preferably white), some straw, and a cardboard box

Production:

1. Cut the purchased tofu into small pieces of 6cm×6cm×2cm, and place each piece diagonally in the middle

Wrap it tightly with a damp cloth (no need to tie it).

2. Remove the leaves and ears of the rice straw, leaving only the straw. Wash them and cut them into 20 cm long sections.

Wash and dry them for later use.

3. Stack the tofu wrapped in cloth neatly on the wooden board (can be placed on the cutting board).

It can overlap up to three or four layers, and the bottom area Make it as big as possible, and then press it with another wooden board or stone slab

on top. At this time, add water to a large pot and place it on the upper wooden board or stone slab (using boulders instead is also a good choice

, in a word, the thing pressed on it must be "heavy"! ), leave it alone for 24 hours. This process is to squeeze out all the water in the tofu through gravity.

And make it more compact. Because water will seep out during the whole process, it is best to put it in a pool to do this work. Of course, your pool will not be usable on this day. I made it in a square

basin so that the water would not seep out and stain the floor.

4. Check the tofu again a day later, you will find that they are squeezed flat and tightly,

neatly. Okay, now you can take out the carton and lay a dense layer of 1cm thick rice straw on the bottom. Then put the tofu wrapped in cloth on top layer by layer. Later, a thick layer of rice straw will be spread on top

. Then put it in a moist and cool place and check it every day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check to see if there is any hair or growth.

< p>The surface is brushed, if it is there, it is considered done. Remember, the standard is that it has the fragrance of stinky tofu and long hair,

brushed.

5. As for how to make it delicious, I think frying it is better than frying it. If there is some

some salt and pepper, it will be more delicious. But you must fry it thoroughly and protect your stomach. Also, eat the stinky tofu as soon as possible and don't let it go, otherwise something unexpected will happen. Of course, you can also

pee off the remaining stinky tofu and put it in the freezer layer of the refrigerator for storage. Just defrost it when you want to eat it.

The longest storage record in our family It is one and a half years old. Generally speaking, the flavor will not change, but the taste will not be as good as new. After using the cotton cloth, you can wash it, dry it and store it for further use next time.