The stinky tofu in Heze is not very delicious.

to eat stinky tofu, you have to go to Changsha.

stinky tofu, one of the traditional snacks in China, has the characteristics of "stinky smell and delicious taste".

There are considerable differences in the way of making and eating in different places, including different types in the north and the south. Stinky tofu is also called Stinky Tofu in the south.

its name is tacky, but it's ugly outside and beautiful inside, and it has a long history. It's a distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials are soybean, fermented soybean, sodium carbonate and so on.

there are regional differences in the way of making and eating in China and around the world, and their tastes are also very different. The stinky tofu in Changsha and Nanjing is quite famous, as are the stinky tofu in Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

ingredients

one piece of bean curd

two pieces of stinky bean curd

a little coriander

a little chives

a little garlic

a little chili oil

cumin, a little pepper

a little chili noodles

a little sesame sauce

How to make it

Method 1

. Then cut the tofu into thick slices. Add oil to the pan, add the chopped tofu and start frying.

fry until yellow and fish out. Control the oil

adjust the sauce. Crush the stinky tofu milk, pour in a little stinky tofu juice, sesame sauce, and add a little water to stir. Pepper, cumin powder, hot sauce powder, sesame seeds and hot oil. Chop chopped green onion, garlic and vanilla.

drizzle with stinky sauce and pepper sauce.

finally sprinkle with vanilla, garlic and chopped green onion.

Method 2:

Raw materials and formula

Soybean 5kg, Chili oil 25g, tea oil 1kg, sesame oil 15g, soy sauce 5g, brine 15kg, crude salt 1g and gypsum Fibrosum 3g

Step

Tofu is made by soaking soybeans in water to make tofu brain. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd.

fry stinky tofu. Put melanterite in a bucket for about 3 to 5 hours in spring and autumn, soak for about 6 hours in summer and 2 days in winter. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn it red, add the tofu and fry it for about 5 minutes with low fire. Once it is brown, take it out and put it in a plate, drill a hole in the middle of the tofu with chopsticks, and put the Chili.

The preparation method of brine is based on 2.5kg of douchi, which requires adding 15kg of clear water to boil, filtering, soaking in 15g of alkali in juice for about half a month, stirring once a day, and fermenting to obtain brine.