Cut the old tofu into small pieces and marinate it in smelly salt water for half a day to two days. Take it out and fry it until golden.
Tofu placed in stinky tofu will become softer and softer over time, and will generally become fermented bean curd on the third to fourth day. I will use a small bowl to add high-alcohol liquor, a little monascus powder, a little spiced powder, a little sugar and chicken essence. If you like spicy food, you can add some red oil. Mix in fermented bean curd to make rose spiced fermented bean curd.
4 prompt: 1. Lee Kum Kee slimming shrimp sauce used by Rita. This sauce is sold in China, and it must be on Taobao. I used leftover salted shrimp to make kimchi and added some water to make mud. The effect is quite good. I once tried to replace tender tofu with stinky tofu directly. Two days later, stinky tofu was ready, and on the third day, tofu became as soft as fermented bean curd. The timing depends on the fermentation temperature, which is basically 20-25 degrees when I cook. It's very hot, so the time must be shortened. Stinky tofu can be used for 1 day to one and a half days. The longer the fermentation time, the softer the tofu. Do it yourself several times according to your own situation. Don't add too much salt to the smelly salt water, because the shrimp paste is salty. Too much salt in salt water will inhibit fermentation and cannot produce the flavor of stinky tofu. Too little salt will make tofu sour and go bad easily. Stinky tofu must be fermented to produce delicious food. The seasoning of stinky tofu is your own hobby. I use Thai hot sauce, which Wuhan people call pepper embryo. 4. The seasoning of sufu can be red oil, spicy and casual according to your own preferences. Remember that you can't make stinky tofu with old tofu ~ ~ tender tofu. 6. Stinky bittern can be used many times in the refrigerator. Remember to adjust the salt concentration properly.
Stinky tofu, like many unique and controversial foods such as durian, fat sausage, bitter gourd and coriander. Those who love it love it and those who are afraid of it hide far away. This Chinese snack is both ancient and traditional. Once you accept it, you will soon fall in love with it. If you don't eat it for a while, greedy bugs will seduce taste buds and miss some time.
The stinky bittern used in street stinky tofu is made by mixed fermentation of rotten meat, dead snails recovered from the market, rotten eggs, pickles and swill. If the brine is not black and smelly enough, alkali sulfide and ferrous sulfate should be mixed with water in proportion. After chemical reaction, water will become darker and more smelly. In order to shorten the production time, many stinky tofu are now put with alkali sulfide and ferrous sulfate. In this way, it can be boiled into salt water in two hours, while natural fermentation has to wait at least three or four days. That's what black stinky tofu does. Yellow stinky tofu is made by adding a small amount of borax to brine instead of alkali sulfide and ferrous sulfate, so the tofu foam is yellow and crisp.
Traditional stinky tofu is most famous in Changsha and Shaoxing.
The stinky tofu in Changsha is made of excellent soybeans, and then the tofu is soaked in salt water containing winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce, and the surface will produce white hair and the color will turn gray. When you smell the stench at first, fry it slowly in the oil pan until the color turns black and the surface swells. You can take it out and pour it with garlic juice, pepper and sesame oil, and it will become stinky tofu with crispy outside and fragrant inside and tender outside.
The stinky bittern of Shaoxing fried stinky tofu is made of moldy vegetable stalks, bamboo shoots, fresh grass heads, pickles and peppers. Ferment for about a year, then soak the bean curd embryo in the stinky bittern. I have seen the practice of moldy amaranth stalks in the blog post of a bowl of porridge by a food blogger. In the old days, the streets of Wuhan were mostly stinky tofu of Changsha School. If the stinky tofu we ate in Tongli this time is authentic, it should be Shaoxing pie. It's a pity that Tongli is so far away from Wuhan, but the stinky tofu on the street tastes the same and the seasoning is different. This must be a chemical prescription.
10 homemade stinky tofu can't make complex stinky bittern. I have never seen a simple and practical fermentation method of stinky tofu, which is very suitable for small-scale production at home. Fangzi is from Taiwan Province Province. Her name is Rita's famous stinky tofu method, which only uses simple shrimp sauce. I tried several times at once, and in the process of making stinky tofu, I accidentally made stinky tofu.