Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production technology:

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.

(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.

Product characteristics

The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.

3. Made of stinky tofu

Raw materials:

Tofu, 15cm× 15cm wet cotton cloth (preferably white), some straw and a carton.

Making:

1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, put each piece obliquely in the middle and wrap it tightly with a wet cloth (no need to tie it).

2. Remove the leaves and ears from the rice straw, leaving only the rice straw, wash it, cut it into 20 cm long sections, wash it and dry it for later use.

3. Stack the cloth-wrapped tofu neatly on the board (you can put it on the chopping block), with at most three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, put the water in a big pot on the upper board or slate (it is also a good choice to replace it with a boulder). Anyway, a word, the pressure on it is "heavy"! ), so let it stand for 24 hours. This process is to squeeze out all the water in the tofu by gravity to make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your swimming pool will not be used on this day. I made it in a square basin, so that the floor wouldn't get dirty because of water seeping out.

Check these tofu after one day, and you will find that they are packed tightly and neatly. Ok, now you can find out the carton, lay a layer of rice straw with a thickness of 1cm on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice straw on it after you finish. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive fragrance of stinky tofu in about 3 days. Check for long hair or brush surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long brush surface.