[1] stinky tofu The first step is to make "stinky brine" in three ways:

1) Natural fermentation to make stinky brine: Put rice straw, pork and other meat into a water tank, and then let it naturally ferment and rot in the open air for several months. However, this method is very unsanitary, and bugs will grow. It takes both trouble and electricity. Therefore, the method is used by primitive people and is not suitable for the rapid development of science and technology today.

2) In order to advocate the spirit of Scientific Outlook on Development and respond to the current call, smart people are forced to invent the method of inoculating fermented bacteria to directly cultivate stinky brine, which is not only short in fermentation time, but also safe and hygienic, and can be produced in large quantities. Do not touch oil in brine. It also needs to be sealed when making marinades with mushrooms, winter bamboo shoots and wine.

3) Use cold water15kg, release fermented soya beans 3kg, boil for about half an hour, and then filter out the fermented soya beans juice. After the bean juice is cooled, add 200g of soda ash, melanterite [FeSO4 7H2O]100g, 200g of mushrooms, 4kg of winter bamboo shoots, 0.75kg of salt, 0.50g of wine1.5kg of bean curd/kloc-0, and soak for about half a month (stirring once a day).

[2] Stinky Tofu The second step is to remove as much water as possible from fresh tofu. The specific methods are as follows:

1) Cut fresh tofu into small pieces and put them in the middle of a white cloth.

2) Wrap the tofu tightly and tidy the corners.

3) Put the wrapped tofu on the wooden board and code it neatly.

4) Press it with a wooden board and a heavy object [dumbbell is recommended, shot put is also good]. After pressing it all night, the water in the tofu has almost been drained. Take it out and open it, and you can see that the tofu has been pressed very firmly. The texture of the stinky tofu will be very delicate.

[3] The dried tofu will be soaked in stinky brine for several days and needs to be sealed. This step is to let the bacteria and molds in the stinky brine decompose the protein in the tofu, so as to make the tissue of the tofu relax and give off a bad smell, and it can be as bad as you think. Stinky tofu is a success!

There is another way: the second step in stinky tofu is to remove as much water as possible from fresh tofu, and then add the following three small steps.

4) Prepare a paper box, which is covered with clean straw. I didn't find straw, so I replaced it with clean corn leaves.

5) Put the tofu neatly on the leaves, and put it all in the order of one layer of leaves and one layer of tofu, then put it in the storage room and wait for the tofu to grow long, pick it out and remove the white cloth. Stinky tofu succeeded!

Although it is successful, it is only the stinky tofu material in the stinky tofu. You must not eat it directly, it will make your stomach upset.

There are many practical ways to make stinky tofu materials, but the final result is to eat them in the stomach. There are three common methods:

Deep-frying: this is a common way of eating in Chinese cultural circles. Cut stinky tofu into small pieces, fry it in an oil pan, and then add soy sauce, garlic paste and kimchi.

Two. Spicy: make a spicy pot bottom with mushrooms, dried shrimps, garlic, peppers, onions, duck blood, pig intestines, ground meat, peppers or spicy oil, and then add stinky tofu to cook.

Three. Charcoal roasting: directly put bamboo sticks through stinky tofu, then spread barbecue sauce and bake on charcoal fire for several minutes.