The fragrant tofu is a local snack in Changsha, Hunan Province, made with traditional tofu production technology and flavoring secret recipe, cotton with spicy, spicy and fragrant, the aftertaste is endless.In September 2010, the Doo Rao Herald fragrant tofu with its unique cultural charms and product features in the Fifth Xiang Cuisine Gourmet Food Festival was selected as the "Chinese characteristics of the snacks", which is the second tofu characteristics after the Fire Palace Stinky Tofu. This is another famous snack of tofu characteristics after the stinky tofu in the Palace of Fire, so that Changsha has "a stink and an aroma" tofu string.

Recipe and preparation

1, the proportion of raw materials: 500 grams of sweet potato starch, 60 grams of chili powder, 20 grams of pepper, 30 grams of dried beef powder, 30 grams of star anise, 20 grams of cumin, 30 grams of chicken essence, licorice 4 grams of essence (optional), 15 grams of cumin, 30 grams of fresh scallions (optional), 20 grams of dried ginger, 270 grams of monosodium glutamate (MSG), Special Fresh 1 2 packets of sugar, 15 grams of Gan Song 2 grams of salt. Gansong 2 grams, salt 1650 grams, orange peel powder (natural coloring agent) 200 grams, 3 grams of aroma enhancers (there are dozens of meat, shrimp flavor, etc., can also be used thirteen spices or spicy stink dry ingredients 320 grams instead).

All the spices into powder, fully mixed and stirred evenly, and then loaded into the container, sealed and standby, pay attention to moisture and mildew, with the use of matching, deterioration can not be used again.

2, the choice of tofu preparation. Can be ordered from the tofu workshop, factory (can also be homemade) 12 centimeters long, 4.6 centimeters wide, 0.8 centimeters thick white tofu or marinated tofu, the requirements of the tofu meat is tender and dregs, soft and unbroken, no peculiar smell. Each piece of tofu along the length of two bamboo sticks, and then use a knife in the tofu on both sides of the horizontal cut small mouth.

Put the worn tofu into a pot, add water to soak, add salt 80-100 grams per 100 strings of tofu, pickling.

3, tofu skewers grilled. Charcoal into the grill, to be burned through the smoke, put the tofu string into the stove above, each string of 0.6-0.8 grams of spice powder, take rapeseed oil will be wet, with a brush on both sides of the tofu brush. To be baked into a golden brown on one side, oil bubbles rolled over and then turn the other side, repeatedly baked 2-3 times, to be both sides of the golden brown, natural cracks at the incision, tofu foaming, smell the pungent flavor that is ripe, then immediately sprinkled with chili powder, cumin powder, fresh onions, etc. can be eaten. In order to maintain the flavor, it is best to eat now baked.