1 Put the alum into a bucket, pour boiling water, stir with a wooden stick, then press the tofu into it, soak it for 2 hours, take it out, let it cool, drain the water, and then soak it in special brine (3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hour in winter). After tofu is soaked in salt water,
2 Put the dried Chili powder into a basin, add salt and soy sauce and mix well. Pour in hot sesame oil, then add fresh soup and monosodium glutamate to make juice for later use.
3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together.
Features: the texture is crisp outside and tender inside, and the taste is fresh and spicy. It is a famous flavor snack in Hunan.
Baked stinky tofu, a famous product in Shenkeng, is also a common snack in Taiwan's night market. After eating the ingredients with bamboo sticks, spread the barbecue sauce and bake them on charcoal fire for a few minutes. The skin is crisp, the inside is soft, and it melts at the entrance. Because of adding a lot of sauce, the original flavor of stinky tofu is covered up a lot, which is worth recommending to friends who try stinky tofu for the first time.
20g Monopterus albus, 8 stinky tofu, proper amount of oil, salt, chopped green onion, 5 cloves of garlic, proper amount of ginger and 2 spoonfuls of chopped pepper.
1 Monopterus albus cut into two equal parts, and stinky tofu cut in half for later use;
2. Pickle stinky tofu with a little salt and vegetable essence 10 minute;
3. Boil the stinky tofu with high fire for 15-20 minutes;
Stir-fry sliced ginger and garlic in an oil pan, then stir-fry the eel until the eel skin is golden, and add a little yellow wine and salt to stir-fry for a while;
5. Put the fried Monopterus albus segments on the surface of stinky tofu, then add two spoonfuls of chopped pepper and continue to steam in boiling water for 10 minute;
6 out of the pot, sprinkle with chopped green onion and serve.
1 Steam the tofu in a steamer, take it out and drain it, and let it cool for later use. Then cut the tofu into thick slices. Add oil to the pot, add the chopped tofu and start frying.
2 fry until golden brown, and remove. Control the oil intake
3 adjust the sauce. Crush stinky tofu milk, pour in a little stinky tofu juice and sesame paste, and add a little water to stir. Cumin powder, hot sauce powder, sesame seeds, topped with hot oil. Chop chopped green onion, garlic and vanilla.
4 drizzle with stinky sauce and Chili sauce.
5 finally sprinkle with vanilla, garlic and chopped green onion.
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.
1 Tofu is a bean curd made by soaking soybeans in water. 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-fried stinky tofu. It takes about 3 to 5 hours in spring and autumn, 6 hours in summer and 2 days in winter to put the soap alum in a bucket. Take it out after soaking, wash it with cold boiling water, drain the water, then pour all the tea oil into the pot to burn red, add tofu and fry for about 5 minutes. Once it turns brown, take it out and put it on a plate. Drill a hole in the middle of tofu with chopsticks.
3. The preparation method of brine is based on 2.5kg of douchi, which needs to be boiled with 15kg of water. After filtering, add 1500g alkali to the juice, soak it for about half a month, and stir it 1 time every day. After fermentation, it becomes brine.