2 the old tofu cut into small pieces into the stink brine marinade for half a day to 2 days, fish out of the deep-fried until golden brown can be eaten.
3The tofu in the marinade gets softer and softer with time, and usually turns into curd by the third to fourth day. I will use a small bowl with a high degree of white wine, a little red currant powder, a little five-spice powder, a little sugar and chicken essence, love spicy can also add some red oil. Toss the curd into it and you've got rose five-spice curd.
4 Tips: 1. shrimp sauce Rita used Lee Kum Kee young smooth shrimp sauce, this sauce is sold domestically, Taobao certainly have. I used the leftover salted shrimp used to make Korean kimchi, and added a little water to puree it. The effect is quite good. 2. I once tried to stink brine directly with old tofu instead of tender tofu, 2 days after the stinky tofu is also good, the third day of the beginning of the tofu soft as curd. This time depends on the fermentation temperature, I do it is basically 20-25 degrees. If the weather is hot, the time must be shortened, stinky tofu 1 day to a day and a half can be. The longer the fermentation time, the softer the tofu, which you do a few times according to their own situation to grasp. 3. stink brine do not add too much salt, because the shrimp paste is salty. Too much salt in the brine will inhibit fermentation and will not produce the flavor of stinky tofu, and too little salt will make the tofu sour and spoil easily. Stinky tofu must be fermented to produce fresh flavor is delicious. 3. stinky tofu seasoning with their own preferences, ah, I use Thailand is Lacha spicy sauce, Wuhan people called pepper embryo. 4. curd seasoning can be according to their own preferences, red oil, spicy, all ah. 5. remember to use the old tofu, oh ~ ~ ~ tender tofu can not be done stinky tofu. 6. stinky brine in the refrigerator to save can be used many times, remember to adjust the salt concentration.
5 stinky tofu, with a lot of unique and controversial food such as durian, fat intestines, bitter melon, cilantro and so on, love people love to death, afraid of people to avoid far away. This very Chinese flavorful snack is ancient and traditional. Once you accept it, you will soon fall in love, a while without eating, cravings will seduce the taste buds on it a burst of love.
6 street black heart stinky tofu used stinky brine is rotting meat, market recycling of dead snails, rotten eggs, pickles and driving rain stirred together and fermented out of the system. If the brine is not black enough to stink, to sulfide alkali, ferrous sulfate proportion of water and stir, after the chemical reaction, the water will become blacker and stinkier. In order to shorten the production time, many stinky tofu now put soda sulfide and ferrous sulfate. This can be boiled into brine in two hours, while the natural fermentation must wait at least three or four days. This is how black stinky tofu is made. Yellow stinky tofu is to add a small amount of borax to the brine instead of soda sulfide and ferrous sulfate, so that the soaked tofu bubbles and yellow and crispy.
7Traditional stinky tofu is best known in Changsha and Shaoxing.
8Changsha's stinky tofu is made from top-quality soybeans, which are then dipped into a brine containing asparagus, shiitake mushrooms, curdled wine, and Liuyang tempeh to soak through the tofu, causing white hairs to form on the surface and turning it gray in color. At first smell of stink, slowly fry in a frying pan until the color turns black, after the surface swells, it can be fished out, the aroma is enticing, pour garlic sauce, chili, sesame oil, that is, into an aromatic and crunchy, outside the scorched inside tender stinky tofu.
9 Shaoxing deep-fried stinky tofu stink brine from moldy forage stalks, bamboo shoots, fresh grass and snow peppers, pepper and so on fermentation for about a year made, and then put the tofu embryo into the stink brine soaked and made. I've seen it done in a food blogger's post about a bowl of congee. In Wuhan, most of the stinky tofu on the streets in the old days was of the Changsha school, but the stinky tofu we had in Tongli this time would have been of the Shaoxing school, if it was authentic. Unfortunately, Tongli and Wuhan is so far away from each other, the taste of stinky tofu on the street is the same but the seasoning is different, must be a chemical formula stink out.
10 home made stinky tofu can not complete the production of complex stinky brine. I've seen a simple and practical method of fermenting stinky tofu, which is very suitable for home production in small quantities. The recipe comes from Taiwan, the name of Rita's mastery of stinky tofu practice, using only a simple shrimp paste on the line. I immediately tried to do a few times to make stinky tofu, the process of making stinky tofu, inadvertently also made stinky curd.