There are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and their tastes and practices vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on.
There are two kinds of stinky tofu in Nanjing, one is gray and tender tofu, and the other is dried tofu with tile ash. When the tender stinky tofu is fried in an oil pan until it is golden yellow, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo on it when you eat it. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi, a gray stinky tofu, needs to be fried in oil for a little longer before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of the dried tofu, and when the color changes to gray-black, it can be eaten. This stinky tofu is usually cut into small pieces in qianzi, strung on bamboo sticks, fried and directly brushed with the sauce prepared by the stall owner, and eaten while it is hot. It is crispy and delicious, and quite chewy.
Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu from good soybeans, and then press the white water tofu into white dried tofu; Then add the dried bean curd into a brine. The brine here is the most exquisite, and it needs to be made of rotten pickle juice left the next year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar in full bloom, bury it in the ground, and take it out a few days later. The white tofu has dried up. When you open the dried tofu, you can see that from the inside to the outside, it's all blue and dark, smelling strange and smelly, but after frying, the entrance is extremely fragrant. This kind of authentic stinky tofu has been extinct in the market in recent years, and most of them are imitations.
Reference: Food Network
"Tofu that makes stinky tofu and soy sauce tofu is special. It is harder than tofu that we usually eat, but softer than dried tofu. If there is a tofu workshop near your home, you can customize several boards. If there is no tofu workshop, it will be difficult.
In addition to the difficulty of raw materials, it is not easy to inoculate mold, so this thing is not available at home.
The method of stinky tofu is to put the customized tofu on the shelf board by board. The wooden shelf can hold more than a dozen layers of tofu, which can be ventilated in the middle, smeared with salt, and sprinkled with mold (the strain is dissolved in water, and the finger is dipped on the tofu). It is put in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and the tofu will grow an inch long white hair, that is, mold.
stinky tofu used for frying and eating in the south has a shorter moldy time.
and so on, there are some details in the middle, and practices vary from place to place.
In short, it's too much trouble to make stinky tofu at home. It's not enough to mold a few pieces of tofu at a time. You'd better look for some brands to buy bottled goods. It's not dirty, it's moldy anyway. "
How to eat stinky tofu:
Fried stinky tofu with edamame
Practice:
Wash stinky tofu, cut it into small pieces, and drain the water. Peeling and undressing edamame. Heat the oil pan, fry the stinky tofu until golden, and pick it up. Leave a little oil in the pot, heat it to 8% heat, stir-fry the edamame until it is cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and serve after the soup is dried.
Flavor features
Delicious taste
Steamed stinky Tofu
Ingredients: four pieces of stinky Tofu, two pieces of sauerkraut, four or two pieces of bean sprouts, six mushrooms, one red pepper and a proper amount of coriander.
seasoning: sesame oil, black vinegar, salt, soy sauce and sugar.
Practice: Shred sauerkraut, mushrooms and red pepper. Mince coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam over medium heat for about 1 minutes, sprinkle with parsley and serve.
Spicy stinky tofu
Materials
Ground meat, stinky tofu (material A) Lentinus edodes, dried shrimps (soaked until soft and minced), garlic, pepper, onion (minced), (seasoning) Chili sauce, wine, sugar, water and soy sauce are all appropriate
Practice
Pour a little oil into a pan and open it.
Steamed stinky Tofu with Meat Sauce
Ingredients: 1. 1 can of Cantonese meat sauce 2. 6 pieces of stinky Tofu 3. 2 tablespoons of edamame kernel 4. 1 piece of red pepper
Seasoning: 1. 1 tablespoon of soy sauce paste
Practice: 1. Wash the stinky Tofu and cut it into 4 pieces. 2. Wash edamame kernels and slice red peppers. 3. Stir Quanta fragrant meat sauce with seasoning, edamame and red pepper evenly. 4. After the stinky tofu is arranged, pour the method 3 on it and steam it with strong fire for about 15 minutes.
raw materials: tofu
materials: 15cm×15cm wet cotton cloth (preferably white), a few straws and a carton
production:
1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece obliquely in the middle
wrap it tightly with wet cloth (without bundling).
2. Remove the leaves and ears from the straw, leave only the stalks, wash them, cut them into 2cm long sections
Wash them and dry them for later use.
3. Stack the tofu wrapped in cloth on the wooden board (you can put it on the chopping board) neatly.
You can overlap three or four layers at most, with the bottom area as large as possible, and then press it on another wooden board or slate.
At this time, add water to the upper wooden board or slate with a cauldron (it is also a good choice to replace it with a boulder.
Anyway, press it on a word. ), so leave it alone for 24
hours. This process is to squeeze out all the water in the tofu by gravity,
and make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the water pool to do this work. Of course, your pool will not be used on this day. I put it in a square
basin, so that the floor won't be dirty because of water seepage.
4. Check these tofu after one day, and you'll find that they are squashed tightly,
neatly. Ok, now you can find out the carton, lay a layer of
1cm thick rice stalks on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then
lay a layer of thick rice stalks on it. Then put it in a damp and cool place and check it once a day. You can smell the attractive stinky tofu in about 3 days. Please check whether there is long hair or
brushed surface. If there is, it is done. Remember, the standard is the smell of stinky tofu, long hair and
brushed surface.
5. As for how to eat delicious food, I think frying in oil is better than frying in oil, and it will be more delicious if there is a little salt and pepper. But be sure to fry it thoroughly, protect your stomach, and eat it quickly to make good stinky tofu, or something unexpected will happen. Of course, you can also
peel off the remaining stinky tofu and put it in the frozen layer of the refrigerator, and thaw it when you want to eat it.
The longest preservation record in our family is one and a half years. Generally speaking, the flavor will not change, but the taste is not
as new. Cotton cloth can be washed, dried and stored for use next time.