Changsha Stinky Tofu Characteristics: Crispy but not mushy, tender but not greasy, the first smell of the stinky smell, but the smell of the aroma tempting, with the freshness of the white tofu, the fried tofu of the aroma of the crunchy.　Changsha stinky tofu production method Raw materials and formulas: soybean 5kg, chili oil 250g, tea oil 1kg, sesame oil 150g, soy sauce 500g marinade 15kg, coarse salt 100g, cooked gypsum 300g production process: (1) the production of tofu soybeans soaked in water, soaked, washed with water, into the water 20~25kg, ground into a thin paste with a stone grinder, and then add as much as the thin paste of warm water Mix well, put into a cloth bag, force the pulp extrusion, and then in the dregs of the beans into the boiling water and then squeezed, so that continuous dregs do not stain the hands. Soybean milk has been squeezed out, skim off the foam, the pulp into the pot with high heat, pour into the cylinder, add gypsum juice, add the side of the wooden stick stirring, about stirring 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.　(2) deep-fried stinky tofu will be alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold water slightly wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5min, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put it on the tofu hole, and mix it together. Mixed together, put in the hole in the tofu is ready.　(3) Marinade method: Take 2.5kg of tempeh as the standard, add 15kg of water and boil it, filter it, add 1,500g of alkali in the juice and soak it for about half a month, stir it once a day, and then it will be made into marinade after fermentation.　Product Characteristics The color is burnt yellow, the outside is burnt and the inside is tender, fresh and spicy.　Trivia: The brine for Changsha stinky tofu in Hunan province is made from black beans, soda ash, alum, mushrooms, asparagus, salt, and Maotai wine***.　Boil black soybeans, add mushrooms, asparagus, white wine and other condiments after cooling, soak for about 15 days.　Another Changsha deep-fried stinky tofu is more troublesome, collect pickled mustard remaining juice, stinking amaranth amaranth stink water, discarded edamame water, boiled Lapa beans soup, as well as the kitchen does not use the mushroom feet, asparagus old pockets, shrimp shells, etc., *** Na a pot, the first to use martial arts fire to boil, and then turn to simmering, and then discarded dregs of the water, and then add 10% of the Shaoxing wine and 10% of the old brine, loaded into a wide-mouth, big-bellied earthenware jar, with a sandbag! Covered tightly, let the natural fermentation, to the next spring equinox (usually after the winter solstice boiled base), the base will have a stinky flavor, the water also turned dark green.　At this time, a number of pieces of water tofu wrapped in gauze, put into the tank in the substrate soaked for 10 days, to the water tofu inside and outside were light green, removed and discarded, and then take the fresh water tofu wrapped in the substrate, every 10 days a change, this method has been soaked to the beginning of summer, the substrate will give birth to a strong odor. With the addition of 2% of the alum, the production of stinky tofu base is considered to be made.　According to connoisseurs, the fried tofu sold on the streets of Changsha is not authentic stinky tofu. The key to the production of authentic stinky tofu lies in the fermentation water, is made of mushrooms, fresh asparagus, wine, Liuyang tempeh special made of living water (other places are dead water), old and young suitable for the tofu billet after soaking in this fermentation water, with a small frying pan slow-frying, and then drilling into the end of the chili pepper, monosodium glutamate, soy sauce, sesame oil and other condiments, that is, into the charred crispy and not mushy, tender and not greasy, the flavor of the unique stinky tofu. This kind of stinky tofu is characterized by the first smell of the stench, but the smell of the aroma is attractive, with the freshness and crispness of white tofu, and the aroma and crunchiness of deep-fried tofu. Authentic stinky tofu production process has never been out of the country, so a considerable part of the street stalls of stinky tofu is crude, not only very poor sanitation, stinky tofu surface is also dyed with coloring harmful to human health, the majority of diners must not be "stink" taste and cheap to the mind.　Deep-fried "stinky tofu" smells bad and tastes good, and it is one of the best snacks in China. First made of soybeans and other tofu pieces (white tofu), and then brewing brine, with black tempeh boiled, cooled with mushrooms, asparagus, white wine and other condiments, soaked for 15 minutes. Frying should be thorough, the surface is fried, but the inside is white and tender. Drizzle chili paste to eat.