Eat stinky tofu and go to Changsha.

Stinky tofu, one of the traditional snacks in China, has the characteristics of "stinking and delicious".

There are considerable differences in the production methods and eating methods in different places, including different types in the north and the south. Stinky tofu is also called Stinky Tofu in the south.

Although its name is tacky, but it is ugly outside and beautiful inside, and it has a long history. It is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials are soybean, fermented soybean, sodium carbonate and so on.

There are regional differences in the way of making and eating in China and around the world, and their tastes are also very different. The stinky tofu in Changsha and Nanjing is quite famous, as are the stinky tofu in Zhejiang, Shanghai, Beijing, Wuhan and Yulin.

Ingredients and raw materials

One piece of tofu and beans

Two pieces of stinky tofu

A little coriander

A little chives

A little garlic

A little Chili oil

Cumin, a little pepper

A little Chili noodles

A little sesame sauce

Production method

Practice 1

Steam the tofu in a steamer, remove the water and let it cool for later use. Then cut the tofu into thick slices. Add oil to the pan, add the chopped tofu and start frying.

Fried to yellow and fished out. control oil intake

Mix the sauce. Crush the stinky tofu milk, pour in a little stinky tofu juice, sesame sauce, and add a little water to stir. Pepper, cumin powder, hot sauce powder, sesame seeds and hot oil. Chop chopped green onion, garlic and vanilla.

Drizzle with stinky sauce and pepper sauce.

Finally sprinkle with vanilla, garlic and chopped green onion.

Practice 2:

Raw materials and formula

5kg of soybean, 250g of Chili oil, 0/kg of tea oil, 0/50g of sesame oil, 500g of soy sauce, 0/5kg of brine, 0/00g of crude salt and 300g of plaster of Paris.

step

Tofu is made by soaking soybeans in water to make tofu brain. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd.

Deep-fry stinky tofu. Put melanterite in a bucket. It takes about 3 to 5 hours in spring and autumn, about 6 hours in summer and about 2 days in winter. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it with low fire for about 5 minutes. Once it is brown, take it out and put it in a plate. Drill a hole in the middle of the tofu with chopsticks, and put Chili oil and soy sauce.

The preparation method of brine is based on 2.5kg of douchi, and water 15kg should be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, stirring 1 time every day, and then the brine can be obtained after fermentation.