1. Hunan stinky tofu:

The fried "stinky tofu" smells bad and tastes strange, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous. It is said that in the 195s, celebrities went to Hunan to collect folk information, and once visited the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, and then pieces of tofu are drilled and filled with Chili oil. It tastes spicy and smelly, and it is highly appreciated. Therefore, the reputation of stinky tofu in the "Fire Palace" spread throughout Hunan and the north and south of the country.

First, make tofu slices (white tofu) from soybeans, then brew brine, boil it with black lobster sauce, cool it, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak it for 15 minutes. Deep-fried, the surface is fried, but the inside is white and tender. Pour Chili paste to eat.

2. raw materials and formula for making stinky tofu

:

5kg of soybeans, 25g of Chili oil, 1kg of tea oil, 15g of sesame oil, 5g of soy sauce, 15 g of brine, 1g of crude salt and 3 g of gypsum Fibrosum

Production technology:

(1) To make tofu, the soybeans are soaked in water and then used. Put it into a cloth bag, squeeze out the pulp juice, then add boiling water into the bean dregs and mix well before squeezing, so that the bean dregs don't touch your hands. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while stirring it for about 15~2 revolutions, and then drop a little water. If it is mixed with the pulp, it means that the gypsum juice is not enough, so it must be added again. If the dripped water is not mixed with the pulp, it will become tofu brain after about 2 minutes. 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.

(2) fry stinky tofu. Put melanterite in a bucket, pour boiling water and stir it with a stick. Soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6-1 hours 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 add Chili oil.

(3) The preparation method of brine is based on 2.5kg of douchi, and it needs to be boiled with 15kg of clear water, filtered, soaked with 15g of alkali in the juice for about half a month, stirred once a day, and fermented to obtain brine.

product features

the color is brown, the outside is burnt and the inside is tender, fresh and spicy.

3. making stinky tofu

raw materials:

tofu, some wet cotton cloth (preferably white) of 15cm×15cm, some straw, and a paper box

making:

1. cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece obliquely in the middle and 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 neatly on the board (you can put it on the chopping board), with a maximum of three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, add water to the upper board or slate with a cauldron (it is also a good choice to replace it with a boulder. Anyway, in a word, what is pressed on it is "heavy"! ), so leave it alone for 24 hours, this process is to squeeze out all the water in 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 pool to do this work. Of course, your pool will not be used on this day. I made it in a square basin, so that the floor wouldn't be dirty because of water seeping out.

4. Check these tofu after one day, and you will find that they are squashed tightly and 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 after it is finished. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check whether there is long hair or brushed surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long hair and brushed surface.

4. Stinky Tofu in Nanjing

Nowadays, stinky tofu is found in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and its taste and practice 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.

5. Spicy stinky tofu

Material

4 pieces of stinky tofu, 1 green garlic, 1 tablespoon of minced garlic, 1 tablespoon of wine, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and 1 cup of water

Method

1. Wash the stinky tofu, fry it in a bowl until it is crisp, and take it out.

2. Stir-fry minced garlic in 2 tablespoons oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green garlic and cook them together.

3. Simmer with low fire until the soup is slightly dry, then put it into the pot and serve.

exhortation and explanation

1. If you think stinky tofu tastes too strong and are afraid of leaving an odor when cleaning, you can buy ready-made fried tofu and cook it back.

2. It's easier to keep warm in a pot. If you don't have a pot, you can use a deep dish, but you should eat it as soon as possible, because it tastes bad when it's cold.

6. Fried stinky tofu

Ingredients:

8 pieces of refined tofu, cut into 32 small pieces, 2,5 grams of special brine, 5 grams of soy sauce, 3 grams of melanterite (ferrous sulfate), 15 grams of fresh soup, 5 grams of dried red pepper powder, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate and 1, grams of fried vegetable oil.

Fried stinky tofu

Method of making:

1. Put melanterite into a bucket, pour boiling water, stir with a wooden stick, then press the tofu to dry, put it in, soak it for 2 hours, take it out, let it cool and drain off the water, and then put it in special brine for soaking (3-5 hours in spring and autumn, 1-2 hours in summer and 6-1 hours in winter).

2. Put the dried red pepper powder into a pot, add salt and soy sauce and mix well, pour in the hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use.

3. Place the pan on a medium fire, add the frying vegetable oil, and when it is 6% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into a plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together.

characteristics: the texture is crispy and tender outside the coke, and the taste is fresh, fragrant and slightly spicy. It is a famous flavor snack in Hunan. Eaaaahahahaha, let me see, let me see, let me see.

[ Edit this paragraph] The production of stinky tofu in Beijing

Stinky tofu is made from high-quality soybeans with high content of protein, through soaking beans, grinding, filtering, bittering, pre-fermentation, pickling, soup filling and post-fermentation.

(1) To make tofu, soak soybeans in water, then wash them with clear water, add 2-25 kg of clear water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then mix well with boiling water in the bean dregs, and then squeeze them. When the bean dregs do not touch your hands continuously, skim off the foam and put the pulp juice into a pot with a big fire. If the dripped water is not mixed with the pulp, it will become tofu brain after about 2 minutes. 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. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.

(2) Ferment. Put the prepared 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, sprinkled with mold (the strain is dissolved in water, dipped with fingers and bounced on the tofu), and put it 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.

(3) Treatment after fermentation: Put melanterite into a barrel, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6-1 hours in winter. Take it out after soaking, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, it is necessary to add 15kg of clear water to boil, after filtering, add 15g of alkali to the juice and soak it for about half a month, stirring it once a day, and then it will become brine after fermentation. )

(4) according to the tastes and characteristics of different regions, and then processing.

[ Edit this paragraph] The method of stinky tofu

Fried stinky tofu with edamame

Method: 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.

steamed stinky tofu

ingredients: four pieces of stinky tofu, two pieces of sauerkraut, four liang 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

Ingredients:

Ground meat, stinky tofu (material A) Lentinus edodes, dried shrimps (soaked and minced), garlic, chili, onion (minced), chili sauce (seasoning), 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

Method: 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.

Note: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Kwangta diced sauce.

Nowadays, 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.

[ Edit this paragraph] Two kinds of stinky tofu with local characteristics

(1) Stinky tofu in Wuzifang, Shaoxing

"Stinky tofu" is a unique leisure flavor, which is ancient and traditional. Once tasted, it often makes people want to stop and taste it quickly. The classic slogan of "Smelling stinky and eating fragrant" is even more familiar. A string of small tofu can often remind people of a place, a kind of miss, a kind of aftertaste, a kind of feeling, a mood, and the memory of everything ... "Wu Zi Fang stinky tofu" originated from an old man named Shen Tianming. Shen Lao's ancestors have been making a living by opening tofu workshops for generations. In Shen Lao's generation, he has been from For more than 6 years, he has worked hard and devoted himself to research and development on the basis of ancestral crafts. The "stinky tofu" made by him is crisp outside and tender inside, fresh and salty, with unparalleled taste, and the characteristics of smelly and fragrant are even more unique. Wu Lizhong inherited the mantle of Shen Lao exclusively, and made drastic improvements on the original traditional, backward and inefficient technology, which made the quality of stinky tofu go up a storey still higher on the original basis. And a unique tailor-made packaging box with a strong cultural flavor has become the first stinky tofu to be labeled and sold in the form of chain stores. Anyone who has tasted the "stinky tofu of Wuzifang" all praises its unsurpassed delicacy and unprecedented, so it has the reputation of "tasting the stinky tofu of Wuzifang and not wanting to taste meat for three days".

(2) Hunan stinky tofu

Fried "stinky tofu" smells stinky and tastes strange, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous. It is said that in the 195s, celebrities went to Hunan to collect folk information, and once visited the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, and then pieces of tofu are drilled and filled with Chili oil. It tastes spicy and smelly, and it is highly appreciated. Therefore, the reputation of stinky tofu in the "Fire Palace" spread throughout Hunan and the north and south of the country.

(3) Nanjing stinky tofu

can be divided into two types, 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 generally 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, crispy and delicious.