After many rounds of financing, we purchased a pavement house on the west side of Zhongzhong Road, Yanshou Street, where we produced, sold, and operated both wholesale and retail operations. According to the contract for purchasing the house, it was the winter of the seventeenth year of Kangxi's reign. Since Wang Zhihe created the unique stinky tofu, he has gradually developed a set of production techniques for stinky tofu through many improvements. The production scale has continued to expand, the quality is better, and the reputation is higher. At the end of the Qing Dynasty, it was introduced to the court. Legend has it that the Empress Dowager Cixi also liked to eat it in late autumn and early winter, and listed it as an imperial side dish. However, she thought its name was inelegant, so she named it "Qingfang" because of its green and square shape. Shaoxing Stinky Tofu Dried Production Technology Shaoxing Stinky Tofu Brine Formula (calculated based on 100 kg of ingredients): 25 kg of amaranth stems, 25 kg of bamboo shoot roots, 25 kg of fresh grass heads (alfalfa), 20 kg of fresh pickled vegetables, 20 kg of ginger, 5 kg of licorice, 4 kg of Sichuan peppercorns, 1 kg ( ***Total 100 kilograms) 80 kilograms of cold boiled water (plus) 1 kilogram of salt (plus) Stinky brine production technology 1. Control of cutting time: start cutting from the amaranth growing season, various materials can be Depending on the growing season, add 5 kg of fresh ingredients to 4 kg of cold boiled water and 0.5 kg of salt. That is to say, what ingredients are available in the season will be added in proportion first, and only until all the ingredients in the formula are used up. 2. Prepare raw brine: Wash, drain, chop, cook and cool the fresh seasonal ingredients (excluding pickles) according to the recipe and put them into a vat. It is better if there is old brine in the vat. Gently smash the licorice flat with the back of a knife and cut into about 50-100 mm. In addition, add peppercorns, salt and cold boiled water in proportion (if you have bamboo shoot soup, you can directly replace the cold boiled water). If you have pickled cabbage, you don’t need to cook it. Just wash it, drain it, pickle it with salt and chop it into small pieces before adding it. 3. Natural fermentation: After the ingredients are put into the tank, let them ferment naturally. It can only be used after one year after the stinky brine develops a strong aroma and umami flavor. During the natural fermentation period, stir the marinade two to three times to make it ferment evenly. When used, after removing the marinade, the residue can still be stored in the container as the old marinade and allowed to continue fermenting. This is great for adding flavor to the brine. If it has been aged for too long and there are too many crude fiber residues in the tank, you can fish out part of it and add some new materials in proportion. Stinky brine can be used repeatedly for a long time. The more mature it is, the more valuable it is, the richer the flavor, and the better the taste of the brewed stinky tofu. The special method of making Shaoxing stinky tofu paste 1. Paste the paste. The production process is similar to that of ordinary salt-marinated tofu, but the tofu paste needs to be more tender. The specific method is: dilute the salt brine (magnesium chloride) with water to a Baume degree of 8% as a coagulant. The brine strips inserted should be as thin as a mung bean. When dotting the paste, use a copper spoon to stir slowly. Only in this way can the soybean protein network structure be intertwined relatively firmly, the tofu curd be soft and strong, and the water-holding capacity be good, and the dried stinky tofu made by pouring it will feel fat and tender. 2. The expansion of the noodles and the spreading of the noodles are similar to those of ordinary tofu. 3. Casting: The dough of stinky tofu requires a high moisture content, but it is stronger than ordinary soft tofu and not easy to break. When pouring, special attention should be paid to falling into the water quickly and neatly. First scoop the tofu curd into a ring with a thickness of 20 mm covered with wrapping cloth. When the amount of tofu pudding exceeds the ring by 10 mm, smooth the tofu pudding with a bamboo slice, and then wrap the four corners of the tofu wrapping cloth tightly to cover the tofu pudding. According to this method, cast one plate after another. When the stack reaches a height of 15 boards, the weight of the tofu curd is used to slowly accumulate the water. In order to maintain even pressure and drainage from top to bottom, the 15 layers of tofu should be turned upside down in order and continue to be pressed. Wait until the water that overwhelms the blank is released to the short line of dripping water. 4. Cut out the blanks. Uncover the wrapping cloth of the dried stinky tofu blanks, turn them over on a square board, and then cut out the blanks according to the specifications. (The volume of each piece is 5.3 cm*5.3 cm*1.8-2.2 cm). (5) Method of soaking in stinky brine: Cool the tofu cubes thoroughly and then immerse them in stinky brine. The blank should be completely immersed in the smelly brine, so that the upper and lower parts are completely soaked in the brine. The soaking time is 3-4 hours. 50 kilograms of stinky brine can soak 300 pieces of tofu. Some salt should be added every time to increase the saltiness of the brine. After two or three consecutive dips, 2-3 kg of brine can be added. On average, every 100 pieces of stinky tofu paste consumes about 250 yuan of stinky bittern. Need to be washed with clean water before use.(6) Preservation method Since the product contains a certain amount of salt after being soaked in brine, it is not easy to become rancid. In hot summer, it can be stored for one to two days. However, due to the high water content, they are extremely tender and easy to shatter. Therefore, whether it is transported, sold or carried, frames or containers must be used, and direct stacking or collision must be avoided to maintain the integrity of the product appearance. At the same time, attention should be paid to keeping it in a cool and ventilated place. How to make stinky tofu The main raw material for producing stinky tofu [1]. Amaranth juice is a marinade made by fermenting and pickling fresh amaranth stems. The longer the fermentation and pickling time, the better the quality of the brine. It is commonly known in Shaoxing. Stinky tofu stinky water. After being soaked in it, the tofu becomes stinky tofu. After deep-frying, it is crispy on the outside and tender on the inside. It has a golden surface and is salty and fresh in the mouth. It is not smelly but fragrant. Even some people who have never eaten stinky tofu want to taste it after seeing it and smelling it. quick. Therefore, there is a saying that "the smell is tangy to the nostrils, and a strange fragrance is produced in the mouth." About amaranth: It is a vegetable that can be bought in wet markets across the country. Amaranth seedlings are generally used in stir-fries or soups in the market. It is grown in every place in the country and grows to more than 2 meters tall. The water produced after fermenting and pickling the amaranth stems for half a year is amaranth juice. 1. Raw materials and formula for making stinky tofu: 5kg soybeans, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g plaster of paris. Production process: (1) To make tofu, soak the soybeans in water. After soaking, wash it with clean water, add 20~25kg of clean water, grind it with a stone mill into a thin paste, then add the same amount of warm water as the thin paste, mix well, put it into a cloth bag, squeeze out the juice, and add it to the bean dregs. Pour boiling water inside and mix well before squeezing, so that the bean dregs do not stick to your hands. When the soy milk has been squeezed out, skim off the foam, put the slurry into the pot and bring to a boil over high heat, pour it into the vat, add the gypsum juice, and use it as you go. Stir with a wooden stick. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, and you need to add some gypsum juice and stir again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu. (2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick. Add the tofu and soak it for about 2 hours. Take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Then pour all the tea oil into the pot and heat it up, add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu. Add the chili oil, soy sauce and sesame oil. Pour them together and mix thoroughly, then place them in the tofu hole and serve. (3) Brine preparation method: Using 2.5kg of tempeh as a standard calculation, 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day. After fermentation, the brine is made. Product Features: Brown in color, charred on the outside and tender on the inside, fresh and spicy. 2. Ingredients for making stinky tofu: tofu, some 15cm×15cm wet cotton cloth (preferably white), some straw, and a carton. Production: 1. Cut the purchased tofu into small pieces of 6cm×6cm×2cm, each The pieces are placed diagonally in the middle and wrapped tightly with wet cloth (no need to tie them). 2. Remove the leaves and ears of rice straw, leaving only the straw, wash them, cut them into 20 cm long sections, wash them and dry them for later use. 3. Stack the tofu wrapped in cloth neatly on a wooden board (can be placed on a cutting board). The maximum overlap can be three or four layers. The bottom area should be as large as possible, and then use another wooden board or stone slab to press it on top. , then add water to a large pot and place it on the upper wooden board or stone slab (using boulders instead is also a good choice. Anyway, in one word, the thing pressed on it must be "heavy"!), and leave it alone for 24 hours. This process uses gravity to squeeze out all the water in the tofu and make it more compact. Because water will seep out during the whole process, it is best to do this work in a pool. Of course, your pool will not be usable on this day. I made it in a square basin so that the water would not seep out and stain the floor. 4. Check the tofu again a day later, you will find that they are squeezed flat, tight and neat.

Okay, now you can take out the carton and put a layer of 1cm thick rice straw on the bottom. Then put the tofu wrapped in cloth on top layer by layer. After placing it, put another layer on top. Thick rice straw. Then put it in a moist and cool place and check it every day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check to see if there is any hair or string on the surface. If there is, it is done. Remember , the standard is the fragrance of stinky tofu and long hair and brushed silk. 3. Ingredients for fried stinky tofu: 8 slices of refined water tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of alum (ferrous sulfate), 150g of fresh soup, 50g of dried red pepper powder , 25 grams of sesame oil, 8 grams of refined salt, 3 grams of MSG, and 1000 grams of vegetable oil for frying. Method for making fried stinky tofu: 1. Put alum into a bucket, pour boiling water, stir with a wooden stick, then squeeze out the water from the water tofu and put it in, soak for 2 hours, take it out and let it cool, drain the water, and then Soak in special brine (3-5 hours in spring and autumn, 1-2 hours in summer, 6-10 hours in winter). After the tofu is soaked in brine, take out the black tofu blocks and rinse them with cold boiled water. Place flat on a bamboo board to drain. 2. Put the dried red pepper powder into a basin, add refined salt and soy sauce, mix well, pour in the hot sesame oil, then add fresh soup and MSG to make a juice and set aside. 3. Place the pot on medium heat, add vegetable oil for frying and heat it until it is 60% hot. Add the stinky tofu cubes piece by piece, fry until the tofu is puffed up and crispy, then take it out, drain off the oil and put it into a plate. Then use chopsticks to poke a hole in the middle of each piece of cooked tofu, pour the juice into a small bowl and serve together. Features: The texture is charred on the outside, crispy and tender on the inside, and the taste is fresh, fragrant and slightly spicy. It is a famous snack in Hunan. Preparation of Beijing Stinky Tofu Stinky tofu is made from high-quality soybeans with high protein content, and is made through multiple processes such as soaking beans, grinding, filtering, braising, pre-fermentation, pickling, soup filling, and post-fermentation. (1) To make tofu, soak the soybeans in water, wash them with clean water after soaking, add 20~25kg of clean water, grind them into a thin paste with a stone mill, then add the same amount of warm water as the thin paste, mix well, and put it into a cloth bag , squeeze out the juice with force, then add boiling water into the bean dregs and mix well before squeezing, so that the okara does not stick to your hands. When the soy milk has been squeezed out, skim off the foam, put the juice into the pot and bring to a boil over high heat, and pour it into the vat Inside, add the gypsum juice and stir it with a wooden stick while adding it. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, so you need to add some more gypsum juice and stir again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu. To make stinky tofu, if the tofu is special, it should be harder than the tofu we usually eat, but dryer and softer than tofu. (2) After fermentation, put the prepared tofu on the floor board by board. The wooden shelf can hold more than ten layers of tofu. The middle can be ventilated. Apply salt and dot the mold (dissolve the bacteria in the water and dip your fingers into the tofu). (above), 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 one-inch long white hair, which is mold. (3) Treatment after fermentation: Put alum into a bucket, pour boiling water and stir with a stick, add tofu and soak for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Can. (Brine preparation method: Using 2.5kg of tempeh as the standard calculation, 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day. After fermentation, the brine is made. ) (4 ) are processed according to the tastes and characteristics of different regions. Stinky tofu cooking 1. Hunan stinky tofu: First use soybeans to make tofu slices (white tofu), then brew the brine, boil it with black soybeans, cool it, add mushrooms, winter bamboo shoots, white wine and other seasonings, and soak for 15 minutes. It should be deep-fried so that the surface is burnt but the inside is white and tender. Pour chili paste and eat. The fragrance is fragrant and the aftertaste is endless.

2. Spicy stinky tofu Ingredients: 4 slices 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. Stinky Wash the tofu, fry it in a bowl until crispy and take it out. 2. Use another 2 tablespoons of oil to sauté the minced garlic until fragrant, then add all the seasonings and bring to a boil. Add in the stinky tofu and green garlic cut into diagonal sections and cook until fragrant. 3. Simmer over low heat until the soup is slightly dry, then put it into a pot and serve. Advice and Explanation 1. If you think the smell of stinky tofu is too strong and you are afraid of leaving a peculiar smell when cleaning, you can buy ready-made fried tofu and cook it later. 2. It is easier to keep the food warm in a pot. If you don’t have a pot, you can use a deep plate, but it should be eaten as soon as possible. It will not taste good when it is cold. Fried stinky tofu with edamame. Method: Wash the stinky tofu, cut into small pieces, and drain the water. Peel and remove edamame beans. Heat the oil in a pan and fry the stinky tofu until golden brown. Leave a small amount of oil in the pot, heat until it is 80% hot, add the edamame and stir-fry until cooked, then pour in the stinky tofu and add a little water, add salt and MSG, wait until the soup dries up and then put it on a plate. Steamed stinky tofu Ingredients: four pieces of stinky tofu, two slices of pickled cabbage, 4 taels of soybean sprouts, six mushrooms, one red pepper, appropriate amount of coriander. Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar in appropriate amounts. Method: Chop sauerkraut, mushrooms, and red pepper into shreds. Chop coriander. Place the tofu on a plate or bowl, add seasonings and shredded sauerkraut, etc., steam over medium heat for about ten minutes, sprinkle with chopped coriander and serve. Ingredients for Spicy Stinky Tofu: Ground pork, stinky tofu (Ingredients A) Shiitake mushrooms, dried shrimps (soaked until soft and minced), garlic, peppers, green onions (minced), (seasonings) chili sauce, wine, sugar, water and soy sauce in appropriate amounts. Method: Pour a little oil into the pan, turn on medium heat, add ingredient A and minced meat and stir-fry until fragrant, add stinky tofu, seasonings and water (just cover the stinky tofu), cover the pot and bring to a boil until the stinky tofu is cooked. Just taste it. Steamed stinky tofu with meat sauce Ingredients: 1. 1 can of patchouli meat sauce 2. 6 pieces of stinky tofu 3. 2 tablespoons of edamame kernels 4. 1 red pepper Seasoning: 1. 1 tablespoon of soy sauce paste Method: 1. Mix the stinky tofu Wash the tofu and cut into 4 pieces. 2. Wash the edamame kernels and slice the red pepper. 3. Stir the Quanta Sauce and seasonings together with the edamame and red pepper. 4. After the stinky tofu is plated, pour method 3 on top and steam over high heat for about 15 minutes. Note: Vegetarians can replace 1 can of Quanta Sauce with 2 cans of Patchouli Gedding Sauce. Nowadays, stinky tofu is available in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and the taste and cooking method also vary according to local eating habits. In addition to fried food, there are also steamed stinky tofu from Huangshan, duck fat stinky tofu from Yunnan, grilled stinky tofu and so on. Two local characteristics of stinky tofu (1) Wuzifang stinky tofu in Shaoxing. "Stinky tofu" has a tacky name, is ugly on the outside and showy on the inside, is unusual in the ordinary, and has a long history. It is a very distinctive leisure flavor, ancient and traditional, and has been popular for a long time. The taste often makes people want to stop, and they are happy once they taste it. The classic slogan "smells bad, eats delicious" is even more familiar. A small string of tofu can often remind people of a place, a longing, an aftertaste, a feeling, a mood, all the memories... "Wuzifang stinky tofu" originated from a man named Shen Tianming's old man, Mr. Shen's ancestors have been making a living by opening tofu workshops for several generations. When it comes to Mr. Shen's generation, he has been in the business since he was seventeen years old. In a small town in the ancient city of Jiangnan, he specializes in deep-fried "stinky tofu" He is the main business and does not stop until he is eighty years old. For more than sixty years, he has worked hard and devoted himself to research and development based on ancestral craftsmanship. The "stinky tofu" he produced is crispy on the outside, tender on the inside, salty and delicious, and has an unparalleled taste. It is also smelly and fragrant. The characteristics are even more outstanding. Wu Lizhong exclusively inherited the mantle of Mr. Shen, and made drastic improvements on the original traditional, backward, and inefficient craftsmanship, making the quality of "stinky tofu" even higher on the original basis. He also customized a unique cultural packaging box for it, becoming the first stinky tofu to be labeled with a trademark, put into stores and sold exclusively in chain stores. Everyone who has tasted "Wu Zifang stinky tofu" praises its delicious taste as unprecedented, so it has the reputation of "having tasted Wu Zifang stinky tofu, you will not miss the taste of meat for three days." (2) Hunan stinky tofu. Fried "stinky tofu" smells stinky and has a unique aroma when eaten. It is a unique snack in China.

According to the report, stinky tofu contains plant-based lactobacilli, the same as those found in yogurt. Professor Okada Sanae of Tokyo University of Agriculture, Japan, known as the "Father of Plant-Based Lactobacillus Research", discovered that foods such as stinky tofu and kimchi contain high concentrations of plant bactericidal substances, including tannins, plant alkaloids, etc., while plant-based The survival rate of lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria. There are two types of stinky tofu: dried stinky tofu and stinky tofu milk, both of which are very popular snacks. Although stinky tofu is small, its production process is relatively complicated. It usually goes through several procedures such as frying, brine and fermentation. During the entire production process, it is required to be carried out under natural conditions and has very high requirements for temperature and humidity. Lu Fei, director of the Beijing Food Brewing Research Institute, told reporters that its raw material, dried tofu, is a soy product with high nutritional value, with a protein content of 15-20%, which is equivalent to meat, and is rich in calcium. After fermentation, the protein is decomposed into various amino acids and yeast and other substances are produced, so it has the effect of increasing appetite and promoting digestion. Stinky fermented bean curd has very low saturated fat content and no cholesterol. It also contains soy isoflavones, a unique health ingredient in soybeans. Therefore, it is called China's "vegetarian cheese" and its nutritional value is even higher than cheese. Eating stinky tofu also has a positive effect on preventing Alzheimer's disease. A scientific study shows that once stinky tofu is made, the most significant change in its nutritional content is the synthesis of a large amount of vitamin B12. Every 100 grams of stinky tofu can contain about 10 micrograms. Lack of vitamin B12 can accelerate the aging process of the brain and induce Alzheimer's disease. In addition to animal foods, such as meat, eggs, milk, fish, and shrimp, which contain more vitamin B12, fermented soy products can also produce a large amount of vitamin B12, especially stinky tofu. Identifying low-quality stinky tofu How to identify low-quality stinky tofu? It can be judged by the method of "look, smell, and break": first, check whether the water in which the stinky tofu is placed is as black as ink. If it is too black, it is abnormal; secondly, smell the surface of the tofu to see if it smells pungent. If it does, it is pungent. Add ammonia; in addition, break open the tofu and see if the inside is whiter. If the color difference is large, the quality is not good enough. Eating stinky tofu is also a science, so you have to pay attention to it. The production process of stinky tofu that is crispy on the outside and tender on the inside includes four steps: preparing brine, making tofu, soaking the tofu in brine and frying. The ingredients and weight contents used to prepare the brine are: 3% amaranth stems, 3% bamboo shoots, 16% fresh bean juice, 5% pickled mustard, 13% ginger, 3% licorice, 3% pepper, 4-6% salt and the remainder of water. ; The processing method is: mix and cook amaranth stems, bamboo shoots, fresh bean juice, ginger, licorice, pepper and water. After cooling, add salt and pickled mustard, then place it in a container and ferment for 6 months to obtain brine. Tofu is made from soybeans. Tofu brine soaking is to soak the tofu in brine for 8-12 hours. The fried stinky tofu is crispy on the outside and tender on the inside.