Does anyone know the specific process of making stinky tofu?

With **, see for yourself.

To make stinky tofu, there must first be a kind of rotten juice, which is not usually available in many places, it is a stem called amaranth, the juice after marinating, and then soak the tofu, and then fry it after 12 hours, which is called stinky tofu. The above heroes didn't talk about how tofu makes it stink, so it's hard for you to make stinky tofu. In addition, this kind of amaranth is only available in the Yangtze River Delta.

It seems that Taiwan's stinky tofu is the most famous and delicious.

Cut the old tofu into rectangular pieces, pour the shrimp paste and garlic juice into it, soak and soak for 4 hours to ferment, the method is as follows:

Ingredients: 350 grams of old tofu, 2 shallots, 1 chili pepper, 10 grams of garlic, 15 grams of peanut oil, 1 gram of salt, 2 tablespoons of shrimp paste, 1 gram of sugar, 2 grams of cumin powder.

1. Prepare the required materials, as shown in the figure below:

2. Chop the garlic and put it in a bowl with shrimp paste, salt and sugar, as shown in the picture below

3. Mix well with cold boiled water added to the bowl, as shown in the figure below

Fourth, put the old tofu into the soak and soak for 4 hours to ferment, as shown in the figure below

Methodological steps. Ingredients.

Custom ingredients.

5kg of soybeans and 50kg of black bean sauce

There are 2 items left in the base.

Method: Read step by step.

1 7 First of all, we have to make tofu (1) soak the soybeans in water, then wash them with water, replace them with 20 25kg of water, and then grind them into a thin paste with a stone mill, add the same amount of warm water as the thin paste, mix well, put them into a cloth bag, squeeze out the slurry, and then squeeze them out after mixing boiling water in the bean dregs, so that the bean dregs do not stick to their hands, and when the soybean milk has been squeezed, skim off the foam (

2 72) Put the slurry juice into the pot and boil it over high heat, pour it into the jar and add the gypsum juice, stir it with a wooden stick while adding, stir it for about 15 20 turns, you can drip a little water, if it is mixed with the pulp, it means that the gypsum juice is not enough, you have to add some gypsum juice and stir again. If the water dripping into it is not mixed with the pulp, it will become tofu brain after about 20min.

3 7 (3) Finally, scoop the tofu brain into the wooden box, cover it with a wooden board, press a heavy stone, and press off the water to form a white tofu.

The second step is to make brine, which is calculated with tempeh as the standard, and 15kg of water must be added to boil. After filtration, add alkali to the juice and soak it for about half a month, you need to stir it once a day, it can ferment and become brine Finally, we start to fry stinky tofu: put the alum into a bucket, pour boiling water and stir it with a stick, soak it in the tofu for about 2 hours, take out the tofu and cool it.

Then the tofu is soaked in brine, which takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and 6 to 10 hours in winter.

6 7 After soaking, take it out, wash it slightly with cold boiled water, drain the water, then pour all the tea oil into the pot and burn it red, put in the tofu and fry it over low heat for about 5 minutes, and when it is browned, take it out and put it on a plate.

7 7 Use chopsticks to drill a hole in the middle of the tofu, pour sesame oil, chili oil, soy sauce, and mix them together, and put them in the tofu hole. We can enjoy delicious stinky tofu *Tofu can also be purchased in advance.

Be careful not to cut the tofu by hand.

I hope it can help you if it's convenient for you, please help me like it.,Thank you.。

Recipe: 1 wild amaranth, old.

1 piece of tofu, an appropriate amount of water, and 10 pieces of pressed tofu.

1. Prepare the ingredients wild amaranth, pull the amaranth home and remove the leaves, leaving only the thicker stems, and then cut them into finger-length sections, wash them, put them in a casserole and spread them with clean water, so that the amaranth stems are not over.

2. After these steps are completed, cover the casserole pot and put it in an outdoor sunny place for a day and a night, when white bubbles bubble up in the water, you can scoop up the amaranth stalks, these bubble water is the mother liquor for making stinky tofu.

3. Then move the casserole back to the house and put it in a corner of the kitchen that is not very ventilated, and buy a piece of old tofu.

4. Crush the prepared tofu cubes and pour the amaranth water into it.

5. These tofu will become a medium for bacterial fermentation, and then cover the casserole and let it stand for 2 or 3 days.

6. When I opened the lid again, the soup that had been soaked in amaranth stalks had changed from red to light green, and the water looked clear, but the taste smelled very stinky.

7. Put it in stinky tofu water and soak it overnight.

8. Rinse it with water the next day, cut it into small pieces, and fry it in a pan. The shriveled tofu cubes will be fluffy and fluffy.

9. The seasoning is prepared according to your own taste, with some spicy sauce and vinegar, and it is more delicious to eat stinky tofu with homemade dipping materials.

Stinky tofu is one of the special snacks of the Han nationality in China, and it is a fermented tofu product spread in the Greater China region and other parts of the world.

Real stinky tofu.

The production process. a] Make "stinky brine":

The use of fermentation bacteria inoculation to directly cultivate odorous brine not only has a short fermentation time, but also is safe and hygienic, and can be produced in large quantities.

Do not get oil in the brine.

When making marinades, shiitake mushrooms, winter bamboo shoots, and wine soaking, they also need to be sealed.

Use 15 kg of cold water, put 3 kg of bean drum, boil for about half an hour, and then strain the bean drum juice.

After the bean juice cools, add soda ash 200

100 grams of alum [feso4·7h2o], 200 grams of shiitake mushrooms, 4 kilograms of winter bamboo shoots, kilograms of salt

150 grams of wine and kilograms of tofu brain, soaked for about half a month.

Stir once a day).

b] Remove as much water from the fresh tofu as possible.

1) Cut the fresh tofu into small pieces and place in the middle of a white cloth.

2) Wrap the tofu tightly, and tidy up the corners.

3) Place the wrapped tofu on a wooden board and stack it neatly.

4) Press it with a wooden board, press a heavy object [it is recommended to use dumbbells, and the shot put is also good] After pressing it all night, the water in the tofu has almost been squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very strong, and the texture of the stinky tofu will be very delicate.

5) Prepare a cardboard box, spread clean straw inside, no straw found, change to clean corn leaves instead.

Stack the tofu neatly on the leaves, stack them all in the order of one layer of leaves and one layer of tofu, and then put them in the pantry until the tofu grows hairy, pick them out, and remove the white cloth.

This is just the stinky tofu material in the stinky tofu, and it must not be eaten directly, it will cause stomach trouble.

c] sealing. Soak the dried tofu in stinky brine for a few days and seal it.

Let the bacteria and mold in the stinky brine decompose the protein in the tofu, and then make the tissues of the tofu relax, and emit a smell, you can smell as much as you want.

Stinky tofu is a success!

There are many practical ways to make stinky tofu ingredients, but the end result is to eat it in your stomach.

There are three common methods:

1. Deep-fried: This is a common way of eating in Chinese cultural circles, where stinky tofu is cut into small pieces, fried in a pan, and then added with soy sauce, garlic paste, and kimchi.

Two. Spicy: Make the base of the spicy pot with shiitake mushrooms, dried shrimp, garlic, chili peppers, green onions, duck blood, pork intestines, ground meat, chili peppers or chili oil, and then add stinky tofu to cook.

Three. Charcoal grilling: Run a bamboo skewer directly through the stinky tofu, then apply the barbecue sauce and grill it over a charcoal fire for a few minutes.

Stinky tofu ingredients: stinky tofu raw embryo, vegetable oil, salt, monosodium glutamate, dried pepper powder, sesame oil, soy sauce, balsamic vinegar, minced garlic, chopped green onion.

Method: Heat the vegetable oil about 70% hot, add the stinky tofu embryo, fry until the outside is charred and the inside is tender, and drain out.

Mix the seasonings into a sauce, put the fried stinky tofu on a plate, and pour the juice over it.

Stinky tofu"Black as ink, fragrant as mellow, tender as crisp, soft as velvet"Named after the smell, it smells smelly and fragrant, the outside is slightly crispy, and the inside is soft and fresh.

First, the materials.

Old tofu, black sesame seeds (black beans), salt to taste, water.

Second, the practice of making stinky tofu.

1. Prepare black sesame seeds.

2. Wash the sesame seeds in a basin.

3. Drain the water.

4. Pour into the pan and stir-fry slowly.

5. After frying, put it in a large dustpan and let it cool. Mash the black sesame seeds slowly.

6. Pour the mashed sesame seeds into the jar and add the water for washing the sesame seeds.

7. Add salt and let it ferment naturally.

8. Exercise it every day.

9. After making stinky tofu juice, you can put the tofu in, stinky tofu is a cold food, generally make stinky tofu juice in winter, and start to soak stinky tofu in summer.

10. Drain the stinky tofu juice after soaking.

11. Take out a plate of stinky tofu.

Place the tofu in a bag or somewhere else and seal it. After half a month, do you smell it? It's ready to eat.

Hello answer, I have seen your question and am providing you with relevant information, please wait a while oh 1Wash the small pieces of stinky tofu, drain and cut each piece into 4 small pieces for later use.

2.Method 1: Put the stinky tofu in about 180 hot oil and fry it until it is slightly golden brown, remove it, change the heat to high and then put it in and continue to fry until the surface is crispy, remove and drain the oil.

3.Arrange the fried stinky tofu in Method 2 on a plate, drizzle all the seasonings in order, and finally serve with an appropriate amount of kimchi.

The authentic production method of stinky tofu is as follows:Ingredients: 1 stinky tofu, 1 shallot.

Excipients: 5 grams of salt, 500 ml of light soy sauce, 50 ml of cooking oil.

1. Sift out the stinky tofu without dripping.

2. Put 50ml of cooking oil in the pan, and fry the stinky tofu in the oil pan.

3. Fry until golden brown on both sides, remove from the pan and control the dry oil.

4. Prepare 1 shallot, cut it into sections, and pour hot oil over the green onion segments in a pot.

5. Add 500ml of light soy sauce and 5g of salt to the bowl and stir well.

6. Put the stinky tofu in the dipping sauce and wrap it thoroughly.

The method of making folk stinky tofu is as follows:

Tools Ingredients: tofu, stinky tofu, chili flakes, cumin powder, garlic, green onions, light soy sauce, oyster sauce, vinegar, water, starch, oil.

1. It is best to choose old tofu to make stinky tofu, first slice the tofu, and then change the knife to cut it small.

2. Take a few pieces of tofu, pour a little juice from the stinky tofu, and mash the stinky tofu with a spoon.

3. Soak the chopped tofu in the prepared stinky milk for a while, turn the tofu halfway, and bury the core amount to soak each piece of tofu in the stinky milk. The longer the tofu is soaked, the more smelly the tofu becomes, and if you don't like to eat too smelly liquid drinks, soak it for a while.

4. In the process of soaking, we first adjust the juice, first take a clean small bowl, add chili noodles, cumin powder, oyster sauce, light soy sauce, vinegar, pour a small amount of water to dilute, and stir evenly. After stirring well, add a teaspoon of starch to the juice and stir well.

5. Pour oil into the pot, and fry the tofu after the oil is hot. Note: The water content of soaked tofu is relatively high, so be careful to splash the oil.

6. After the tofu is fried, turn it over and fry the other side, and fry the tofu until golden brown and crispy.

7. Pour out the excess oil in the pot, leave a little base oil, pour in the juice just mixed and thicken. Pour the chopped garlic and chopped green onion into the pot, stir well, and then remove from the pot. If you don't like to eat raw garlic, you can also stir-fry the minced garlic first, and then pour the juice and water to boil the sauce.

8. Eat the fried stinky tofu with a self-adjusting sauce, and the more you eat, the more fragrant it becomes.

Ingredients: 250g fried bean bubbles, 2 pieces of Wang Zhihe stinky tofu milk, 5-8g coarse cumin, 2 spoons of cumin powder, 1 spoon of five-spice powder, 3 spoons of chili powder, 1 spoon of Sichuan pepper powder, 1 spoon of cumin, 2 shallots, 5g of minced garlic, 2 coriander, 2 spoons of mustard, appropriate amount of boiling water, appropriate amount of corn oil.

Steps: 1. Take two pieces of Wang Zhihe stinky tofu and two spoonfuls of stinky tofu milk.

2. Appropriate amount of boiling water to melt the bean curd.

3. The seasoning in ** is scented with hot oil.

4. Pour in the diluted bean curd.

5. Cut the ready-made bean bubbles in half, put a little oil in the pan, and fry the beans slightly.

6. After removing from the pot, pour the seasoned sauce into the bean bubble.

7. Sprinkle with chopped green onion and coriander.

8. A little more soul mustard.

9. Stir well and you can eat, the taste is really not inferior to the outside stall.