How do you make white tofu into stinky tofu? How to make stinky tofu

Stinky tofu. Practices:1

Select the soybeans with new color and strong particles, make old and tender suitable tofu blanks, soak them in fermented water made of raw materials such as winter mushrooms, fresh winter bamboo shoots, koji wine, Liuyang tempeh, etc., after frying, they are bean green, the outside and soft on the inside, the texture is delicate, the aftertaste is long, accompanied by chili peppers, spicy and delicious.

2.Select soybeans with new color and strong grains, make old and tender tofu blanks, soak them in fermented water made of shiitake mushrooms, fresh winter bamboo shoots, koji wine, Liuyang beans and other raw materials, take out the drained water, fry them slowly in a small oil pot, and then drill a small hole in the center of the tofu, and drip in the chili pepper powder and monosodium glutamate.

Soy sauce, sesame oil.

Prepared condiments.

The preparation of fried stinky tofu is not complicated (although I think it is a bit troublesome).

First, soybeans and other tofu slices (white tofu) are made, then brewed to make brine, boiled with black black tempeh, cooled and then added condiments such as shiitake mushrooms, winter bamboo shoots, and white wine, and soaked for about 15 days.

Then, take out the tofu slices slightly, soak them in the brine for some time, and drain the water to become stinky tofu slices.

Heat the tea oil red, put the stinky tofu slices into the oil pan, fry them over low heat, and then, drill small holes one by one to add the chili oil.

Soy sauce, sesame oil and other condiments are injected into it to create a unique flavor of deep-fried stinky tofu.

This kind of strange food that seems to smell and fragrant is almost everywhere in the restaurants, teahouses, streets and alleys, and food stalls on the streets of Changsha. Many foreign tourists, and even overseas VIPs, are full of praise after tasting them, and they also want to bring some back as novel gifts for relatives and friends.

Stinky tofu is no different from the general tofu method, but a fermentation procedure is added, and the smell is scented in the fermentation process, so it is called stinky tofu

Ingredients: 200g tofu, appropriate amount of straw.

1. Buy fresh tofu and take it home; Wash and cut into small pieces for later use.

2. Take a clean wooden box or carton and straw for later use.

3. Spread a layer of straw on the bottom of the box, then a layer of tofu blocks on top of the straw, then a layer of straw, and then a layer of tofu until the prepared tofu is finished, and then another layer of straw on top to close the box.

4. Put the box in a ventilated room without direct sunlight for two to five days, shorter in summer and longer in winter.

5. After three or five days, when the box is opened, the tofu will grow an inch-long white hair, that is, mold, such stinky tofu.

It's done, and when it's ready to eat, just fry or sauté it.

Production: 1. Cut the purchased tofu into 6cm 6cm 2cm pieces, and wrap each piece diagonally in the middle with a damp cloth (no need to bundle).

2. Remove the leaves and ears of the straw, leave only the rice stalks, wash them, cut them into 20 cm long sections, wash them and dry them for later use.

3. Pile the tofu wrapped in cloth one by one neatly on the wooden board (can be placed on the cutting board), up to three or four layers can be overlapped, the bottom area is as large as possible, and then press it on top with another wooden board or stone slab, then use a large pot to add water and put it on the upper wooden board or stone slab (it is also a good choice to replace it with a boulder, anyway, a word, the thing pressed on it is to be.)"Heavy"！Leave it alone for 24 hours, the process is to squeeze out all the water in the tofu by gravity, and make it more compact. Because there will be water seeping out during the whole process, it is better to put it in the pool to do this job, of course, on this day your pool will not be usable.

It is made in a square basin so that the floor will not be soiled by water seeping out.

4. If you check these tofu a day later, you will find that they are squeezed flat and tight, neatly and neatly. Well, now you can find out the carton, first densely spread a layer of 1cm thick rice stalks at the bottom, and then put the tofu wrapped in cloth layer by layer on top, and then spread a thick layer of rice stalks on top after putting it down. Then put it in a damp and cool place, check it every day, generally about 3 days can smell the attractive smell of stinky tofu, you check whether there is long hair or surface drawing, if there is, even if it is done, remember, the standard is the fragrance of stinky tofu and long hair, brushed.

Mash the stinky tofu and mix it into the white tofu, or slice and fry the white tofu and dip it in stinky tofu juice.

Put it in stink, put it until it smells long, and then make stinky tofu, just do it.

1.Stinky tofu is delicious, smells stinky, tastes fragrant, and is deeply loved by people. The production technology is introduced as follows

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

2. Wrap the tofu with a white cloth, wrap it tightly, and tidy up the corners.

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

Fourth, press the wooden board on the stacked tofu and then weight, after pressing it overnight, the water in the tofu has been almost squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very porcelain, and the texture of the stinky tofu will be very delicate.

5. Prepare a cardboard box and spread clean corn leaves in it, if there are no corn leaves, use clean straw.

6. Stack the tofu neatly on the leaves, stack them all in the order of a layer of leaves and a layer of tofu, and then put it in the storage room to wait for the tofu to grow hair.

7. Pick out the tofu after it grows hair, remove the white cloth, put it in a frying pan and fry it with a small amount of oil over low heat, and fry it until golden brown on both sides.

2.Or use a piece of hard tofu, cut it into 2cm square pieces, and blanch it in a pot of boiling water for 30 seconds. Remove and cool to dry, try to control the moisture.

Place in a clean lunch box (do not seal) at room temperature until tofu is fluffy. Control the water, then add salt, peppercorns, ginger powder, chili powder, sesame oil. Be careful to put more salt.

Keep it in the refrigerator in a semi-sealed state for about 2 weeks. You can take it out and try it often, and put the seasoning according to your personal taste.

3.Wang Zhihe stinky tofu was born in the Kangxi period of the Qing Dynasty, has a history of nearly 300 years, is a famous product in Beijing's special flavor, and its characteristics are strange in the smell.

Method 1Exquisite selection of materials: The soybeans used in the past were selected from the production and fu beans in the Beijing effect area. The water used to grind tofu is also taken from sweet wells.

2.Cut the tofu with less moisture into cubes that are long, cm wide and 1cm thick.

3.The tofu blocks are arranged in layers, fermented in the drawer, and the temperature is 20 hours, and it takes about 5 days to get all the white and green fimbria.

4.Take it out, remove the fbribria, put it in a jar, and sprinkle a layer of tofu with a layer of salt. After 7 days, pour the can, put a layer of tofu instead, sprinkle a layer of five spices, and finally pour in the tofu slurry to seal the can. After 2 months, it is stinky tofu.

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.

Slice the tofu and fry it golden brown, crush the stinky tofu milk and add water, pour hot oil on the chili noodles, chili powder, garlic minced cumin powder, and pour it all on the tofu.

How do you make fried stinky tofu? Cut the tofu into pieces and fry them until golden brown, then put a piece of Wang Zhihe stinky tofu, add water and stir evenly, and then add seasonings.

How should stinky tofu be cooked? Come and get it

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.

It is fermented in one place and then made into food.

Put the fresh tofu residue in the socks and simmer.

Ingredients: 250 grams of stinky tofu, 1 green pepper, 30 grams of red pepper.

Seasoning: 4 garlic cloves, appropriate amount of green onion and ginger, 10 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of sugar, 2 grams of salt and pepper.

Step 1: Prepare all the ingredients, cut the stinky tofu into triangular pieces and fry them in a pan.

Step 2: Put the fried stinky tofu on the oil blotting paper to absorb the oil and set aside, cut the green and red peppers into cubes, slice the garlic and chop the green onion and ginger.

Step 3: Pour oil into a wok and stir-fry chives, ginger and garlic, pour in green and red peppers and stir-fry.

Step 4: Add oyster sauce, light soy sauce and sugar.

Step 5: Pour in the stinky tofu and stir-fry for a while, add salt and pepper and stir-fry evenly, turn off the heat.

Essence of chicken, salt, seafood soy sauce, chopped chives.

Ingredients: fermented bean curd (stinky) 150 grams Accessories: 50 grams of winter bamboo shoots 50 grams of shiitake mushrooms (fresh) 20 grams of fungus (water hair) 20 grams of broccoli 15 grams of red pepper Seasoning: soy sauce 5 grams Chicken essence 2 grams Salt 3 grams Green onions 10 grams.

1.Rinse the stinky tofu and cut it into strips to absorb the water;

2.All the ingredients are also cut into strips;

3.Heat the oil in a pan, fry the stinky tofu until browned, remove and drain;

4.Heat another oil pot, stir-fry green onions, shiitake mushrooms, chili peppers, winter bamboo shoots, fungus, and finally add broccoli and stir-fry;

5.Add the fried stinky tofu and seasonings, sprinkle some water and stir-fry evenly, cover the pot and simmer until the water is dry.

1Wash the stinky tofu and cut it into cubes.

2. Fry the stinky tofu in oil until the skin is yellow and tender, and it is advisable to fry until it can be sandwiched.

3. Stir-fry the fried tofu cubes with an appropriate amount of ingredients, and sprinkle in the chopped chives.

Stinky tofu, green pepper, red pepper shell, garlic, oyster sauce (essential), light soy sauce, salt and pepper, monosodium glutamate (optional).

1. Stinky tofu diagonally cut into two small triangles;

2. Sit in a pot and fry stinky tofu in warm oil;

3. When one side is golden, turn it over and fry the other side;

4. When both sides turn golden and the tofu is a little bulging, scoop it up;

5. Blotting paper absorbs the oil on the tofu;

6. Finely chop the green pepper, keep the green pepper seeds, crush the garlic, and chop the red pepper shell;

7. Leave the bottom oil, add garlic and red pepper shells and simmer until fragrant;

8. Pour in the chopped green pepper and stir-fry, add oyster sauce to taste;

9. Finally, pour in stinky tofu, drizzle with light soy sauce, stir-fry monosodium glutamate, sprinkle some salt and pepper, and put on a plate.

Note: 1. Taste the saltiness of stinky tofu first, and then season. The stinky tofu I bought was already salty, so instead of salt, I put oyster sauce and light soy sauce to bring out the umami.

2. Don't over-fry the stinky tofu for cooking.

1.Heat the oil in the pan and fry the stinky tofu until crispy brown.

2.Leave a small amount of oil in the pot and stir-fry the chili peppers until fragrant.

3.Pour in the stinky tofu, add a small amount of water and light soy sauce, stir-fry slightly, cover the pot and simmer for a while.

4.Sprinkle chopped green onions before removing from the pan and it is ready to serve.

Raw materials and formula: 5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce, 15kg of brine, 100g of coarse salt, 300g of cooked gypsum

Production process: 1. Soak the soybeans in water, wash them with water after soaking, replace them with 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 and 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 continuous bean dregs do not stick to their hands, and when the soybean milk has been squeezed out, skim off the foam.

2. Put the slurry juice into the pot and boil it over high heat, pour it into the jar, 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, and you must add some gypsum juice and stir again.

3. If the water dripping into it is not mixed with the pulp, it will become tofu brain after about 20min. Scoop the tofu brain into a wooden box, cover it with a wooden board, press a heavy stone, and press off the water to make tofu.

How should stinky tofu be cooked? Come and get it