A simple way to make stinky tofu at home, a home cooked way to make stinky tofu?

20 minutes to quickly make your own stinky tofu.

1.The fresh old tofu I bought was pressed with a heavy object overnight to press out the excess water inside! (If you think it's too troublesome, you can just buy that white dried tofu!) ）

2.Prepare a bottle of old Beijing Wang Zhi and stinky tofu! (Use the fermentation bacteria in the old Beijing stinky tofu to ferment the tofu).

3.Sandwich out 3 pieces of Wang Zhi and stinky tofu for later use!

4.Use a spoon to puree stinky tofu!

5.Add 5 tablespoons of warm water and stir well! (Be sure to use lukewarm water!)

Warm water makes fermentation bacteria more active! Put cold water and its fermentation bacteria will not be active! Of course, boiling water will not work, it will scald the fermentation bacteria inside!

That's the secret to how I can turn white tofu into stinky tofu in just 20 minutes**Oh! ）

6.Cut the white tofu into small pieces of about 5 cm! Put it in the box!

7.Pour the stinky tofu juice over the tofu in the box!

9.When marinating stinky tofu, let's mix a sauce: press the stinky tofu into a puree, add a spoonful of hot sauce, a spoonful of sesame paste, a spoonful of garlic, and an appropriate amount of warm water and stir evenly into a paste!

10.Dipping sauce: 1 spoonful of chili noodles, 2 tablespoons of cumin powder, appropriate amount of cooked sesame seeds and stir well! It would be better if there were crushed peanuts, and I didn't have crushed peanuts at home, so I didn't put them!

11.It's 20 minutes and our stinky tofu is ready! (You see that the surface of the tofu is already pitted, and the water has come out, which means that its flavor has seeped in, and it has tasted!) ）

12.Pour an appropriate amount of oil into the pot, and when it is six or seven hot, add stinky tofu and fry it until golden brown on both sides!

13.The fried stinky tofu tastes just as delicious as the one sold outside!

14.Dip it in my unique sauce and dipping sauce, and it tastes great!

A home-cooked recipe for stinky tofu.

The production method of stinky tofu is home-cooked and delicious.

Preparation of stinky tofu.

Material. 4 pieces of stinky tofu, 1 3 cabbage, 1 red pepper, 1 1 2 tbsp soy sauce, 1 tbsp minced red chili, 1 tbsp minced garlic, 2 3 tbsp salt, 2 tbsp sugar, 1 3 cups white vinegar.

Method. 1) Peel the cabbage into one leaf and wash and drain the water, wash and shred the red and spicy pepper and set aside.

2) Peel the cabbage leaves into slices by hand, add salt and marinate for 1 hour to soften and neutralize, then pour off the brine.

3) Add sugar, white vinegar and red pepper shreds, mix well, marinate for 30 minutes to taste, and it is kimchi.

4) Put the stinky tofu in a hot oil pan and fry it at 170 oil temperature for 6-8 minutes.

5) The skin is crispy and swollen and golden brown, then remove and drain the oil.

6) Cut the stinky tofu diagonally into pieces and put it on a plate, drizzle with the seasoning 1 and serve with a little kimchi.

3. Homemade stinky tofu.

Material. Appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chili noodles, a little fresh orange peel, a little minced fresh ginger, and an appropriate amount of liquor.

Method. 1. Wash and drain the fresh tofu you bought.

2. After a day, cut the tofu into large pieces and put it in a cardboard box, cover it with a cage cloth and place it in the sun or next to the heater, and set aside after four or five days.

3. Dip the swollen tofu cubes in wine, then roll them in a bowl mixed with pepper powder, chili powder, salt, orange peel and minced ginger, dip the condiments and put them on a plate.

4. Finally, put the tofu block into a small jar or glass bottle, pour in the remaining ingredients and wine, and finally seal it with a plastic bag, and wait for a month to be ready to eat.

Tips. It can be left for a long time, and the longer it lasts, the more mellow and rich the flavor.

Fourth, how to make stinky tofu.

Material. 6 pieces of pre-fried small stinky tofu, appropriate amount of Taiwanese kimchi, a little garlic, 1 tablespoon soy sauce sauce, 1 teaspoon black vinegar, and a little chili sauce.

Method. 1.Wash 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.

5. Western-style spicy stinky tofu.

Spicy stinky tofu is not only used for stewing! Let's try this good dish of Shirona late-night canteen served in three minutes! The sour and spicy taste and Italian spices are unexpectedly in tune, and you can eat up a bowl of rice in no time!

Ingredients: (commercially) 2 pieces of spicy stinky tofu, 1 2 pieces of cheese, a little Italian spice powder, a little tomato sauce, a little yellow mustard and jasmine sauce.

Homemade stinky tofu.

Cut the brine tofu into evenly sized cubes about 2 cm, then put the sliced tofu cubes in a pot and steam. Put the steamed tofu on the wooden board and arrange the brigade neatly, place the wooden board in a cool place, and wait for about 4-5 days for the tofu to grow rotten white hairs before proceeding to the next step.

Prepare 2 bowls, pour liquor into one bowl and set aside. In a separate bowl, stir in the peppercorns, chili powder, salt and minced ginger thoroughly. Then dip the hairy tofu in white wine and wrap it in the seasoning in the second bowl.

Put the wrapped tofu cubes into the container, then pour the remaining wine and seasonings into the container, cover and seal well. After waiting for a month, the home-cooked stinky tofu is ready to ferment. The longer the time, the more fully fermented, and the stronger the flavor.

After frying, just dip it in the sauce.

1. Homemade stinky tofu

Ingredients: 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 plaster.

Method: Soak soybeans in water to make tofu brain. 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.

Fried stinky tofu: put the alum into the barrel, it takes about 3 5 hours in spring and autumn, about 6h in summer, about 2 days in winter, take it out after soaking, wash it slightly with cold boiled water, drain the water, and then pour all the tea oil into the pot to burn red, put in the tofu and fry it over low heat for about 5 minutes, wait for it to be browned, that is, take it out and put it in the plate, drill a hole in the middle of the tofu with chopsticks, pour the chili oil, soy sauce and sesame oil together and mix it thoroughly, and put it in the tofu hole.

Brine preparation method: to use tempeh as the standard calculation, 15kg of water must be added to boil, filtered, add 1500g of alkali in the juice and soak for about half a month, stir once a day, and become brine after fermentation.

2. Spicy stinky tofu

Ingredients: 4 slices of stinky tofu, 1 green garlic, 1 tbsp minced garlic, 1 tbsp wine, 3 tbsp spicy bean paste, 1/2 tbsp sugar, 1/2 tbsp soy sauce, 1 cup water.

Wash the stinky tofu and fry it in 1 bowl until browned.

Stir-fry the minced garlic in 2 tablespoons oil, bring all the seasonings to a boil, add the stinky tofu and the green garlic chopped into oblique sections to taste.

Simmer over low heat until the soup is slightly dry, then put it in a pot and serve.

3. Deep-fried stinky tofu

Ingredients: 8 slices of water tofu, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, 3 grams of alum (ferrous sulfate), 150 grams of fresh soup, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate, 1000 grams of vegetable oil for frying.

The method puts the alum into the bucket, pours boiling water, stirs it with a wooden stick, and then presses the water tofu dry and puts it in, soaks it for 2 hours, takes it out and drains the water to cool it, and then puts it into the special brine to soak (soak for 3-5 hours in spring and autumn, soak for 1-2 hours in summer, and soak for 6-10 hours in winter), after the tofu is soaked in brine, the black tofu block is taken out, rinsed slightly with cold boiled water, and drained on the bamboo board flat.

Put the dried red pepper into the basin, put the refined salt and soy sauce and mix well, pour the hot sesame oil in, and then put in the fresh soup and monosodium glutamate to make the juice for later use.

Put the pot on medium heat, put in the frying vegetable oil and burn until it is 60% hot, put in the stinky tofu pieces one by one, fry until the tofu is puffed and crispy, then take it out, drain the oil, and put it on a plate. Then use chopsticks to prick an eye in the middle of each piece of cooked tofu, and put the juice into a small bowl and serve it together.