How to make homemade stinky tofu in minutes quickly and how to make it delicious

Ingredients. 1 piece of fresh old tofu Wang Zhi and 3 pieces of stinky tofu.

Appropriate amount of cooking oil Dipping sauce:

1 tablespoon tahini 1 tablespoon hot sauce.

1 piece of stinky tofu and 1 tablespoon of minced garlic.

Appropriate amount of warm water Dipping sauce:

1 tablespoon of chili noodles and 2 tablespoons of cumin powder.

Cooked sesame seeds to taste.

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!

15.When eating, first dip a little sauce, then wrap a little dipping sauce, take a bite, there is the flavor of sauce and the fragrance of old Beijing stinky tofu, and there is the crispy and strong fragrance of southern stinky tofu! It's so delicious!

1. Ingredients: 2000g tofu, 300g salt, 200g chili noodles.

2. Put the tofu together with the plastic bag, put it in the steamer, cut a hole at the bottom of the plastic bag, and leave it for a day and a night to let the water in the tofu drain naturally; Cut the tofu into small pieces with a knife and place it in the steamer compartment; Cover the pot with a lid to prevent the tofu cubes from being picked up with dust in the air and ensure the cleanliness of the food;

3. According to the temperature of the weather, pay attention to observation, when the tofu block grows hair, and then turns into this natural yellow, it means that the tofu block has been moldy; Hold the tofu cubes with chopsticks and roll them in the mixture of salt and chili noodles a few times to evenly coat the surface with salt and chili noodles; Place the tofu cubes dipped in salt and chili flakes in a utensil until the utensils are full; Cover the pot, put it in a cool place or refrigerator, marinate for a while, and let the tofu marinate into the flavor, and the stinky tofu is successfully made.

1. Tofu making: soak the soybeans in water, wash them with water after soaking, replace them with 20 25kg of 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 with boiling water in the bean dregs, so that the continuous bean dregs do not stick to their hands.

2. When the soybean milk has been squeezed out, skim off the foam, put the slurry juice into the pot and boil it over high heat, pour it into the jar, add gypsum juice, stir with a wooden stick while adding, stir about 15 20 turns, you can drip a little water, if mixed with the pulp, it means that the gypsum juice is not enough, and you must 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. Scoop the tofu brain into the wooden box, cover it with a wooden board, press the heavy stones on the missing gods, and press off the water, that is, it becomes a letter tofu.

3. Brine preparation method: calculated with tempeh as the standard, 15kg of water must be added to boil, filtered, 1500g of alkali is added to the juice and soaked for about half a month, stirred 1 time a day, after fermentation, it becomes brine, and fried stinky tofu: put the alum into the bucket, pour boiling water and stir it with a stick, put the tofu to soak for about 2h, and take out the tofu to cool.

4. Then put the tofu into the brine to soak, it takes about 3 5 hours in spring and autumn, about 2 hours in summer, about 6 10 hours in winter, take it out after soaking, wash it slightly with cold boiled water, drain the water in the middle wheel, 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 5min, 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 evenly, and put it in the tofu hole.

1. The raw material of stinky tofu is made of soybeans. There are 2 kinds of common stinky tofu, one is stinky tofu from Changsha, Hunan, which is as black as ink; The other is stinky tofu from Shaoxing, Zhejiang, which is golden in color.

2. Changsha stinky tofu uses "black brine", which is boiled with black black tempeh, then put in shiitake mushrooms and shredded bamboo shoots, and pour in an appropriate amount of liquor and alkaline noodles. Then let it stand for about 15-20 days, strain it, filter out the residue, and what is left is the black, smelly "black brine", and then use this brine to soak the tofu.

3. Shaoxing stinky tofu uses "green brine", which is mainly made of amaranth stalks, first cut into small pieces and soaked overnight, then fished out to control the water, and then put it into the jar, sprinkled with salt, and let it stand for fermentation. It's about 15-20 days, take it out, filter the residue, and the rest is the green brine, which also exudes a strong smell, so use it to soak the tofu. After the brine is ready, first put the fragrant tofu in it and soak it for a period of time to allow it to absorb the "nutrients" inside.

What is soaked in black brine is black, and what is soaked in green brine is yellow-white. Then take it out, control the moisture, and put it in the oil pan to fry it. Then drizzle with the prepared sauce, sprinkle with coriander and serve.

The easiest way to make stinky tofu:

Main ingredients: old tofu, tofu milk, chopped green onion, millet pepper, chili noodles, garlic, cumin powder, white sesame seeds.

1. Cut the old tofu into slightly thicker slices for later use.

2. Cut the shallots into chopped green onions, cut the millet peppers into rings, and flatten the garlic into minced garlic.

3. Put a few pieces of Wang Zhihe stinky tofu in a small bowl, add a small amount of water, and then mash the stinky tofu with a spoon, try to pound it delicately.

4. After pounding, add minced garlic and millet pepper, then put in a spoonful of chili noodles, a spoonful of cumin powder, a spoonful of white sesame seeds, a small spoonful of salt, and then splash it with hot oil to stimulate the fragrance, stir evenly and set aside.

5. Pour more oil into the pan, put in the tofu cubes after the oil is hot, fry slowly over medium-low heat, and keep turning until the tofu is golden on both sides and the skin is slightly harder, and then it can be out of the pan.

6. After the tofu comes out of the pot, prick some small eyes with a toothpick, then put it in a bowl, pour the sauce, sprinkle with green onion and coriander, and you can eat.

How to make stinky tofu and how to make it all the ingredients:Ingredients: 2 pieces of stinky tofu, 1 piece of soybean curd, 1 green onion, 6 cloves of garlic, 4 spicy millet, 1 coriander, a spoonful of chili noodles, a spoonful of black sesame seeds, a spoonful of oyster sauce, a spoonful of cumin, a little sugar.

Steps: 1. Wash all the ingredients. Tofu should be made of old tofu that is a little harder.

2. Tofu knife. Spicy minced green onion, garlic, coriander, millet. In a bowl, add some minced garlic, chili flakes, cumin, black sesame seeds, and oyster sauce. I put two kinds of chili noodles because I like to eat spicy ones.

3. Boil a spoonful of hot oil, pour it into the bowl where the ingredients are loaded, fry the ingredients until fragrant, and mix well.

4. Crush the stinky tofu with a spoon, mix it with half a small bowl of water and stir well.

5. Mix the hot oil and stinky tofu juice well, then add a little sugar to taste.

6. Put oil in the pot, boil until it is 8 hot, and it is basically smoking, and then add the tofu. Fry until the surface is slightly yellow, remove it. Continue to burn the oil and fry it again until the surface is golden brown.

7. Put the fried dried tofu on a plate.

8. Sprinkle with chopped green onion, coriander, millet spicy, minced garlic and pour the sauce.