Can anyone tell me how stinky tofu is made, this thing is delicious and has a trick?

My buddy told me that if it doesn't stink enough, it will enlarge the stool.

Introduction: Stinky tofu is a kind of street food, which not only has a very long history, but also a very representative food in Changsha. Many tourists who travel to Changsha will try the authentic taste of Changsha stinky tofu.

Many people say that stinky tofu smells stinky, but after tasting it, you will feel its deliciousness. There are many netizens who want to make healthy and delicious stinky tofu in their own homes, but they don't know how to make it to make it more authentic.

First, the relevant processIf you want to make delicious stinky tofu, you must work the selection of ingredients, first buy relatively fresh tofu, and then marinate it after making the sauce. After soaking the stinky tofu, dry the water in it to ensure that the surface of the tofu is not wet, and then heat the oil, put the tofu into the pot for frying, in the process of frying, you must also master the heat, it can be a small heat or a medium heat, until the skin is tender, you can take out the tofu, and repeat this operation again.

2. The soul of making a delicious and authentic stinky tofu lies in the sauce used, and in the process of preparing the sauce, we must also grasp it well to avoid deviations in the taste of the sauce. After boiling oil, add green onions, ginger, garlic, after stir-frying, add bean paste to stir-fry, then add relevant seasonings to stir-fry well, then prepare minced garlic and put it in the pot to stir-fry, then pour a small bowl of water into the pot, after boiling for one minute, the sauce can be out of the pot, and then pour the sauce on the fried stinky tofu, sprinkle some coriander and eat.

3. Related practicesMany netizens said that the way to eat fried stinky tofu will be relatively simple, which has made many businesses launch different ways to eat, such as fried stinky tofu on an iron plate, that is, on an iron plate, the stinky tofu is fried until golden brown and then sprinkled with relevant seasonings. There is also stinky tofu rice noodles, which is also a new attempt, adding stinky tofu to rice noodles will make the rice noodles more mellow. Finally, there is the steamed egg with bacon stinky tofu, which adopts a method of combining Chinese and Western cuisine, which is indeed a good choice for many consumers.

The stinky tofu should be fully prepared, and the stinky tofu should also be fried until golden brown and crispy, and finally all the ingredients should be added and stirred well.

I think stinky tofu is better when it's cut into strips and stir-fried with meat because it's more delicious.

I think fried stinky tofu is more delicious, and this kind of stinky tofu tastes crispy and smelly.

It's just fried normally, and then poured sesame sauce and coriander, which is the most delicious.

Henan's pure fermented stinky tofu is different from Changsha's fried stinky tofu, and the method is as follows:

1. In winter, preferably in winter, the outdoor temperature is below 10 degrees.

2. Fresh old tofu, cut into the size of sugar cubes, put it in a bowl, cover it, and put it in a warm place (stove, radiator, balcony).

3. After a week to ten days (the higher the temperature, the faster the fermentation, but if it is too hot, it is easy to sour, which is why it can't be done in summer), the surface of the tofu is discolored, sticky, and has a slight smell (the so-called "smelly" comes from this).

4. Take about a dozen pieces, add a little warm water, add an appropriate amount of salt, sesame oil, and chili oil according to personal taste, and stir lightly until the tofu is slightly rotten and the soup turns white.

5. Eat with hot steamed buns, fragrant!

Compared with the fried stinky tofu on the street, this method is purely fermented by probiotics, no additives, no frying, and the taste is fragrant and soft, safer, more hygienic and more delicious! It's also easier to do. It just takes some patience, if you don't have enough time and the tofu doesn't soften, the taste will be much worse.

Preparation of stinky tofu.

Wash the stinky tofu, drain and set aside;

Fry until the tofu is puffed up, and serve with soy sauce, vinegar, and chili sauce.

Speaking of stinky tofu, it is a traditional food in our country, for this smelly and fragrant food, some people will say that it is too delicious, and some people will say that it is too stinky and does not like to eat. There are also rumors that stinky tofu is made with large fecal water, so it will stink when eaten, and everyone is advised not to eat it anymore.

Is that stinky tofu made from dung water?

Stinky tofu as you can see, is a very stinky food, and the production process of this food is mainly made by fermentation, at this time in the process of fermentation, there are some beneficial bacteria to the human body, there are also some harmful bacteria, in this case we do not need to worry, will be eliminated in the process of production, and then let the plant protein contained in the tofu hydrolyze.

The final sulfur-containing amino acid component, that is, the smelly **, is also the reason why some people love to eat and some people don't. It's not the same thing as the big fecal water that everyone is talking about, if it's stinky tofu that is safe to eat, you don't need to worry too much, just eat it safely.

Is eating stinky tofu good or bad for your health?

There are two forms of stinky tofu, one is stinky tofu in the north and the other is stinky tofu in the south. For stinky tofu that is not fermented, it needs to go through the step of frying before it is finished, and for such foods, it is recommended that everyone eat less.

Although the raw material of stinky beans itself is tofu, tofu is also a recommended ingredient for health, which is rich in plant protein, vitamin E, zinc, manganese, iron, dietary fiber and other nutrients, and is also very beneficial to women's health.

A large number of studies have also found that eating some tofu in moderation can also prevent breast cancer. However, no matter how good the food is, after frying, it may also oxidize the nutrients in it, and even produce carcinogens, especially the oil that has been consumed many times.

Let's take a look at the fermented stinky tofu, such stinky tofu, although some nutrients will inevitably be lost in the process of fermentation, it will also increase the vitamin B component in the tofu, especially for people who regularly eat vegetarian food, compared with people who eat meat, it is easier to lack vitamin B12.

Therefore, it is more recommended for vegetarians to eat some stinky tofu in moderation. But at the same time, a problem that cannot be ignored is that although the nutritional value of stinky tofu is relatively high, it will also contain a lot of salt, eating more is not beneficial to health, as a daily seasoning is a good choice, in the process of fermentation will also decompose substances with umami.

In general, for fried stinky tofu and stinky tofu, it is recommended that everyone eat the latter, and the latter is very beneficial to health when paying attention to the amount of consumption.

Love to eat. "It smells bad and tastes good" is the exclusive characteristic of stinky tofu. Stinky tofu can be divided into two types: fermented and non-fermented according to the process.

The smell of fermented stinky tofu is hydrogen sulfide (Hs), indole and some odorous amino acids produced by protein fermentation. The smell of non-fermented stinky tofu is mainly due to the stinky brine. But whether it is fermented stinky tofu or non-fermented stinky tofu, the root cause of stinky is that the protein in the tofu is broken down to produce odor, so it "smells bad".

I don't really like stinky tofu, but my brother often buys stinky tofu, and the stinky tofu has been made with various ingredients and odorized before it is made.

Stinky tofu is delicious. Stinky tofu is made by taking fresh tofu, covering it with a cloth and putting it in a clean environment to make it moldy, and then wrapping the moldy tofu in seasoning.

I don't like to eat stinky tofu; Cut the tofu into pieces and let it ferment naturally, and when mold grows, marinate it with a lot of salt and various spices, etc., the salt can destroy a large number of bacteria, but at the same time, it will also preserve the smell of stinky tofu!

Actually, I think stinky tofu is very delicious, stinky tofu is actually their special brine, then put the tofu into the marinade, and then put it in the pot, fry it until golden on both sides, very crispy and delicious, and then add your favorite dressing.

How to make stinky tofu:

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) Tofu 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 vigorously, 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. When the soybean milk has been squeezed, skim off the foam, 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.

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. (2) Deep-fried stinky tofu Put the alum into a bucket, pour boiling water and stir it with a stick, soak the tofu for about 2h, remove the tofu and cool.

Then put the tofu into the brine to soak, spring and autumn need about 3 5 h, summer about 2 h soaking, winter about 6 10 h, take out after soaking, wash 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 5min, wait for browning, 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. (3) Brine preparation method is 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 once a day, and after fermentation, it becomes brine.

Then the stinky tofu is slowly fried in a small oil pot, and then drilled and dripped into the chili powder, monosodium glutamate, soy sauce, sesame oil and other condiments, that is, it becomes a stinky tofu that is crispy but not mushy, tender but not greasy, and has a unique flavor.