What is the method of deep frying stinky tofu? What materials are needed?

Ingredients: Dried stinky tofu, sweet noodle sauce, oil.

Method: 1. Dry clean the stinky tofu and wipe the moisture off the surface with blotting paper.

2. Put oil in a small pot, and you can put a little more oil.

3. After the oil is hot, reduce the heat to medium-low heat, put in the stinky dried tofu piece by piece, and fry until the surface is golden brown.

4. Drain the oil and put it on a plate, and it is better to eat stinky dried tofu dipped in some sweet noodle sauce.

Tips: When frying stinky dried tofu, you must pay attention to the heat control, because too much heat will make the stinky tofu burnt.

The fried stinky dried tofu can be dipped in sweet noodle sauce according to your taste, or you can add some spicy sauce.

Bread, unprocessed stinky tofu, oily ,......

In addition to being similar to direct frying, I know that crispy stinky tofu, buy a loaf of bread, cut it in half, put it in the freezer, freeze it as hard as a stone, take half of it in one hand, rub it vigorously in the excision, make breadcrumbs, put the stinky tofu you bought one by one into the breadcrumbs (maybe you can put it in more than one but the technology is limited) Dip it in breadcrumbs, fry it in oil, fry it until golden brown and take it out, sprinkle some cumin and it will be delicious, if you don't like it, put some ketchup, salad dressing, chili sauce or various jams, of course, If you like cumin, you can also put some sauce, and the taste can be decided by yourself, because you like to eat crispy skin, so I will introduce it to you.

1. The alum (also known as sapona, green alum, and crimson is called alum. Put it in a bucket, pour boiling water, stir it with a wooden stick, then press the water tofu dry and put it in, soak it for 2 hours, take it out and drain it to cool, and then soak it in special brine (soak it for 3-5 hours in spring and autumn, soak it for 1-2 hours in summer, and soak it for 6-10 hours in winter), after the tofu is soaked in brine, the tofu is a black tofu block, take it out and rinse it with cold boiled water, and drain it on a flat bamboo board.

2. 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 fried stinky tofu monosodium glutamate for later use.

3. Put the pot on medium heat, put in the vegetable oil for frying until it is 60% hot, put in the stinky tofu pieces one by one, fry until the tofu is hollow and crispy, then remove it, 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.

Ingredients: stinky tofu and your favorite sauce with coriander oil.

To make black stinky tofu, you must first soak the tofu in the stinky brine, which is made by mixing rotten meat, dead snails from the market, rotten eggs, pickles and water together to ferment it. If the brine is not black and odorous enough, the alkali sulfide and ferrous sulfate should be mixed with water in proportion, and after the chemical reaction, the water will become darker and smellier. "In order to shorten the production time, many stinky tofu stall owners now almost put sulfide alkali and ferrous sulfate.

In this way, it can be boiled into brine in two hours, while natural fermentation has to wait at least three or four days. ”

After the brine is boiled, first put the tofu in it and soak it for half an hour until it stinks, then put the soaked stinky tofu in the oil pan and fry it, and then take it out and put it in a ventilated place to dry, which is how the black stinky tofu comes out. When selling at the stall, add condiments to heat up, and such stinky tofu smells smelly and delicious from afar.

Yellow stinky tofu is made by adding a small amount of borax to the brine instead of sulfide alkali and ferrous sulfate, so that the soaked tofu bubble is yellow and crunchy.

Wuhan stinky dry seed method.

Buy a piece of water tofu and cut it into slices that are not too thick. More than 1 cm is fine.

Then as the seasons change, he stinks with it. Find a place to cool and dry.

Fry for a while, add starch, chili, sweet noodle sauce and garlic juice to make some soup, pour it on it, put some coriander foam by the way, and then add some vinegar and self-made chili sauce according to your own taste, which is economical and hygienic to make yourself.

Food ingredients 8 pieces of stinky tofu, 200 grams of pork belly, 1 egg, appropriate amount of vegetable oil, salt, cooking wine, and starch balls.

Food method 1, wash the stinky tofu, wash the pork belly, cut thick slices similar to stinky tofu, put them in a bowl, add cooking wine, salt, eggs, starch and mix well and starch.

2. Skewer the stinky tofu and meat slices with bamboo skewers one by one, and set aside.

3. Fill the wok with oil and burn until it is hot, add the stinky tofu skewers, stir while frying, fry until the stinky tofu is golden brown and the meat slices are charred on the outside and tender on the inside, remove and drain the oil, and put it on a plate.

Characteristics of the food The outside is charred and the inside is tender, and the fragrance is special.

Eight treasure stinky tofu.

Method: Dry clean the stinky tofu, use oil blotting paper to absorb the surface moisture, cut the stinky tofu in half with a knife, put it into the filling, put the oil in the pot and wait for the oil 8--9 to heat the heat Adjust the heat to medium Put it in the hot oil and fry it until the surface is golden Drain the oil and remove it from the pan.

Ingredients: 120 grams of pork filling, 50 grams of carrots, 8 shiitake mushrooms, 50 grams of shrimp, a little coriander, 120 grams of pork filling, 50 grams of carrots, 8 shiitake mushrooms, 50 grams of shrimp, coriander into a bowl, add soy sauce, salt, pepper and mix well to make a filling for later use.

Put the alum into the 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.

Ingredients: stinky tofu, sweet and sour chili sauce (or various other dipping sauces).

Method: 1. Wash the stinky tofu, cut it into small pieces, and dry it with water;

2. Heat the oil in a pan and fry the stinky tofu until golden brown;

3. Wash off excess oil with blotting paper, drizzle with sweet and sour chili sauce, or serve with other tomato sauce, sweet noodle sauce and other dipping sauces.

Stinky tofu is one of people's favorite snacks, and chefs can master the practice of stinky tofu to be competitive for themselves, so many people will want to learn stinky tofu to set up a stall and start a business.

The stinky tofu method can be learned at Hainan New Oriental.

Stinky tofu, a traditional Chinese snack, has considerable differences in the way of making and eating in various places, there are different types of northern and southern ones, and stinky tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly on the outside and beautiful on the inside, strange in the ordinary, and has a long history, it is a characteristic traditional Chinese snack, ancient and traditional, which makes people want to stop. The production materials are soybeans, tempeh, soda ash, etc.

Buy a piece of water tofu, cut it into 2cm pieces, blanch it with water, and control the dryness. Fry in oil for a while and remove. Buy some stinky tofu (grated), order more soup, pour it on it, put some coriander foam by the way, and then add some vinegar and self-made chili sauce according to your own taste, which is economical and hygienic to make yourself.

Prepare 500g of tofu, 2 pieces of stinky tofu, 50g of fried peanuts, 20g of sesame seeds, slice the tofu, take a container and put two pieces of stinky tofu in, then add warm water to crush and stir the stinky tofu juice, pour the mixed stinky tofu juice into the sliced leaky tofu blocks, marinate for 20 minutes and then fry.

Prepare 500g of tofu, 2 pieces of stinky tofu, 50g of fried peanuts, and 20g of sesame seeds.

Slice the tofu, take a container and put two pieces of stinky tofu in, then add warm water to crush and stir the stinky tofu juice, and pour the mixed stinky tofu juice into the sliced tofu cubes.

Sauce for fried tofu: 15g sesame seeds, 15g garlic paste, 1 tablespoon chili oil, 15g of boxed stinky tofu, crush and mix well, then add chili oil and mix well to form a thin paste. Heat a clean pot with vegetable oil, fry the marinated stinky tofu piece by piece over medium-low heat until golden brown on both sides, and remove the oil when the shell is crispy.

Introduction: Chinese people like to eat food, but also often go to all parts of the country to taste the special food and snacks of the provinces, when it comes to stinky tofu, often think of Changsha, Hunan, where has a unique aroma cuisine and unique spicy taste, walking on the streets of Changsha, we can see a dazzling array of stinky tofu shops, where if you like to eat snacks, you can simply linger. Let's take a look at how to make fried stinky tofu?

1. Stinky tofu.

Stinky tofu is a famous specialty snack in our country, it has been spread all over the country, and the eating methods in each region have relatively large differences, and people often say, stinky tofu don't look at it smells stinky, it tastes particularly fragrant, stinky tofu is one of the characteristic snacks of the Han nationality, it is widely popular in Greater China and other parts of the world, he can be traced back to the Qing Dynasty at the earliest, the Empress Dowager Cixi likes to eat stinky tofu very much, and it is also a royal dish, and the marinating method of stinky tofu is also extremely complicated, not only the need to let it ferment naturallyIt is also necessary to add seasonings during the fermentation process. <>

2. Prepare materials.

The earliest stinky tofu that people have seen is to cut the pressed plate tofu into square pieces, put it in a jar and marinate it in brine, and the color turns black and gray. Stinky tofu has been poured into unhealthy food by people before, but now it has become a good thing, stinky tofu is rich in lactic acid bacteria, has a good effect of regulating the intestines and stomach health, making stinky tofu, as long as you need tofu residue and brine, the materials needed are very simple, the key is the preparation of marinade. <>

3. Production method.

Soak the soybeans in water, then grind it into a paste with graphite, stir it fully into the bag, lift out the ginger juice, retain the tofu residue, and then add some gypsum juice to stir, cut the prepared tofu into small pieces and put it on the wooden board, and wait until the water in the tofu is almost squeezed dry, you can see that the tofu has been pressed very strong, the production of brine each region has its own characteristics, the easiest way to let it ferment and then put it into the jar and seal the mouth, the longer the soaking time, the better his taste, The white tofu has turned blue-black, which means that the tofu has been dried.

When making stinky tofu, you can check the relevant methods on the Internet, and make it according to the relevant methods, which can improve the success rate. Pay attention to hygiene when making stinky tofu. When making stinky tofu, it is made according to the proportions, so that it can be more delicious.

First of all, you should cut the tofu into pieces, then prepare the ingredients and seasonings, heat the oil, heat the oil to 7 percent, then put the stinky tofu into the pot, fry it until golden brown and take it out, then put minced garlic, chili pepper, sugar, cumin powder, cooking wine, light soy sauce, white sesame seeds in the pot and stir-fry evenly, and then pour the seasoned sauce on the stinky tofu, stir evenly and eat.

You can clean the stinky tofu first, then cut it into small pieces, and then put it in the pot and fry it for about 10 minutes at this time. Then leave oil at the bottom of the pot, add peppercorns and cinnamon, and then add green onion and garlic to fry until fragrant, add chili powder and sugar light soy sauce, and after taking out the white sesame seeds, then put the seasoning on top of the stinky dried tofu.

Cut the tofu into pieces, then soak it in salted water, heat the oil, put the tofu in and fry it for two minutes.

The detailed ingredient ratio of fried stinky tofu is now available for collection.

Deep-fried stinky tofu has the characteristics of smelling stinky from a distance and tasting fragrant, and with seasoning, it tastes spicy and delicious, and has a unique flavor.

General characteristics. Burnt on the outside, tender on the inside, spicy.

Stinky tofu blank requirements.

The prerequisite for frying stinky tofu is that the tofu blank can be foamed after being fried in an oil pan, with a hollow middle.

Tofu billet processing (take a large plate of tofu blank as an example).

1. Material preparation. Edible coloring (appropriate amount) is placed in an empty bucket to become a dyeing ingredient bucket.

2. Mix. Boil a pot of water (about 4 kg), pour the water into the ingredient bucket after boiling, and stir well with a wooden stick.

3. Filter residue. Cool to natural temperature and filter into another bucket or basin with a fine sieve. The filtered slag is discarded.

4. Dyeing. After filtering the residue, put small pieces of tofu blanks into the dyeing solution piece by piece, let them soak naturally for 30 minutes to 2 hours (depending on the temperature), and then pour out the dyeing solution, and the surface color of the tofu blank gradually turns black or gray-black. At this time, the tofu blanks are stacked piece by piece and placed in the empty bucket, and placed layer by layer.

Brine preparation method. Calculated with the kilogram of tempeh as the standard, 15 kg of water must be added to boil, filtered, 1500 grams of alkali in the juice and soaked for about half a month, stirred once a day, and then fermented to become brine.

Drizzle with stinky brine. Stinky brine is a special consumable in the production of stinky tofu, which is made by biological fermentation. First, pour the stinky brine into a cup according to the amount, and use 50-100 grams of a large plate of tofu blanks. Then evenly sprinkle on the top layer of the tofu in the bucket, and the stinky brine will slowly penetrate into each layer of each tofu blank below.

After drizzling the stinky marinade, leave for 3-6 hours before frying.

How to make it: 1. Animal and vegetable oils such as lard, tea oil, vegetable oil, peanut oil, soybean oil and so on can be used.

2. Pots and stoves. Ordinary cast iron pots, gas stoves and liquefied gas stoves are all available.

3. Get out of the pot and watch the heat. When the hot oil is boiling in the pot, you can put the tofu blank into the pot, and you can fry more than 10 pieces at one time. After frying in the pot for a few minutes, the tofu body expands and gradually hollows out, showing yellow-black or brownish-black and charred on the outside, and tender white on the inside.

When the bubbles formed by the water in the pot are basically gone, scoop up the tofu and put it in the sieve on the top of the pot to drain the oil and serve the soup.

4. Use chopsticks to poke the fried stinky tofu into the hole, and put it in the soup bowl to serve the soup.

Preparation of soup stock.

When the pot is hot, put in vegetable oil, when the oil is old, add an appropriate amount of salt, and then put in the garlic finely, ginger finely, spicy powder, monosodium glutamate, five-spice powder, and then pour a pot of boiling water into the pot, add soy sauce, sesame oil, mountain pepper oil, green onion and other seasonings, and stir well with a spatula.