A book on how to make stinky tofu, how to make stinky tofu, and a technical recipe are revealed

Cut a piece of hard tofu into 2cm cubes and blanch 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. Crispy stinky tofu is golden and crispy, marinated and flavorful, fresh and salty and slightly spicy. Ingredients:

Dried stinky tofu, salad oil, soy sauce, soybean sprouts, shredded kelp, coriander, chili paste, diluted soy sauce, garlic paste. Method: Dry wash and dry stinky tofu, put it in an oil pan, fry it until golden brown, and until crispy and crusty.

Put the stinky tofu in a bowl and cut it, add the soybean sprouts, shredded kelp, coriander, chili paste, soy sauce, and sprinkle with minced garlic or minced green garlic. === How to make stinky tofu 1. Cut the tofu into small pieces and put a white cloth in the middle. 2. Wrap the tofu, wrap it tightly, and tidy up the corners.

3. Put the wrapped tofu on the wooden board and stack it neatly. Fourth, press it with a wooden board, press it with a heavy object and press it all night, 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 strongly, and the texture of the stinky tofu will be very delicate Fifth, prepare a cardboard box, which is covered with clean corn leaves, if there are no corn leaves, change to 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 it out, 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. This is the last picture, the finished product, fried stinky tofu with pepper, salt and pepper noodles, hehe, so fragrant! Seasoning:

Salt, monosodium glutamate, dried paprika, sesame oil, soy sauce, balsamic vinegar, minced garlic, chopped green onion. Preparation method (heat): Burn the vegetable oil about 70% hot, add stinky tofu embryos, fry until the outside is charred and tender inside, and drain out.

Mix the seasonings into a sauce, put the fried stinky tofu on a plate, and pour the juice over it.

Material. 4 pieces of stinky tofu, 1 3 cabbages, 1 red pepper, 11 1 2 tbsp soy sauce, 1 tbsp minced red pepper, 1 tbsp minced garlic, 22 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 pepper and set aside.

2) Peel the cabbage leaves into slices by hand, add salt and marinate for 1 hour to soften them and pour out 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.

1. 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 mix them with boiling water in the bean dregs, mix well and squeeze them again, and so on. When the soybean milk is 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 about 15 20 times, and drip a little water.

2. Cut the tofu into small pieces and wrap the tofu cubes in a white cloth. Put the wrapped tofu block on a wooden board, stack it neatly, press it on top with a wooden board, press it overnight, the water in the tofu is almost squeezed dry, you can take it out and open it to see, at this time the tofu has been pressed very strong, and the texture of the stinky tofu will be very delicate.

3. After fermentation with brine, it becomes brine and is packed into a jar.

4. Soak the tofu in the brine, seal the jar, take it out after a few days, wash it slightly with cold boiled water, drain the water, then pour all the tea oil into the pot and burn it red, put the tofu and fry it over low heat for about 5min, and put it in the tofu hole.

1. Cut 1 4 pieces of tender tofu into super small pieces.

Mix 4 pieces of soft tofu, 1 tablespoon (15ml) of shrimp paste, 400cc of warm water and a little salt, and leave at room temperature for two days.

Cut into small pieces and put them in the marinade. Available after 8 hours.

4. Pour a large amount of oil into the pot, cook until it is hot, and fry the marinated old tofu in the oil pan until golden brown.

The secret recipe for stinky tofu soup.

It is very important to make stinky tofu soup, you can prepare chili, oil, sugar, salt, soy sauce, coriander, garlic, mince the garlic, and then add some cold boiled water to soak it to soak the garlic fragrance, and then add chili, oil, sugar, salt, soy sauce, if you like to be jealous, you can also add an appropriate amount of aged vinegar, so that the seasoning sauce is ready.

The soup of stinky tofu can also be made into a sauce roast taste, you need to prepare some sweet and not spicy, enoki mushrooms, shiitake mushrooms, stinky tofu, soy sauce, salt, bean paste, green onions, milkfish balls, all the ingredients are ready, and then prepare your favorite hot pot base, prepare some shiitake mushrooms, chop green onions, and then put them in the pot and stir-fry until fragrant, then pour the seasoning in, add some bean paste and fry until the flavor is in, and then add some water, cut the tofu into small pieces and put it in the pot, and the remaining ingredients and the fried sauce are also put into the clay potSimmer over low heat for an hour, sprinkle some shallots on the table.

The home version of stinky tofu.

Ingredients. Northern tofu king and stinky tofu tofu milk.

Accessories. Garlic spicy sauce, cumin powder, water and oil.

Steps to prepare the home version of stinky tofu.

1.Required Materials:

2.Cut the tofu and leave it on a cutting board to dry for an hour.

3.Take an appropriate amount of stinky tofu.

4.Add water and stir to combine.

5.Then put the tofu in the crisper box, pour the soup on it, seal it tightly and put it in the refrigerator to refrigerate, the longer it lasts, the more flavorful it will become.

6.Put an appropriate amount of oil in the pan and fry the tofu.

7.Fry one side until golden brown and turn over.

8.Fry until golden brown on both sides.

9.Let's talk about the sauce, garlic and spicy sauce, add a little tofu, milk and cumin powder, stir well, if you feel salty, you can add some water.

10.Pour the juice and eat it, just like the one sold on the street.

This question is up to me, it takes a little time to type, so please be patient.

The home version of stinky tofu is prepared as follows:1Cut the tofu into slices and fry it in an oil pan until it is crispy on the outside and tender on the inside.

2.Add some stinky tofu soup to the container and stir until there is no particle-free thick juice, then add sugar, barbecue ingredients (buy ready-made), minced garlic, sesame seeds, cumin grains, and chili powder to see personal taste, put them in another bowl, pour hot oil and stir well, add the stinky tofu soup that was adjusted before, add coriander, chopped onion and stir well, and a fragrant stinky tofu soup is ready.

How to make stinky tofu.

Brine preparation: 15 black beans in cold water 3 metric black beans Put the tempeh into cold water and boil, cook for about 30 minutes, and then cool the peas. 100 grams of soda ash (2 taels), 20 grams of alum (4 money), 200 grams of shiitake mushrooms (4 taels), 4000 grams of winter bamboo shoots (4 grams), 750 grams of salt (male), 3 taels of liquor (150 grams), 3 grams of tofu brain (1500 grams) are added to cool and then added to the tempeh juice, soaked for about 15 days (stirred once a day), and then fermented to become brine.

4. After the brine is done, how much is used every day to filter it out, soak the white tofu in the brine, the dosage can be appropriate, the brine is soaked in the white tofu, if you want to make the tofu smelly, you can soak it for a longer time, and the normal white tofu pickling time can be used for frying for about half an hour.

Precautions: 1. Do not get oil in the brine, pay attention to cleanliness and hygiene, prevent debris from mixing, and flexibly grasp it according to the different temperatures of the four seasons, so that it is always in a state of fermentation. 2. Continuous use of the main material every 3 months plus the production method, the practice and amount are the same as above (water should be added with alum and soda ash), and attention should be paid to the old halogen (the longer the better). 3. The normal mark of the brine is fermentation.

If it is not fermented, when the gas shunzhi is abnormal, the method is to burn the clean fire bricks red and put them in the brine to promote fermentation, and at the same time, add a little condiment according to the above recipe to make it smooth and change the flavor after fermentation. 4. After each soaked tofu is taken out, add an appropriate amount of salt to the brine to keep the saltiness normal.

Tofu fermentation. Put 3 grams of alum into a bucket, pour in the brine and stir with a stick. Put in the tofu, soak it for 2-5 hours in spring and autumn, 1-2 hours in summer, and 6-10 hours in winter, the embryo is hard and foamy, soft and less foamy, take it out after marinating, wash it with cold water, put it in a sieve and drain the water (keep the water after washing, and pour it into the brine when the water is thick).

Sauce preparation:

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

4. Deep-fried stinky tofu.

Put the pot on medium heat, put in vegetable oil and cook until it is 70% hot, put in the stinky tofu pieces, fry until the tofu is puffed up 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 tofu, pour in the seasoning sauce and serve.

Ingredients: 4 pieces of stinky tofu, a tablespoon of white wine, 3 pieces of tofu with caution, and an appropriate amount of cold boiled water. Pour cold boiling water into the sealed box, put the tofu in the cool boiling water and stir it to break, and put a spoonful of white wine with evenness.

Cut the tofu into cubes and put the tofu in the stinky tofu milky water. Refrigerate for 24 hours, refrigerate and remove, drain and fry until golden brown. Put the green onion, chili powder, minced garlic, chicken essence and salt in a bowl, pour the hot oil into the bowl, dip and eat.

Ingredients: 4 pieces of stinky tofu, a tablespoon of white wine, 3 pieces of tofu, and an appropriate amount of cold boiled water.

1. Pour cold boiled water into the sealed box, stir and break the tofu in the cold boiled water, and put a spoonful of white wine with evenness.

2. Cut the tofu into small pieces and put the tofu into the stinky tofu milky water.

3. Put it in the refrigerator for 24 hours, take it out after refrigeration, drain the water and fry it until golden brown.

4. Put green onions, chili powder, minced garlic, chicken essence and salt in a bowl, heat the hot oil and pour it into the bowl, dip and eat.

1. 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 your hands. 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 tank, 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 on the nucleus, if it is mixed with the pulp, it means that the gypsum juice is not enough, you must add some gypsum juice and stir again, if the water dripping into it is not mixed with the pulp, it will become a tofu brain after about 20min. Scoop the tofu brain into the wooden box, cover the wooden board, press the heavy stones, press off the water, that is, it becomes tofu, 2, fry the 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, take out the tofu to cool and then put the tofu into the brine to soak, it takes about 3 5 h in spring and autumn, about 2h in summer, about 6 10h 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 5minAs soon as it is browned, it is taken out and put into 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. 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, the brine product is characterized by burnt yellow.

The outside is charred and the inside is tender, fresh and spicy. Knowledge: The brine ingredients of stinky tofu in Changsha, Hunan Province are made of tempeh, soda ash alum, shiitake mushrooms, winter bamboo shoots, salt, Moutai wine, etc., boiled with black tempeh, cooled with mushrooms, winter bamboo shoots, liquor and other condiments, soaked in hunger and empty for about 15 days.

4. There is also a method of frying that is more troublesome, but I still collected some information for your reference, collect the remaining juice of pickled mustard greens, the amaranth stinky water of stinky amaranth, the discarded tempeh water, the soup for boiling laba beans, and the mushroom feet, winter bamboo shoots, shrimp shells, etc., which are not used in the kitchen, and then boil with a fire, and then turn to a simmer, and then discard the slag to take water, add 10% Shao wine and 10% old brine, and put it into the clay jar of wide-mouthed potbelly, cover it tightly with a sandbag, and let it ferment naturally. At the spring equinox of the following year (usually after the winter solstice), the base has a smelly aroma and the water turns dark green.

5. Wrap a number of pieces of water tofu with gauze, soak them in the bottom material in the tank for 10 days, until the water tofu is light green inside and out, take out the limb and rent it and discard it, and then take the fresh water tofu wrapped and soaked in the bottom material, change it every 10 days, and soak it until the beginning of summer with this method, and the bottom material will give birth to a strong smelly fragrance. Then add 2% alum, which is the base for making stinky tofu.