Hello everyone, who knows how to express stinky tofu , thank you!

Something that tastes like stool! Ha ha!

Legend has it that for better results, it is to use sewer water or. The stool comes to soak in water.

Tofu ......Put it in the brine tank ......If it is moldy, take it out and make ...... according to the taste of each placeReally ......I love stinky tofu ......

1. Cut the tofu into small pieces and place them in the middle of a white cloth. 2. Wrap the tofu with a white cloth, wrap it tightly, and tidy up the corners. 3. Place the wrapped tofu on a wooden board and stack it neatly.

Fourth, press the wooden board on the stacked tofu and then weight, after pressing it overnight, 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 porcelain, and the texture of the stinky tofu will be very delicate. 5. Prepare a cardboard box and spread clean corn leaves in it, if there are no corn leaves, use 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 out the tofu after it grows hair, 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. 2.Or use a piece of hard tofu, cut it into 2cm square pieces, and blanch it 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.

Tofu is put in stinky water, soaked for an hour, fished out, dried, fried, stinky water, is made of amaranth, a plant that can be found all over the country, can be called amaranth juice, stinky water, stinky marinade, etc., which can be searched on Alibaba.

I like to eat the stinky tofu at the south gate.

Teach you how to fry stinky tofu with a crispy outside and tender inside, and a fragrant aroma.

Stinky tofu is one of the special snacks of the Han nationality in China, and it is a fermented tofu product spread in the Greater China region and other parts of the world.

Slice the tofu and fry it golden brown, crush the stinky tofu milk and add water, pour hot oil on the chili noodles, chili powder, garlic minced cumin powder, and pour it all on the tofu.

How do you make fried stinky tofu? Cut the tofu into pieces and fry them until golden brown, then put a piece of Wang Zhihe stinky tofu, add water and stir evenly, and then add seasonings.

How to make stinky tofu in Changsha? Prepare minced garlic chili powder in a bowl, chicken essence salt, light soy sauce, white vinegar, cumin, fry the fried tofu in the pot, and then stir well with the sauce.

How should stinky tofu be cooked? Come and get it

1. Buy fresh water tofu to go home;

2. Cut into small cubes;

3. Put it in a drawer and seal it; The sealing time is different from winter and summer, summer is shorter, winter is longer, and when I see that the tofu is not so white, my mother will take it out when she sees a little green hair on the tofu;

4. Mix with sun-dried chili powder;

5. In order to preserve the tofu longer and make the tofu more fragrant, the stinky tofu mixed with chili powder will be soaked in oil.

This way, you can eat it at any time after that.

How should stinky tofu be cooked? Come and get it

It's to buy a piece of neutral tofu, put it in a cool place, wait for a week or two weeks, and then you can take it out and eat it when you find mold spots on it.

Teach you how to fry stinky tofu with a crispy outside and tender inside, and a fragrant aroma.

How should stinky tofu be cooked? Come and get it

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 paste and mix well, put them into a cloth bag, squeeze out the slurry juice vigorously, and then squeeze it in 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 out, skim off the foam, put the slurry 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 it with a wooden stick while stirring, after about 15 20 turns, you can drip a little water, such as mixing with the pulp, It means that the gypsum juice is not enough, and some gypsum juice must be added before stirring. If the water is not mixed with the pulp, it will become tofu brain after about 20 minutes.

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. To make stinky tofu, if the tofu is special, it is harder than the tofu we usually eat, but it is drier and softer than the tofu.

Fermentation: The finished tofu will be put on the shelves one by one, the wooden shelf can be placed more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, and mold (the fungus is dissolved in the water, and the fingers are dipped in the tofu), and it is placed in a ventilated room without direct sunlight for two to three days, and the temperature in the house can be around 32 degrees in summer, and the tofu will grow an inch long white hair, that is, mold.

Post-fermentation treatment Put the alum into a bucket, pour boiling water and stir it with a stick, soak it in tofu for about 2h, remove the tofu and cool. Then soak the tofu in the brine, about 3 5 hours in spring and autumn, about 2 hours in summer, and about 6 10 hours in winter. (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 once a day, and after fermentation, it becomes brine. ）

According to the tastes and characteristics of different regions, it is then processed.

The marinade for making stinky tofu here in our house is made of human fecal water, especially in winter, the weather is cold, the ordinary fermentation is slow, and the stool water is finished in half a day, but there is no bacteria after frying, so you can eat it with confidence.

Stinky tofu is a hair product, don't eat it if you have old diseases!

I ate some two days ago, and my asthma was very, very bad!

How should stinky tofu be cooked? Come and get it