Want to ask how to make the stinky tofu sold on the street? Can you be more detailed? I can add poin

Well, this Shaozifang stinky tofu is good, I am doing this business, I have been in business for half a year, the business is very good, you can go to Shaozifang stinky tofu to understand.

How to make stinky tofu: Drain the tofu from the box and wrap it in a few pieces of kitchen paper. Press a flat object against the tofu (I used the bottom of the cake tin) and a weight (I filled the bowl with water).

After about half an hour, the tofu will come out of the water, the height will be lowered, and the water will come out. Cut the tofu into small pieces 15-2 cm thick. Place in a clean, oil-free container.

Cover loosely with tin foil, do not seal, do not touch the tofu, or buckle the plate. Wait 1-3 days, depending on the room temperature and the degree of fermentation you prefer, generally at room temperature around 25 degrees for 2 days.

It is most appropriate to cut the dried tofu into small pieces and put them in a basket with a cloth lid, and if the weather is cold, you can add insulation. If it's too hot, ferment too quickly, and it won't taste good. If it is too cold, it is difficult to ferment, moldy, and it is not good to taste in the middle way, take three pieces of five-piece Wang Zhi and stinky tofu in a container, add a small amount of boiling cold water to crush, and then add about 5 grams of high liqueur, 2 grams of pepper and 500 ml of water and mix well.

Fry the tofu in a pan of oil until golden brown on both sides. Then add your own toppings such as chili, garlic, coriander, green onions, and stinky tofu. After mixing, you can enjoy the delicious, fermented natural stinky brine:

Put the straw, pork and other meat in the water tank, and then let it ferment and rot in the open air. It can be used after a few months, but this method is very unhygienic and will grow bugs.

Prepare four or five pieces of old tofu, cut them into mahjong-sized pieces, add a spoonful of white wine, my bottle of cold water, put the cut tofu in it, and pour it for 24 hours. It has a peculiar smell of stinky tofu, which means success. Then rinse with piping hot water to drain the water.

Then pour all the tea oil into the pot to make it red. Add the tofu and sauté for about five minutes. The stinky tofu that comes out of this way is very authentic and very tasty, no worse than the one bought outside.

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Be sure to keep it in a clean, oil-free container, and keep it tightly sealed, preferably with heavy loads.

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!) Fresh tofu is placed on the grate and covered with a cardboard box, and the bottom is connected to a basin (for water filtration) and placed next to the heater, and after a week or so, it will become moldy, and it will completely become like the "fermented tofu" shown in the picture.

Buy some old tofu, wash it and cut it into squares about 2 cm long, then take a bamboo sieve, spread a clean cloth on it, and then put the tofu pieces on it one by one, cover the tofu with a layer of cloth, and put it in a cool place.

Regular stinky tofu is made of tofu, (can be bought, can be processed by yourself,) in spring, autumn and winter at a constant temperature of about 20 degrees, let the tofu ferment, after growing hair (about 20 days or so) take out to dry the water vapor, and then use salt, ginger, chili noodles, fresh old tofu, cut into the size of sugar cubes, put it in a bowl, cover, and put it in a warm place (stove, radiator, balcony are OK).

First prepare a piece of tofu, first cut it into thicker slices, then take out 2 pieces of stinky tofu and put it in a small bowl, press it into a puree with a small spoon, add an appropriate amount of cool white and stir it, put the tofu slices in it and soak it, remember to cover it and seal it, take it out to see the edge color of the tofu or the hair is long, dip it in pepper powder, salt, and then dry it for one to two days, (it is not easy to disperse when it has been soaked), boil the fennel stalks and pepper branches, and let it cool.

The color is burnt yellow, the outside is charred and the inside is tender, fresh and spicy. Crispy but not mushy, delicate but not greasy, smelling at first, fragrant and attractive, with the freshness and freshness of white tofu, and the aroma and crunchy of fried tofu. Cut the prepared white tofu into evenly sized cubes, preferably about centimeters in the square farm, and then put it in a clean dustpan and spread it out, after changing, take an appropriate amount of clean straw and cover it with the tofu.

To make stinky tofu, our first step is to prepare fresh tofu, stinky tofu, sesame paste, garlic chili sauce, cooked white sesame seeds, and cooked peanuts.

You must buy a good seasoning, fry the tofu several times, and the oil used must be edible oil, and the fire should not be too big when frying.

When making stinky tofu, you can buy a can of stinky tofu and put it in the soup you want to use, this effect is very good, and the taste is also very good, you can go to the vegetable market to buy tofu that can be fried.

We must choose straw when making stinky tofu, the stinky tofu that comes out of this way is more delicious, and the temperature must be suitable when making stinky tofu.

There are many people in life, they all like to eat stinky tofu, and the stinky tofu on it is also very delicious and delicious, which is also very suitable for those who have a heavy taste, usually if we want to make stinky tofu at home, it is relatively simple. Stinky tofu is also a fermented food, so we have to prepare tofu and a large clean white cloth first, and then prepare some wooden boards, which are suitable for pressing tofu.

First, the first thing is to dry the water in the tofu.

First of all, the first step in making stinky tofu is to put all the moisture in the tofu to the pressure bar, and then prepare a clean cardboard box, spread a layer of straw, if you don't use straw, you can also use corn leaves instead, after paving, and then put the tofu on the straw to cover it.

Second, then wait for 5 to 7 days.

Then we put the tofu in a cool place, wait for 5 or 7 days, wait for all the tofu to grow hair, then take it out, use a white cloth to remove the white hair on it, and then smell the pungent smell, it proves that such stinky tofu has been ready.

Third, you can take it out and fry it and eat it.

We put the fermented stinky tofu in the oil pot, and after frying and frying, put some chili sauce, sweet noodle sauce, and some cumin powder, and the stinky tofu is also very delicious.

Therefore, if you usually like to eat stinky tofu, you can also do it at home, we first press the water in the tofu dry, and the stinky tofu is also very delicious, and the stinky tofu can also swell up in the process of frying, so it is also very important to make tofu.

When making stinky tofu, we must be careful not to put the tofu in a basin with oil or water, because this may also be the reason why the tofu does not ferment well, so the tofu will also be easy to spoil.

I think that if you want to make your own stinky tofu, you need to pay attention to hygiene, because if you are not careful in the process of making stinky tofu, there is a high chance that mold will develop.

First of all, we should pay attention to the seasoning, and then we must add an appropriate amount of salt, pepper powder, chili noodles to the seasoning, and then we should also add some fresh orange peel, and we should also add some green onions, ginger, garlic and white wine, and then add some sesame seeds and stir well.

Homemade stinky tofu must pay attention to the problem of spoilage during the production process, and the spoiled food is not good to eat.

The problem of brine, whether stinky tofu is delicious or not, the key is in the brine, the brine is delicious enough, and the stinky tofu made is delicious.

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.

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".