How to make stinky tofu at the entrance of Lujiang No. 1 Middle School

Changsha stinky tofu production method:

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.

It's definitely not authentic stinky tofu, and I should ask the boss about this.

Traditional stinky tofu is naturally fermented and then fried. Nowadays, stinky tofu is soaked in a special preparation and then fried. The brewing time varies according to the temperature, and it usually takes one day in summer and two or three days in winter.

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 ......

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 should stinky tofu be cooked? Come and get it

Preparation of fried stinky tofu.

Ingredients: 8 slices of refined water tofu, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, 3 grams of alum (ferrous sulfate), 150 grams of fresh soup, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt, 3 grams of monosodium glutamate, 1000 grams of vegetable oil for frying.

Preparation method: 1. Put the alum into the bucket, pour boiling water, stir with a wooden stick, then press the water tofu dry and put it in, soak it for 2 hours, take it out and drain the water to cool it, and then soak it in special brine (soak for 3-5 hours in spring and autumn, soak for 1-2 hours in summer, and soak for 6-10 hours in winter).

2. Put the dried red pepper into the basin, put the refined salt and soy sauce and mix well, pour in the hot sesame oil, and then put in the fresh soup and monosodium glutamate to make the juice 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.

It's something I've worked so hard for.

The earliest stinky tofu was to prepare a small jar or small jar or something, put a layer of white tofu on the bottom layer, then sprinkle a layer of salt, then put a layer of tofu, then sprinkle a layer of salt, and so on, until the mouth of the jar was placed, and then the jar was sealed, and then opened again after about three or four months.

This method was invented by a talented Wang Zhihe during the Qing Dynasty, and his original intention was to keep the tofu fresh and make it into salty tofu to sell, but when he opened the jar a few months later, the tofu was completely moldy and smelly; He was unwilling to lose all his money, so he had the courage to remove the mold on the stinky tofu, and then tried it, and found that although it was moldy and smelly, the tofu had another flavor, and after frying, it was even more delicious, so he named this tofu stinky tofu, and later this kind of tofu became a delicacy of the palace and was loved by the Empress Dowager Cixi. Later, after the stinky tofu was moldy and sealed for a longer time, Wang Zhihe found that the stinky tofu had become emulsified, which became the current fermented bean curd.

However, it is not clear whether anyone has used this method to make stinky tofu in modern times.

How to make stinky tofu: Use 15 kg of cold water, put 3 kg of bean drums, boil for about half an hour after boiling, and then filter out the bean drum juice. After the bean juice cools, add 200 grams of soda ash, 100 grams of alum, 200 grams of shiitake mushrooms, 4 kg of winter bamboo shoots, 1 kg of salt, 150 grams of liquor and tofu brain.

kilograms, soaked for about half a month.

Stir once a day).

After fermentation, it becomes brine. The brine should not be stained with oil, pay attention to cleanliness and hygiene, prevent sundries from mixing people, and flexibly control the temperature according to the different seasons, so that it is in a state of fermentation at all times. For continuous use, add the main ingredient once every three months, and the method and amount are the same as above.

But do not add alum and alkali).

At the same time, it is necessary to note that Sen Hongling often leaves the old brine.

The longer the better) The normal standard for testing brine is to ferment, if it is not fermented, when the smell is abnormal, it is necessary to save this in time. The method is to use the fire brick to burn red, put it in the brine, promote fermentation, and at the same time, add a little condiment according to the above recipe to make it not taste after fermentation (after each soaking is taken out, an appropriate amount of salt should be added to the brine to keep the saltiness normal).

6.Mix the sauce above, add an appropriate amount of boiling water if it is thick, pour it on the freshly fried stinky tofu, sprinkle with crushed peanuts and sesame seeds, and then sprinkle chili noodles and cumin powder according to your taste.

No, stinky tofu, as the name suggests, is inseparable from tofu Although I don't know how it is made, it must not be what you think. The landlord may be"Stinks"Words attracted it! You don't understand it very thoroughly, the smell is the smell, there is a kind of rotten tofu that is also delicious, just put"Old tofu"Cut into small pieces, let them taste good, and then let them dry in the sun to harden.

After drying, put it in a cool place to get moldy, and then put the moldy dried tofu into the chili sauce (note that it is not bean paste!). It's OK when the cannon is spicy! ~

I'm sorry, I can't make stinky tofu hehe! Actually, rotten tofu is also good, and it also stinks a little, but it doesn't stink very much.

Some black-hearted estimates are ** back garbage oil , fried.

Gutter oil seems to cause cancer.

Deep-fried dim sum is not very good for the body, eat less.

When making stinky tofu, most of the tofu is taken to ferment for a period of time (most of them will grow a long benmin and then cleaned with liquor) and then take it out and fry it to starch.

Low-cost things are mostly profitable from lower-cost inputs.

You see a few selling their own food.

However, there are also many stores that do very well, have a formal handling process, and good management, so that there will be delicious and safe food.

However, eating less is delicious, and eating more is not good.

What nonsense!! Stinky tofu is made of tofu!

It is made by soaking old tofu in water that has been molded with amaranth.