What recipe to add to make the stinky tofu smell more stinky

Stinky brine is to use winter snow water, spring snow is not good, I don't know, last year when I was ready to soak stinky brine when there was no winter snow, I cooked soybeans, and then poured soybeans and water into the jar together, after cooling, add washed and dried water toon roots, mushrooms, winter bamboo shoots, winter amaranth rhizomes, winter melon, snow ferns, and a few drops of liquor soaked together for more than half a year, don't put salt or sour brine, don't be scared, I soaked for eight months before I began to soak stinky tofu.

As for the tofu, I buy 1 yuan and 3 pieces of fragrant dried seeds outside, the original Hunan is the most famous Demaolong, and now there is a real old factory left in the direction of the labor square to the scenery belt, where the dried seeds taste the best, the soaking time can not be too long, I haven't figured out the time of this soaking, I want to be more smelly, I soaked the dried seeds for ten days, but although the smell is very strong, but it is not easy to form when fried, I think it is appropriate to soak for four or five days. There is also stinky tofu after being fished out, it should be dried for a day before frying, (the smell is really unbearable) so that it dries out a little water, and it is easy to form when fried. I got this recipe for stinky tofu from Aunt Xiangtan, and she is a master at it.

After eating the stinky tofu made in this way, you can really appreciate what smells and tastes fragrant, which is much better than the industrial marinade outside.

Originally, my parents were against me making this thing, and they were so sick that they were so stinky that it took two days for the kitchen to dissipate the smell after every time they fried stinky tofu) but after I made it, I served it to the table, and they ate the most, and they would eat it every time. Finally, there are some precautions, be sure to soak in a dark jar, and put it in a place without sunlight, try not to open it, don't always move the jar, wrap the mouth of the jar with plastic wrap and then tie it with a rope. That's it, I wish you success!

This kind of thing is in Shaoxing, Zhejiang, every household has it, and it is not an uncommon thing at all, of course, it is impossible to talk about secret recipes and trading.

Because it's all done by yourself, it's easy. In the early summer when the amaranth is ripe, take the amaranth stalks and cut them into sections and soak them in salted water, and they will stink in half a month to a month. Then eat the stinky amaranth stalks, leaving the stinky juice behind before soaking other stinky vegetables, including stinky tofu.

Warning: The secret recipe of stinky tofu circulating on the Internet, I think it's all nonsense. There is no recipe for soaking stinky tofu in Shaoxing, it is actually just the stinking juice left behind by soaking the leftovers of various natural (and worthless) fresh vegetables.

In addition to the amaranth stalks, there may be: old bamboo shoot roots, old winter melons, radish, edamame pods, cabbage stems, green cabbage stems, and snow cabbage stems, all of which may or may not be present.

Shaoxing people are accustomed to soaking useless things in it into deliciousness, and the stinky juice becomes more and more intense.

Put some salt in the tofu and let it go for a few more days.

You don't need to add anything, just leave it for a few more days, but keep the temperature and humidity in check

Ingredients: stinky tofu, sugar, light soy sauce, oyster sauce, green onion, coriander, cumin powder, coarse chili noodles, white sesame seeds, sesame paste, cooking oil, onion, coriander, soybean curd.

Production process: 1. First of all, prepare a clean empty bowl, first put a small amount of minced garlic and chopped green onion in it, then add 1 spoon of cumin powder, 1 spoon of coarse chili noodles, 1 spoon of white sesame seeds, and finally, pour in 1 spoon of hot oil that is burned until it smokes, the purpose is to fully fry the fragrance in them.

2. After the fragrance is fried, put in 1 spoon of light soy sauce, 1 spoon of oyster sauce, and a small amount of fresh sugar, and finally, pour in 1 spoon of sesame paste diluted with warm water in advance, stir them well with a spoon, and put them aside for later use, the delicious sauce is the soul of stinky tofu, if the method is not right, the fragrance must be less than half.

3. Prepare 2-3 pieces of stinky tofu, crush them fully with a spoon, then pour them into the sauce prepared in advance, stir well again, put them aside for later use, when making them, be sure to pay attention to the order of various raw materials before and after, the general principle is: first adjust the sauce, and then put the stinky tofu.

4. Then, cut the prepared soybean curd into large thick slices, heat the oil, and when the oil temperature is raised to 7 hot, then pour them all into the hot oil, turn on medium and low heat throughout the whole process, fry them until the appearance is golden and crispy (there will be slight bubbles on the surface), drain the oil, and put them on a plate for later use.

5. Finally, sprinkle a small amount of minced onion and coriander on top of the fried tofu, and at the same time, pour in the pre-prepared sauce and serve.

Precautions. 1. When frying tofu, be sure to control the oil temperature, under normal circumstances, it is more appropriate to use 6-7 hot warm water, so that the fried tofu will maintain the characteristics of crispy on the outside and tender on the inside, and fry them until the surface is golden and crispy, and when they are slightly foamy, they will achieve such an effect and the kind of taste that everyone wants.

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

Stinky tofu is a traditional food made with fermented soybeans and tofu as the main raw materials, with a strong aroma and unique taste. If you don't feel that the stinky tofu you've made isn't smelly enough, here are a few things you can try to enhance the flavor of the stinky tofu:

1.Add fermentation bacteria: Stinky tofu is the flavor produced by fermentation, so adding different fermentation bacteria may produce different flavors. You can try adding some fermentation bacteria, such as baking powder or yeast, which can enhance the stinky smell of stinky tofu.

2.Leave it for longer: The longer it ferments, the stronger the flavor of stinky tofu. If your stinky tofu takes more time during the fermentation process, you can extend its fermentation time for a while to increase its musty and yeast flavor.

3.Add mustard or kimchi: Mustard or kimchi is a common condiment to stinky tofu to add texture and flavor. Consider adding some mustard or kimchi as a condiment to add flavor to stinky tofu.

4.Adjust the proportion of ingredients: When making stinky tofu, different soybean and tofu ratios will affect the taste of stinky tofu, and you can try adjusting their proportions to increase the stinky smell of stinky tofu.

In short, if you want to make stinky tofu more smelly, you can increase the smell by adding fermentation bacteria, extending the fermentation time, adding mustard or kimchi, adjusting the proportion of ingredients, etc., and you need to add the right amount according to your personal taste. It should be noted that safe and hygienic ingredients are selected to ensure hygiene during the production process.

If the smell is too strong, you can use coriander and sesame oil.

and a small amount of cooking wine to remove the smell of stinky tofu. Homemade stinky tofu.

There are a lot of tricks that are neither too stinky but also tasty. First of all, tofu to. Buy that kind of tofu, it is best to make it by hand, tofu like tofu, it contains a relatively high content of beans. In addition, a little white wine must be used after the tofu allows mold to grow naturally on its surface.

<> rub them together. Add dark or light soy sauce. However, it needs to be left for a longer period of fermentation to get a good stinky brine. Stinky tofu is the reason why"Stinks"It is because in the process of fermentation, pickling and late fermentation, the protein contained in tofu is protease.

Under the action of being decomposed, tofu contains sulfur amino acids.

It is hydrolyzed sufficiently to produce a substance called hydrogen sulfide.

H2S), which has a pungent odor. After the protein is broken down, amino acids are produced, and amino acids have a delicious taste, so"It tastes sweet"。

After eating stinky tofu, the fastest way. It's to take stinky tofu away and don't put it indoors so it's not so heavy, or to open all the doors and windows and put some orange peel.

or grapefruit peel, which can improve the taste. Open windows for ventilation and convection. Open windows for ventilation and convection, and of course you can also use air fresheners, air purifiers, etc.

The easiest way to do this is to wait patiently until the smell clears. Or put vinegar in a pot to light a fire and smoke it. Served with rice and millet porridge.

It's even more fragrant. Friends, have you ever eaten stinky tofu? This is my own stinky tofu and recipe, you can try it too.

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To soak the tofu in water for a period of time, cut the tofu into small pieces, and then wrap it in a white cloth and press it to be more porcelain, add salt, chicken essence and water to soak for a period of time, and after the stinky tofu is fried, you can add sesame paste salt, monosodium glutamate, chili oil, coriander, millet spicy.

There is no need to add anything, at most it is to add ingredients such as garlic and green onions, and I personally feel that if stinky tofu removes the smell, it will lose its own flavor and soul.

It is necessary to control the fermentation time, and also pay attention to the pickling time, and try not to choose too heavy brine. You can add some other ingredients, and also pay attention to the breakdown of proteases.

You can soak it in a pot of boiling water for 15 minutes, or add a little condiment, which can effectively remove the odor; You need to add some cooking wine, sesame oil, and coriander.

Summary. Hello. Here's how to make stinky tofu stinker; 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 strong, and the texture of the stinky tofu will be very delicate.

5. Prepare a cardboard box and spread clean straw inside. 6. Stack the tofu neatly on the straw, stack it all in the order of a layer of straw and a layer of tofu, and then put it in the storage room and 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.

How to make stinky tofu stinker more.

Hello. Here's how to make stinky tofu stinker; 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 strong, and the texture of the stinky tofu will be very delicate. 5. Prepare a cardboard box and spread clean straw inside.

6. Stack the tofu neatly on the straw, stack it all in the order of a layer of straw and a layer of tofu, and then put it in the storage room and 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.

Hello. The reason why real stinky tofu is stinky starts with how it is made. The reason why pickled stinky tofu stinks is that when stinky tofu is pickled, it needs to be added with alum, which is chemically called ferrous sulfate, which gives the tofu a special smell.

Another type of microbial fermented stinky tofu is because some special bacteria or fungi are added during the production, so the tofu has a smell. Although stinky tofu is a street food, we all know that tofu itself is rich in nutrients, and even in the process of making stinky tofu, it will produce an amino acid and some vitamins, so stinky tofu itself contains a lot of nutrients.