Furong Street stinky tofu recipe? The soup recipe of Changsha stinky tofu

Changsha stinky tofuThe soup recipe is as follows:

Ingredients: stinky tofu, garlic, millet pepper, green pepper.

Green onion, coriander, oyster sauce, water, concentrated chicken juice (no chicken essence.

OK), salt, oil, water starch.

Method:

1. Cut the millet pepper, garlic, green onion and coriander into foam.

2. Pour an appropriate amount of oil into the pot and stir-fry the millet pepper first.

3. Add green peppercorns and stir-fry until fragrant, pour in minced garlic and stir-fry until fragrant.

4. Add water, pour in oyster sauce, chicken juice and salt to taste.

5. After boiling, pour in water starch to thicken, and pick out green peppercorns.

6. Put the chopped shallots.

Pour the minced and coriander foam into the pot.

7. Stir well and remove from the pan.

8. After washing the pot, wipe off the water, pour in the oil, and put in the stinky tofu after the oil is hot.

9. Remove the oil, drain the oil, put it on a plate, and pour in the prepared garlic juice.

Soup recipe 2 of Changsha stinky tofu1. The fresh embryo of Changsha stinky tofu is first blanched in cold boiled water for a few minutes, then washed, removed and drained.

2. Adjust the sauce when the stinky tofu embryo is bleached and drained: millet spicy, chives, celery finely chopped, and chives and leaves separated.

I put it together in pieces, too.

4. Farmhouse tofu milk.

It's the kind of tofu coated with a layer of chili noodles and put it together, and you can decide to put it according to your personal taste.

5. Spicy sauce and chili oil.

Pour an appropriate amount of cold boiled water into the head, stir well, and stir the tofu to disperse.

6. The oil temperature is 6 hot, fry the stinky tofu embryo, fry it over medium-low heat, and drain the oil when it bubbles and floats.

7. After the oil temperature rises, pour in the stinky tofu and fry it again, fry it until it is lightly tapped with chopsticks, the surface is hard and hard, turn off the heat, and remove the oil.

8. Put the stinky tofu with controlled oil into the sauce and sprinkle it with chopped green onion and chopped pepper sauce.

Changsha stinky tofu tutorial, from the list of ingredients and production steps to explain:

First, the ingredients of filial piety order:

1.5000 grams of soybeans.

2.20 25kg of water

3.Stone.

4.Bag.

5.Stick.

6.Gypsum juice.

7.Wooden box.

8.Heavy stones.

9.Brine.

10.Alum.

11.Tea oil.

12.Chili oil.

13.Soy sauce.

14.Sesame oil.

15.Alkali.

16.Lentinula edodes.

17.Bamboo shoots.

18.Salt.

19.Moutai.

20.The remaining juice of pickled mustard greens.

21.Amaranth stinky water for stinky amaranth.

22.Discarded tempeh water.

23.The soup used to boil the eight beans.

24.Shiitake mushroom feet, winter bamboo shoots, shrimp shells, etc., which are not used in the kitchen.

25.Shao wine.

26.Old brine.

Second, the production steps:

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, and then add the same amount of warm water as the paste and mix well, put them into a cloth bag, and squeeze out the slurry.

2.Then add boiling water to the okara and mix well, and then squeeze it, so that the continuous okara does not stick to your 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.

3.Fried stinky tofu: put the green ruler key 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 and cool it, soak it in the brine, it takes about 3 5 h in spring and autumn, about 2h in summer, and about 6 10 h 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 5min, wait for it to be browned, that is, take it out and put it in the plate, drill a hole in the middle of the tofu with chopsticks, and put the chili oil, soy sauce, Pour the sesame oil together and mix well, and put it in the tofu hole.

4.Brine method: to use tempeh as the standard calculation, must add 15kg of water to boil, filter and then be cautious, add 1500g of alkali in the juice and soak for about half a month, stir 1 time a day, and become brine after fermentation.

<> "1. Spicy sauce recipe:

3 kg of soybean oil or rapeseed oil, 80 pieces of green onions, 40 grams of ginger slices, 60 grams of onions, 3 pounds of water, 400 grams of bullet pepper noodles.

200 grams of 200 grams of jingtiao chili noodles, 200 grams of chicken essence, 100 grams of umami treasure, 200 grams of minced garlic.

Production method: 1. First of all, pour soybean oil into the pot and cook, then add green onions, ginger slices, and onions to fry yellow and fry until fragrant.

2. Turn off the heat and wait for the oil temperature to drop to about 100 degrees, pour in the bullet chili noodles and Erjingtiao chili noodles and fry them over low heat until fragrant.

3. After the chili noodles are fried until fragrant, pour in minced garlic, boil over low heat until fragrant, pour in water and boil for three minutes, then add chicken essence and umami treasure, stir well, and turn off the heat.

<> "1. Spicy sauce recipe:

3 kg of soybean oil or rapeseed oil, 80 pieces of green onions, 40 grams of ginger slices, 60 grams of onions, 3 pounds of water, 400 grams of bullet pepper noodles.

200 grams of 200 grams of jingtiao chili noodles, 200 grams of chicken essence, 100 grams of umami treasure, 200 grams of minced garlic.

Production method: 1. First of all, pour soybean oil into the pot and cook it, then add green onions, ginger core slices, onions and fried yellow and fragrant.

2. Turn off the heat and wait for the oil temperature to drop to about 100 degrees, pour in the bullet chili noodles and Erjingtiao chili noodles and fry them over low heat until fragrant.

3. After the chili noodles are fried until fragrant, pour in minced garlic, boil over low heat until fragrant, pour in water and boil for three minutes, then add chicken essence and umami treasure, stir well, and turn off the heat.

3. Fried stinky tofu and meals:

1. Wash the Changsha black stinky tofu you bought, and use a clean towel to absorb the moisture on the surface for later use. (Commercial or home use can be used to buy finished stinky tofu online).

2. Add cooking oil to the pot to heat the oil temperature to 180 degrees, fry the stinky tofu until the surface is crispy, and then it can be frothed out of the pot, and the time is controlled in about three to five minutes.

3. After frying the stinky tofu, remove it and put it on a filter to control the oil. Then use chopsticks to poke a small hole in the middle of the stinky tofu and pour the spicy sauce into the stinky tofu; Then pour the sauce and sprinkle with coriander or chives, chopped green and red peppers, capers or mustard and you're done.

Ingredients: stinky tofu, minced garlic, chopped green onion, coriander, seasoning dry powder, chili paste.

Steps: Step 1: Rinse the stinky tofu and soak it in the refrigerator for two hours to let it ferment.

Step 2: Put 200ml of water into a packet of powder, garlic and onions, boil, and set aside.

Step 3: Put oil in the pot, burn to about 160°-180°, put in stinky tofu, turn over during frying, and fry until both sides are bubbly and crispy.

Step 4: Puncture the surface of the stinky tofu, pour the juice, put chili sauce, sprinkle coriander and then you can get out of the pot, the taste is comparable to that sold in the store.

The taste of stinky tofu when it is raw is indescribable, but after it is fried and seasoned, it tastes the same as the one sold. During the frying process, you should turn it over frequently, and don't get too angry.

Ingredients: 350 grams of old tofu, 2 shallots, 1 Chaotian pepper, 10 grams of garlic, 15 grams of peanut oil.

Excipients: 1 gram of salt, 2 tablespoons of shrimp paste, 1 gram of sugar, 2 grams of cumin powder.

Ingredients: 5 pieces of stinky tofu and 1 shallot.

Excipients: 5 grams of salt, 500 ml of light soy sauce, 50 ml of cooking oil1, sieve out the water of the stinky tofu, and do not drip water.

2. Put 50ml of cooking oil in the pan, and fry the stinky tofu in the oil pan.

3. Fry until golden brown on both sides, remove from the pan and control the dry oil.

4. Prepare 1 shallot, cut it into sections, and pour hot oil over the green onion segments in a pot.

5. Add 500ml of light soy sauce and 5g of salt to the bowl and stir well.

6. Put the stinky tofu in the dipping sauce and wrap it thoroughly, and it's done.

7. The finished product of stinky tofu.

Changsha stinky tofu that can be eaten at home.

The stinky tofu raw embryo bought on the Internet is served with a seasoning packet.

As long as you are patient and slowly fried, delicious stinky tofu will be available every day.

Raw embryo with stinky tofu.

Stinky tofu seasoning packet.

Garlic, chopped green onion, minced coriander.

If it's perfect, you can also have some minced mustard.

The practice of Changsha stinky tofu that can be eaten at home.

Vacuumed, refrigerated shelf life of 20 days, after opening the need to soak in water refrigeration, shelf life of 7 days.

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It needs to be washed twice with water and then soaked for 2 hours. Do according to the instructions of the product, and remember to soak it in cold water and refrigerate it if you haven't finished it.

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Heat the oil in a hot pan, and the amount of raw embryo must be submerged, and the oil can be kept for the next time you fry stinky tofu.

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Heat the oil until the chopsticks are put in, and there are dense bubbles around it. On medium heat, turn it over every once in a while, and fry it until it is crispy. Poke it with chopsticks, and it will be crispy and hard.

Fry on medium heat for about 6 to 8 minutes. Don't use the fire because the fire is too fierce, novices are inexperienced and afraid of paste, and the medium fire is safe, just a little more time.

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This is white tofu, the store introduced that this will be fragrant, after eating two kinds, I still like black, the stinky stinky tofu is a lot more delicious, and the inside is the same tender (white tofu is really mediocre, not recommended, I never bought it again after buying it for the first time).

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1 The merchant prepared two packets of juice, one packet of chili powder and one packet of chopped chili peppers, 200ml of water, plus ingredients, plus garlic and minced green onions. 2 Put the chopped coriander, mustard and celery last.

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Finally, enjoy the delicious food while it is hot, with some drinks, perfect.

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The brine ingredients of stinky tofu in Changsha, Hunan Province are made of tempeh, soda ash, alum (optional), shiitake mushrooms, winter bamboo shoots, salt, Moutai wine, etc. Boil black black bean sauce, add shiitake mushrooms, winter bamboo shoots, white wine and other condiments after cooling, and soak for about 15 days.

How to make brine: use 15 kg of cold water, put 3 kg of bean drum, boil for about half an hour after boiling, and then filter out the bean drum juice. After the bean juice is cooled, add 200 grams of soda ash, 100 grams of alum, 200 grams of shiitake mushrooms, 4 kilograms of winter bamboo shoots, kilograms of salt, 150 grams of Moutai wine and kilograms of tofu brain, soak for about half a month (stir once a day), and then become brine after fermentation.

The process of making stinky tofu embryos is complicated and difficult to master, so if you want to make stinky tofu, it is recommended to buy the embryos directly and make the soup.

Main ingredients of the soup: minced garlic, green onion, coriander, red pepper, chicken essence, salt, cumin powder, sesame oil.

Method: 1. Stir-fry minced garlic and chopped chili peppers with sesame oil and pour them over chopped green onions and coriander.

2. Add chicken essence, salt, cumin powder and broth and mix well.

3. Then make a small hole on the side of the tofu and pour the soup and garlic into it.

Stinky tofu is simple to operate, a fryer is OK, low cost, fast return, no risk, whether it is a stall or a store is a very good choice, ** there are no special requirements for the location, it is one of the best partners for the initial start-up.

1. Making tofu: This step is no different from our common tofu making, soak soybeans in water, grind them into soybean milk, and then make tofu.

2. Make brine: Add bean drum and water at a ratio of 1:6 and bring it to a boil. After filtering out the bean drum slag, add alkali to the juice, the ratio of alkali and water is 1:10, soak for half a month, remember to stir once a day on time, and ferment to obtain brine.

3. Soak the tofu in boiling water added to the alum for about two hours, remove the tofu and let it cool, so that our stinky tofu is close to half done. Then put the tofu into the brine to soak, this time varies depending on the season, the higher the temperature, the shorter the soaking time, the lower the temperature, the longer the soaking time, ranging from 2-10h.

4. Take out the soaked stinky tofu and drain the water. Then pour all the tea oil into the pot and burn it red, put in the tofu and fry it over low heat for about 5min, once it is browned, 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.