What kind of tofu is fried stinky tofu? How do you fry stinky tofu?

It is ordinary tofu, but it is specially fermented, there are white and black, in fact, the tofu we eat daily will have a faint smell when fried, and stinky tofu is mainly its dipping sauce.

White tofu after fermentation.

Preparation of stinky tofu:1Select the soybeans with new color and strong particles, make old and tender suitable tofu blanks, soak them in fermented water made of raw materials such as winter mushrooms, fresh winter bamboo shoots, koji wine, Liuyang tempeh, etc., after frying, they are bean green, the outside and soft on the inside, the texture is delicate, the aftertaste is long, accompanied by chili peppers, spicy and delicious.

2.After soaking in fermented water made of shiitake mushrooms, fresh winter bamboo shoots, koji wine, Liuyang beans and other raw materials, take out the drained water, fry it slowly in a small oil pot, and then drill a small hole in the center of the tofu, and drip in the condiments prepared with chili pepper, monosodium glutamate, soy sauce and sesame oil.

The preparation of fried stinky tofu is not complicated (although I think it is a bit troublesome).

First, soybeans and other tofu slices (white tofu) are made, then brewed to make brine, boiled with black black tempeh, cooled and then added condiments such as shiitake mushrooms, winter bamboo shoots, and white wine, and soaked for about 15 days.

Then, take out the tofu slices by soaking them slightly, soak them in the brine for some time, and drain the water to become stinky tofu slices.

Heat the tea oil red, put the stinky tofu slices into the oil pan, fry them over low heat, and then, drill small holes one by one, and inject chili oil, soy sauce, sesame oil and other condiments into it, it becomes a unique flavor of fried stinky tofu.

This kind of strange food that seems to smell and fragrant is almost everywhere in the restaurants, teahouses, streets and alleys, and food stalls on the streets of Changsha. Many foreign tourists, and even overseas VIPs, are full of praise after tasting, and they will take some back as novelty gifts for relatives and friends.

Stinky tofu is no different from the general tofu method, but a fermentation procedure is added, and the smell is scented in the fermentation process, so it is called stinky tofu

Changsha stinky tofu is a traditional Han famous food in Changsha, Hunan, and Changsha locals are also known as stinky dried seeds. The color is jet black, charred on the outside and tender on the inside, fresh and spicy. Crispy but not mushy, delicate but not greasy, smelly at first smell, and attractive to smell.

Fried stinky tofu is a delicacy in Changsha, Hunan. He is one of the representative delicacies of Changsha, Hunan. Crispy on the outside and tender on the inside, although it smells stinky, it tastes delicious.

Fried stinky tofu with this is a delicacy in Changsha, Hunan Province, and is widely spread and very popular in the local area.

Changsha. Because fried stinky tofu is a delicacy in Changsha, Hunan, and later developed to all parts of the country, the taste is very good, and it is very popular with consumers.

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.

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.

Fry the tofu in the pan until golden brown, add the original broth, cumin powder, chili powder, minced garlic, soy sauce, stir well, and pour it on the tofu.

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 should stinky tofu be cooked? Come and get it

Ingredients: 150 grams of fermented bean curd (stinky) 200 grams of pork (fat and lean) Accessories: 75 grams of eggs.

Seasoning: 500 grams of vegetable oil, 2 grams of salt, 3 grams of cooking wine, 10 grams of starch (peas), appropriate amount of each.

How to fry stinky tofu:

1.Wash the stinky tofu, wash the pork belly and cut it into thick slices similar to the stinky tofu, put them in a bowl, add cooking wine, salt, eggs, and starch and mix well and starch.

Ingredients: 1 box of stinky tofu (more than 10 pieces).

Chop the chili sauce (if you don't have it, use millet pepper).

Garlic 3 cloves.

1 tablespoon of chili flakes.

Deep-fried stinky tofu (non-purchased, super detailed suitable for novices) preparation.

Prepare the materials. Prepare garlic water first: Finely chop the garlic and soak it in a little boiling water.

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Then start processing the tofu. Be sure to blot each side repeatedly with a kitchen paper towel before putting it into the pan.

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Pour oil into the pan and bring to a boil over high heat. As for the amount of oil, it should be a little more than half the height of the tofu.

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Burn until there are small bubbles all around, put the wooden chopsticks down, and there are tight small bubbles around the wooden chopsticks, ready to put the tofu.

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Tip: Reduce the heat to medium before putting the tofu. Then hold the tofu as low as possible with chopsticks, and put it down gently against the oil. This way it won't spill out.

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After everything is set, start waiting for the tofu to harden before turning over. Otherwise, it is easy to scatter.

After about two or three minutes of frying, you can turn over. Keep frying. Like the stinky tofu boss on the street, he pushes the stinky tofu with chopsticks from time to time.

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The overall time is about 6 minutes. During the period, it is necessary to turn over and check the status. It's too old to do it this time. The state is like a second piece of tofu, and the surface is easy to poke into and you can turn off the heat.

Poke a hole in the tofu after serving. The garlic water is also soaked. Start mixing the marinade.

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Bring out the garlic with the garlic water and pour the water into other small bowls. Place the garlic, chopped chili paste (millet pepper) and chili flakes in a small bowl.

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The oil is still hot after frying the stinky tofu, so use a spoon to pour a small spoonful into the seasoning. The ingredients must be drizzled with hot oil to be fragrant.

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Stir in garlic water.

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Pour it on top of stinky tofu and eat it hot!

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You need to prepare water tofu, 2500 grams of special brine, 50 grams of soy sauce, 3 grams of alum, 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, and 1000 grams of vegetable oil. First of all, put the alum in the bucket, pour boiling water, and then stir it with a wooden stick, and then press the water tofu dry and put it in, soak it for 2 hours, cool it after taking it out, drain the water in it, and then soak it in the special brine, after the tofu is soaked in the brine, it will become a black tofu block, and then you can take it out, rinse it slightly with cold boiled water, and then lay it flat on the wooden board to drain the water. Put all the dried red peppers into a basin, add refined salt and soy sauce to mix well, and pour hot sesame oil into it, and then choose to add fresh soup and monosodium glutamate to make juice for later use.

Put the pot on the fire, put in the vegetable oil and boil until it is 60% hot, then you can put in the stinky tofu pieces one by one, fry the tofu until it becomes hollow and crispy, you can take it out, drain the oil and put it on a plate. Prick an eye in the middle of the cooked tofu, then pour the juice into it and serve.

When eating stinky tofu, you need to pay attention, first of all, stinky tofu can have the effect of cold and qi, and the spleen and stomach, and at the same time, eating stinky tofu can also promote brain health, and it is also good for the prevention of Alzheimer's disease, but in the process of stinky tofu fermentation, a large number of amines such as methylamine, putrescine, tryptamine and other amines will be produced, and hydrogen sulfide will appear. These substances are not good for our health after eating.

The fried stinky tofu at the roadside stall can be made at home, and it is so delicious.

1.Cut the tofu into small cubes 1 cm thick (don't cut it too thin, it will be too dry when fried)2If there is too much water, it is best to lay the sliced tofu flat on the cutting board and let it dry for a while3

Take a container and put two pieces of stinky tofu in, it can be any brand, I use the special stinky tofu from Northeast Kedong, and each piece in the box is individually vacuum-packed 4Put 3 4 tablespoons of warm water into it, crush and stir into stinky tofu juice 5Place the tofu cubes in a clean container and pour the stinky tofu juice into the tofu.

I put the tofu cubes directly into the stinky tofu juice and mix well, but when mixing, it must be light and not break the tofu cubes6Marinate the tofu cubes for 20 minutes before frying, the longer the marinade, the stronger the flavor, you can use a container with an airtight lid to put it in the refrigerator to marinate and store for a longer time7Before frying stinky tofu, adjust the sauce for the fried stinky tofu:

Put 15 grams of sesame paste, 15 grams of garlic hot sauce, 1 tablespoon of chili oil, and 15 grams of boxed or bottled stinky tofu (half a piece) into a bowl and crush and mix wellBefore frying stinky tofu, the dipping sauce for fried stinky tofu should also be made first: peel the fried (or roasted and fried) peanuts and put them on a cutting board, then add cooked sesame seeds, and roll them together with a rolling pin to form a powder, with a little fine particles9

Put the peanut sesame powder on a plate, then add the cumin powder and chili powder and mix well.10Heat vegetable oil in a clean pot (stinky tofu will bubble densely around it), fry the marinated stinky tofu piece by piece over medium-low heat until golden brown on both sides, and remove the oil when the shell is crispy. Put less oil in the pot, you can fry it several times, because the oil from the stinky tofu after frying has a taste and can't be used for anything else, and it will be wasted if you put more oil.

Don't use the frying method, so that the fried stinky tofu can't be crispy on the outside and tender on the inside.11Hold the fried stinky tofu hot and put it on 2 bamboo skewers, then brush both sides with the sauce you made earlier (50 grams of fried peanuts, 20 grams of fried sesame seeds, 8 grams of cumin powder, and chili powder according to your preference). You can eat it at home without wearing it with a bamboo skewer, just fry it and put it on a plate with sauce and dipping sauce one by one.

Fried stinky tofu can be fried like this:

1. Prepare stinky tofu, pour out the juice inside after opening, rinse with running water and drain.

2. Cut into small pieces and prepare sweet noodle sauce and chili sauce. Pour oil into a hot pan, add stinky tofu at a temperature of 5 minutes, fry until the skin is slightly yellow on both sides, and remove it.

3. When the oil temperature is very hot, fry it in the pan until golden brown, and then remove the oil.

4. The flavor is better when dipped in sweet noodle sauce, and I like spicy dipping chili sauce.

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

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

.Stinky tofu is a traditional snack product in Hunan Province, its unique flavor of burnt, tender and spicy outside, well received by people at home and abroad, many foreign friends came to inspect the detailed process of making stinky tofu, and expressed strong interest in it;

2.How to make brine: 15 with cold water

kg, put 3 people bean drums

kilograms, boil for about half an hour after boiling, and then strain out the bean drum juice. After the bean juice cools, add soda ash 200

grams, 100 grams of alum, 200 shiitake mushrooms

grams, 4 kg of winter bamboo shoots, salt.

kilograms, Moutai 150

grams and kilograms of tofu brain, soaked for about half a month (stirred once a day), and then fermented to become brine. The brine should not be stained with oil, pay attention to cleanliness and hygiene, prevent sundries from mixing people, and flexibly grasp it according to the different temperatures of the four seasons, so that it is always in a state of fermentation. For continuous use, add the main ingredient every three months, the method and amount are the same as above (but do not add alum and alkali), and at the same time, pay attention to leaving the old brine often (the longer the better).

The normal standard for testing brine is to ferment, if it is not fermented, the smell is abnormal, it must be rescued in time. The method is to use the fire brick to burn red, put it in the brine to 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);

3.Because there has been a frying process, 1000 grams of vegetable oil need to be prepared;

4.When soaking tofu in brine, soak it in spring and autumn3

to 5 hours, 1 in summer

to 2 hours in winter 6

up to 10 hours;

5.When frying tofu until the fire is large, use low heat, and the frying shall be scorched.

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