The secret recipe of stinky tofu ingredients, the soup recipe of authentic stinky tofu

Brine recipe: boil brine.

5000 grams of cold water, 1000 grams of tempeh, put the tempeh into cold water and boil, boil for about 30 minutes, then cool and set aside, 65 grams of edible alkali, 7 grams of alum, 100 grams of shiitake mushrooms, 1000 grams of winter bamboo shoots, 250 grams of salt, 50 grams of liquor, 500 grams of tofu brain, add them to the cooled tempeh juice in turn, soak for about 15 days (stir once a day), and become brine after fermentation.

After the brine is done, take as much as you use every day, then filter, put in the white tofu to soak, the dosage is generally soaked in the brine white tofu, if you want to make the tofu stink, you can soak for a longer time.

Precautions. 1. Do not stick to the brine, pay attention to cleanliness and hygiene, prevent sundries from mixing, and flexibly grasp the temperature according to the four seasons, so that it is always in a state of fermentation.

2. Continuous use of the main material every 3 months plus the production method, the practice and amount are the same as above (water should be added with alum and soda ash) When using, it is necessary to pay attention to the old halogen (the longer the better).

3. The normal mark of the brine is fermentation. If it is not fermented, when the gas shunzhi is abnormal, the method is to burn the clean fire bricks red and put them in the brine to promote fermentation, and add a little condiment according to the above recipe to make it smooth and change the flavor after fermentation.

4. After each soaked tofu is taken out, add an appropriate amount of salt to the brine to keep the saltiness normal.

Tofu fermentation. Put 3 grams of alum into a bucket, pour in the brine and stir with a stick. Put in the tofu, soak it for 2-5 hours in spring and autumn, 1-2 hours in summer, and 6-10 hours in winter, the embryo is hard and foamy, and the soft and less soaked is taken out after the marinade is good, wash it with cold water, and put it in a sieve to drain the water (keep the water after washing, and pour it into the brine when the water is thick).

Sauce preparation:

Put the dried red pepper into it, mix it with refined salt and soy sauce, pour in the hot sesame oil, and then add the fresh soup and monosodium glutamate to make juice for later use.

4. Deep-fried stinky tofu.

Put the pot on medium heat, put in vegetable oil and cook until it is 70% hot, put in the stinky tofu pieces, fry until the tofu is puffed up and crispy, then take it out, drain the oil, and put it on a plate. Then use chopsticks to prick an eye in the middle of each piece of tofu, pour in the seasoning sauce and serve.

Features: It smells stinky, tastes fragrant, burnt on the outside and tender on the inside, spicy and delicious, and has no fun.

The method of stinky tofu is actually not complicated, but the taste is not the same. I've seen stinky tofu made with salt water and pepper water, and then sealed and put in a hot place to ferment slowly!

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 paste and mix well, put them into a cloth bag, squeeze out the slurry vigorously, and then squeeze it after mixing 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 out, skim off the foam, put the slurry into the pot and boil it over high heat, pour it into the jar, add gypsum juice, stir with a wooden stick while adding, stir it with a wooden stick while stirring, after about 15 20 turns, you can drip a little water, such as mixed with the pulp, It means that the gypsum juice is not enough, and some gypsum juice must be added before stirring. 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.

02 Deep-fried stinky tofu Put the alum in 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. 03 Brine preparation method Based on the use of tempeh as the standard calculation, 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.

Stinky Tofu Soup Recipe:Ingredients: 1 tablespoon cornstarch, 5-7 cloves of garlic, 1 bowl of water, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, appropriate amount of salad oil.

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2. Heat the oil and stir-fry over low heat.

3. Add half a bowl of water to a spoonful of cornstarch, stir well, garlic paste, boil until fragrant, add cornstarch water to thicken, cook until a little viscous and turn off the heat.

4. Finally, pour it on the stinky tofu, which is super fragrant.

The stinky tofu ingredients are poured with hot oil on the green onion segments, add 50 ml of light soy sauce, 5 grams of salt and stir evenly, the method is as follows:

Ingredients: tofu, vegetable oil, light soy sauce, salt, chopped green onion.

1. Cool and dry the stinky tofu without dripping.

2. Pour 50 ml of vegetable oil into the pot.

3. Put the stinky tofu in a pan and fry it.

Fourth, after one side is browned, turn over and continue to fry, and remove from the pan after both sides are golden brown.

5. Cut the green onion into sections and pour hot oil on top of the green onion segments.

6. Add 50ml of light soy sauce and 5g of salt.

7. Stir well.

8. Put the stinky tofu in the dipping sauce and put it on a plate.

How to make stinky tofu and how to make it all the ingredients:Ingredients: 2 pieces of stinky tofu, 1 piece of soybean curd, 1 green onion, 6 cloves of garlic, 4 spicy millet, 1 coriander, a spoonful of chili noodles, a spoonful of black sesame seeds, a spoonful of oyster sauce, a spoonful of cumin, a little sugar.

Steps: 1. Wash all the ingredients. Tofu should be made of old tofu that is a little harder.

2. Tofu knife. Spicy minced green onion, garlic, coriander, millet. In a bowl, add some minced garlic, chili flakes, cumin, black sesame seeds, and oyster sauce. I put two kinds of chili noodles because I like to eat spicy ones.

3. Boil a spoonful of hot oil, pour it into the bowl where the ingredients are loaded, fry the ingredients until fragrant, and mix well.

4. Crush the stinky tofu with a spoon, mix it with half a small bowl of water and stir well.

5. Mix the hot oil and stinky tofu juice well, then add a little sugar to taste.

6. Put oil in the pot, boil until it is 8 hot, and it is basically smoking, and then add the tofu. Fry until the surface is slightly yellow, remove it. Continue to burn the oil and fry it again until the surface is golden brown.

7. Put the fried dried tofu on a plate.

8. Sprinkle with chopped green onion, coriander, millet spicy, minced garlic and pour the sauce.

Now people who have eaten the black classic stinky tofu in Changsha will never forget it, especially its secret soup. So, how do you make stinky tofu soup?

Anyone who has eaten the black classic stinky tofu knows that the tofu is freshly fried, the black skin on the outside is fried very crispy, and the inside is white tofu.

Different from other stinky tofu shops on the streets of Changsha, most of them are mainly sold by grandfathers and grandmothers who sell "ancestral secret" stinky tofu. The founding members of the Black Classic Core are generally young and highly educated, and many of them come from famous universities such as Peking University and Huda University. In the process of establishing the company, the founder Qian Yongjun and his team thought about problems and solved problems in a novel and efficient way, abandoning the traditional production methods with unstable and standardized product quality.

In the workshop for the production of stinky tofu embryos, the team has made full use of what they have learned and used the idea of functions to find the best combination of variables for making stinky tofu, and the product process formula has finally made a breakthrough, completely solving the stubborn problem that the quality of tofu from other places cannot reach the level of Changsha Pedestrian Street direct stores in the past. This meticulous and scientific production method not only allows for strict monitoring of all variables in the production process, but also ensures that the quality of each batch of stinky tofu is guaranteed. As of 2017, Black Classic has been deployed in 100 cities and thousands of stores across the country, selling 2 million pieces of stinky tofu every day.

In addition to the production process of stinky tofu, the soup is also an important reason why Changsha stinky beans are so delicious. The research and development process of stinky tofu soup is also a full embodiment of ingenuity, and it took 3 years for the black classic to constantly change the recipe, 10,000 people tried the taste, and finally reached 90% of the favorite rate before it was finally selected. It can be said that the time and energy spent on the black classic stinky tofu is unimaginable to ordinary people.

With a unique sauce, it is crispy on the outside and tender on the inside, fresh first and then spicy, so that diners have an endless aftertaste. Therefore, the black classic stinky tofu soup is the top secret formula of the black classic, even if you join the black classic stinky tofu, you can only get the soup stock distributed by the headquarters, and the soup stock is not included in the technical training, because the exclusive special soup stock and sauce recipe are distributed by the headquarters, so there is no black classic stinky tofu soup recipe on the market now, after all, this is the trade secret of the black classic headquarters.