Where does the stinky tofu come from? How do you make your own stinky tofu?

The smell of stinky tofu comes from the smell it emits, cut the tofu into small cubes and put it on a ventilated straw, and let it naturally ferment with long white hairs.

The smell of stinky tofu comes from the brine. Crush stinky tofu and add white wine and water to make brine, cut the old tofu into pieces and soak it for a day. Fry the tofu in the pot at a temperature of 70%, add salt, chicken essence, vinegar, garlic, chili oil, millet spicy, and coriander to taste.

1. Put the tofu on the cutting board and cut it into pieces for later use, and pour cooking oil into the pot.

2. After the oil is hot, put the chopped tofu into the oil pan and fry until browned on both sides.

3. Heat the oil again, stir-fry the chopped green onions, pour in the soy sauce, and pour the fried juice on the fried tofu to finish.

4. Stinky tofu (stinky tofu), a traditional Chinese snack, has considerable differences in the production methods and eating methods in various places, there are different types of stinky tofu in the north and south, and stinky tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly and beautiful, strange in peace, and has a long history, it is a very distinctive traditional Chinese snack, ancient and traditional, so that people in the sales section want to be famous. The production materials include soybeans, tempeh, soda ash and so on.

If you want to make stinky tofu at home, you need to prepare old tofu, and the tofu needs to be fried and then drizzled with sauce. There are snacks with different characteristics and unique tastes all over the world, and the so-called snacks are not the main food, but often local delicacies, which can show the local customs and lifestyle. Every place in China, there are different snacks, and Changsha's stinky tofu is famous throughout the country.

Stinky tofu smells bad, and most people are afraid to try it, but after eating it, they will love it deeply.

Every time I go to various tourist attractions, stinky tofu is the most common snack, and if stinky tofu is delicious, in addition to the tofu itself, the soup is also the key. Cut the old tofu into slightly thicker pieces and set aside. Cut the shallots into chopped green onions, cut the millet rings into rings, flatten the garlic and chop into minced garlic.

Put a few slices of braised tofu in a small bowl, add a small amount of water, and mash them with a spoon. Once mashed, add minced garlic and millet pepper, then add a spoonful of chili flakes, a spoonful of cumin powder, a spoonful of white sesame seeds and a spoonful of salt, then pour in the hot oil and stir well for later use.

Pour the oil into the pan, and when the oil is hot, put the tofu cubes into the pan and fry slowly over medium and low heat until the tofu is golden brown on both sides and the skin is slightly hard, and then it is ready to come out of the pan. Once the tofu is out of the pot, prick some small eyes with a toothpick, then put it in a bowl, sprinkle with sauce, onions, and cauliflower, and it's ready to eat. The stinky tofu that does this tastes the same as the one sold outside, it is spicy and delicious, smells bad, and tastes delicious.

The outside of the tofu is crispy and tender. The more you eat, the happier you are.

It's also easy to learn this, you don't have to go out and buy it in the future, it's not only economical, but also clean and hygienic. It is important to note that when frying tofu, don't put too much at once. There should be gaps between each piece, otherwise it will be easy to stick.

Stinky tofu is cold, people who are weak and suffer from stomach problems should not eat it, especially those with cold stomach, if you usually eat too much stinky tofu, it will cause chest tightness and nausea, so it is best not to eat stinky tofu.

First of all, you have to buy a piece of tofu back, then clean it up, and finally cut the tofu into pieces, then go to the pot to heat oil, put the cut tofu in, then add some condiments, and then fry it for about 10 minutes, then take it out, and finally smear some sauce into the basin where the tofu is placed, so that the traditional stinky tofu is made.

Prepare a piece of old tofu, cut it into pieces, put it on a suitable wooden board, press it with a weight to make it lose its moisture, then put it in an oil pan and fry it, then drizzle it with sesame sauce, add your favorite ingredients, and you're done.

Prepare the tofu, all kinds of auxiliary materials, you can cut the tofu into small pieces, press it on a wooden board overnight, so that the moisture of the tofu fully disappears, and then put it in a pan to fry over low heat, and add your favorite side dishes.

1. The raw material of stinky tofu is made of soybeans. There are 2 kinds of common stinky tofu, one is stinky tofu from Changsha, Hunan, which is as black as ink; The other is stinky tofu from Shaoxing, Zhejiang, which is golden in color.

2. Changsha stinky tofu uses "black brine", which is boiled with black black tempeh, then put in shiitake mushrooms and shredded bamboo shoots, and pour in an appropriate amount of liquor and alkaline noodles. Then let it stand for about 15-20 days, strain it, filter out the residue, and what is left is the black, smelly "black brine", and then use this brine to soak the tofu.

3. Shaoxing stinky tofu uses "green brine", which is mainly made of amaranth stalks, first cut into small pieces and soaked overnight, then fished out to control the water, and then put it into the jar, sprinkled with salt, and let it stand for fermentation. It's about 15-20 days, take it out, filter the residue, and the rest is the green brine, which also exudes a strong smell, so use it to soak the tofu. After the brine is ready, first put the fragrant tofu in it and soak it for a period of time to allow it to absorb the "nutrients" inside.

What is soaked in black brine is black, and what is soaked in green brine is yellow-white. Then take it out, control the moisture, and put it in the oil pan to fry it. Then drizzle with the prepared sauce, sprinkle with coriander and serve.

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 mix well with boiling water in the bean dregs.

Lay straw on the inside of the prepared cardboard box; Stack the pressed tofu neatly on the straw (if there is a lot of tofu, put it all in the same way as a layer of tofu and a layer of leaves!) ）；Wait until the tofu grows hairy, pick it out of the carton and remove the white cloth; The taste is also very different, but it has the characteristics of "smelling bad and tasting good". Cut the tofu into slices and marinate it in stinky tofu milk overnight, this step can make the tofu fragrant and smelly, this step cannot be ignored.

Changsha and Nanjing are quite famous for stinky tofu, and Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places are also quite famous. Put the sticky seasoned tofu into the prepared glass bottle, add the remaining seasonings and liquor, and then seal the glass bottle and put it in a warm place to ferment, and the homemade stinky tofu can be made in about a month.

<> fried stinky tofu put the alum into the barrel, it takes about 3 5 hours in spring and autumn, about 6h in summer, and about 2 days in winter. 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. This is the last picture, the finished product, fried stinky tofu with salt and pepper noodles, hehe, so fragrant.

First of all, prepare 300 grams of Hunan chopped peppers, 100 grams of minced garlic, 50 grams of chili peel, 15 grams of tempeh, and burn an appropriate amount of salad oil in the pot until 5 into heat, go down to boil the ingredients prepared in advance, and then add seasonings, 5 grams of chicken essence, 3 grams of monosodium glutamate, 15 grams of secret aftertaste powder, 10 grams of thirteen spices, sprinkle with coriander, millet pepper, garlic paste, pour on the marinade, pick up a piece with a bamboo skewer, put it in the mouth, take a bite, the rich soup and the tofu that is charred on the outside and tender on the inside blend in the mouth, it is very delicious.

Stinky tofu is a delicious dish that smells and tastes good, and it is made by fermenting tofu and deep-frying, and it is difficult to pay attention to the oil temperature and sauce during the production process.

Soak the soybeans and grind them into a paste, then add warm water to mix and put them in a cloth bag to filter the slurry juice, put the squeezed soybean milk into the pot and boil over high heat, form the tofu brain and then compact it with a wooden board or other kitchen utensils, and the compacted tofu brain is cut into tofu, take an appropriate amount of tempeh and water to boil over high heat and then filter, and then add an appropriate amount of alkali to the filtered juice and soak it for more than 10 days, the better the brine fermented, the better the stinky tofu bubbled out of the brine tastes better and is fragrant and delicious.

Stinky tofu is made of ordinary white tofu, we must pay attention to the indoor temperature when making, and there are some seasoning problems, these are more difficult points to pay attention to, and it is important to master its indoor temperature.

Preparation of stinky tofu.

Cut the tofu into cubes and set aside, then heat the oil. Put the sliced tofu in a pan and fry until browned on both sides. Heat the oil in the pan, stir-fry the chopped green onions, pour in the soy sauce, and pour the fried juice over the fried tofu.

Why does stinky tofu stink?

The microorganisms in the fermentation process of stinky tofu decompose the proteins to produce alcohols, lipids, sulfur-containing compounds and heterocyclic components are the main components of its odor. Stinky tofu was conducive to the absorption of bean protein, and the crude protein content decreased from 38% on the fifth day of fermentation to 32% on the fifth day of fermentation, and the content of free amino acids also increased with the continuous fermentation. In addition, it also contains a certain amount of vitamin B12, which is relatively safe for reasonable fermentation as a fermented product, and miscellaneous bacteria are also controllable.

Stinky tofu is made from tofu, and the reason why stinky tofu is stinky is because it has been fermented by bacteria and microorganisms for a long time, resulting in some unpleasant odors.

Stinky tofu is made from fermentation of green bean curd, and the reason why stinky tofu is so stinky is because the microorganisms in the fermentation process of stinky tofu decompose the protein to produce pure sulfur-containing compounds and heterocyclic components with peculiar smell, that is, its smell.