What are the ways to eat stinky tofu and the home cooked practice of stinky tofu?

How to eat stinky tofu

Artemisia stinky tofu.

1. Materials. A small handful of chrysanthemum, a small piece of stinky tofu, chopped green onion, minced ginger, broth, chicken essence, pepper, and salt.

2. Practice. Put the chopped green onion and minced ginger into a hot oil pan and stir-fry until fragrant.

Then add stinky tofu and fry until the surface is slightly browned.

Then add the stock (if there is no stock, you can substitute water), chicken essence and pepper until the tofu tastes.

Finally, add chrysanthemum and an appropriate amount of salt and stir-fry well.

Homemade stinky tofu method.

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.

4. After pressing it with a wooden board and pressing it with a heavy object overnight, 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.

Artemisia chrysanthemum contains volatile oils with a special fragrance, which helps to regulate qi, eliminate appetite and increase appetite, and the crude fiber contained in it helps intestinal peristalsis.

The smell of chrysanthemum is fragrant, which can eliminate phlegm and open depression, avoid filth and turbidity. Artemisia chrysanthemum contains a variety of amino acids, fats, proteins and a high amount of sodium, potassium and other mineral salts, which can regulate the metabolism of water and fluid in the body, facilitate urination, and eliminate edema.

Artemisia chrysanthemum contains a volatile essential oil, as well as choline and other substances, which have the effect of lowering blood pressure and tonifying the brain.

In addition to containing vitamin A and vitamin C, the content of carotene is higher than that of spinach, and is rich in calcium and iron, so chrysanthemum is also known as a supplement of iron and calcium, and it is recommended for women who are prone to calcium deficiency.

Preparation of stinky tofu.

Material. 4 pieces of stinky tofu, 1 3 cabbage, 1 red pepper, 1 1 2 tbsp soy sauce, 1 tbsp minced red chili, 1 tbsp minced garlic, 2 3 tbsp salt, 2 tbsp sugar, 1 3 cups white vinegar.

Method. 1) Peel the cabbage into one leaf and wash and drain the water, wash and shred the red and spicy pepper and set aside.

2) Peel the cabbage leaves into slices by hand, add salt and marinate for 1 hour to soften and neutralize, then pour off the brine.

3) Add sugar, white vinegar and red pepper shreds, mix well, marinate for 30 minutes to taste, and it is kimchi.

4) Put the stinky tofu in a hot oil pan and fry it at 170 oil temperature for 6-8 minutes.

5) The skin is crispy and swollen and golden brown, then remove and drain the oil.

6) Cut the stinky tofu diagonally into pieces and put it on a plate, drizzle with the seasoning 1 and serve with a little kimchi.

3. Homemade stinky tofu.

Material. Appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chili noodles, a little fresh orange peel, a little minced fresh ginger, and an appropriate amount of liquor.

Method. 1. Wash and drain the fresh tofu you bought.

2. After a day, cut the tofu into large pieces and put it in a cardboard box, cover it with a cage cloth and place it in the sun or next to the heater, and set aside after four or five days.

3. Dip the swollen tofu cubes in wine, then roll them in a bowl mixed with pepper powder, chili powder, salt, orange peel and minced ginger, dip the condiments and put them on a plate.

4. Finally, put the tofu block into a small jar or glass bottle, pour in the remaining ingredients and wine, and finally seal it with a plastic bag, and wait for a month to be ready to eat.

Tips. It can be left for a long time, and the longer it lasts, the more mellow and rich the flavor.

Fourth, how to make stinky tofu.

Material. 6 pieces of pre-fried small stinky tofu, appropriate amount of Taiwanese kimchi, a little garlic, 1 tablespoon soy sauce sauce, 1 teaspoon black vinegar, and a little chili sauce.

Method. 1.Wash the small pieces of stinky tofu, drain and cut each piece into 4 small pieces for later use.

2.Method 1: Put the stinky tofu in about 180 hot oil and fry it until it is slightly golden brown, remove it, change the heat to high and then put it in and continue to fry until the surface is crispy, remove and drain the oil.

3.Arrange the fried stinky tofu in Method 2 on a plate, drizzle all the seasonings in order, and finally serve with an appropriate amount of kimchi.

5. Western-style spicy stinky tofu.

Spicy stinky tofu is not only used for stewing! Let's try this good dish of Shirona late-night canteen served in three minutes! The sour and spicy taste and Italian spices are unexpectedly in tune, and you can eat up a bowl of rice in no time!

Ingredients: (commercially) 2 pieces of spicy stinky tofu, 1 2 pieces of cheese, a little Italian spice powder, a little tomato sauce, a little yellow mustard and jasmine sauce.

Homemade stinky tofu.

Cut the brine tofu into evenly sized cubes about 2 cm, then put the sliced tofu cubes in a pot and steam. Put the steamed tofu on the wooden board and arrange the brigade neatly, place the wooden board in a cool place, and wait for about 4-5 days for the tofu to grow rotten white hairs before proceeding to the next step.

Prepare 2 bowls, pour liquor into one bowl and set aside. In a separate bowl, stir in the peppercorns, chili powder, salt and minced ginger thoroughly. Then dip the hairy tofu in white wine and wrap it in the seasoning in the second bowl.

Put the wrapped tofu cubes into the container, then pour the remaining wine and seasonings into the container, cover and seal well. After waiting for a month, the home-cooked stinky tofu is ready to ferment. The longer the time, the more fully fermented, and the stronger the flavor.

After frying, just dip it in the sauce.

Deep-fried stinky tofu has the characteristics of "smelling from afar" and smelling fragrant when eating, and with seasoning, it tastes spicy and delicious, and has a unique flavor. The overall characteristics are: charred on the outside, tender on the inside, and spicy.

Stinky tofu blank requirements: The prerequisite for frying stinky tofu is that the tofu blank can be foamed after being fried in oil and the middle is hollow.

Tofu billet pretreatment (take a large plate of tofu blank as an example):

1 Preparation. Edible coloring (appropriate amount) is placed in an empty bucket to become a dyeing ingredient bucket.

2 Mix. Boil a pot of water (about 4 kg), pour the water into the ingredient bucket after boiling, and stir well with a wooden stick.

3 Filter residue. Cool to natural temperature and filter through a fine sieve into another bucket or basin. The filtered slag is discarded.

4 Dyeing. After filtering the residue, put small pieces of tofu blanks into the dyeing solution one by one, let them soak naturally for 30 minutes and 2 hours (depending on the temperature), and then pour out the dyeing solution, and the surface color of the tofu blanks gradually changes to light black or gray-black. At this time, the tofu blanks are put together piece by piece and placed in the empty bucket, layer by layer.

Brine preparation method: to use tempeh as the standard calculation, 15kg of water must be added to boil, filtered, add 1500g of alkali in the juice and soak for about half a month, stir once a day, and become brine after fermentation.

Sprinkle stinky brine: Stinky marinade is a special consumable in the production of stinky tofu, which is made by biological fermentation. First, pour the stinky brine into a cup, and use 50 100 grams of a large plate of tofu blanks.

Then evenly sprinkle on the surface of the top layer of tofu blanks in the bucket, and the stinky brine will slowly penetrate into each layer of tofu blanks below. After pouring the stinky marinade, leave for 3-6 hours before frying.

Frying process: 1) You can use lard, tea oil, vegetable oil, peanut oil, soybean oil and other animal and vegetable oils to lard economical and practical.

2) Pots, stoves. Ordinary cast iron pots, briquette stoves, gas stoves, and liquefied gas stoves can be used.

3) Get out of the pot and watch the heat. When the hot oil is boiling in the pot, you can put the tofu blank into the pot, and you can fry 10 pieces at a time. After frying in the pot for a few minutes, the tofu body expands and gradually hollows out, with a yellow-black or brownish-black appearance and burnt hardness, and a tender white inside.

When the bubbles formed by the water in the pot are basically gone, scoop up the tofu and put it in the sieve on the top of the pot to drain the oil, and wait for the soup**.

4) Use chopsticks to poke the fried stinky tofu into the hole, put it in the soup basin and put it in a bag.

Preparation of soup: When the pot is hot, put vegetable oil, when the oil is old, add an appropriate amount of salt, and then add garlic finely, ginger finely, spicy powder, monosodium glutamate, five-spice powder, and then pour a pot of boiling water into the pot, add soy sauce, sesame oil, mountain pepper oil, green onion and other seasonings, and stir well with a spatula.

Edamame fried stinky tofu.

Method: Wash the stinky tofu, cut it into small pieces, and rinse it dry. Edamame peels the shell and decoats. Heat the oil in a pan and fry the stinky tofu until golden brown.

Leave a small amount of oil in the pot, burn until it is hot, stir-fry the edamame until cooked, then pour the stinky tofu into it with a little water, add salt and monosodium glutamate, and put it on a plate after the soup is dried.

Flavor profile. Delicious.

Steamed stinky tofu.

Ingredients: 4 pieces of stinky tofu, 2 slices of sauerkraut, 4 taels of soybean sprouts, 6 shiitake mushrooms, 1 red pepper, and an appropriate amount of coriander.

Seasoning: sesame oil, black vinegar, salt, soy sauce, sugar.

Method: Shred sauerkraut, shiitake mushrooms and red pepper. Chop the coriander. Put the tofu on a plate or bowl, add seasoning and shredded sauerkraut, steam for about 10 minutes over medium heat, sprinkle with chopped coriander.

Spicy stinky tofu.

Ingredients: Ground pork, stinky tofu (Ingredient A), shiitake mushrooms, dried shrimp (soaked soft and minced), garlic, chili, green onion (minced), chili sauce (seasoning), wine, sugar, water, soy sauce are all appropriate.

How to pour a little oil into a frying pan, turn on medium heat, fry ingredient A and ground meat in the pot until fragrant, add stinky tofu and seasonings, water (cover the stinky tofu), cover the pot and boil until the stinky tofu is cooked thoroughly, and the flavor can be absorbed.

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 to eat fermented bean curd.

First, bean curd cooking, bean curd braised pork, bean curd dog meat pot, bean curd mutton pot, beef bean curd pot and so on.

Second, bean curd pickled, curd curd meat food, 15 minutes and then barbecue taste very good, wonderful.

Third, hot pot seasoning, fermented bean curd, light soy sauce, mixed into a sauce, blended with a delicious sauce.

Fourth, fermented bean curd cold seasoning, fermented bean curd and chili, green onions, fried peanuts, made into fermented bean curd, the seasoning has a fresh fragrance, spicy taste.

In short, there are many ways to eat Wang Zhihe bean curd, Wang Zhi and bean curd are made without additives, Wang Zhi and bean curd are simply steamed with a little sugar, so nostalgic to eat the taste of childhood.

In many cases, you can make a lot of recipes when you eat tofu, you can buy fresh white tofu and thousand-page tofu in the shopping mall, and you can make water tofu dishes anytime and anywhere at home, but do you know? Deep-fried stinky tofu can also make very delicious food, but many people do not master it, so now we immediately introduce the method of deep-fried stinky tofu in detail, and we hope that you can learn it well:

Deep-fried stinky tofu.

Raw materials. 4 pieces of fried stinky tofu, 1 3 cabbages, 1 small chili, 11 1 2 teaspoons light soy sauce, 1 teaspoon minced chili pepper, 1 teaspoon minced garlic, 22 3 teaspoons salt, 2 1 teaspoon sugar, 1 3 cups of white rice vinegar.

How to fry stinky tofu.

1) Peel the cabbage into one leaf and wash it to control the moisture, and clean the pepper and cut it into strips for reservation.

2) Peel the cabbage leaves into chunks, salted for 1 hour until they soften, and throw away the salted water.

3) Add sugar, white rice vinegar and shredded chili peppers, stir and marinate for 30 minutes to taste sauerkraut.

4) Put the fried stinky tofu in a hot pan and fry at 170 oil for 6 to 8 minutes.

5) The skin is crispy and orange-yellow, and you can remove the dry oil.

6) Put the top corner slices of fried stinky tofu on a plate, pour over the stirred condiment1, and serve with a small amount of sauerkraut.

Stinky tofu is a very characteristic flavor snack in Changsha, Hunan, ancient and traditional, which is named after the smell, although the stinky tofu smells a little, but it tastes very fragrant, and the outside is charred and the inside is tender, the inside is soft and fragrant. It's often overwhelming.

1.First of all, we wash the cabbage with water to control the moisture, and after the carrots are cleaned, peel them and put them in a bowl for later use.

2.Cut the cabbage in half and break the leaves one by one, which can prevent the cabbage from being pickled. Note that the hard stems of the cabbage need to be cut off, as too much moisture will affect the taste.

Then the carrots we cut into thin strips and put them on a plate with the cabbage and press them underneath with a weight for about thirty minutes. 3.Next, let's make the sauce, first prepare a clean and oil-free pot, pour water tower vinegar, white sugar, and purified water into the pot and slowly boil it over low heat.

4.Add dried plum and minced garlic and let it cool naturally. 5.

Next, we wash the cabbage and carrots, rinse them with water, and then dry them out again. 6.After the kimchi is dried, we put it in the sauce that we have just boiled in advance, and put it in the refrigerator for about five hours.

7.Next, we cut the stinky tofu into mahjong-sized pieces and put them on a plate for later use. 8.

Prepare an empty bowl to make the sauce: pour in 40 grams of purified water, an appropriate amount of Weidami seafood soy sauce, an appropriate amount of garlic paste, and 1 tablespoon of white sugar and stir well, so that the sauce of stinky tofu is ready.

9.Pour an appropriate amount of salad oil into the hot pot, and after the oil temperature is 50% hot, we put the chopped stinky tofu into the oil pan for frying, and the surface is golden brown. 10.

Finally, we take out the stinky tofu and put it on a plate, then pour the prepared sauce, put it on the side of the stinky tofu with kimchi, and finally sprinkle with coriander and chopped green onions.

Crafting tips!

1.Deep-fried stinky tofu usually needs to be re-fried twice to achieve a crispy texture.

2.The dipping sauce can be mixed according to your taste, and the sweet noodle sauce and garlic sauce are very good.