Method for making Zhejiang stinky tofu

I have two ways to do it. The first method is simple.

First cut the tofu into small pieces and put them in the middle of the white cloth.

Second, wrap the tofu well, tightly and neatly.

Third, put the wrapped tofu on the chopping board and put it neatly.

Fourth, press with wooden boards. After being pressed with a heavy object all night, the water in the tofu has almost drained. Take it out and open it. You can see that the tofu is pressed firmly, and the texture of stinky tofu will be very delicate.

Five, prepare a paper box, covered with clean straw. Without straw, you can also use corn leaves.

6. Put the tofu neatly on the leaves, in the order of one layer of leaves and one layer of tofu, and then put it in the storage room until the tofu grows.

Seven, pick it out, remove the white cloth, put it in a frying pan and fry it with a small amount of oil until it is golden on both sides.

The second one is made of salt water.

Shaoxing stinky tofu brine formula (calculated by 1 kg ingredients):

0.25 kg of amaranth stem, 0.25 kg of bamboo shoot root, 0.20 kg of fresh grass head (alfalfa), 0.20 kg of fresh wild vegetables, 0.05 kg of ginger, 0.04 kg of licorice, 0.0 1 kg of pepper (* * * 1 kg), 0.8 kg of cold boiled water (plus).

Mastering the blanking time: From the growing season of amaranth, all kinds of materials can be fed one by one according to the different growing seasons, respectively according to the ratio of 0.05 kg fresh material plus 0.04 kg cold boiled water and 0.005 kg salt. That is to say, if there are any ingredients in the season, add them in proportion first, and only add them to all the ingredients in the formula.

Preparation of raw bittern: according to the formula, fresh ingredients of the season (excluding pickled vegetables) are washed, drained, chopped, cooked thoroughly, cooled and put into a jar, preferably with old bittern in the jar. Licorice. It was lightly smashed and cut into 50- 100 mm with the back of a knife. Add pepper, salt and cold boiled water in proportion (if there is bamboo shoot juice soup, it can directly replace cold boiled water). If there is cabbage, you don't need to cook it. Wash it directly, drain it, marinate it with salt, and chop it before adding it.

Natural fermentation: after the ingredients are put into the jar, let them ferment naturally. A year later, the stinky bittern can only be used after it has a strong aroma and umami flavor. During natural fermentation, the marinade should be stirred for two or three times to make it ferment evenly. When in use, after the marinade is removed, the residue can still be stored in the container as old marinade for continuous fermentation. This will help to increase the flavor of brine. If the age is too long and there is too much crude fiber residue in the cylinder, some can be fished out and some new materials can be added in proportion. The stinky brine can be used repeatedly for a long time. The older you get, the more valuable it is, the richer it tastes, and the better the stinky tofu you cook.

I hope it works for you! !