How to make stinky tofu

Stinky tofu smells bad, but it is the favorite food of many people. It is fermented from tofu, which produces a kind of vegetative lactic acid bacteria in the fermentation process, which has a good effect on regulating human intestinal function. So stinky tofu is not a simple snack, but has certain nutritional value. So, how is stinky tofu made? Here are some simple ways to make stinky tofu.

Ingredients: 30 pieces of white tofu.

1, brine output:

Boil cold water and lobster sauce for about 30 minutes, then filter out lobster sauce, cool it, then add100g soda, 20g soap alum, 200g mushrooms, 4000g winter bamboo shoots, 750g salt, 3 liang maotai and 3kg tofu, soak for about15g (stir once a day), and ferment.

The standard for testing brine is fermentation. If there is no fermentation and the smell is abnormal, the method is to put the clean fire brick into water to promote fermentation, and add a little seasoning according to the above formula to make it taste flat after fermentation.

2, bean curd fermentation:

Put 3 grams of soap alum into the pot, stir with a stick in boiling water, and add tofu. The soaking time is 2-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hours in winter. Embryos are hard and frothy, but soft and less frothy. After marinating, take it out, wash it with cold water and put it in a sieve to drain the water.

3, seasoning preparation:

Mix red oil, soy sauce, sesame oil, monosodium glutamate and a little soup to make juice.

4, fried stinky tofu:

After the oil is boiled, fry the tofu piece by piece in the pot for 5 minutes (fry it thoroughly with a small fire when the fire is strong) until it is crisp outside and tender inside. Take it out, poke a hole in the middle of each tofu with chopsticks, and pour the juice into your eyes.

Features: Smells smelly, tastes fragrant, tender outside and spicy inside, and has a unique flavor.