How is stinky tofu made?

Fresh tofu water 13kg, Liuyang black fermented soybean 1500g, tofu 1500g, mushrooms 500g, dried winter bamboo shoots 750g, Toona sinensis buds 750g, salt 700g, monosodium glutamate 900g, soda ash 100g, and cooking wine 2000.

1: Soak mushrooms, wash dried bamboo shoots, slice them, soak spices in clear water for 20 minutes, and mash tofu for later use.

2. Put the bean curd water, douchi, bean curd, mushrooms, dried bamboo shoots and Toona sinensis buds into the pot, boil over high fire and simmer for 3 hours (the remaining marinade is about 10 kg).

3. Pour the marinade into a vat, let it cool completely (remove the filter residue), then add salt, monosodium glutamate, alkali, cooking wine, white wine, tofu and spice bag in turn, stir well and seal.

4: Ferment for about 20 days, stirring 2-3 times in the middle, which is longer in winter, and the most suitable time is about 2 months.

5: The stinky brine has a little fragrance and the color is gray-black.

Tofu embryo soaking is always divided into three steps.

1: Coloring: Cut tofu into chunks with a thickness of 1 cm and soak them in the juice of Vaccinium bracteatum leaves. If the color is black, the soaking time will be longer, otherwise the soaking time will be shorter.

2. Soaking: Put the bean curd with good color into a tank filled with smelly salt water and soak it for 2-3 hours. According to the hardness of tofu brain, tofu brain will be harder and soak more, otherwise it will soak less for a while.

3: Marinate the stinky tofu embryo, wash it with clear water for 3 times, put it in a fresh-keeping box, and then add clear water.

Seven Skills of Pickling Changsha Stinky Tofu ...

1: Brine is free from oil and raw water. Pay attention to cleanliness and hygiene, and master it flexibly according to different temperatures in four seasons, so as to keep it in fermentation state at all times.

2. After taking out the soaked tofu every time, add a proper amount of salt, alkali and white wine to the brine to keep it salty and moderate and ferment normally.

3. It is difficult to ferment when the temperature is below 5 degrees Celsius. An auxiliary heating furnace can be added next to it to promote its fermentation, and there are bubbles on the surface of the normally fermented brine.

4. Fresh tofu water is water made of white tofu. It must be fresh, or it will turn sour if it is kept for a long time.

5. Stinky gravy must be blended with high-alcohol liquor, otherwise it will go bad easily.

6: It is best to use gypsum tofu to make stinky tofu, because tofu is a little old and not fragile after slicing.

7: Pickled stinky tofu embryos must be soaked, otherwise they will turn back to white.

The above is the production of stinky tofu marinade, which can be recycled once mixed and halved when it is made again. It only cost 30 yuan to make a big pot of marinade, so you don't have to buy stinky tofu anymore. You can eat it for a year. Needless to say, if you fry it, fry it at 70% oil temperature, pour some soup, hot sauce and sprinkle with chopped green onion.