The method of making stinky tofu is authentic.

The method of making stinky tofu is authentic.

Stinky tofu is made in an authentic way. Stinky tofu should be very common in our life. This is a kind of food that many of us like. It has certain nutritional value and different flavors in different ways. The following methods of making stinky tofu are more authentic.

Authentic production method of stinky tofu 1 Ingredients: wild amaranth, old tofu, clear water and pressed tofu.

Practice steps:

Step 1: The forest is full of wild amaranth, most of which are thick and strong, half a person's height. Passers-by were curious to see that I volunteered to weed the forest, but I was flattered. It is estimated that there are not so many plump wild amaranths in rural Shaoxing for a while, which are found in the north thousands of miles away. When pulling amaranth home, remove the leaves, leaving only thick stems, then cut into finger-length segments, wash them and put them in a casserole covered with clear water, preferably without amaranth stalks.

Step 2: After these steps are completed, cover the casserole and put it in the outdoor sun for one day and one night. It is enough that the temperature is 24 hours high in summer. The next day, when the lid was lifted, white bubbles appeared in the original clear water, and the amaranth stalks could be fished out. Amaranth stalks can be made into another delicious Shaoxing "moldy amaranth stalks", and the remaining soaking water is the mother liquor for making Shaoxing stinky tofu.

The third step is to move the casserole back to the house and put it in a corner of the kitchen where it is not very ventilated, and buy an old tofu.

Fourthly, crushing and pouring into the mother liquor.

Step five, these tofu will become a culture medium for bacterial fermentation, and then cover the casserole and let it stand for 2~3 days.

Step 6: Open the lid again. The soup soaked with amaranth stalks has changed from red to light green. The water looks clear, but it stinks, and it's almost done! The last step is to buy pressed tofu (avoid tender tofu)

Step 7, put it into stinky tofu water.

Step 8, soak for one night. ...

Step 9, the next day, pick it up and rinse it with clear water (the smell won't wash off), cut it into small pieces and fry it in the oil pan.

Step 10, the dried tofu will be fluffy and loose.

Step 1 1, and then stained with homemade ingredients, the smell is the stinky tofu I ate when I was a child.

Tips:

If you want to eat more authentic steamed stinky tofu, soak the tofu blocks for half a day and then pick them up when they are a little rotten. Sprinkle seasoning and shrimp skin on the plate. It really smells strange and tastes better after steaming. Moreover, it also has a great function, which is especially beneficial to gastrointestinal digestion, thanks to lactic acid bacteria.

How to make stinky tofu authentic 2 How to make stinky tofu delicious?

Braised stinky tofu

Step 1: Before making this braised stinky tofu, we need to prepare some fresh ingredients and some ingredients in advance: five or six pieces of ready-made stinky tofu; Douchi, bean paste, soy sauce, onion, ginger, garlic, chicken essence, edible salt.

Wash stinky tofu in advance and pay attention to hygiene.

Step 2: Clean the stinky tofu and drain it for later use. Chop the lobster sauce, cut the onion into chopped green onion and slice the ginger for later use.

Step 3: Stir-fry stinky tofu in advance to make it taste better. Pour an appropriate amount of cooking oil into the pot, fry the washed stinky tofu in the oil until both sides of the stinky tofu are golden, and take it out for later use.

Add some water to prevent the pot from burning, and it can also make stinky tofu more tasty.

Step 4: Pour an appropriate amount of cooking oil into the pot again. When it's 60% to 70% hot, pour in chopped green onion and lobster sauce, and then pour in a proper amount of bean paste and stir-fry until fragrant. Pour in the above-mentioned fried stinky tofu, add a little water and cook on low heat for about four or five minutes.

Step 5: Stir a bowl of starch. Take a bowl, add proper amount of starch, then pour some water and mix well. When the stinky tofu softens and absorbs juice, pour the water starch into the pot and stir fry quickly to thicken the soup. When the stinky tofu has almost absorbed the soup, turn off the fire and sprinkle with chopped green onion before cooking.

-the gourmet said-

This is the braised stinky tofu I want to share today, a very delicious home-cooked dish. This braised stinky tofu is really delicious and has a unique taste. The smell replaced the smell of stinky tofu. As long as we pay attention to the above problems in the production process, it is not difficult to make this dish delicious. Be sure to add some water, or the pot will burn easily. In addition, adding more water and cooking soup can make stinky tofu more tasty and fully absorb the soup.

Be sure to remember that the stinky tofu you buy is best cleaned and tastes more hygienic.

Ok, friends, let's share the details of this home-cooked dish of braised stinky tofu here today. Interested friends can try this delicious home-cooked dish. Cooking at home is very simple, and you can experience many ways to eat stinky tofu.

How to make stinky tofu authentic 3 Introduction to stinky tofu

Stinky tofu is one of the traditional snacks in China. There are considerable differences in cooking and eating methods in different places, and there are different types in the north and south. Stinky tofu is also called stinky tofu in the south. Although its name is tacky, it has a long history. It is a distinctive traditional snack in China. It is ancient and traditional, which makes people want to stop. Raw materials for production include soybean, fermented soybean, soda ash, etc.

Efficacy and function of stinky tofu

Stinky tofu is a traditional snack in China, which is found in both north and south.

Like fruit durian, like to eat as a treasure, don't like to eat, stay away.

Stinky tofu belongs to fermented bean products, just like douchi, natto, bean curd, bean paste and so on.

Stinky tofu is mainly made from soybeans and fermented soybeans through various processes and microbial fermentation.

So it has certain nutritional value.

Nutritional components of stinky tofu:

Protein 1 1.6g, fat 7.9, dietary fiber 0.8, carbohydrate 3. 1, carotene 120ug, vitamin b 1.02mg, vitamin B2 0.03mg, nicotinic acid 6.9mg and vitamin e.

Advantages of stinky tofu's nutritional value;

1. From protein, after beans are fermented, some protein, such as amino acids with delicate flavor, are decomposed, so they are more easily absorbed by the human body.

2. Stinky tofu will produce vitamin B 12 after fermentation, but there is almost no vitamin B 12 in plant food (soybean).

Vitamin B 12 is the most easily deficient for vegetarians. Lack of vitamin B 12 can easily lead to megaloblastic anemia and hyperhomocysteinemia.

So for vegetarians, you can eat fermented bean products to supplement vitamin B 12.

3. After fermentation, the utilization rate of minerals is improved. Although soybean is rich in minerals, it will be affected by phytic acid. After fermentation, the phytic acid content is greatly reduced, and the utilization rate of minerals is improved.

4. After the fermented bean products are fermented by microorganisms, plant lactic acid bacteria will appear, which is conducive to regulating intestinal health.

Of course, stinky tofu has a high nutritional value and many advantages after fermentation, but in the fermentation process, the salt content is high and the salt intake is too high, which leads to high blood pressure. So when you eat, you must control your intake.

Special foods have appeared in many places, such as eating first and frying stinky tofu. Stinky tofu is delicious, but it has high frying energy, so eat less.

Medicinal value of stinky tofu

The medicinal value of stinky tofu is recorded in ancient books, which regulates the spleen and stomach and reduces swelling.

In short, the nutritional value of stinky tofu can not be ignored, and it is completely edible. Many people are worried about whether they can eat. Of course they can eat, as long as the quantity is well controlled and the eating method is correct.

Who is not suitable for eating stinky tofu?

Stinky tofu is a famous food in China. It smells bad and tastes delicious, but some people pay attention to it, such as uterine fibroids and breast diseases. Some women can't eat either. And those skins. Bad spleen and stomach. People who are prone to bloating and diarrhea also need to eat as little as possible. Developing teenagers are also not suitable for eating too much. Bean products and soybeans contain a hormone called soybean isoflavone. This hormone will affect. Children's height and the development of secondary sexual characteristics.

Here it is. By the way, stinky tofu can't be eaten with anything. These two kinds of food. Together, stones will form. Spinach stinks with tofu. Will reduce the absorption of nutrients. Honey stinks tofu. It is easy to cause diarrhea.

What should stinky tofu go with? Stinky tofu and Flammulina velutipes can treat some diseases in the body and are very beneficial to health. Stinky tofu and tomatoes can replenish the spleen and stomach. Stinky tofu and leek can treat constipation. It can also clear away heat. Stinky tofu Cucumber can reduce blood fat.

No matter how delicious it is, enough is enough. Don't be greedy.