How to make stinky tofu at home?

First, cut the tofu into small pieces of 3 cm square, take a slightly larger square white cloth, and put the cut tofu in the middle of the white cloth.

Second, wrap the tofu with white cloth as tightly as possible, and tidy up the corners. The tofu made in this way is clean and square.

Third, find two boards and put the wrapped tofu on the boards, neatly packed.

Fourth, press another board on the packed tofu, put heavier items on the board and squeeze out the water in the tofu. After a night like this, the water in the tofu was almost drained. At this time, I picked up a piece of tofu and uncovered the white cloth. It can be seen that the tofu has been pressed firmly. The purpose of this is to make stinky tofu more exquisite.

5. Prepare a paper box with clean straw in it. If there is no straw, it is the same to replace it with clean 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 out the stinky tofu with long hair, remove the white cloth, put it in a frying pan and fry it in a small amount of oil until it is golden on both sides. Fried stinky tofu will be especially fragrant if it is accompanied by Chili noodles.

Stinky tofu, although its name is tacky, ugly outside and beautiful inside, has a long history, but it is a very distinctive flavor, ancient and traditional. Once tasted, it often makes people want to stop. Stinky tofu is one of the special snacks of Han nationality in China, and it is a fermented product of tofu that spreads in the Greater China Circle and other parts of the world. There are regional differences in the way of making and eating between China and other parts of the world. Stinky tofu in Nanjing, Changsha and Shaoxing is famous, but its production and taste are quite different. But they are all smelly and delicious, which is the characteristic of stinky tofu. Among many stinky tofu, Shaoxing stinky tofu was given as a "tribute" by the Forbidden City in Ming and Qing Dynasties. Its manufacturing process is different from any other manufacturing method. All of them are hand-made, which has been passed down to this day and has become a non-genetic inheritance. People who have eaten them will never forget it. Eating stinky tofu, of which Shaozifang stinky tofu has been included in China's intangible cultural heritage projects.

Basic information:

Chinese name: stinky tofu

Mbth: stinky tofu (stinky tofu)

Main raw materials: soybean and brine.

Taste: it smells stinky and tastes delicious; Crispy outside and tender inside; Fresh and juicy

Origin:

According to legend, in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, who came to Beijing from Anhui Province to take the exam, was at the bottom of the gold list. He lived in the guild hall and wanted to go back to his hometown. The traffic was inconvenient and there was no toll. I want to go to Beijing to study and prepare for another exam, which is far from the next exam period. Helpless, I had to make a living in Beijing for the time being. Wang Zhihe's family is not rich. His father opened a tofu mill in his hometown. Wang Zhihe learned to make tofu when he was a child, so he rented several rooms near Anhui Guild Hall, bought some simple utensils, ground several liters of bean curd every day, and peddled them along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible, but it's hard to throw away. Thinking hard about the countermeasures, he cut the tofu into small pieces, dried it a little, found a small jar and salted it. Then it went bankrupt. Concentrate on your studies and gradually forget.

Making:

Stinky tofu is made from high-quality and high-protein soybeans by soaking beans, grinding, filtering, pickling, pre-fermentation, pickling, soup filling and post-fermentation.

Tofu making:

Soak soybeans in water, wash them with clean water, replace them with 20-25 kilograms of clean water, grind them into a thin paste with a stone mill, add warm water with the amount of thin paste, mix well, put them into a cloth bag, squeeze out the slurry, then put boiling water into the bean dregs, mix well, and then squeeze them so that the bean dregs don't touch their hands. After the soybean milk is extruded, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar and add gypsum juice. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.

Fermentation:

Put the prepared tofu on the shelf piece by piece. A wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (bacteria dissolved in water, fingers dipped in tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and tofu will grow an inch long white hair, which is mold.

Handling:

Put the soap alum into a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold water and drain it. (preparation method of bittern: based on 2.5kg douchi, it is necessary to add 15kg water to boil, filter, add 1500g alkali to the juice, soak for about half a month, stir 1 time every day, and obtain bittern after fermentation. ) according to the tastes and characteristics of different regions, and then processing.

There are famous stinky tofu everywhere:

Hunan stinky tofu:

The fried "stinky tofu" in the "Fire Palace" in Changsha, Hunan Province is quite famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country. First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. ?

Nanjing stinky tofu:

There are two kinds of stinky tofu in Nanjing, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.

Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, use good soybeans to make water tofu, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, does not contain any pigment, and emits a natural smell. Seal the jar when it is in full bloom, bury it in the ground and take it out in a few days. The white tofu has dried up. When you open the dried bean curd, you can see that it is blue and black from the inside out, and it smells strange, but after frying, the entrance is very fragrant.