Excuse me, how is stinky tofu made?

The marinade of stinky tofu in Changsha, Hunan Province is made of fermented soybean, soda ash, soap alum, mushrooms, winter bamboo shoots, salt and Moutai.

Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days.

Another kind of fried stinky tofu in Changsha Fire Palace. Collect the remaining juice of pickled mustard tuber, amaranth smelly water, waste fermented soybean water, soup of boiled laba beans, mushroom feet, old pockets of winter bamboo shoots, shrimp shells, etc. It's not needed in the kitchen. Put it in a pot, first boil it with strong fire, then simmer it with slow fire, then discard the slag and take water, and add 10.

At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. This method has been used until it is soaked in long summer, and the bottom material will produce a strong smell. Then add 2% soap alum, which is the basic material for making stinky tofu.

According to experts, the street fried stinky tofu in Changsha is not authentic, but the Fire Palace and Rongyuan Hotel are the real "producing areas" of stinky tofu.

The "owner" of Changsha stinky tofu is the late old chef Jiang Erdie, and his two direct disciples, Tamia Liu Yunhe and Shengchun, respectively "settled in the Fire Palace and Rongyuan Hotel". According to them, the key to making authentic stinky tofu lies in the fermented water, which is specially made with mushrooms, fresh winter bamboo shoots, sake koji and Liuyang douchi (stagnant water everywhere else). After soaking the old and tender bean curd in this fermented water, fry it in a small oil pan with slow fire, and then drop spices such as pepper powder, monosodium glutamate, soy sauce and sesame oil into the hole, which is crisp and tender. This stinky tofu is characterized by pungent smell at first sight, attractive aroma, fresh and refreshing white tofu and crispy fried tofu. It was not only praised by party and state leaders such as Peng and Hu Yaobang, but also by politicians and journalists from the United States, Britain and France. A reporter from American Food magazine made a special trip to Changsha to interview stinky tofu, which made its "smelly" name spread far and wide.