How to make black and ugly tofu?

The chef teaches you to make a bowl of "Changsha black stinky tofu" at home, which is crisp and delicate.

"Changsha stinky tofu" stinks thousands of miles, smells stinky and tastes fragrant. Changsha black stinky tofu, also known as stinky "stinky dried tofu", is characterized by crisp but not rotten, tender but not greasy. It smells bad at first, but once eaten, it makes people want to stop. Next, let's learn how to make a bowl of stinky tofu in Wan Li at home.

Changsha stinky tofu

1. It must be inconvenient for us to make tofu at home. First, we don't have tools. Second, we don't have much time. So we went to the vegetable market to buy a piece of tofu, cut it into small pieces, then wrapped it in white cloth, put it on the board, folded it neatly, and then pressed it on the tofu with a bench all night to squeeze out the water in the tofu, so that the extruded tofu was very delicate.

2. Start making salt water. The key of stinky tofu lies in the quality of brine. Prepare 10 kg of water and 3 kg of lobster sauce, then put them in the pot and start cooking. After 30 minutes, take out the lobster sauce and filter out the residue inside. After cooling, add 1 soda ash, 2 soapstone, 3 mushrooms, 5 kg of winter bamboo shoots, 2 kg of salt, 3 kg of white wine and 3 kg of tofu, soak for about 10 day, and stir once a day. The normal test of salt water is fermentation, which will not produce odor.

3. Start bean curd fermentation

We will take out the tofu that has been pressed all night, then put it in the pot, add half a pot of water, add 3 grams of alum, boil it over high fire, let it cool, pour it into the brine, and then put the tofu pieces into the brine. Generally, it takes 3-8 hours in spring and autumn and 2-3 hours in summer. Soak the tofu for a while when it is hard, and soak it for a while when it is soft. After soaking, take out the tofu and drain the water inside.

4. Start frying tofu, put the drained tofu into the oil pan and start frying until the tofu skin is crisp. Then we began to make juice, boil the oil from the pot, add minced garlic and millet pepper foam when the oil is hot, start to stir fry, and add the right amount of salt. Then choose a small mouth in the middle of the fried tofu and pour the juice in, and a family version of Changsha stinky tofu will be ready. Simply put, it is to make it quickly at home.