What are the production methods and ingredients of stinky tofu?

Ingredients: stinky tofu, sugar, soy sauce, oyster sauce, onion, coriander, cumin powder, coarse pepper noodles, white sesame seeds, sesame paste, cooking oil, onion, coriander and tofu.

Production process:

1. First prepare 1 a clean empty bowl. First put a little minced garlic and chopped green onion in it, then add 1 spoon cumin powder, 1 spoon coarse pepper noodles, 1 spoon white sesame seeds. Finally, pour in 1 spoon of hot oil until smoke comes out. with the purpose of

2. After frying, add 1 tbsp soy sauce, 1 tbsp oyster sauce and a little fresh sugar. Finally, add 1 tbsp sesame paste diluted with warm water in advance, stir well with a spoon, and then set aside. Delicious sauce is the soul of stinky tofu. If you don't do it right, the aroma will definitely be less than half.

3. Prepare 2-3 pieces of stinky tofu, fully mash them with a spoon, then pour them into the sauce prepared in advance, and stir them evenly again for later use. When making them, we must pay attention to the sequence of various raw materials. The general principle is: mix the sauce first, then put the stinky tofu.

4. Then, cut the prepared tofu into thick slices with a knife, boil the oil, and when the oil temperature rises to 70%, pour it all into the hot oil. Turn on the low heat until it is golden and crisp (there will be slight bubbles on the surface), and then take it out. Drain the oil and put it on a plate for use.

5. finally, sprinkle a small amount of chopped green onion and coriander on the fried tofu, and pour in the sauce prepared in advance to serve.

Matters needing attention

1, when frying tofu, be sure to control the oil temperature. Under normal circumstances, it is more appropriate to use 60% to 70% hot warm water, so that the fried tofu will keep the characteristics of crispy outside and tender inside. When they are blown to the golden crisp surface and slightly foamed, this effect will be achieved and the taste that everyone wants will be achieved.

2. In addition, when diluting sesame paste, the ratio of water to paste should be controlled within 1: 1 as far as possible. In addition, it is recommended that you dilute with warm water to avoid cold water.