How to make authentic stinky tofu in Changsha, Hunan? (There should be detailed production steps)

Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more 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. Pour Chili sauce to eat.

2 "Made of stinky tofu"

Raw materials and formula:

5kg of soybean, 250g of Chili oil, tea oil 1kg, sesame oil 150g, and 500g of soy sauce.

Brine15kg, crude salt100g.

300g of plaster of Paris.

Production technology:

(1) making tofu

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 juice, then add boiling water to the bean dregs, mix well, and then squeeze them, so that the bean dregs will not get their hands constantly. 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.

(2) Fried stinky tofu

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 boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.

(3) preparation method of brine

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 then ferment into brine.

Product characteristics

The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.

3 "Made of stinky tofu"

Raw materials:

Tofu, 15cm× 15cm wet cotton cloth (preferably white), some straw and a carton.

Making:

1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, put each piece obliquely in the middle and wrap it tightly with a wet cloth (no need to tie it).

2. Remove the leaves and ears from the rice straw, leaving only the rice straw, wash it, cut it into 20 cm long sections, wash it and dry it for later use.

3. Stack the cloth-wrapped tofu neatly on the board (you can put it on the chopping block), with at most three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, put the water in a big pot on the upper board or slate (it is also a good choice to replace it with a boulder). Anyway, a word, the pressure on it is "heavy"! ), so let it stand for 24 hours. This process is to squeeze out all the water in the tofu by gravity to make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your swimming pool will not be used on this day. I made it in a square basin, so that the floor wouldn't get dirty because of water seeping out.

Check these tofu after one day, and you will find that they are packed tightly and neatly. Ok, now you can find out the carton, lay a layer of rice straw with a thickness of 1cm on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice straw on it after you finish. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive fragrance of stinky tofu in about 3 days. Check for long hair or brush surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long brush surface.