Steps for making black stinky tofu

5kg of soybeans, 250g of chili oil, tea oil 1kg, 150g of sesame oil, soy sauce 500g of brine 15kg, 100g of coarse salt, 300g of cooked gypsum

Production process:

(1) tofu will be made of soybeans soaked in water, made into tofu brain. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove water, that is, into the tofu.

(2) deep-fried stinky tofu will be alum into the barrel, spring and fall about 3 to 5 hours, about 6h in summer soak, about 2 days in winter, soak well out of the cold boiled water with a slight wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5 minutes, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilled a hole in the chili oil, soy sauce, sesame oil poured together to mix well, and the chili oil, soy sauce, sesame oil, soy sauce and sesame oil, and the chili oil, soy sauce and sesame oil, and then the chili oil. The chili oil, soy sauce, sesame oil poured together to mix well, put in the tofu hole that is.

(3) brine method to use tempeh 2.5kg as a standard calculation, must be added to 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine.

Beijing stinky tofu

Brined stinky tofu

Brined stinky tofu

Stinky tofu is made from high-quality soybeans with high protein content, and is made through a number of processes such as soaking the beans, grinding the pulp, filtering the pulp, spotting the brine, pre-fermentation, pickling, dunking the soup, and post-fermentation.

(1) tofu will soak soybeans with water, soak and wash with water, change into the water 20~25kg, grinding into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, and then force the pulp extrusion, and then in the dregs of the soybean residue into the boiling water mixing well and then squeezed, so that continuous dregs of the soybean residue is not stained, soybean pulp has been squeezed out of the time, skimming off the foam, the pulp into the pot with a high fire, pouring Cylinder, add gypsum juice, add the side with a wooden stick stirring, about stirring 15 to 20 turns, you can drop a little water, such as mixing with the pulp, said gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu is scooped into a wooden box, covered with a wooden board, and pressed with a heavy stone to remove the water, then the tofu is made. To make stinky tofu, the tofu should be special, pressed harder than the tofu we usually eat, but softer than dried tofu.

(2) fermentation of tofu will be done board by board on the shelves, wooden shelves can be put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, point on the mold (strains of bacteria dissolved in water, dipped in the finger popped on the tofu), in the ventilated room in the absence of direct sunlight in the room to put two to three days in the summer house temperature can be in the 32 degrees above and below, the tofu will be an inch long white hairs, that is, the mold.

(3) after the fermentation of the treatment of alum into a bucket, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine to soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well, remove, with cold water slightly wash , drain the water can be.

(4) According to the taste and characteristics of different regions, and then processed.

Spicy Stinky Tofu

Ingredients

Black Stinky Tofu

Black Stinky Tofu

4 slices of stinky tofu, 1 piece of green garlic, 1 tbsp of minced garlic, 1 tbsp of wine, 3 tbsp of chili bean curd, ? tbsp of sugar, ? tbsp of soy sauce, 1 cup of water

How to Make It

1. Wash stinky tofu, deep fry it in a bowl of oil until it is crispy brown. Strain out.

2. Stir-fry minced garlic in 2 tbsp oil, add all seasonings and bring to a boil, then add stinky tofu and chopped garlic to taste.

3. Simmer the soup over low heat until it dries out a bit, then add to the pot and serve.

Warnings and explanations

1. If you think the smell of stinky tofu is too strong, and you are afraid of leaving a bad odor when you wash it, you can buy ready-made fried ones and cook them.

2. It's easier to keep warm in a pot, but if you don't have a pot, you can use a deep dish, but you should eat it as soon as possible, it won't taste good when it's cold.