The stinky tofu in Changsha is called "stinky tofu". The official representatives are Fire Palace, Mao Zedong and Zhu Rongji. I visited and praised it, and American food magazines interviewed it personally. Tofu is made from the best soybeans in the fire palace, and then soaked in brine with dried winter bamboo shoots, dried mushrooms and Liuyang lobster sauce. The surface will produce white hair and the color will turn gray. When it smells bad at first, fry it slowly in an oil pan until the color turns black and the surface swells. You can take it out and pour it with garlic juice, pepper and sesame oil. It tastes crisp and tender. There are also many folk experts who make dried fruits on the streets of Changsha, such as "Wuyan" dried fruits near the South Gate and the Labor Square, which are deeply loved by Changsha people. It is often necessary to wait in line for an hour after work to buy a few crispy and delicious dried fruits. In Changsha culture characterized by eating, Fire Palace is synonymous with smelly son, and "Wuhua" is a well-known folk brand in the streets. Shaoxing fried stinky tofu is cut into 2.5 cm square pieces with pressed tofu, soaked in the brine prepared by moldy vegetable stalks, usually soaked for about 6 hours in summer and 2 days in winter, then picked up, washed with clear water, dried, and fried in a 50% hot oil pan until it is crisp outside Marie Laure Gigon. It is yellow and can be eaten with hot sauce. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow. Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak.
The famous stinky tofu in Wang Zhihe is stinky tofu milk, which is different from the stinky tofu in the south. Wang Zhihe stinky tofu milk can't be fried, which is a supplement to steamed bread, pie and other pasta.
Amaranth juice is the main raw material for making stinky tofu [1]. Amaranth juice is made from fresh amaranth stalks by fermentation and pickling. The longer the fermentation and curing time, the better the quality of brine. Shaoxing is commonly known as stinky tofu and smelly water. Tofu becomes stinky when soaked in it. After frying, it is crisp outside and tender inside, and the surface is golden. The entrance is fresh and salty, not smelly but fragrant. Even some people who never eat stinky tofu want to have a taste after reading it. Therefore, there is a saying that "the nose is smelly and the mouth is strange". About amaranth: vegetables that can be bought in vegetable markets all over the country. Amaranth seedlings in the market are generally used for cooking or cooking soup. It is planted all over the country, and it is more than 2 meters tall when it grows up. Fermented and marinated with this amaranth stalk for half a year, the soaked water is amaranth juice.
1. Made of stinky tofu
Raw materials and formula:
5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.
Production technology:
(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. 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) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the 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) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.
Product characteristics
Brown color, tender outside, fresh and juicy.
2. 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.
3. Fried stinky tofu
Raw materials:
8 pieces of refined tofu, cut into 32 small pieces, 2500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried Chili powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 0g of fried vegetable oil1000g.
Making method of fried stinky tofu;
1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then dry the tofu, soak it for 2 hours, take it out to dry, drain the water, then soak it in special salt water (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6- 10 hours in winter), and soak the tofu in
2. Put the dried red pepper powder into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use.
3. Put the pot on medium heat, add the fried vegetable oil, and when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is crispy, take it out, drain the oil and put it on the plate. Then insert a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl to serve together.
Features: the texture is crisp outside and tender inside, and the taste is fresh and spicy. It is a famous flavor snack in Hunan.
Stinky tofu is made from high-quality and high-protein soybeans by soaking beans, grinding, filtering, pickling, pre-fermentation, pickling, soup filling and post-fermentation.
(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. 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. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.
(2) Fermentation: Put the prepared tofu on the shelf piece by piece. A wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (the bacteria are dissolved in water and the fingers are stained on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and tofu will grow an inch long white hair, which is mold.
(3) Treatment after fermentation: put the soapstone into a barrel, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak tofu in brine 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 water and drain it. (preparation method of bittern: 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 obtain bittern after fermentation. )
(4) according to the taste and characteristics of different regions, and then processing.