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Pickled hair of stinky tofu

Take Wang Zhihe stinky tofu as an example. Wang Zhihe stinky tofu is made from high-quality soybeans through many processes such as pickling, grinding, filtration, bittern, pre-fermentation, pickling, late fermentation and so on. Among them, pickling is the key, the amount of salt and seasoning will directly affect the quality of stinky tofu, more salt, tofu does not smell; less salt, easy to cause fermented bean curd spoilage and even corruption.

Put it in stinky tofu water and soak overnight. The next day, fish it up and rinse it with clean water. Cut it into small pieces and fry it in a frying pan. Previously dried bean curd blocks will be fluffy and fluffy. Seasoning according to their own taste, with some hot sauce and vinegar, dipped in home-made sauce to eat stinky tofu more delicious.

Get ready for black sesame. Wash the sesame seeds in a basin. Drain the water in it. Pour it into a pan and cook it slowly. After stir-frying, put in a large dustpan to cool. Mash the black sesame seeds slowly. Pour the mashed sesame into the jar and add the water to wash the sesame. Add salt to let it ferment naturally. I have to do it every day.

It means that the tofu block is moldy; hold the tofu block with chopsticks and roll it in a mixture of salt and chili noodles, so that its surface is evenly stained with salt and chilli noodles; put the tofu block stained with salt and chili noodles in a container; until the utensils are full; cover the pot, put it in the shade or refrigerator, marinate it for a period of time, let the tofu taste, stinky tofu is successfully made and ready to enjoy.

Wash tofu and set aside. Cut tofu into medium-sized cubes and mash green fermented bean curd in a basin. Put the chopped bean curd into the basin layer by layer, and pay attention to apply some green fermented bean curd sauce on each piece of tofu. Cover the back with plastic wrap and store in the refrigerator for 24 hours.

The practice and points for attention of stinky tofu

Stinky tofu is a kind of fermented food. if it is found to be too sour, it should be stopped immediately and submitted for inspection. Because stinky tofu itself has a strong flavor, so there is no need to put too much seasoning to avoid masking the original taste of stinky tofu. After stinky tofu is cooked, you need to cool it for a while before eating it, so as not to burn the wound and tongue. When cooking stinky tofu, you can appropriately add some sliced ginger and green onions to enhance the taste and remove the fishy taste.

Wash and drain the fresh tofu bought first. A day later, cut the tofu into large pieces and put it in a cardboard box, cover it with a cage cloth and place it in the sun or next to the heat.After four or five days, the yellow hair will be ready for use. Dip the hairy tofu cubes with wine, then roll in a bowl of pepper, chilli powder, salt, orange peel and minced ginger, spread with seasoning and put on a plate.

Peel the cabbage into a leaf, wash and drain, rinse and shred red chili. (2) peel the cabbage leaves into slices by hand, marinate them with salt for 1 hour, soften them and pour out the salt water. (3) mix sugar, white vinegar and shredded red pepper, marinate for 30 minutes and taste kimchi. (4) Fry stinky tofu in a hot oil pan at 170 ℃ for 68 minutes. (5) if the skin is crisp and expanded golden brown, the oil can be picked up and drained.

Note: choose fresh tofu and Chinese cabbage to ensure the quality of ingredients. Attention should be paid to observation in the process of fermentation to prevent mildew and deterioration of the bacteria. Fermentation time and temperature should be appropriate, so as not to affect the taste and taste of stinky tofu. Pay attention to the heat when cooking to avoid frying. Stinky tofu has a strong taste and is not suitable for everyone to eat. Before tasting it, you can smell it and make sure you can accept this special smell.

The practice is as follows: first, let's prepare the sauce, put three pieces of stinky tofu into a bowl, add warm water and press to open. If you like the smelly ones, you can put a few more pieces. In a bowl, add salt, chopped onions, white sesame seeds, millet spicy, barbecue material, and a spoonful of hot oil, stir well, pour in the stinky tofu juice and stir well again.

How to pickle stinky tofu

Get ready for black sesame. Wash the sesame seeds in a basin. Drain the water in it. Pour it into a pan and cook it slowly. After stir-frying, put in a large dustpan to cool. Mash the black sesame seeds slowly. Pour the mashed sesame into the jar and add the water to wash the sesame. Add salt to let it ferment naturally. I have to do it every day.

First prepare a piece of old tofu, cut it in half in the middle, then steam directly on top of the steamer, steam over high heat for about 8 minutes, steam the tofu and let it cool. Then cut the tofu into small cubes that are thin and uniform. Take an empty bowl, add two pieces of Wang Zhihe's stinky tofu, add some gravy in the stinky tofu, crush the stinky tofu with a spoon, then add warm water and stir well.

How to pickle stinky tofu at home: method 1 material: right amount of northern tofu, right amount of stinky tofu milk, right amount of liquor, right amount of mineral water. Practice: cut the northern tofu into pieces and put it into a container. Prepare three pieces of stinky bean curd. Emulsify the stinky tofu with a little water and stir well. Pour in the height of the liquor. Pour the stinky tofu liquid into the tofu. Cover the container and store it in a cool place.

Prepare about 1 jin of tofu, cut it into thin slices and put it in a bowl. Put two pieces of stinky tofu in the bowl as an introduction, crush it with a spoon, and put two more pieces if you like the stronger ones. Pour a spoonful of liquor into the bowl and stir well. this can promote fermentation, and then pour 150ml warm water. The amount of water is determined according to the container and tofu, which will not pass tofu later. Stir well, pour into the tofu, cover with plastic wrap and marinate for 2 hours.

The right amount of northern tofu, stinky tofu, liquor and mineral water. Cut the northern tofu into pieces and put it in a container. Prepare three pieces of stinky bean curd. Emulsify the stinky tofu with a little water and stir well. Pour in the height of the liquor. Pour the stinky tofu liquid into the tofu. Cover the container and store it in a cool place. It can be eaten in 24 hours.

Raw material: tofu: right amount, warm water: right amount, smelly fermented bean curd: right amount.