The stinky tofu we ate outside was a big piece, fluffy and crispy to eat, but it was difficult to fry stinky tofu at home. Stinky tofu how to fry will be fluffy, the following to teach you a few skills.
Stinky tofu how to fry fluffy
Before making stinky tofu, the coagulant used to order the pulp is related to the production process. The key is the problem of the original embryo of tofu.
Seasoning: vegetable oil 100 grams, chili oil 50 grams, soy sauce 50 grams, monosodium glutamate 2 grams, sesame oil 25 grams Characteristics of fried stinky tofu: smelly, eat but fragrant, charred on the outside, spicy and delicious.
1, put the alum into the bucket, then pour boiling water and stir with a stick, then put in the tofu, soak for 2 hours and then fish out to cool;
2, and then put into the brine, mainly need to see the soft and hard of the embryo, hard can be soaked more, light is less soaked for some time;
3, after the brine is good, take it out, wash it with cold boiling water, put it into a sieve to drain the water, leave the washed water to continue washing, and pour it into the brine when the water is thick;
4, chili oil, soy sauce, sesame oil, monosodium glutamate and a little sugar mixed into a juice;
5, the oil boiled, the marinated tofu piece by piece into the oil pan, fry for about 5 minutes, into the outer charred and tender fished out; 6. After draining the oil, put it on the plate, use chopsticks to poke an eye in the middle of each piece of tofu, mix the mixed spicy oil juice evenly, and drizzle it in the tofu eye.
Stinky tofu fried foaming technique
1. Stinky tofu is a traditional snack product in Hunan Province, its unique flavor of outer caramel, inner tenderness and spicyness, well received by people at home and abroad, many foreign friends came to investigate the detailed process of making stinky tofu, and expressed strong interest in this;
2. Brine production method: use 15 kg of cold water, put in 3 kg of bean drum, boil and cook for about half an hour, and then filter out the bean drum juice. After the tempeh juice has cooled, add 200 grams of soda ash, 100 grams of alum, 200 grams of shiitake mushrooms, 4 kilograms of winter shoots, 0.75 kilograms of salt, 150 grams of Moutai wine and 1.5 kilograms of tofu brain, soak for about half a month (stirred once a day), and become brine after fermentation. Brine should not be stained with oil, pay attention to cleanliness and hygiene, prevent debris from mixing in, and flexibly grasp according to the different temperatures of the four seasons, so that it is always in a state of fermentation.
Continuous use, add the main ingredient every three months, the method and amount are the same as above (but do not add alum and alkali), and pay attention to keeping the old brine frequently (the longer the better). The normal standard for testing brine is to ferment, if it is not fermented, when the odor is not normal, it must be saved in time. The method is to use the net fire brick to burn red, put in the brine, to promote fermentation, at the same time, but also according to the above formula appropriately add a little seasoning into it, so that it does not change the flavor after fermentation (after each soaking of the removal, the brine should be added to the appropriate amount of salt to keep salty and normal);
3. Because there has been an oil frying process, it is necessary to prepare 1000 grams of vegetable oil;
4. When soaking tofu in brine, soak for 3 to 5 hours in spring and autumn, 1 to 2 hours in summer, and 6 to 10 hours in winter; 5. When frying the tofu until the heat is large, use a low heat, subject to the scorching.
Stinky tofu precautions
(1) When making stinky tofu, the material used as a seal should have a certain degree of breathability, such as lotus leaves, gauze, etc., rather than using non-breathable materials such as plastic film to avoid the survival and reproduction of Clostridium meat.
(2) Before eating, it is best to steam the stinky tofu in the pot for half an hour to kill Clostridium botulinum.
(3) When eating stinky tofu, you may wish to eat it in a steamed bun or with porridge, the taste is the best.
(3) Do not eat too much stinky tofu at one time to limit the intake of mold and prevent poisoning.
(4) After eating stinky tofu, you can eat more fresh vegetables, fruits, etc.
(5) The salt content of fried stinky tofu exceeds the standard, which does not meet the standard of no more than 6 grams of salt intake per person per day, especially for patients with hypertension; Healthy people should also set a ceiling, preferably not more than one piece per day.
(6) Fried stinky tofu is generally a short soak in fresh tofu "stinky brine", so that the bacteria and mold in the stinky brine decompose the protein in the tofu, and then make the tissue of the tofu relax and emit a smelly smell, and then fry, the nutritional content decreases, so try to eat less.