1. Nanjing stinky tofu
1, Material:
1 piece of stinky tofu in Nanjing, a little minced meat, dried chili peppers, green onions, ginger and garlic minced seasonings 1 tsp of salt, stock to taste
2 Directions:
1: Wash the bad brine stinky tofu, cut into pieces after scrambling, chop the dried chili peppers and put them on a small plate for later.
2: Heat the oil in the pot, sauté the ginger and garlic, sauté the minced meat and put it out.
3: Heat the casserole, add the broth and boil, add the sautéed minced meat and stinky tofu and simmer to taste, then add chopped green onion and pepper.
Second, marinade stinky tofu
(1) Make tofu to soak soybeans in water, soak well with water, change into water 20 ~ 25kg, grind with stone to form a thin paste, and then add the same amount of warm water as the thin paste to mix well, put into the cloth bag, squeeze out the pulp with force, and then mix well in the okara into the boiling water and then squeeze, so that the continuous okara does not stick to the hand, when the soybean milk has been squeezed, skim off the foam, put the juice into the pot with high heat, pour into the tank, add gypsum juice, stir with a wooden stick while adding, stir with a wooden stick, about 15 to 20 turns, you can drip a little water, such as mixing with the pulp, It means that the gypsum juice is not enough, and some more gypsum juice must be added and stirred. If the water is not mixed with the pulp, it becomes a tofu brain after about 20 minutes. Scoop the tofu brain into a wooden box, cover it with a wooden board, press a heavy stone, and press off the water to make tofu. Make stinky tofu, if the tofu is special, it is pressed harder than the tofu we usually eat, but it is dried and softer than the tofu.
(2) Fermentation will be made of tofu board by board on the shelf, wooden shelves can put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, dotted with mold (bacteria dissolved in water, dipped in fingers on the tofu), in the ventilation room without direct sunlight for two to three days, the summer house high temperature can be around 32 degrees, tofu will grow an inch of white hair, that is, mold.
(3) After fermentation, put the alum into the bucket, pour boiling water and stir with a stick, put in the tofu and soak for about 2h, fish out the tofu to cool. Then put the tofu into the brine to soak, spring and autumn about 3 to 5 h, summer about 2h soaking, winter about 6 ~ 10 h, soak after taking out, with cold boiling water slightly washed, drain the water can be.
(4) According to the tastes and characteristics of different regions, it is processed.
Third, Changsha stinky tofu
Changsha people call stinky dried seeds, features: crisp but not paste, tender but not greasy, the first smell of smelly smell, fine smell of rich and attractive, with the freshness of white tofu
, The aromatic crunch of fried tofu.
Changsha black stinky tofu preparation method
Production process:
(1) Make tofu to soak the soybeans in water, wash them with water after soaking, change into 20 to 25kg of water, grind them into a thin paste with stone grinding, and then add the same amount of warm water as the thin paste and mix well, put them into a cloth bag, squeeze out the pulp with force, and then squeeze them again after mixing well with boiling water in the okara, so that the continuous okara does not stick to the hand. When the soy milk has been squeezed, skim off the foam, put the pulp into the pot with high heat, pour into the tank, add gypsum juice, stir with a wooden stick while adding, about 15 to 20 turns after stirring, you can drop a little water, such as mixing with the pulp, indicating that the gypsum juice is not enough, you must add some gypsum juice to stir again. If the water is not mixed with the slurry, if it is troublesome, you can buy it directly at the market.
(2) Tofu cut into small pieces, wrapped in white cloth tofu blocks, wrapped tofu blocks, placed on a wooden board, neatly stacked, pressed on top with a wooden board, pressed on a heavy object all night, the water in the tofu has been almost squeezed dry, take it out and open it, you can see that the tofu has been pressed very firmly, and the texture of the stinky tofu will be very delicate.
(3) Brine production method Brine can be made according to the characteristics of each region, the relatively simple preparation method is as follows: after fermentation with brine, it becomes brine and is installed in the jar.
(4) Soak the tofu in brine, seal the jar, and take it out after a few days (the longer the soaking time, the better the taste), and the white tofu has become a green and inky stinky tofu. (If you can't wait, you need to soak for 3 to 5 hours in spring and autumn, about 2 hours in summer, and 6 to 10 hours in winter) After soaking, take it out, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot and burn it red, put the tofu on a low heat and fry it for about 5 minutes, put it in the tofu hole to make it.
Stinky tofu product features
The color is burnt yellow, the outside is tender on the inside, fresh and spicy.
4. Spicy stinky tofu
material:
Ground meat, stinky tofu (ingredient A) shiitake mushrooms, dried shrimp (soaked soft and chopped), garlic, chili pepper, green onion (minced), (seasoning) chili sauce,
Tender and stinky tofu/wine, sugar, water, soy sauce are appropriate
Method: Pour a little oil into the pan, turn on medium heat, put Ingredient A and ground meat into the pot and stir-fry until fragrant, add stinky tofu and seasonings, water (covered with stinky tofu) Cover the pot and boil until the stinky tofu is cooked through, into the flavor.
5. Steamed stinky tofu
Ingredients: 4 pieces of stinky tofu, 2 slices of sauerkraut, 4 or 2 soybean sprouts, 6 shiitake mushrooms, 1 red pepper, and an appropriate amount of coriander.
Seasoning: sesame oil, black vinegar, salt, soy sauce, sugar each appropriate amount.
Directions: Sauerkraut, shiitake mushrooms, red pepper shredded. Coriander chopped. Add seasoning and shredded sauerkraut to the tofu on a plate or bowl, steam over medium heat for about 10 minutes, sprinkle with chopped coriander and serve.
6. Fried stinky tofu with edamame
Directions: Wash the stinky tofu, cut into small pieces and drain the water. Edamame peels off the shell and clothes. Heat the oil pan and fry the stinky tofu until golden brown. Leave a small amount of oil in the pot, heat it to 80%, stir-fry the edamame until cooked, then pour the stinky tofu into the pot with a little water, add salt and MSG, and put the soup on the plate after the soup is dry.
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