"Stinky tofu" is famous for its stink. It's said that in the eighth year of Kangxi, Wang Zhihe, a son of Anhui Province, came to Beijing for the exam, but he fell behind. At this time, all the road fees were spent, so he had to stay in Beijing for the next exam. He used to make tofu when he was a child. To make a living, he made tofu and sold it in Anhui guild hall at that time. Once, it was midsummer, and there were still a lot of tofu left that he didn't sell. When he saw it, he was worried. It would be a pity if he collapsed. At this time, he suddenly thought of using them to make soy bean curd in his hometown, but how to make it? Just try to cut the tofu into small pieces, and seal it in the jar with salt and pepper. It took a long time for Wang Zhihe to think of it. He quickly opened the jar. The stink came and the tofu turned green! He tasted it curiously, but it was delicious. Thus, Wang Zhihe's stinky tofu became famous.
How to make stinky tofu?
The method of making stinky tofu
Stinky tofu, a local flavor snack, is ancient and traditional. Despite its vulgar name and ugly appearance, it has a long history of popularity. The classic slogan of "smelling and eating" is well known and widely spread. Stinky tofu, as a typical traditional snack in Shanghai, has its trace and taste everywhere from the roadside stall in the past to the elegant private room in the restaurant, from the tourist attractions to the food snack street, from Qibao in the ancient town of Shuixiang to Fengjing and Zhujiajiao. Although some people keep away from it, more people regard tasting stinky tofu as a hobby. That kind of special taste often makes people want to stop and taste it quickly. Also often let the guests come from afar from time to time in the future to remind of a certain place of memories and thoughts.
Method:
Soybean 5kg, chili oil 250g, Tea Oil 1kg, sesame oil 150g, soy sauce 500g, brine 15kg, crude salt 100g, plaster of Paris 300g.
Practice:
Step1: make bean curd with soybean milk, then rinse with water, then rinse with water, replace with 20~25kg, grind it into a paste with stone mill, add the same warm water as the same amount as the mixture, put it into the bag, squeeze the juice out, then mix it in the bean dregs and mix it in the boiling water until it is squeezed. Put it into the tank, add gypsum juice, stir it with a wooden stick while adding it. After stirring for about 15-20 revolutions, drip a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, add some gypsum juice and stir again. If the water is not mixed with the paste, it will become tofu brain after 20 minutes. Scoop the bean curd into the wooden box, cover the wooden board, press on the heavy stones, press off the water, and it will become bean curd.
Step2: Fry stinky tofu, put alum in the barrel, pour boiling water into it, stir it with a stick, soak it in tofu for about 2 hours, and take out tofu to cool it. Then soak the tofu in the brine, about 3-5 hours in spring and autumn, about 2 hours in summer, about 6-10 hours in winter, take it out after soaking, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot and burn it red, fry the tofu in a small fire for about 5 minutes, as soon as it is scorched yellow, take it out and put it in the pan, drill a hole in the middle of the tofu with chopsticks, and then put the chili oil, soy sauce, hemp Mix the oil together and put it in the bean curd hole.
Step 3: the brine method is based on the standard calculation of 2.5kg Douchi. It needs 15kg clear water to boil. After filtration, it needs 1500g alkali to soak in the juice for about half a month. It needs to be stirred once a day. After fermentation, it becomes brine.