Changsha Stinky Tofu

Name: Changsha Stinky Tofu
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500kg soy; 3g Coarse salt; a little Soy sauce; 50ml tea oil; 50ml sesame oil; 50ml Chili oil

by Food is the best for the people-color, fragrance and taste

4.8 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Changsha stinky tofu, also known as Changsha stinky dried fruit, is one of the most famous traditional handmade stinky tofu in the country. It is also the famous stinky tofu capital of Hunan Province and even the whole country. The most stinky tofu shops in Hunan include: Changsha Nanmenkou Huo Palace stinky tofu, etc. Wait. Changsha stinky tofu is also listed as one of the national intangible cultural heritage. When the great leader Chairman Mao Zedong was studying at Changsha No. 1 Normal University in Changsha, there was an old man named Yang Diao (Grandpa Yang) who sold stinky tofu near the school. One day, Grandpa Mao stopped by and asked what the smell is so unpleasant, Yang Aida. Said this is called stinky dry child smell, it is stinky. It tastes very fragrant and delicious. Grandpa Mao tried a piece of it and it was delicious. Grandpa Mao was full of praise and said that he would come to eat once or twice a week in the future. The Fire Palace also set up this bronze statue of Chairman Mao. "

Ingredients

500kg Soy
3g Coarse Salt
a little Soy Sauce
50ml Tea Oil
50ml Sesame Oil
50ml Chili Oil

Changsha Stinky Tofu

1. Tofu making: Soak soybeans in water, rinse with water after soaking, replace with 20~25kg of water, grind with a stone to make a thin paste, then add the same amount of warm water as the thin paste, mix well, put it in a cloth bag, and press hard Squeeze the juice out, put boiling water in the bean dregs, mix well, and then squeeze, so that the bean dregs will not stick to your hands.

2. When the soy milk has been squeezed out, skim the foam, put the juice into a pot and boil over high heat, pour it into the jar, add the gypsum juice, stir with a wooden stick while adding it, and after stirring for 15-20 revolutions, you can drip a little If the water is mixed with the slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added and stirred. If the dripped water is not mixed with the same slurry, it will become tofu brain after about 20 minutes. Scoop the tofu brain into a wooden box, cover with a wooden board, press heavy stones, and press to remove the water, and serve as tofu.

3. Brine preparation method: Calculate with tempeh 2.5kg as the standard, add 15kg of clean water to boil, after filtering, add 1500g alkali in the juice to soak for about half a month, stir once a day, and it will become brine after fermentation.

4. Deep-fried stinky tofu: Put the green alum in a bucket, pour boiling water and stir with a stick, add the tofu to soak for about 2 hours, remove the tofu and cool. Speaking of this, the saliva can't help but flow out 😍.

5. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, 2 hours in summer, and 6 to 10 hours in winter. After soaking, take it out, wash it with cold water, and drain it. Then pour all the tea oil into the pot and boil it red, add the tofu and fry on a low fire for about 5 minutes. Once it is browned, remove it and put it in the plate. Use chopsticks to drill a hole in the middle of the tofu, and add the chili oil, soy sauce, and sesame oil. Pour together, mix thoroughly, and serve in the tofu hole. "The authentic Changsha stinky tofu is out!" 》