1, stinky tofu for making Zhendao snacks:
Soak soybeans in water, wash them with clean water, replace them with 20-25 kilograms of clean water, grind them into a thin paste with a stone mill, add warm water with the amount of thin paste, mix well, put them into a cloth bag, squeeze out the juice, then add boiling water to the bean dregs, mix well, and then squeeze them, so that the bean dregs will not get their hands constantly. After the soybean milk is extruded, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar and add gypsum juice. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd. Zhendao Snack Training National Free Hotline: 4006886208
2, the production of fried tofu:
Put the soap alum into a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.
3. Brine production;
Based on 2.5kg douchi, it is necessary to add 15kg water to boil, filter, add 1500g alkali to the juice, soak for about half a month, stir 1 time every day, and then ferment into brine.
Authentic Changsha stinky tofu has two colors: black and yellow, brown in color, tender outside and fresh inside, spicy and delicious. Crisp but not sticky, tender but not greasy, not fragrant at first, attractive, fresh and refreshing with white tofu, and crisp aroma with fried tofu.