Stinky tofu used for frying food in the south has a short moldy time.
Wait, there are some details in the middle, and practices vary from place to place.
Anyway, it's too much trouble to make stinky tofu at home. It is not enough to mold a few pieces of tofu at a time. It's best to find some brands to buy bottled ones. It's not dirty, it's moldy anyway. "
How to eat stinky tofu:
Fried stinky tofu with edamame
Exercise:
Wash stinky tofu, cut into small pieces and drain. Peel and undress the edamame. Heat the oil pan, fry the stinky tofu until golden brown, and take it out. Leave a little oil in the pot, heat it to 80% heat, fry the edamame until cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and eat it when the soup is dry.
Flavor characteristics
delicious
Steamed stinky tofu
Ingredients: four pieces of stinky tofu, two pieces of sauerkraut, four liang of bean sprouts, six mushrooms, one red pepper, and appropriate amount of coriander.
Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar.
Practice: Sauerkraut, mushrooms and red peppers are shredded. Chop coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam for about 10 minute on medium heat, sprinkle with coriander and serve.
Spicy stinky tofu
material
Chopped meat, stinky tofu (material A), mushrooms, shrimp skin (soaked and chopped), garlic, pepper, onion (chopped), (seasoning) Chili sauce, wine, sugar, water and soy sauce are all suitable.
The way of doing things
Pour a little oil into the pot, turn on medium heat, stir-fry material A and minced meat, add stinky tofu, seasoning and water (just cover the stinky tofu), cover the pot and cook until the stinky tofu is cooked and delicious.
Steamed stinky tofu with meat sauce
Composition: 1. Guangzhou meat sauce 1 can 2. Stinky tofu is 6.3 yuan. 2 tablespoons of soybeans. Red pepper 1 strip.
Seasoning: 1. Soy sauce 1 tablespoon.
Practice: 1. Wash stinky tofu and cut it into 4 pieces. 2. Wash edamame kernels and slice red peppers. 3. Stir the quantum fragrant meat sauce with seasoning, edamame and red pepper evenly. 4. After the stinky tofu is arranged, pour the method 3 on it and steam it for about 15 minutes.
Remarks: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Quanta fragrant butyl sauce.
A piece of hard tofu, cut into 2CM square pieces, and put it in a boiling water pot for 30 seconds. Take it out and dry it, and try to control the water. Put it in a clean lunch box (not sealed) at room temperature until the tofu is fluffy. Control the moisture, then add salt, pepper noodles, ginger powder, Chili powder and sesame oil. Pay attention to put more salt. Put it in a semi-sealed state in the refrigerator for about 2 weeks. You can take it out and taste it at any time, and put seasoning according to your personal taste. Try it if you want.
Stinky tofu is found in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and its taste and practice vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on.
There are two kinds of stinky tofu in Nanjing, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.
Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, use good soybeans to make water tofu, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, does not contain any pigment, and emits a natural smell. Seal the jar when it is in full bloom, bury it in the ground and take it out in a few days. The white tofu has dried up. When you open the dried bean curd, you can see that it is blue and black from the inside out, and it smells strange, but after frying, the entrance is very fragrant. This authentic stinky tofu has disappeared in the market in recent years, and most of them are imitations.
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How to eat stinky tofu:
1. Fried;
2. stir fry with it;
3. Use it to make soup;
The above is a common practice, you can try it if you are interested:
1. Cook noodles with it: put vegetables and stinky tofu together in the pot.
Add other ingredients according to personal preference,
Add the right amount of water (too much-it tastes bad and can't be drunk; Too little soup)
Boil the stinky tofu until it floats, and then peel it off.
When the noodles are ready, you can start!
The following options are available:
It's a pity that I haven't eaten it!
Sina User: Brother Wen of Shenzhen
Wang Zhihe stinky tofu, freshly baked corn paste cake, shrimp skin cabbage soup, delicious! The bottom layer of tortillas is brown, but the surface is still soft. When it's hot, it's like buttering French bread. It would be better if there were some Chili sauce. Grab another onion with the other hand, bite left and right, and lower your head to drink soup. Smelly, fragrant, spicy, spicy and fresh, all kinds of flavors come together, and a tongue-biting comedy begins.
Different from "Wang Zhihe", stinky tofu in the south is mainly composed of hairy tofu and dried stinky tofu, while "Wang Zhihe" in the north is stinky tofu milk. The rotten dried fruit in Mr. Wang's hometown is the most smelly in the world, so it's best to fry it. Fry on low heat, golden on both sides, add sesame oil and soy sauce. But people in Jiangsu and Zhejiang are not good at eating spicy food, and they don't know how to use Chili sauce. The smell is too single.
Of course, the most famous is the stinky tofu of Changsha Fire Palace. The great man concluded: "The stinky tofu in the fire palace is still delicious." But this is a family statement, personal hobby, not superstition. The distinctive feature of pyrotechnic stinky tofu is that the tofu embryo is soaked in salt water before entering the oil pan, so the taste is stronger. Authentic tofu is cooked with green tea oil, which is really tender outside and tender inside, and the fresh chopped pepper adds a lot of color. However, the old Changsha who really knows how to eat stinky tofu is dismissive of the Fire Palace. They often talk about the stinky tofu of an old man on Jiefang Road in Huangxing Road. I didn't have a chance to try. It is said that when the bean curd embryo is fried into bubbles, a hole is drilled in the middle, garlic juice and soy sauce vinegar are poured in, and then chopped pepper is brushed. More advanced is to break it from the middle and add pepper and radish strips, which are crunchy. It really makes my mouth water.
Stinky tofu mixed with Malantou is a famous side dish in Jiangnan. Malantou is a wild vegetable, higher than shepherd's purse. Shanghainese like to mix it with dried fruit to get its tough taste. On the other hand, Anhui people like to mix with hairy tofu to obtain its waxy nature. Both have their own advantages. I prefer hairy tofu, which has a strong fragrance and combines well with Malantou.
The fruit of stinky tofu pancakes is that when the pancakes are spread out, the sweet noodle sauce turns into Wang Zhihe stinky tofu, which is unforgettable and can only be imagined by wonderful people. Later, I ate stinky tofu wrapped pancakes in Heze. Pancakes are the same as those in Beijing, but with more seasonings, such as eggs, chopped green onion and shrimp paste. I fried three pieces of stinky tofu first, then spread a pancake to roll up the stinky tofu, brush it with oil and shrimp sauce, and fry it golden. It's delicious. It's great.
Stinky tofu omelet is a snack in Shanghai. Chop stinky tofu into mud, stir-fry it with diced bamboo shoots, minced meat and minced shrimp, wrap it in spring rolls and fry it in the pan, and serve it with Zhenjiang balsamic vinegar. It's very delicate. Suitable for stinky tofu beginners.
The most popular stinky tofu is the stinky tofu spicy hotpot in Guizhou. In the rolling red soup, stinky tofu flutters up and down, accompanied by houttuynia cordata, hydrochloric acid vegetables, fried crispy meat with door panels, fresh boletus and stinky tofu. It is also fried first. It is crisp and tender when eaten with boletus. It is also a natural match to eat crispy meat with the door panel.
The steamed stinky tofu in Wuhu is the most emotional. This stinky tofu is several times larger than normal. There are three fresh fillings: pork, shrimp paste and diced winter bamboo shoots. After steaming, stop from the middle with a knife, like a neat pile of tiles, with thin green mildew spots like a faint landscape, revealing a fresh air. Its soup is beautiful and smelly.