1, make tofu:
Soak soybeans in water, wash them in cold water, pour in clear water after washing, grind them into paste with electric soymilk machine, add the same amount of warm water and mix well, put them in a cloth bag, squeeze out the soybean juice with both hands, and repeat the operation. Boil the bean juice in a pot, add some gypsum into the pot, pour it into the boiled bean juice, stir it evenly, and let it stand for about 30 minutes to become tofu. Pour the tofu brain into a plastic box, cover it with a wooden board, and press half a basin of water to remove water to make tofu.
2. Production method of brine: based on 2kg douchi, add water 12kg to boil, add 1 after filtration, soak in 200 g alkali for about 10 ~ 20 days, stir 1 time every day, and ferment to obtain brine.
3. Fried stinky tofu: Put the soap alum into a clean bucket, pour in water and stir. Soak the tofu for about 2 hours, take it out and let it cool. Soak the fished tofu in salt water for about 2 hours in summer, 8 hours in winter and 5 hours in spring and autumn. After soaking, take out the tofu, wash it with cold boiled water again, drain the water, then pour the tea oil into the wok to burn red, add the tofu and fry it for about 5 minutes. After frying, take it out and put it on a plate.
4. Making stinky tofu seasoning: Prepare the following materials: sweet potato starch, Chili powder, pepper powder, monosodium glutamate, sugar, Gan Song, salt, chicken essence, star anise, fennel, cumin, dried onion and dried ginger powder. Grind the raw materials into powder, then fully stir, pour in hot sesame oil, and then stir evenly. Fruit juice can be used to pour on stinky tofu. It will be better to add some broth. Drill a hole in the middle of tofu with chopsticks, pour Chili oil, soy sauce and sesame oil together, and put them into the tofu hole.