Homemade Shaoxing stinky tofu(zi zhi shao xing chou dou fu )

Homemade Shaoxing stinky tofu

Introduction:

"It seems that there is no such thing as stinky tofu in the traditional Beijing flavor. Even today's famous Wang Zhihe is a poor scholar in Anhui 300 years ago. Moreover, Wang Zhihe's stinky tofu can't represent all kinds of stinky tofu. In addition, Hunan and Shaoxing's stinky tofu is much better than Wang Zhihe's in terms of making technology and cooking methods. The advantage of staying at home is that you can do it when you think of it. Because time is the greatest wealth, and it also occupies the geographical advantage beside the forest park, so you can easily get some wild flowers and grass. A while ago, I ate Hunan stinky tofu at a roadside stall. My old man was very nice. He asked me to add it when I had a child, but the taste was not so good. After thinking about it all night, he went online to find information, and then experimented with Shaoxing stinky tofu based on his childhood impression. "

Production steps:

Step 1: Wild amaranth is everywhere in the forest, and most of them are thick and strong. Passers-by are very curious to see that I am responsible for weeding the forest, but I am happy in my heart. It is estimated that I can't find so many thick wild amaranth in Shaoxing countryside now, and I can find their trace in the North thousands of miles away. When the amaranth is pulled home, first remove the leaves and leave only the stout stems. Then cut them into finger long sections and wash them. Then put them into a casserole and cover them with clean water. It's better to have no amaranth stalks.

Step 2: after these steps are completed, cover the casserole and leave it in the sun for one day and one night. In summer, the air temperature is 24 hours high enough. When you open the cover the next day, you can see the white bubbles in the original water. Then you can pick up the amaranth stalk. The amaranth stalk can be made into another delicious Shaoxing dish "moldy amaranth stalk" Soaking in water is the mother liquor of Shaoxing stinky tofu.

Step 3: move the casserole back to the room and put it in a corner of the kitchen where there is not much ventilation. Buy a piece of old tofu

Step 4: crush and pour into mother liquor

Step 5: the tofu will become the medium for bacterial fermentation, then cover the casserole and let it stand for 2-3 days

Step 6: when the cover is opened again, the water soaked in amaranth stalk has changed from red to light green. The water looks very clear, but it smells very smelly. This is basically a success! The last step is to buy the bean curd

Step 7: put in stinky tofu water

Step 8: soak overnight

Step 9: pick it up the next day and rinse it with clean water^_ ^), cut into small pieces and fry in oil

Step 10: the dried tofu will be fluffy

Step 11: dip it with the homemade dip. The taste is the stinky tofu I used to eat when I was a child.

Materials required:

Amaranth: one tree for half a person

Old tofu: one piece

Qingshui: Several

Tofu: ten yuan

Note: if you are not afraid of stink and want to eat more authentic steamed stinky tofu, soak the tofu for half a day. If it's a bit rotten, then pick it up and sprinkle seasoning and dried shrimps on the plate. After steaming, it really smells smelly and tastes delicious. And there is also a big effect is particularly conducive to gastrointestinal digestion, all thanks to lactic acid bacteria.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: strange

Chinese PinYin : Zi Zhi Shao Xing Chou Dou Fu