How long to steam stinky tofu

Stinky tofu can be regarded as a food that is popular in the streets and alleys, and it is also a food that many people like to eat in their spare time. Stinky tofu not only has a unique flavor, but also has a relatively high nutritional value, which is why so many people enjoy eating it. Of course, stinky tofu can also be steamed and eaten. Below, I will introduce to you several ways to cook stinky tofu!

1. Steamed stinky tofu

Ingredients: 4 pieces of stinky tofu, 2 slices of sauerkraut, 4 taels of soybean sprouts, 6 mushrooms, 1 red pepper, and appropriate amount of coriander.

Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar in appropriate amounts.

Method: Cut sauerkraut, mushrooms and red pepper into shreds. Chop coriander. Put the tofu in a plate or bowl, add seasoning and shredded pickled cabbage, steam over medium heat for about ten minutes, and sprinkle with chopped coriander.

2. Steamed stinky tofu with meat sauce

Ingredients: 1. 1 can of Guangxiang meat sauce 2. 6 pieces of stinky tofu 3. 2 tablespoons of edamame 4. 1 red pepper

Seasoning: 1. 1 tablespoon soy sauce paste

Method: 1. Wash the stinky tofu and cut into 4 pieces. 2. Wash the edamame kernels and slice the red pepper. 3. Mix the Quanta meat sauce and seasonings with edamame and red pepper. 4. After arranging the stinky tofu on a plate, pour the ingredients from step 3 on top and steam over high heat for about 15 minutes.

3. Homemade stinky tofu

Ingredients and recipe: 5kg soybeans, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g plaster of Paris

Production process:

(1) Making tofu: Soak soybeans in water to make tofu pudding. Scoop the tofu pudding into a wooden box, cover it with a wooden board, press it with heavy stones, and squeeze out the moisture to make tofu.

(2) Deep-fried stinky tofu: Put alum in a bucket and soak for about 3 to 5 hours in spring and autumn, about 6 hours in summer, and about 2 days in winter. Take out the tofu after soaking, wash it with cold boiled water, drain it, pour all the tea oil into the pot and heat it red, put the tofu in and fry it over low heat for about 5 minutes. When it turns brown, remove it from the pot and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu, pour the chili oil, soy sauce and sesame oil together and mix well, and put it in the hole of the tofu.

(3) The method of making brine is based on the use of 2.5 kg of fermented black beans. Add 15 kg of water and bring to a boil. After filtering, add 1500 g of alkali to the juice and soak for about half a month. Stir once a day. After fermentation, it becomes brine.