How to fry stinky tofu so that it puffs up

Stinky tofu is a common snack and is very popular. Although it smells bad, it tastes delicious. It is also a famous snack in Hunan and other regions. In order for stinky tofu to puff up when fried, it has an important relationship with some of the techniques of making stinky tofu. The key lies in the tofu embryo. In addition, you must understand some techniques when making fried stinky tofu. Let's take a look at this aspect.

How to fry stinky tofu so that it puffs up

This has to do with the coagulant used in the slurry and the production process before making stinky tofu. The key is still the problem of tofu embryo.

Seasoning: 100 grams of vegetable oil, 50 grams of chili oil, 50 grams of soy sauce, 2 grams of MSG, 25 grams of sesame oil. Characteristics of fried stinky tofu: it smells stinky but tastes fragrant, crispy on the outside and tender on the inside, spicy and delicious.

1. Put alum into a bucket, then pour in boiling water and stir with a stick, then put in tofu, soak for 2 hours, then take out and cool;

2. Put it into the brine again. It mainly depends on the hardness of the embryo. If it is hard, soak it for a longer time, and if it is light, soak it for a shorter time.

3. After the brine is ready, take it out, wash it with cold boiled water, put it into a sieve to drain the water, keep the water after washing and continue washing, and pour it into the brine when the water is thick;

4. Mix chili oil, soy sauce, sesame oil, MSG and a little soup into juice;

5. Bring the oil to a boil, put the marinated tofu pieces into the pan one by one, fry for about 5 minutes, until they are crispy on the outside and tender on the inside, then remove them;

6. After draining the oil, put it into a plate and use chopsticks to poke a hole in the middle of each piece of tofu. Mix the prepared chili oil and pour it into the tofu hole.

Tips for making fried stinky tofu:

1. Stinky tofu is a traditional snack product in Hunan Province. Its unique flavor of being crispy on the outside, tender on the inside, and spicy is well received by people at home and abroad. Many foreign friends come to inspect the detailed process of making stinky tofu and express great interest in it.

interest;

2. Preparation method of brine: Use 15 kg of cold water, add 3 kg of fermented black beans, bring to a boil and cook for about half an hour, then filter out the fermented black beans juice. After the bean juice has cooled, add 200 grams of pure alkali, 100 grams of alum, 200 grams of mushrooms, 4 kilograms of winter bamboo shoots, 0.75 kilograms of salt, 150 grams of Moutai liquor and 1.5 kilograms of tofu brain, soak for about half a month (stir once a day), and it will become brine after fermentation. The brine must not be contaminated by oil, and attention must be paid to cleanliness and hygiene to prevent the mixing of foreign objects. It must also be flexibly controlled according to the different temperatures of the four seasons to keep it in a fermentation state at all times.

For continuous use, add the main ingredients once every three months. The method and dosage are the same as above (but do not add alum and alkali). At the same time, be sure to keep the old brine frequently (the longer the better). The normal standard for testing brine is fermentation. If it does not ferment or the smell is abnormal, it must be rescued in time. The method is to use clean fire bricks to burn red, put them in brine to promote fermentation, and at the same time, add some seasoning according to the above formula to prevent the taste from changing after fermentation (after each soaking, add an appropriate amount of salt to the brine to keep the saltiness normal);

3. Because of the frying process, you need to prepare 1000 grams of vegetable oil;

4. When soaking tofu in brine, soak it for 3 to 5 hours in spring and autumn, 1 to 2 hours in summer, and 6 to 10 hours in winter;

5. When frying the tofu, if the fire is too high, switch to low heat and fry until it is crispy.