To make stinky tofu, tofu should be steamed in advance. Before making stinky tofu, you should steam it before frying it, which can make stinky tofu more chewy. As for how long stinky tofu is usually steamed, it is best to steam it for five minutes, which will make stinky tofu soft and chewy, and it will not be very sticky when fried in the pot. Adding seasoning will be more delicious, and the steamed stinky tofu will remain original and more delicious.

Stinky tofu is a traditional specialty snack in China. Its making and eating methods vary greatly from place to place, and there are different types in the north and south. Stinky tofu is also called stinky in the south.

Although its name is tacky, it has a long history. It's a traditional snack unique to China. It's ancient and traditional, which makes people want to stop. The raw materials are soybean, fermented soybean and soda ash.

There are regional differences in the way of making and eating between China and other parts of the world, and their tastes are quite different, but they all have the characteristics of "smelly and inedible". Changsha stinky tofu is quite famous, as are Nanjing, Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin.