"Stinky tofu" has a long history. Although its name is tacky and ugly on the outside, it is a unique leisure flavor, ancient and traditional. Once tasted, it often makes people want to stop. There are regional differences in the way of making and eating all over the country. The stinky tofu in Changsha and Shaoxing is famous, but the production and taste are quite different. But everyone smells its flavor and eats its fragrance, which is the characteristic of stinky tofu. Old people often eat stinky tofu, which can increase appetite and play a role in disease prevention and health care.

Changsha stinky tofu, represented by pyrotechnic stinky tofu, has the following specific practices:

1. Brine production: It is required that "the stinking and coloring are quick, and the brewed tofu is crisp outside and tender inside, with different degrees of fragrance after frying and delicious taste". It is required that the longer the fermentation time of brine, the richer the additives, the reasonable collocation of main ingredients added in brine in different seasons, and the scientific and reasonable brine maintenance plan.

A) Formula for making Changsha stinky tofu: mix vegetable fermented water, dried fragrant shavings, Liu Yanghe white wine, dried winter bamboo shoots, edible alkali, black bean branches, old bittern, soapy alum (toxic, this chemical product is not added to the classic Changsha stinky tofu), soy sauce, monosodium glutamate, fennel, cinnamon and other seasonings, seal them in a light-tight jar, leave them at 25 degrees Celsius for half a year, and then they will smell.

Second, there are three kinds of stinky tofu embryos: Changsha stinky tofu embryos require tender and smooth foaming to make the taste smooth. Foaming means that the inside of stinky tofu is easy to make the seasoning taste, including stinky, fresh, spicy and fragrant, which makes people memorable; 1, crispy outside and tender inside, with internal network structure, which is easy to taste. Authentic Changsha pyrotechnics stinky tofu is like this; 2. It's crisp outside and tender inside. It's really crisp outside and tender inside. At present, only the classic Changsha stinky tofu produced by Changsha Hongxiang Chain Company has this feature. Fried for an hour, it is still very crisp. The inside of tofu is particularly tender, like milk, and the inside is still thick and silky. It is very easy to taste after adding seasoning. Ordinary Changsha stinky tofu will not be brittle after being fried for a few minutes, and this stinky tofu will give people a brand-new feeling after tasting; Hongxiang stinky tofu is the best representative of Changsha stinky tofu. After eating this stinky tofu, you will know why so many people like it. With the technical support of Hunan Agricultural University, we have a bean product processing experimental center, which effectively improves the taste of tofu. The introduction of this new stinky tofu with crisp outside and tender inside has pushed Changsha stinky tofu to a new height. 3. The fried stinky tofu is crisp outside and tough inside.

Third, seasoning: 1, fresh soup Chili sauce; 2. Spicy Chili sauce; 3, hot and sour fresh sauce; 4. Six kinds of optional sweet sauces; Soup: Chicken soup.

4. Changsha stinky tofu can be made into yellow, black and blue, but the stinky tofu you meet on the streets of Changsha is black or cyan, which is a characteristic of Changsha and tastes similar.

Verb (abbreviation of verb) About soapstone (the problem of ferrous sulfate chemical products) For the whole country, as long as it is black or blue stinky tofu, soapstone, that is, ferrous sulfate chemical products, will be added to stinky brine. At present, ferrous sulfate is inedible and only exists in medical grade, that is, ferrous sulfate for blood supplement is sold in pharmacies, but the content of ferrous sulfate for blood supplement is extremely low. Buying these medical-grade reagents to make stinky tofu is far more expensive than selling all stinky tofu. Last September, Changsha Hongxiang Chain Investment Company (office location: Changsha Millennium Flower City Office Building/Room KLOC-0/003 (near the railway station)) developed a new food additive, which made it possible to make stinky tofu without adding ferrous sulfate, and won a national patent, becoming the only black or cyan stinky tofu producer in China without adding chemical raw materials. Therefore, they were awarded 200,000 yuan by Hunan Youth League Committee and Changsha Municipal Government. So at present, there is stinky tofu provided by that company near the ticket sales of West Bus Station in Hexi, Changsha, which makes Changsha stinky tofu, a century-old famous food, see a bright future.

Shaoxing stinky tofu:

First, the original embryo of tofu is generally made by traditional methods, and the tofu is made as tender as possible. This process is easier and less harsh than Changsha stinky tofu. To make tofu, soak soybeans in water, wash them with clear water, replace them with 20-25 Jin of clear water, grind them into a thin paste with a stone mill, add warm water with the same amount as the thin paste, mix them evenly, put them into a cloth bag, squeeze them out hard, then put boiling water into bean dregs, mix them evenly, and squeeze them so that the continuous bean dregs don't get their hands. After the soybean milk is extruded, skim off the foam, put the slurry in a pot and boil it with strong fire, pour it into a jar and add it. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

Second, the level of brine: the main raw material for making stinky tofu, amaranth juice is made from fresh amaranth stalks after fermentation. The longer the fermentation and pickling time, the better the quality of brine. Shaoxing is commonly known as stinky tofu and stinky water. Tofu becomes stinky when soaked in it. After frying, it is crisp outside and tender inside, and the surface is golden. The entrance is fresh and salty, not smelly but fragrant. Even some people who never eat stinky tofu want to have a taste after reading it. Therefore, there is a saying that "the nose is smelly and the mouth is strange". About amaranth: vegetables that can be bought in vegetable markets all over the country. Amaranth seedlings in the market are generally used for cooking or cooking soup. It is planted all over the country, and it is more than 2 meters tall when it grows up. Fermented and marinated with this amaranth stalk for half a year, the soaked water is amaranth juice.

Third, natural fermentation: after the ingredients are canned, let them ferment naturally. A year later, the stinky bittern can only be used after it has a strong aroma and umami flavor. During natural fermentation, the marinade should be stirred for two or three times to make it ferment evenly. When in use, after the marinade is removed, the residue can still be stored in the container as old marinade for continuous fermentation. This will help to increase the flavor of brine. If the age is too long and there is too much crude fiber residue in the cylinder, some can be fished out and some new materials can be added in proportion. The stinky brine can be used repeatedly for a long time. The more valuable it is, the richer its taste will be, and the better the stinky tofu will taste.

The method of soaking stinky tofu marinade is to thoroughly cool the tofu blank and then soak it in stinky tofu marinade. All the blanks should be soaked in smelly brine, so that the brine can be eaten from top to bottom. The marinating time is 3-4 hours. 50 kilograms of stinky brine can soak 300 pieces of tofu brain, and add some salt every time to increase the salinity of brine. After soaking for two or three times continuously, 2-3kg of halogen can be added. On average, every 100 stinky tofu billet consumes about 250 grams of stinky halogen. Wash with clean water before use.

Four. (VI) Preservation method Because the product contains a certain amount of salt after pickling, it is not easy to rancid and can be preserved for one or two days in hot summer. However, due to the high water content, it is extremely delicate and easy to be broken. Frames or containers must be used when transporting, selling or handling, and direct stacking or collision is prohibited to keep the appearance of goods intact. At the same time, it should be placed in a cool and ventilated place.

Qian Xi Hua cheng (Changsha)

Address: Baidu map, No.22 Chezhan North Road, Changsha