Self made Shaoxing Stinky tofu
2024-08-06 15:01:04 3451
It seems that there is no such thing as Stinky tofu in the traditional Beijing flavor. Even today's famous Wang Zhihe is not only a poor scholar in Anhui three hundred years ago, but also his Stinky tofu does not represent all Stinky tofu. In addition, Hunan and Shaoxing, Wang Zhihe is much better than Wang Zhihe in terms of production technology and cooking methods. The advantage of staying at home is that you can easily do it, because time is the greatest wealth, and it also occupies the geographical advantage next to the forest park, so collecting some wildflowers and wild grass is something that can be easily obtained. A while ago, I ate the Stinky tofu in Hunan from a roadside stall. My uncle was nice to see that I had a child and asked me to add it, but the taste was so ordinary that I didn't get rid of my mouth addiction. After thinking about it all night, I went online to find information, and then I tried Stinky tofu in Shaoxing based on my childhood impression.
Details of ingredients
Technique
Steps to make Self made Shaoxing Stinky tofu
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1. Wild amaranth is everywhere in the forest, and most of them are half human tall, thick and strong. Passersby were curious to see me voluntarily weeding for the forest, but I was happy in my heart. I don't think we can find so many thick wild amaranths in the countryside of Shaoxing now, and we can actually find their traces thousands of miles away in the north. When pulling amaranth home, first remove the leaves and leave only the thicker stem. Then cut it into sections longer than your fingers, wash them thoroughly, and place them in a clay pot covered with clean water to cover the amaranth stem.![]()
2. After these steps are completed, cover the casserole and put it in an outdoor place exposed to the sun for one day and one night. The temperature in summer is high enough for 24 hours. The next day, when the lid is opened, white bubbles appear in the original clear water, which can be used to pick up the amaranth stem. The amaranth stem can be made into another delicious Shaoxing dish, "Mouldy amaranth stem", and the left bubble water is the mother liquid for making Shaoxing Stinky tofu.![]()
3. Then move the clay pot back into the house and place it in a corner of the kitchen with less ventilation, and buy a piece of old tofu![]()
4. Crush and pour into the mother liquor![]()
5. These tofu will become the culture medium for bacterial fermentation, then cover it with a clay pot and let it sit for 2-3 days![]()
When the lid was opened again, the soup that had been soaked in amaranth stems had changed from red to light green. The water looked clear, but the smell was unpleasant. That's basically done! The final step is to use the purchased pressed tofu (avoid tender tofu)![]()
7. Put in Stinky tofu water![]()
8. Soak overnight![]()
9. The next day, take it out and rinse it with clean water (the smell is unpleasant and cannot be washed away), cut it into small pieces, and fry it in oil![]()
10. The previously dried tofu chunks will become fluffy and loose![]()
11. If you dip it with homemade dip, it will taste like the Stinky tofu I had when I was a child.
