In China and other parts of the world, there are regional differences in the way of making and eating stinky tofu. The stinky tofu in Changsha and Shaoxing is famous, but the production and taste are quite different. The official representatives of Changsha stinky tofu are Fire Palace, Mao Zedong and Zhu Rongji. Visit and praise it, and American food magazine interviewed it personally. Tofu is made from the first-class soybeans in Huogong Palace, and then soaked in brine such as winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce. White hair will appear on the surface and the color will turn gray. When you first smell the stench, fry it slowly in the oil pan until the color turns black and the surface swells. You can take it out and pour it with garlic juice, pepper and sesame oil, and it will become stinky tofu with crisp outside and tender inside. There are also many folk masters of making stinky tofu on the streets of Changsha, which are deeply loved by the people. Shaoxing fried stinky tofu is cut into 2.5 cm square pieces with pressed tofu, soaked in the brine prepared by moldy vegetable stalks, usually soaked for about 6 hours in summer and 2 days in winter, then picked up, washed with clear water, dried, and fried in a 50% hot oil pan until it is crisp outside Marie Laure Gigon. It is yellow and can be eaten with hot sauce. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow. Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak.

The famous stinky tofu in Wang Zhihe is stinky tofu milk, which is different from the stinky tofu in the south. Wang Zhihe stinky tofu milk can't be fried, and it is a supplement to steamed bread, pie and other pasta. It was once loved by Cixi and was given the elegant name "Fang Yuqing".

Stinky tofu is made from high-quality and high-protein soybeans by soaking beans, grinding, filtering, pickling, pre-fermentation, pickling, soup filling and post-fermentation.

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. Stir with a wooden stick while adding. After stirring for about 15~20 revolutions, drop a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, and some gypsum juice must be added before mixing. 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. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu.

(2) Fermentation: Put the prepared tofu on the shelf piece by piece. A wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (the bacteria are dissolved in water and the fingers are stained on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and tofu will grow an inch long white hair, which is mold.

(3) Treatment after fermentation: put the soapstone into a barrel, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold water and drain it. (preparation method of bittern: based on 2.5kg douchi, it is necessary to add 15kg water to boil, filter, add 1500g alkali to the juice, soak for about half a month, stir 1 time every day, and obtain bittern after fermentation. )

(4) according to the taste and characteristics of different regions, and then processing.

(A) Shaoxing Wuzifang stinky tofu

"Stinky Tofu" has a tacky name, a humble appearance and a long history. It is a unique leisure flavor, ancient and traditional. Once tasted, it often makes people want to stop. The classic slogan "Smells stinky and tastes fragrant" is even more familiar. A string of small tofu can often remind people of a place, a miss, a aftertaste, a feeling, a mood, all memories ... "Fang Chou Tofu" originated from an old man named Shen. Shen Lao's ancestors made a living by opening tofu shops. In Shen Lao's generation, he has been a doctor for more than 60 years. On the basis of ancestral craftsmanship, he is conscientious and devoted to research and development. The "stinky tofu" he made is crisp and tender outside, fresh and salty, with unparalleled taste, smelly and fragrant. Wu Lizhong inherited the mantle of Shen Lao exclusively, and drastically improved the original traditional, backward and inefficient technology, so that the quality of stinky tofu was by going up one flight of stairs on the original basis. And one by one, the customized packaging boxes with unique characteristics and strong cultural atmosphere have become the first stinky tofu sold in the form of chain stores. Anyone who has tasted the "stinky tofu of Wuzifang" all praises its unsurpassed delicacy, which is unprecedented, so it has the reputation of "having tasted the stinky tofu of Wuzifang and not wanting to taste meat for three days".

(B) Hunan stinky tofu

Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country.

(3) Nanjing stinky tofu

There are two kinds, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.

Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, use good soybeans to make water tofu, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, does not contain any pigment, and emits a natural smell. Seal the jar when it is in full bloom, bury it in the ground and take it out in a few days. The white tofu has dried up. When you open the dried bean curd, you can see that it is blue and black from the inside out, and it smells strange, but after frying, the entrance is very fragrant. This authentic stinky tofu has disappeared in the market in recent years, and most of them are imitations.