The stinky tofu is made from high-quality soybean with high protein content through many processes, such as pickling, grinding, filtering, spouting, pre-fermentation, pickling, soup filling and post-fermentation. Beijing stinky tofu is a very well-known, the following stinky tofu franchise to summarize the practice of Beijing stinky tofu!
(1) Bean curd is made by foaming soybeans with water, then rinsing them with clear water, then changing them into 20-25 kg clear water, grinding them with stone, mixing them with the same amount of warm water as the thin paste, then putting them into cloth bags, squeezing out the milk vigorously, then mixing the boiling water into the bean dregs, and then squeezing them again, so that the soybean dregs do not stick to hands continuously, when the soybean milk has been squeezed out, skim them off. Pour the paste into the pan and burn it in a big fire, pour it into the cylinder, add the gypsum juice, stir it with a wooden stick, stir it around 15~20, then pour a little water, such as mixing with the pulp, indicating that the plaster is not enough. Add some gypsum juice and stir it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 minutes. The tofu brains are scooped into wooden boxes, covered with boards, pressed with heavy stones, and pressed to remove water, that is tofu. To make stinky tofu, tofu should be special and pressed harder than the tofu we usually eat, but drier and softer than tofu.
(2) Fermentation will do a good job of tofu board on the shelf, wooden shelf can put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, point mold (strains dissolved in water, dipped in the finger on the tofu), in the ventilated room without direct sunlight for two to three days, the temperature in the summer room can be above or below 32 degrees, tofu will grow out. An inch long white hair is mold.
(3)发酵后的处理 将青矾放入桶内，倒入沸水用棍子搅开，放入豆腐浸泡2h左右，捞出豆腐冷却。然后将豆腐放入卤水内浸泡，春、秋季约需3~5个h，夏季约浸泡2h左右，冬季约需6~10个h，泡好后取出，用冷开水略洗 ，沥干水分即可。
(3) After fermentation, the alum is put into a barrel, stirred with a stick in boiling water, and soaked in tofu for about 2 hours, then the tofu is removed and cooled. Soak tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and 6-10 hours in winter. After soaking, take it out, wash it slightly with cold boiling water and drain water.
(4) Processing according to the taste and characteristics of different regions.
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