Stinky tofu is a fermented tofu product spread throughout China and the rest of the world, but there are considerable differences in the way it is made and eaten in various places. There are two kinds of stinky tofu, stinky tofu and stinky tofu, which are quite popular snacks. Stinky tofu was sent to the court as a royal dish, and was loved by the Empress Dowager Cixi, and was given the name Yuqingfang. The following automatic fryer teaches you how to make fried stinky tofu:
Refined water tofu 8 slices, cut into 32 small pieces, 2500 grams of special brine, 50 grams of soy sauce, 3 grams of alum (ferrous sulfate), 150 grams of fresh soup, 50 grams of dried red pepper, 25 grams of sesame oil, 8 grams of refined salt , MSG 3 grams, 1000 grams of vegetable oil for frying, deep fryer or deep fryer.
1. Put alum (also known as soap alum, green alum, calcined red alum or alum red.) Into a bucket, pour boiling water, stir with a wooden stick, and then put water tofu into the water and soak After 2 hours, remove the flat and cool and drain the water, and then soak it in special brine (3-5 hours in spring and autumn, 1-2 hours in summer, and 6-10 hours in winter). The tofu is soaked in brine. Remove the black tofu pieces, rinse them with cold water and lay them on a bamboo board to drain.
2. Put the dried red pepper powder in the pot, mix with the refined salt and soy sauce, pour in the hot sesame oil, and then add the soup and MSG to the juice for future use.
3. Set the frying pan on the medium heat, put the fried vegetable oil and burn it to 60% heat, and then put the stinky tofu pieces one by one. Fry until the tofu is swollen and crispy. Then remove the oil and drain it into a pan. Inside. Then use chopsticks to pierce an eye in the middle of each piece of cooked tofu, and put the juice in a small bowl to serve. Automatic Fryer