The uniqueness of stinky tofu with sauce lies in its rich flavor, the tofu undergoes a special fermentation process to give off a unique smell, but it is this unique smell that adds an incomparable charm to it. Once you take your first bite, you'll be overwhelmed by its rich bean aroma and unique taste.
The sauce is the finishing touch of stinky tofu, and the carefully prepared sauce blends a variety of spices and seasonings to give the stinky tofu more layers and rich flavors. You can feel the juice bursting in your mouth with every bite, and the unique flavor of stinky tofu is intoxicating.
1. Boiling of broth.
1) 10 kg of water, 2 chicken racks, 1 kg of pork bones, 3 grams of angelica, 1 gram of Sichuan pepper, 1 gram of cumin, 20 grams of ginger slices, 30 grams of cooking wine.
2) Bring to a boil on high heat and simmer for 2-3 hours, boil until the soup is white, remove all the ingredients and leave only the stock.
3) Don't throw away the boiled chicken rack and pork bones, freeze and store them after removing the water control, and you can also boil them again to reduce costs.
Second, the boiling of secret chili oil.
1) 15 grams of Sichuan pepper, 20 grams of star anise, 15 grams of grass fruit, 15 grams of cumin, 15 grams of cinnamon, 10 grams of angelica, 10 grams of nutmeg, 15 grams of good ginger, 10 grams of bay leaves, 10 grams of sand kernels, 10 grams of white cardamom, 10 grams of cloves, a total of 155 grams of the above 12 flavors of seasoning, 25 grams of powder.
2) 1500 grams of rapeseed oil, 25 grams of secret spice powder, 75 grams of Erjingtiao chili noodles, 75 grams of chili powder, 30 grams of ginger, 30 grams of green onions, 30 grams of onions, 25 grams of white sesame seeds, 3 grams of high liquor, 25 grams of red oil bean paste.
3) Mix the white sesame seeds, liquor spice powder, and Erjingtiao chili noodles and stir evenly for later use.
4) Burn the rapeseed oil to about 180 percent hot, then wait for the oil temperature to drop to about 130, add the red oil bean paste, fry the water over low heat and remove the slag, and then put in the green onion and ginger, fry until golden brown, and remove the don't use. When the oil temperature is 140, pour the oil into the pepper noodles mixed with spices and seasonings (in a heat-resistant container), stir constantly to mix the oil with the pepper noodles evenly, pause the oil when the oil just submerges the pepper noodles, and wait for the oil temperature to drop to 110 before adding the remaining oil at one time.
3. Special soup to make seasonings.
1) 4 kg of broth, 6 grams of Totole chicken essence, 9 grams of monosodium glutamate, 14 grams of salt, 80 grams of yellow gardenia water, 3 grams of white pepper powder, 4 grams of sugar, 50 grams of starch, 25 grams of special spice powder for stinky tofu, and 8 grams of chef's four treasures concentrated fresh fragrance powder.
2) First add 50 grams of starch, concentrated fresh fragrance powder and pepper to 100 grams of water for later use, take 4 catties of broth and boil over high heat, then turn off the low heat and add the starch seasoning mixed with water and stir until it is viscous, and then stir all the remaining seasonings and turn off the fire to become tofu soup.
Fourth, the fried stinky tofu raw blank of stinky tofu.
1) Stinky tofu raw blanks can buy semi-finished black ones, and the wholesale price of semi-finished stinky tofu blanks is generally about 1 mao 5. There is no need to make it yourself, because the cost of making it yourself is too high, it takes a long time, and there are very few vendors who specialize in customizing stinky tofu now, and you can't grind beans to make tofu yourself.
2) Do not freeze the stinky tofu after buying it back, refrigerate it and use it at any time, soak the stinky tofu with water as much as you buy it, and the water soaking time should not exceed two hours, otherwise the taste is not good.
3) Rinse the stinky tofu blank with water 4-6 times to wash the remaining brine on the tofu, soak the washed tofu in clean water, set aside, and add an appropriate amount of ice cubes to the water.
4) Put in 180-200 oil temperature and fry, the skin of the tofu is not crispy and sticky when it is just out of the pot, do not turn it, so as not to damage the tofu.
5) When frying for about two minutes, the tofu will float on the oil surface, and the skin of the tofu will not be damaged when it is fried, at this time, it is necessary to break up the sticky tofu into an independent individual, and then constantly turn the tofu to heat both sides evenly until both sides are fried crispy.
6) After the pot is out of the pot, it is necessary to open the hole in time, pay attention not to cut off the edges around it, and open the hole as much as possible to facilitate the filling of soup and sauce. Hot sauce and soup should be poured into the open hole one by one, and try to avoid overflowing outside the hole, so as not to cause waste of seasoning.
Fifth, pour the finished soup and stinky tofu into a bowl.
After the stinky tofu is fried, poke the stinky tofu with a fork, and then put it in the lunch box and sprinkle it with cooked cumin powder, red oil, chili oil, and spiced peanuts to buy the finished spiced peanuts and crush them directly), minced garlic, minced coriander, and then pour in a spoonful of tofu soup.