How to marinate stinky tofu

How to marinate stinky tofu

As one of the traditional Chinese snacks, stinky tofu is loved by some diners for its unique flavor. In recent years, the method of making stinky tofu has also become a hot topic, and many food bloggers and home cooks are trying to make homemade stinky tofu. This article will introduce the pickling method of stinky tofu in detail, and attach relevant data to help you easily master the preparation skills of this traditional delicacy.

1. Pickling raw materials for stinky tofu

To marinate stinky tofu, you need to prepare the following main ingredients:

2. Detailed explanation of pickling steps

1.Tofu pretreatment: Cut the old tofu into 3cm square pieces, steam it in a steamer for 10 minutes to sterilize, then let it cool to room temperature.

2.Make marinade water: Add 1000 ml of water to the pot, add salt, pepper, star anise and cinnamon, bring to a boil, then reduce to low heat and simmer for 10 minutes, turn off the heat and let cool.

3.Prepare fermentation broth: Mash the stinky fermented bean curd, add 50 ml of white wine and mix thoroughly to make a fermentation starter.

4.pickled tofu: Put the cooled tofu pieces into a clean container, pour in the fermentation liquid, and ensure that each piece of tofu is evenly coated. Then pour in the cooled marinade water, enough water to completely cover the tofu.

5.sealed fermentation: Seal the mouth of the container with plastic wrap and place it in a cool and ventilated place. Fermentation time varies depending on temperature:

3. Precautions during the pickling process

1.Hygiene requirements: All containers and tools must be strictly sterilized to avoid contamination by bacteria that may lead to pickling failure.

2.temperature control: Keep the ambient temperature stable during the fermentation process to avoid drastic temperature changes affecting the fermentation effect.

3.observe changes: Normally fermented tofu will gradually become soft and white mycelium may appear on the surface. This is normal. If black or green mold appears, discard immediately.

4.Storage method: After fermentation is completed, the stinky tofu can be stored in the refrigerator for up to 1 month.

4. Nutritional value of stinky tofu

5. Suggestions for eating stinky tofu

1.Fried stinky tofu: Drain the marinated stinky tofu and fry it in a 180℃ oil pan until golden brown, crispy on the outside and tender on the inside. This is the most common way to eat it.

2.Steamed stinky tofu: Put the stinky tofu into a bowl, add a little chili sauce and sesame oil, and steam for 10 minutes to retain the original flavor.

3.Stinky Tofu Hot Pot: Stinky tofu is cooked in hot pot with other ingredients to create a unique flavor.

4.Things to note: Stinky tofu contains high salt content, so patients with high blood pressure should eat it in moderation. The substances produced during the fermentation process may cause discomfort to some people. It is recommended that first-timers consume a small amount.

Through the above detailed pickling methods and precautions, I believe you have mastered the skills of making homemade stinky tofu. Although making stinky tofu requires patience and waiting for the fermentation process, the unique flavor presented in the end is definitely worth looking forward to. You might as well try making it according to this method and experience the charm of traditional food.