How to make stinky tofu
In the past 10 days, among the popular topics on food on the Internet, "fried stinky tofu" has once again become the focus of its unique flavor and production process. This article will introduce in detail the production method of stinky tofu in combination with hot content, and attach structured data to facilitate readers to quickly grasp the key points.
1. Steps to make stinky tofu
Fried stinky tofu is a snack with strong local characteristics. Its production process is divided into three main links: fermentation, frying and seasoning. Here are the detailed steps:
| step | operate | time |
|---|---|---|
| 1. Prepare tofu | Choose old tofu and cut into small pieces of 3cm square | 10 minutes |
| 2. Making brine | Boil old brine, mushroom steaks, shrimp skin and other ingredients and cool them | 30 minutes |
| 3. Fermentation | Soak the tofu cubes in brine and seal and store | 24-48 hours |
| 4. Fry | Oil temperature 180℃, fry until golden and crisp | 3-5 minutes |
| 5. Seasoning | Add chili sauce, garlic and other ingredients according to taste | 2 minutes |
2. Points of popular discussions across the Internet
According to the network data analysis in the past 10 days, the discussion on stinky tofu mainly focuses on the following aspects:
| Discuss topic | Popularity index | Main points |
|---|---|---|
| How to make a home version | 85 | Most netizens are concerned about how to make it simple at home |
| Health dispute | 72 | Some netizens are worried about the safety of fermented food |
| Regional differences | 68 | Comparison of tastes and production methods in various places |
| How to eat internet celebrities | 63 | Innovative matching and posing methods have attracted attention |
3. Analysis of key production points
1.Tofu selection: Old tofu with low moisture content must be used, as tender tofu is not easy to form.
2.Brine formula: Traditional formulas contain a variety of Chinese herbal medicines, which can be simplified in home production, but at least it is required: - Mushroom steaks - Shrimp skin - Old brine - Salt
3.Fermentation control: The best temperature is maintained at 25-30℃, the time can be shortened to 24 hours in summer, and it may take 48 hours in winter.
4.Frying tips:- The oil temperature should be high enough (about 180℃) - Fry in batches to avoid adhesions - Fry until the surface is golden and crisp, and keep the inside tender and smooth
4. Comparison of characteristics of each region
| area | feature | Ingredients |
|---|---|---|
| Changsha | Crispy on the outside and tender on the inside, with a strong smell | Chili radish, garlic water |
| Nanjing | Light smell, sweet | Sweet noodle sauce, coriander |
| Taiwan | Paired with kimchi, rich taste | Tabletop kimchi, soy sauce paste |
5. Health tips
1. Although the fermentation process produces a special odor, the formally produced stinky tofu is rich in probiotics.
2. It is recommended to choose a regular merchant to purchase, and pay attention to hygiene conditions when making home products.
3. Fried food should not be eaten in excess, and it is healthier with vegetables.
4. People who are allergic to soy products should avoid eating them.
Through the above content, I believe you have a comprehensive understanding of the production methods and related hot topics of fried tofu. Although this traditional snack "smells smelly", it "smells delicious". If you master the correct method, you can also try making it at home.
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