The characteristics of Changsha stinky tofu: crisp but not rotten, tender but not greasy, spicy at first smell, attractive at second smell, fresh white tofu and crispy fried tofu. Raw materials and formula of Changsha stinky tofu: 5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc, 500 g of sesame oil 1 50 g, 500 g of soy sauce, 0/5 kg of brine 100 g of crude salt and 300 g of gypsum. Production technology: (65,438+0) Soak soybeans to make tofu. Grind it into a thin paste with a stone mill, then add as much warm water as the thin paste and stir it evenly, put it in a cloth bag and squeeze out the pulp juice, then add boiling water to the bean dregs and stir it evenly before squeezing it, so that the bean dregs will not touch their hands constantly. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions. If it is mixed with pulp, it means that gypsum juice is not enough. Add some gypsum juice and stir again. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd. (2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks. (3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine. The product is brownish yellow in color, tender inside and tender outside, and full of fresh fragrance. Tip: The bittern ingredients of stinky tofu in Changsha, Hunan Province are made of douchi, soda ash, soap alum, mushrooms, winter bamboo shoots, salt and Moutai. Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days. Another kind of fried stinky tofu in Changsha is troublesome. Put away the remaining juice of pickled mustard tuber, the amaranth stink water of stinky amaranth, the waste water of douchi, the soup for boiling laba beans, the mushroom feet, winter bamboo shoots and shrimp shells not used in the kitchen. * * * Take a pot, first boil it with strong fire, then simmer it with slow fire, then discard the slag and take water, and add 10%. At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. This method has been used until it is soaked in long summer, and the bottom material will produce a strong smell. Then add 2% soap alum, which is the basic material for making stinky tofu. According to experts, the street fried tofu in Changsha is not authentic stinky tofu. The key to the production of authentic stinky tofu lies in fermented water, which is specially made with mushrooms, fresh winter bamboo shoots, koji wine and Liuyang lobster sauce (all other places are stagnant water). After being soaked in this fermented water, the old and tender tofu blank is fried in a small oil pan with slow fire, and then dipped in spices such as pepper powder, monosodium glutamate, soy sauce and sesame oil, which is crisp but not sticky, tender but not greasy and has a unique flavor. This stinky tofu is characterized by a pungent smell at first glance, which is very attractive, with the freshness of white tofu and the crisp fragrance of fried tofu. The production technology of authentic stinky tofu has never been spread abroad, so a considerable part of stinky tofu in street stalls is shoddy, which not only has poor sanitary conditions, but also has pigments harmful to human health on its surface. The vast number of diners must not be carried away by the "smelly" taste and cheap price. Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which is a must for Chinese snacks. First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.