How to make stinky tofu
Stinky tofu is one of the traditional Chinese snacks and is deeply loved by the public for its unique flavor and texture. In recent years, stinky tofu has frequently become a hot topic on social media, especially driven by food bloggers and short video platforms. More people have begun to try making stinky tofu at home. This article will introduce the preparation method of stinky tofu in detail and provide structured data to help you easily master the preparation skills of this delicious snack.
1. Ingredients for making stinky tofu
To make stinky tofu, you need to prepare the following ingredients:
| Raw material name | Dosage | Remarks |
|---|---|---|
| Lao Doufu | 500g | Choose tofu with a firmer texture |
| Stinky fermented bean curd | 2 pieces | Can be purchased at the market or online |
| paprika | Appropriate amount | Adjust to personal taste |
| pepper powder | Appropriate amount | Optional |
| salt | 5 grams | for seasoning |
| edible oil | Appropriate amount | for frying |
2. Steps to make stinky tofu
The following are the detailed steps for making stinky tofu:
| steps | Operating Instructions |
|---|---|
| 1. Prepare tofu | Cut the old tofu into 3cm square pieces, drain and set aside. |
| 2. Make smelly brine | Mash the stinky fermented bean curd, add appropriate amount of warm water to make a paste, then add salt, chili powder and Sichuan pepper powder and mix well. |
| 3. Pickled tofu | Soak the tofu pieces in smelly brine, making sure each piece of tofu is evenly coated in the brine, and marinate for 24 hours. |
| 4. Fried stinky tofu | Fry the marinated tofu cubes in hot oil until golden and crispy, remove and drain. |
| 5. Seasoning | According to personal taste, sprinkle with chili powder, cumin powder or other seasonings and serve. |
3. Tips for making stinky tofu
1.Tofu selection: It is best to choose old tofu for making stinky tofu because it has a harder texture and is not brittle. It tastes better after frying.
2.Marinate time: The longer the marinating time is, the richer the flavor of stinky tofu will be, but it is recommended not to exceed 48 hours to avoid being too salty.
3.Frying Tips: Control the oil temperature at about 180℃ and fry the tofu until the surface is golden brown to avoid burning.
4.Health and safety: Pay attention to the cleanliness of tools and containers during the production process to avoid bacterial contamination.
4. Nutritional value of stinky tofu
Although stinky tofu has a unique taste, its nutritional value cannot be ignored:
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 10 grams |
| fat | 15 grams |
| carbohydrates | 5 grams |
| Calcium | 120 mg |
| Iron | 3 mg |
5. The popular trend of stinky tofu
In recent years, stinky tofu has continued to gain popularity on social media, especially on short video platforms. Many food bloggers have attracted a large number of fans through creative eating methods and production tutorials. The following are hot topics related to stinky tofu in the past 10 days:
| hot topics | platform | amount of discussion |
|---|---|---|
| #100 ways to eat stinky tofu | Douyin | 500,000+ |
| #Homemade stinky tofu | 300,000+ | |
| #stinkytofuchallenge | Kuaishou | 200,000+ |
As a traditional snack, stinky tofu not only has a unique taste, but the making process is also full of fun. Through the introduction of this article, I believe you have mastered the method of making stinky tofu. Why not try it at home and experience the charm of this traditional food!
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