Preparation of Stinky tofu in Shandong

The production method of Stinky tofu in Shandong mainly includes three key steps: material selection, fermentation and deep frying. Stinky tofu takes tofu as the main raw material, and produces a special flavor through natural fermentation. After frying, it is crisp outside and tender inside, and tastes better with sauce.

1. Material selection

For making Stinky tofu in Shandong, it is necessary to select the old tofu with compact texture. The freshness directly affects the taste of the finished product. Cut the tofu into evenly thick cubes, approximately 3 centimeters in size, to facilitate subsequent fermentation and deep frying. Cut tofu chunks should be wrapped in gauze and gently squeezed to remove excess moisture, making it easier for tofu to absorb the fermentation broth. In traditional crafts, straw is used as a base and its natural bacterial strains are used to assist fermentation. In modern home production, clean containers can be used as a substitute.

2. Fermentation Control

Place the tofu chunks in a sealed container and pour in brine made from spices such as salt, Sichuan pepper, cinnamon, etc. The brine should completely cover the tofu. Fermentation at room temperature takes 3-5 days, and the summer time can be shortened to 2 days. During the fermentation process, a special odor is produced, which is a normal phenomenon for aspergillus to break down proteins. The fermented tofu has a light gray surface and a soft but intact texture. If black spots or mucus appear, it indicates spoilage.

3. Frying Techniques

After the fermented tofu is drained, it is fried at 180 degrees Celsius until golden brown. Deep frying is carried out in two stages, the first one is low-temperature frying to shape, and the second one is high-temperature frying to make the skin crispy. During the frying process, it is necessary to constantly flip it to avoid sticking or burning. Shandong special practice will add a small amount of Stinky tofu milk into the batter to enhance the flavor level. The fried Stinky tofu needs to be eaten while it is hot, with garlic paste, chili sauce and other seasonings. It tastes burnt outside and tender inside, and has a strong fermentation aroma.

When making Stinky tofu at home, attention should be paid to the sanitary conditions, and the fermentation containers should be sterilized at high temperature to avoid contamination by miscellaneous bacteria. People with gastrointestinal sensitivity should control their consumption, and if any abnormal color or odor is found during the fermentation process, it should be immediately discarded. Rapeseed oil or peanut oil has a better flavor when frying, and the fried oil should not be reused. Suggest pairing with fresh vegetables to balance nutrition, and drinking green tea after meals to aid digestion. Although traditional fermented foods have unique flavors, improper storage can easily breed harmful substances. It is recommended to make small amounts and consume them as soon as possible.