Old Beijing stinky tofu

Stinky tofu is a fermented tofu product that spreads all over China and other parts of the world, but there are considerable differences in the production methods and eating methods in different places. There are two kinds of stinky tofu: dried stinky tofu and stinky tofu milk, both of which are quite popular snacks. Stinky tofu milk was once sent to the court as a royal dish, and was loved by Empress Dowager Cixi, who gave her the name Yu Qingfang. Stinky Tofu is a representative snack in Shanghai and Taiwan Province. How to make stinky tofu in old Beijing: 1. Soak soybeans in water, wash them with clear water after soaking, add 20~25kg of clear water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste, mix them well, put them into a cloth bag, squeeze out the juice vigorously, then mix them with boiling water in the bean dregs, and then squeeze them. When the bean dregs don't touch your hands, the soybean milk has been squeezed out. Pour into the tank, add gypsum juice, stir with a wooden stick while adding it, and after stirring for about 15~20 turns, drop a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, so it is necessary to add some gypsum juice and stir again. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu. 2. Fermentation Put the prepared tofu on the shelf board by board. The wooden shelf can hold more than ten layers of tofu, and the middle can be ventilated, coated with salt, and sprinkled with mold (the strain is dissolved in water, and the finger is dipped on the tofu). Put it in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be up and down at 32 degrees, and the tofu will grow an inch long white hair, that is, mold. 3. Treatment after fermentation: Put melanterite into a bucket, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, and then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6-10 hours in winter. Take it out after soaking, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, it is necessary to add 15kg of clear water to boil, after filtering, add 1500g of alkali to the juice and soak it for about half a month, stirring it once a day, and then it will become brine after fermentation. ) 4, according to the tastes and characteristics of different regions, and then processing.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)