How to write stinky tofu copy

8 pieces of refined tofu, cut into 32 small pieces, 2,5g of special brine, 5g of soy sauce, 3g of melanterite (ferrous sulfate), 15g of fresh soup, 5g of dried red pepper powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 1,g of vegetable oil for frying.

1 put melanterite in a bucket, pour boiling water, stir with a wooden stick, then press the water tofu to dry, soak it for 2 hours, take it out, let it dry and cool, drain the water, and then soak it in special brine (soak it for 3-5 hours in spring and autumn, 1-2 hours in summer and 6-1 hours in winter). After soaking the tofu in brine, take it out and wash it with cold boiled water. 2 put the dried red pepper powder into the basin, add salt and soy sauce and mix well, pour in the hot sesame oil, then add fresh soup and monosodium glutamate to make juice for later use.

3 put the pan on medium fire, add the frying vegetable oil, and when it is 6% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into a plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together.

1 Mastery of blanking time: Starting from the growing season of amaranth, all kinds of materials can be fed one by one according to the different growing seasons, respectively, according to the ratio of 5 kilograms of fresh materials plus 4 kilograms of cold boiled water and .5 kilograms of salt. That is to say, if there is any material in the season, what material should be added in proportion first, only until all the materials in the formula are added.

2. making raw brine: according to the formula, the fresh materials (excluding pickled vegetables) in the season are washed, drained, chopped, cooked thoroughly and cooled, and then put into the tank, preferably with old brine in the tank. Glycyrrhiza uralensis Fisch. is lightly smashed and cut into 5-1mm with a knife back. Add pepper, salt and cold boiled water in proportion (if there is bamboo shoot juice soup, it can directly replace cold boiled water). If there is a cabbage, you don't need to cook it. Wash it directly, drain it, marinate it with salt and chop it up before adding it.

3 natural fermentation: after the ingredients are put into the tank, let them naturally ferment. After one year, the stinky bittern can be used only after it has a strong aroma and umami taste. During the natural fermentation period, the marinade should be stirred for two or three times to make it ferment evenly. When in use, after the marinade is removed, the residue can still be stored in the container as an old marinade for continuous fermentation. This is good for increasing the flavor of brine. If the age is too long and there are too many crude fiber residues in the tank, some can be fished out and then some new materials can be added in proportion. The stinky bittern can be used repeatedly for a long time, and the more valuable it is, the richer it tastes, and the better the brewed stinky tofu tastes.

the processing technology of 4-point paste is similar to that of ordinary salted tofu, but the tofu flower is more tender. The specific method is: dilute the bittern (magnesium chloride) with water to Baume 8% as coagulant, and the bittern strips should be thin and only as big as mung beans. Stir slowly with a copper spoon when ordering the pulp. Only in this way can the protein network structure of soybean be interwoven firmly, the tofu flower be soft and strong, and the water-holding capacity is good, and the stinky tofu dried blank made by pouring has a fat and tender feeling.

5. The surface and spread of swollen pulp are similar to those of ordinary tofu.

6 The dried stinky tofu is required to have high water content, but it is firmer than ordinary tender tofu and is not easy to break. When pouring, special attention should be paid to the lightness and agility of falling into the water. First, spoon the tofu flower into a ring with a thickness of 2 mm covered with cloth. When the amount of bean curd flower exceeds 1mm, smooth the bean curd with bamboo pieces, and then wrap the four corners of the bean curd cloth tightly on the bean curd flower. According to this method, one plate after another is poured. When piled to the height of 15 boards, the water is slowly accumulated by using the weight of tofu flower itself. In order to keep the upper and lower pressure drainage uniform, 15 layers of bean curd blanks should be reversed in order and pressed continuously. Drain water until the blank is overwhelmed.

7 Blanking: Uncover the wrapping cloth of the dried stinky tofu blank, turn it over on the square board, and then blank it according to the specifications. (Each piece is 5.3cm * 5.3cm * 1.8-2.2cm).

8 Method of soaking in stinky brine: Cool the bean curd blank thoroughly before soaking in ugly brine. All the blanks should be immersed in the stinky brine, so as to eat the brine from top to bottom. The marinating time is 3-4 hours. 5 kilograms of stinky bittern can soak 3 pieces of bean curd, and some salt should be added each time to increase the salinity of the bittern. After soaking for two or three times continuously, 2-3kg of halogen can be added. On average, every 1 stinky tofu blanks consume about 25 grams of stinky halogen. Wash with clean water before use.

9 preservation method the product is not easy to rancidity and spoilage because it contains a certain amount of salt after marinating, and can be preserved for one to two days in hot summer. However, due to the high water content, it is extremely tender and easy to break, so it is necessary to use frames or containers for transportation, sale or carrying, and it is forbidden to pile up or collide directly to keep the appearance of goods intact. At the same time, it should be kept in a cool and ventilated place.