Make some snacks.

First of all, talk about fungus. I think you should say black fungus. I won't introduce the encyclopedic knowledge about auricularia auricula. Auricularia auricula is generally used as ingredients. The more common ones are "fried pork liver with cloud ears" and so on.

In addition, you can search for the dish "cold fungus", but it is best to blanch the fungus with hot water before cold salad.

Yuba is a bean product with high content of protein. Yuba can be fried with shredded pork or something, or it can be cold.

Prepare some good red oil, chopped green onion, monosodium glutamate, salt, Jiang Mo, garlic (above Jiang Mo), soy sauce, vinegar, etc.

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There is a trick to the taste of cold salad: generally,1-2 of the four flavors will be highlighted-spicy, garlic, sour and fragrant (sesame oil).

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As for stinky tofu, it has a long history; You should take your time. ....

We can often eat stinky products, such as fried stinky tofu, steamed stinky tofu, stinky edamame, stinky cabbage and so on. A few years ago, we found double stink: steaming amaranth stalks with stinky tofu, which is a new practice. In Jiangsu and Zhejiang, most boys eat it and many like it. Girls should be gentle and secretly buy stinky tofu if they want to eat it. On solemn occasions, few people voluntarily declare their love for stinky tofu. Therefore, it often happens that when a table is served with people ordering food, I order stinky tofu, but there are few people, but after serving it, I can only eat 1, 2 yuan, and it disappears after a turn ... It can be seen that stinky tofu still has a deep mass base.

The exact name of stinky tofu should be dried stinky tofu. The original body is what we call dried white tofu. Dried white tofu is more tender than dried white tofu (I think it is probably due to the low CaCO3 content and low flocculent coagulation state), and it is processed with stinky brine tank. All the stinky halogen products I mentioned above are made in this way. Similar to this method, there is another way to make "mold", mainly by fermentation. I'm not sure about the production rules. Old Ningbo or Shaoxing must have learned something. Unfortunately, thousands of moldy pieces (thousands of pieces are thick tofu skin wrapped by venetian blinds) are probably made by pouring thousands of pieces of water into a closed container and fermenting at a proper temperature. Many articles about stinky tofu on the internet do not distinguish between the two production processes. Probably, the author didn't study them deeply. Most of them just discuss the unhealthy side of stinky tofu. Think carefully about how healthy Sudan red salted duck eggs, medicinal fish, lead preserved eggs, pork with water injection and hormone chicken can be now. Science and technology are indeed the primary productive forces. ...

The essence of making stinky brine products is the method of making brine. Cut the bought amaranth stalks into inches, put them in a large pot and add appropriate amount of water. It will be blistered and moldy in a few days. This is the method of moldy amaranth stalks. The remaining water of moldy amaranth stalks is the mother liquor of stinky brine. Put the green foaming water into the jar, throw a piece of tofu and mash it. After fermentation and decomposition, the basic stinky brine is made. A piece of tofu can be put down because there are only a few molds in the mother liquor, and tofu can provide a good raw material for the reproduction of these bacteria, and it is very fast. After such a period of time, the smelly brine tank can be used. Wrap some white dried tofu in gauze and put it in. Half a day in summer and two days in winter, stinky tofu is ready. Gauze is mainly afraid of too much fermentation, becoming brittle and not being fished up. However, it is impossible for a stinky pot to cook a pot of soup with such a shredded pork. It needs frequent maintenance. After eating every day, put the soup of vegetarian dishes into it (commonly known as the bottom of the bowl) to nourish it. In addition, if it stinks a lot of things, it is found that its strength is insufficient. Then throw a piece of tofu casually and mash it. Some unique methods, such as putting crab cover or bamboo shoots into it for fermentation, are said to hang fresh heads. These are the experiences of people who have the heart to try for themselves. Good stinky brine is light green and very clear. I think that's because the bacteria in it decompose very badly, and the organic matter won't stay in it for long.

After the stinky brine is soaked, the surface of the dried bean curd is light green and the tentacles are crisp, which is due to fermentation. Those black or other colors of dried beans are either made by different techniques or specially made by profiteers, at least in Jiangnan. The Jiangnan mentioned here does not include Shanghai, because I have seen the dried bean curd soaked in medicine opposite Jiaotong University, and there are many black spots on it. It should be moldy. I don't need to say more about the frying process (I haven't eaten pork, but I have always seen pigs run away). If steamed, sprinkle raw stinky tofu with fine salt, drizzle with vegetable oil and steam. Be sure to cover it when steaming. If too much water is dripped in, stinky tofu will not be fresh. Or we can follow my mother's example. Do it in a microwave oven. For finer ones, you can also put some pepper and Jiang Mo in it. After steaming, the surface is covered with a hard film. After it is removed, it is honeycomb-shaped, very fat and brittle, and it melts at the entrance. Red, yellow and white are correspondingly interesting, and the taste and smell are also shocking. It's a masterpiece of the trinity of color, fragrance and taste. Fried stinky tofu is not inferior, but it is too expensive to cook at home. Before this, put the fried stinky tofu on the lotus leaf and scoop a teaspoon of hot sauce on it. The golden dried tofu will be wrapped in green leaves with red sauce, and its unique fragrance will definitely make people's index fingers move. However, you must eat fried stinky tofu at once. After 5 minutes, the shell will become soft and the taste will be worse than before. The professional name is "falling gas".

As for the brush materials: red oil, ginger, minced garlic, sesame oil, etc. ; Specific to every place

Because of different tastes, the ingredients are basically different.

▓ Fire Palace stinky tofu ▓?

Fried stinky tofu is a traditional folk food, which is found in many places and is loved by many people. The fried stinky tofu in Changsha Fire Palace used to be famous, but now it is even more notorious.

The stinky tofu of pyrotechnics has a history of 100 years. A small piece of stinky tofu with a length and width of only 5 cm and a thickness of only 1 cm, which was slowly fried by the master with tea oil, "fragrant" flew for ten miles, appetizing. When it is hot, it is served with ground fresh spicy sauce and sesame oil, which is delicious.

There are many people selling fried stinky tofu on the streets of Changsha. Most of them are carrying the burden and shouting to sell. Six coppers buy four pieces, while the "fried stinky tofu" in Huogong Palace sells two coppers, 1 piece, which is fried and sold now, bought and eaten now. After the stinky tofu is fried, put it into a small dish with pliers, then carefully open a small mouth with the tip of pliers, brush a little ground sesame oil with the tip of pigeon feathers, and pour a spoonful of fresh hot sauce. After eating it, it is really "smelly and fragrant"-fragrant, spicy and delicious.

I often wonder: Why do some people like to eat stinky tofu? After careful investigation of the data, we know that stink is also an undeniable delicacy, and stink and fragrance are a "mutual training word". "Kangxi Dictionary" contains: "Smelly and fragrant." "Guang Yun" contains: "All kinds of qi are collectively smelly". The Book of Changes also contains "It stinks like blue". We might as well understand it this way: stink and fragrance are also one.

In addition to stinky tofu, there are stinky thousand pieces, stinky gluten, stinky amaranth, stinky laba bean, stinky lobster sauce, stinky mud snail, stinky mandarin fish and so on. Many ethnic minority areas in China also have stinky dishes, such as Nanmibu (crab sauce) of the Dai people in Yunnan, which is smelly and delicious.

The fire palace has always been very particular about making stinky tofu. First of all, you should highlight the word "smelly" when preparing the base material. The more smelly, the better. According to the older generation in the industry, the process of making the bottom material of stinky tofu is smelly and long; Collect the remaining juice of pickled mustard tuber, amaranth smelly water, waste fermented soybean water, soup of boiled laba beans, mushroom feet, old pockets of winter bamboo shoots, shrimp shells, etc. If it is not needed in the kitchen, put it into the pot, boil it with strong fire first, then simmer it with slow fire, then discard the slag and take water, and add 10% Shaoxing wine and 10% Shaoxing wine.

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.

Making method of stinky tofu: Take a small piece of white qianzi tofu with the weight of 10g and soak it in the bottom material (soaking in summer 1 ~ 2 days, soaking in spring and autumn for 3 ~ 5 days, soaking in winter for one week) to obtain the blank of fried stinky tofu. Qingti went to the master of Huogong Palace, fried it slowly with tea oil, and then made it into a famous snack in China-Huogong Stinky Tofu.

The stinky tofu of pyrotechnics is so famous today, not only because of its excellent quality, but also thanks to Chairman Mao and some revolutionary veterans. In those days (1911925), when Mao Zedong was studying and engaged in revolutionary work in Changsha, he loved to eat stinky tofu, especially the stinky tofu from the Palace of Fire. Other revolutionary veterans who like to eat stinky tofu in the Fire Palace include Xu Teli, Xiao, Li Fuchun, Xu Guangda, Xie Juezai and Dong. They all have a soft spot for stinky tofu. After the founding of New China, these old revolutionaries came to Changsha one after another and tasted stinky tofu every time. At that time, provincial and municipal leaders often comforted their "missing sea bass" with the stinky tofu of the Fire Palace. 1956 When Mao Zedong visited Hunan, he went to Huogong to eat stinky tofu, which caused a sensation and made Huogong stinky tofu a famous brand at home and abroad.

Now there are more and more fried stinky tofu in Changsha, with thousands of stalls and more detailed division of labor. One is to supply blanks, and the other is to sell along the street, which has developed into a stall of "fried stinky tofu". In addition to selling fried stinky tofu, these stalls all have fried chicken legs, duck breasts, goose wings, quail eggs, coriander hearts, dried seeds and so on. Not long ago, I returned to Changsha. Seeing that the stall was selling fried stinky tofu, I quickly bought a few pieces to taste. That stinky tofu is as hard as iron and as cold as ice, which is completely different from the fried stinky tofu I ate when I was a teenager. When asked why, the waitress quickly replied, "When was that?" I can't help being speechless. When I took off my equipment, I drove straight to the Fire Palace. The stinky tofu in the fire palace is different. Stir-fry and sell Smells bad, tastes sweet, delicious, spicy, fragrant, soft and delicious. Finally found the delicious food in my memory-the stinky tofu in the fire palace.