Taizhou deep fried stinky dry (a specialty of Taizhou, Jiangsu)

Introduction to Taizhou Fried Stinky Dry

Taizhou is located between the north and south, with a blend of diversity and openness to all who come. As a result, there are many unique snacks in Taizhou, but they are not exclusive to Taizhou. However, Taizhou people are able to creatively enjoy snacks from all over the country, adding Taizhou's unique local flavors and rich flavor, making it "better than blue" and creating a group of satisfied customers

What are the characteristics of Taizhou fried stinky dry products

When frying stinky tofu, it should be smelled and tasted fragrant. Dried tofu has a slight odor, a brownish yellow color, and a slightly crispy skin. When eaten with chili sauce and rice vinegar, it has a unique flavor. Amaranth stem brine is the key. The production of this amaranth stem brine is very particular. Only traditional methods can mold the authentic brine. Good brine cannot be marinated in just one or two years. The more aged the brine, the more fragrant it becomes, and the more delicious the food soaked

How did the history of deep frying stinky dry in Taizhou come about

Deep fried stinky dry is a signature snack in Taizhou. In the alleys and alleys of the city, some vendors often set up an oil pot and display boxes of stinky dry, which can be fried and sold at a low price. The smell is coming out, there's no need to shout, people will naturally come to visit. Small and square pieces of stinky dried food were placed in the oil pot and rolled over a few times. The boss skillfully picked them up with bamboo chopsticks, but don't worry, you have to drain the oil first. Looking at the stinky dried food on the wire rack, when you smell the fragrance, saliva begins to secrete. The fried stinky dried tofu has turned golden yellow. Scoop a spoonful of red hot water pepper onto the dried tofu and take a bite. The spiciness of the hot water pepper, the aroma of deep frying, the smell of stinky dried tofu, and the burning sensation are all mixed together. What a delicious taste

Method for making Taizhou fried stinky tofu

Ingredients

1500 grams of dried white tofu, 100 grams of chili sauce, 50 grams of vinegar, 5000 grams of shepherd's purse, 100 grams of sesame seeds and refined salt each, and 1500 grams of rapeseed oil (approximately 150 grams consumed)

1. Use black sesame, Chinese prickly ash, anise, cinnamon, Baijiu, salt, etc. as raw materials, add 5-10kg of water to boil, pour them into small vats and let them stand for a period of time to form smelly bittern

2. Remove impurities from soybeans, wash them, soak them in cold water, grind them with water (1kg soybeans plus 10kg water) into soybean milk with a soybean milk machine, boil the filtered soybean milk to above 95 ℃, slowly add magnesium chloride solution to make them solidify into porridge, and then make tender tofu in 5 minutes<31. After a while, flip the top square dish down and stack them one by one to dry all the moisture in the tender tofu. Finally, remove the gauze, cut it into small squares with a knife, and let it cool until dried tofu is ready. Soak dried Stinky tofu in proper amount of stinky brine, and take it out about 3-4 hours later to form dried beancurd<33

5. Cut the stinky dried oil into slanted pieces with scissors and place them in a bowl. Pour shrimp oil over it, scoop up some water pepper, sprinkle some cilantro and garlic paste, stir well, and you can taste it