Today, Liu Mang went to the vegetable market early in the morning and bought back about 100 pieces of white tofu from the vegetable market, ready to make tonight's dishes.

"Boss, why do you buy so much tofu?" asked the butcher stall proprietress curiously when the meat stall weighed the bones.

"Oh, I'm going to fry stinky tofu to eat today. Liu Mang replied.

"Fried stinky tofu, make it yourself, isn't there other people's marinated tofu in the market?" the proprietress said in surprise.

"Oh, my stinky tofu is not the same as what they sell. ”

"Really? I'll try it that night. The butcher said with a smile.

"No problem, welcome, warm welcome. Liu Mang also laughed.

When he returned to the store, Liu Mang changed the tofu into square-shaped pieces, and then removed a porcelain jar from under the kitchen board.

Generally, there are two kinds of stinky tofu sold on the market, one is Hunan style and the other is Zhejiang style.

The stinky tofu sold in Xiangdi has a black appearance, which is soaked in brine made by boiling black tempeh, soda ash, alum, shiitake mushrooms, winter bamboo shoots, salt, liquor, etc., and then fried in a pot, and finally added chili oil, mustard diced and other ingredients to make it.

This practice originates from the century-old fire palace, which has a dark appearance, a strong smell, fresh but not spicy, and a faint flavor of tempeh.

The stinky tofu in Zhejiang is soaked in amaranth stem juice, and its skin is generally golden brown after frying, and the smell is stronger than that of stinky tofu in Hunan Province.

When eating, it is also fried, and then added with sweet sauce and hot sauce, although the spicy taste is not as good as the stinky tofu in Xiangdi, but the entrance is crispy and the flavor is unique. Among them, the stinky tofu of Xianheng Hotel and the three-flavor stinky tofu of Lu Xun Memorial View are the best.

Today, Liu Mang is going to take the stinky tofu of Zhejiang and the spicy of stinky tofu in Hunan to make a new stinky tofu.

"Meow~Meow~" Seeing Liu Mang move out of the porcelain altar, Xiaoliu, the fat cat, probably thought it was something delicious, so he immediately rushed over and circled around the porcelain altar.

This porcelain jar is filled with the brine of amaranth, which Liu Mang brought from upstairs.

There are three smells in Ningbo, Zhejiang, which are stinky winter melon, stinky amaranth tube, and stinky cabbage heart (stinky taro), the biggest feature is that it smells stinky, but it is fragrant in the mouth.

Especially in the steamed stinky amaranth tube on the rice, pick up a section and put it to the mouth, suck it gently, the jelly-like vegetable core inside is mixed with an indescribable taste, and it is suddenly full of taste buds.

Its approximate method is to wash the jar with cold boiled water, wipe it dry, and then evenly smear a layer of salt in the jar, wash the amaranth stalks with cool boiled water, roll them with salt respectively, put the regular yard in the jar, and finally tie the mouth of the altar tightly with lotus leaves, and it will be made after 1 month.

Amaranth juice is the juice separated after making stinky amaranth, and the longer the fermentation and marinade, the better the quality of the brine.

Using this juice to make stinky tofu, the taste that comes out can really be worthy of the word 'stinky smell'.

Liu Mang carefully uncovered the lid of the porcelain altar and sniffed: "Well, it stinks." ”

"Aim~" Xiao Liu leaned in, leaned his head to the mouth of the altar and sniffed. After smelling it for a moment, it fell to the ground, and the chubby cat's face was full of bewilderment and horror, as if to say, "Shovel!" Are you going to eat?

"Dizzy, what is your expression?" Seeing the fat cat's demeanor, Liu Mang laughed: "Don't look at its stinkiness, it will taste fragrant later." ”

After taking a square plastic basin, Liu Mang put the changed tofu into it piece by piece, then picked up the porcelain jar, poured the amaranth juice inside, never passed the tofu, and finally sealed it with plastic wrap.

Fresh tofu is soaked in this amaranth juice for four to five hours until the flavor of the amaranth juice has penetrated into the pan and can be fried.

"It stinks. After doing all this, Liu Mang cleaned the porcelain altar and couldn't help but open the window in the back kitchen to ventilate and breathe.

And Xiao Liu had already clamped his tail and ran to the door of the store to breathe, Liu Mang made a pot of tea, took out the "Shanzu Codex" that had been repaired last time from the space, and watched it intently.

At about four o'clock in the afternoon, Liu Mang took the tofu out of the brine and put it on a colander to drain the water.

After an afternoon of soaking, the color of the tofu changed from snow white to green gray, and the taste of amaranth juice had penetrated into it, and the smell was very strong.

Next, chop the mustard into cubes and fry the peanuts to remove the red skin. Garlic minced, green onion chopped into chopped green onions, chili oil, sesame oil, coriander foam set aside.

Put rapeseed oil in the pot, and when the oil temperature is hot, Liu Mang took a pair of long bamboo chopsticks and fried the soaked tofu in the pot.

As soon as the tofu comes into contact with the hot oil, it immediately makes a 'thunderbolt' sound.

The tender skin quickly hardens, small bubbles emerge, and the color begins to change, slowly turning from bluish gray to golden yellow.

A strong smell emanated from the pot. This smell is mixed with the smell of amaranth juice and the oily aroma of rapeseed oil, which is a little smelly at first, but it is very special and mouth-watering after smelling.

"Yes, you can eat it. After the tofu skin in the pot became golden and crispy, Liu Mang scooped it up and put it in a small bowl.

Then mix the prepared chili oil, sesame oil, garlic, and salt together to make a juice, and then use chopsticks to make a hole in the middle of the tofu and pour the juice into the hole. Finally, sprinkle with chopped green onions, diced mustard and chopped peanuts, and this Liu Mang's version of stinky tofu is complete.

Liu Mang turned off the fire, walked to the door of the store with this bowl of stinky tofu, and squatted down.

"Do you want to eat it?" Picking up a piece of tofu, Liu Mang leaned towards Xiao Liu's side.

The spicy taste of chili oil made Xiao Liu sneeze a few times in a row, and turned his back on his face with disgust.

"Forget it, if you don't eat it, I'll eat it. Liu Mang shook his head and brought the tofu to his mouth and took a bite.

"Click!" the skin of the stinky tofu crumbled into slag in Liu Mang's slag, and the unique rich smell came to the nose.

"Hey, it's really spicy!" Liu Mang took a breath and chewed it heavily: "But this spicy flavor is just right with tofu!"

In addition to the ordinary chili peppers, Liu Mang also added Yunnan's 'elephant trunk spicy', which seems to have no trace of chili peppers, but in fact, the spicy feeling is several grades higher than the stinky tofu sold outside.

The skin of the tofu is fried to make it crispy, but the inside still retains the original softness of the tofu.

The combination of the two different tastes brings a new experience to the tongue and teeth, and with the crunchy mustard and crispy crushed peanuts, it is really appetizing and delicious, and you can't speak.

It smells stinky, but it tastes extraordinarily fragrant, which is the special charm of stinky tofu.