How to make white stinky tofu? The difference between white stinky tofu and black stinky tofu

The authentic Changsha stinky tofu is made by deep-frying the stinky tofu until it is crispy on the outside and tender on the inside. Then you can eat it with the sauce. In addition, the sauce is also the key to the soul of the seasoning. It tastes spicy and salty, and salty and fresh. Although it smells stinky, it tastes very fragrant. How is white stinky tofu made? What is the difference between white stinky tofu and black stinky tofu? I guess you don't know much about it.

Contents of this article

1. How to make white stinky tofu

2. The difference between white stinky tofu and black stinky tofu

3. Which is healthier, black or white stinky tofu?

How to make white stinky tofu

Raw materials and formula: 5kg soybean, 250g chili oil, 1kg tea oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g gypsum. Production process:

1. Soak the soybeans in water, wash them with clean water after soaking, replace with 20-25kg of clean water, grind them into a thin paste with a stone mill, then add the same amount of warm water as the thin paste, mix well, put it into a cloth bag, squeeze out the juice with force, then add boiling water into the bean dregs, mix well and squeeze again. In this way, the bean dregs will not stick to your hands. When the soy milk has been squeezed out, skim off the foam.

2. Put the slurry into a pot and bring it to a boil over high heat. Pour it into a jar and add gypsum juice. Stir with a wooden stick while adding. After stirring for about 15 to 20 turns, you can drop a little water. If it mixes with the slurry, it means that the gypsum juice is not enough and you need to add some more gypsum juice and stir again.

3. If the water dripped in is not mixed with the paste, it will become tofu pudding after about 20 minutes. Scoop the tofu pudding into a wooden box, cover it with a wooden board, press it with heavy stones, press out the water, and it will become tofu.

The difference between white stinky tofu and black stinky tofu

Stinky tofu also has two different colors, in addition to the common black, there is also the local characteristic white. Black stinky tofu is a specialty snack in Changsha. Generally, the ones we eat are fried, put into a small bowl, drizzled with the juice boiled by pepper, onion and garlic, and finally sprinkled with a handful of coriander for flavor.

The reason why Changsha stinky tofu stinks is that fermented black beans, soda ash, winter bamboo shoots, and mushrooms are added to the brine. After being soaked, the tofu absorbs these flavors, and the combination naturally creates an indescribable stench. The authentic Changsha stinky tofu is fried until the outside is crispy and the inside is tender, and then eaten with the stinky tofu dipped in the sauce. In addition, the sauces prepared by different merchants are also different, but chili, onion and garlic are a must. The sauce prepared in this way tastes spicy and salty, and salty and fresh. Although it smells stinky, it tastes very fragrant.

The white stinky tofu is Shaoxing stinky tofu. You may be unfamiliar with this kind of stinky tofu. In fact, Shaoxing stinky tofu is also a very famous snack in Zhejiang and Shanghai. Unlike Changsha stinky tofu, this white stinky tofu is made with the soup of stinky amaranth stems. Therefore, if you want to make stinky tofu, you first need to pickle some stinky amaranth stems. Its method is also relatively simple. Just pour out the soup of stinky amaranth stems and soak the tofu in it. Because the brine used to soak the stinky tofu in Changsha is different, the Shaoxing stinky tofu is still white and yellowish after frying, but the taste is not inferior to the black stinky tofu.

Which is healthier, black or white stinky tofu?

No one would dispute that stinky tofu is delicious. But which of the two colors, black and white, is safer? Some people would argue that white stinky tofu is obviously cleaner in appearance, while black stinky tofu contains a lot of seasonings. There have even been rumors that the production process of black stinky tofu is not very healthy. However, as merchants of black stinky tofu, they have to jump out to refute that these are all nonsense!

Black stinky tofu, or Changsha stinky tofu, is actually made from brine, which contains fermented black beans, bamboo shoots, mushrooms and other ingredients. The smell of bamboo shoots is not very good. After being soaked in the brine, the originally white tofu gradually changes color and absorbs the odor in the brine. Together, it becomes an indescribable odor that can't be smelled of bamboo shoots, fermented black beans, or beans.

The marinated black tofu cubes are deep fried in a medium-high temperature oil pan. After the black tofu cubes are fried until crispy on the outside and tender on the inside, they are placed in a small bowl and topped with a sauce made of chili peppers, minced garlic, and green onions, and sprinkled with a large amount of coriander. This is a well-known street snack in Changsha and a classic Chinese delicacy that is "notorious". When you take a bite, the smell is pungent, the tofu skin is crispy on the outside, and the tofu is soft and tender on the inside, making you unable to stop eating.

White stinky tofu is also called Shaoxing stinky tofu. Although Shaoxing stinky tofu is not very famous, it is more suitable for those who like fresh food or have a lighter taste. In the Jiangsu, Zhejiang and Shanghai areas, I found an old shop that makes white stinky tofu and stood by waiting for the stinky tofu to come out of the oven. Shaoxing stinky tofu actually does not smell very stinky. The soup used to soak the tofu cubes is the soup left over from pickling stinky amaranth stems, which will not dye the tofu with any color.

The soaked tofu has absorbed enough of the broth from the stinky amaranth stems, and after being fried, the color is still white with a yellowish tint. It smells much less stinky than Changsha stinky tofu, and looks fresh. If you ignore the stinky smell, it looks more like ordinary fried tofu. Pour a little chili sauce and sweet noodle sauce on it, and poke it with a toothpick to taste it. It is salty, fragrant, tender, and delicious.

Now, everyone understands that whether it is black stinky tofu or white stinky tofu, both types of stinky tofu are safe and healthy and can be eaten with confidence. There is no saying that one is safer than the other.