How to make a stinky tofu with amaranth that smells bad but tastes delicious

Stinky tofu is also a special delicacy among the people. Like durian, although it smells stinky, it tastes very delicious. The brine of this special stinky tofu is made by fermenting and pickling amaranth. How can we make stinky tofu that is both stinky and fragrant? The specific method is as follows:

Stinky Tofu Brine Recipe

25kg of amaranth stems, 25kg of bamboo shoots, 20kg of fresh grass heads (alfalfa), 20kg of fresh snow vegetable, 5kg of ginger, 4kg of liquorice, 1kg of Sichuan peppercorns (a total of 100kg), 80kg of cold boiled water (additional), 1kg of salt (additional).

How to make stinky tofu

1. Adding batter

The specific method is: dilute saline (magnesium chloride) with water to 8% Baume as a coagulant, and the saline strips should be thin, only as big as mung beans. When adding the paste, stir it slowly with a copper spoon.

2. Pulping

The surface and the spreading cloth are similar to ordinary tofu.

3. Watering

The dough of stinky dried tofu requires a high water content, but it is firmer than ordinary tender tofu and not easy to break. When pouring it, pay special attention to pouring water quickly and moving smoothly. First, scoop the tofu into the ring covered with a 20 mm thick wrapping cloth.

When the amount of tofu pudding exceeds the ring by 10 mm, use a bamboo stick to smooth the tofu pudding, and then wrap the four corners of the tofu wrapping cloth tightly to cover the tofu pudding. Pour the tofu pudding one plate after another in this way. Wait until the water from the pressed dough is drained to a short dripping line.