Changsha stinky tofu

Method

1. 1 Boil the pickling liquid using the juice of pickled mustard greens, yeast, and salt, then let it cool completely.
2. 2 Soak the tofu in this water for 48 hours in a cool place until the surface of the tofu turns gray and has a distinct fermented smell.
3. 3 Remove the beans from the oil, rinse quickly under cold water, and pat them dry; wet beans will explode when they come into contact with hot oil.
4. 4 Fry in oil at 190 degrees for about 4 minutes, until the crust is puffed up and hollow inside, while remaining soft and smooth.
5. 5 Poke holes in the surface of each piece and pour in the chili sauce mixed with garlic, balsamic vinegar, and green onions.

With an appliance

• Air fryer 38 min

  Replace step 4: spray oil all sides of the patted beans, fry in an air fryer at 200 degrees for 10 minutes, flip at the 6th minute to make the outer layer crispy while the inside remains soft; step 5 remains unchanged.