油炸臭豆腐是长沙的名菜之一。炸起来满屋臭,吃起来满口香,加上辣味额角上直冒汗。真是集鲜、香、辣,外焦脆、内柔嫩于一体。自己想做的话,不妨一试。 首先要配制臭豆腐卤水。用黑豆豉约630克,放入3.7公斤水中。烧开后再煮半小时,滤去豆豉渣待冷却后,加 Fried stinky tofu is one of Changsha’s famous dishes. Fried up full house smell, eat up mouthful of incense, coupled with spicy sweat on the forehead. Really is a collection of fresh, fragrant, spicy, crisp outer, crisp in one. If you want to do it yourself, let’s try it. First, we must formulate stinky tofu brine. With black beans 豉 about 630 grams, into 3.7 kilograms of water. Cook boil for half an hour, filter out the bean curd residue to be cooled, add