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臭豆腐在长沙也叫“臭干子”，罗家臭豆腐选用比较上等的黄豆做成豆腐，然后再把豆腐放入特制的卤水中，慢慢的豆腐会变灰色，咋一闻上去的话臭气扑鼻，然后再用热好的油锅慢慢的炸，一直炸到罗家臭豆腐颜色变黑，表面膨胀为止，之后就可以把罗家臭豆腐捞上来，这个时候就是香气逼人了，最后浇上一些辣椒香油什么的就成为了名副其实的罗家臭豆腐。

罗家臭豆腐是臭豆腐中的佼佼者，据统计罗家臭豆腐现在在全国已经有几十甚至上百家连锁店，而且所到之处颇受消费者的欢迎。其在做法上也有些与众不同，先用上好的黄豆制成水豆腐，然后把白嫩的水豆腐压制成白白的豆腐干子，再把豆腐干加入到一种卤液中。此处的卤液是最有讲究的，需要用隔年留下的烂咸菜汁做成，纯绿色、纯天然，没有添加任何色素，散发出来的是很自然的臭味。把盛放的坛子封好口，再埋到地底下，数天之后取出，白豆腐已成青墨色的臭豆腐干了。掰开豆腐干，可以看到从里面到外面，都是青墨色，闻闻奇臭，炸熟后入口却又是奇香无比。

Stinky tofu is also called "Stinky dried tofu" in Changsha. Luojia stinky tofu is made of superior soybeans, and then it is put into special brine. Slowly, the tofu will turn gray. When it smells, it stinks. Then it is fried slowly in a hot oil pan until the color of Luojia stinky tofu turns black and the surface expands. After that, Luojia stinky tofu can be fried This time, the smell is very strong. At last, pour some chili oil or something on it and it will become the real Luojia stinky tofu. Luojia stinky tofu is the leader of stinky tofu. According to statistics, there are dozens or even hundreds of chain stores in Luojia stinky tofu, and it is popular with consumers everywhere. It is also different in practice. First, it uses good soybeans to make water tofu, then it compresses the tender water tofu into white dried tofu, and then it adds the dried tofu into a kind of brine. The brine here is the most exquisite. It needs to be made of the rotten pickled vegetable juice left every other year. It's pure green and natural. It doesn't add any pigment. It emits a very natural odor. Seal the jar and bury it under the ground. Take it out a few days later. The white tofu has become the stinky tofu in blue and ink. Break the dried tofu, you can see that from the inside to the outside, they are all blue ink, smelling strange and smelling, but after fried, the mouth is also very fragrant.

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