"Stinky Tofu" has a long history, although its name is tacky, ugly and beautiful, but it is a unique leisure flavor, ancient and traditional. Once tasted, it often makes people want to stop. There are regional differences in the way of making and eating in China and around the world. The stinky dried tofu in Changsha and Shaoxing is quite famous, but its production and taste are quite different. But they all smell bad and taste good, which is the characteristic of stinky tofu. Old people often eat stinky tofu, which can increase their appetite and play a role in disease prevention and health care. There are regional differences in the way of making and eating stinky tofu in China and around the world. The stinky dried tofu in Changsha and Shaoxing is quite famous, but its production and taste are quite different. The official representative of the stinky tofu in Changsha is the Fire Palace, and Mao Zedong, Zhu Rongji, etc. visited and praised it, and the American Food magazine also personally interviewed it. Tofu is made of superior soybeans in the Fire Palace, and then the tofu is soaked in brine with winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce. White hairs will appear on the surface and the color will turn gray. When you smell the stench at first, fry it slowly in an oil pan until the color turns black and the surface swells. You can fish it out, and pour it with garlic juice, pepper and sesame oil, and it will become stinky tofu with crispy fragrance and tender outside. There are also many folk experts in making stinky tofu on the streets of Changsha, which are deeply loved by the people. Shaoxing fried stinky tofu is cut into 2.5 cm square pieces with pressed tofu, soaked in the bittern prepared by moldy vegetable stalks, which is usually soaked for about 6 hours in summer and 2 days in winter, then picked up, washed with clear water, dried in water, and fried in a 51% hot oil pan until it is crispy outside Marie Laure Gigon. It is yellow in color and can be eaten with hot sauce. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production method is not the same. It is fried with iron plate, which is not empty and light yellow. Most of the streets in Tianjin are stinky tofu in Nanjing, which is fried into golden yellow for gray tofu blocks, and the smell is very weak. Wang Zhihe stinky tofu, which is famous in Beijing, is stinky tofu milk, which is different from the stinky tofu dried in the south. Wang Zhihe stinky tofu milk can't be fried, and it is a complementary product of pasta such as steamed bread and big cakes. It was once loved by Cixi and given the elegant name "Yu Qing Fang" for short. Editing the origin of stinky tofu in this paragraph, Zhu Yuanzhang was born in poverty. When he was young, he worked as a beggar and a monk. Once, because he was too hungry to bear, he picked up the expired tofu discarded by others, regardless of the willy-nilly, fried it and stuffed it into his mouth. The delicious taste was unforgettable. Later, when he became a military commander, the army successfully hit Anhui all the way. When he was happy, he ordered the whole army to eat stinky tofu to celebrate, and the reputation of stinky tofu finally spread widely. The second statement is that He Rihua, a scholar in Ming Dynasty, said in his works at that time that people in yi county, Anhui Province like to discolor tofu with salt in summer and autumn, scrub it clean and fry it in boiling oil, which smells like crocodiles in the sea. From this point of view, both the preparation method and the cooking method seem to be no different from Zhu Yuanzhang's version. The origin of stinky tofu in Beijing is said that in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, who came to Beijing from Anhui Province to take the exam, came last, and lived in the guild hall, wanting to return to his hometown, with inconvenient transportation and no travelling expenses; I want to study in Beijing, and I am ready to take the exam again, which is far from the next examination period. Helpless, I had to make a living in Beijing temporarily. Wang Zhihe's family was not rich, and his father opened a tofu mill in his hometown. Wang Zhihe had learned to make tofu in his childhood, so he rented several rooms near Anhui Guild Hall, bought some simple utensils, ground several liters of bean tofu every day and peddled them along the street. It's summer, and sometimes the leftover tofu will soon become moldy and inedible, but it's not willing to be discarded. Thinking hard about the countermeasures, he cut the tofu into small pieces, dried it a little, found a small jar and salted it with salt. After that, I closed my business and devoted myself to studying, and gradually forgot about it. The autumn wind is cool, and Wang Zhihe wants to go back to his old job and make tofu to sell. Suddenly, I remembered the jar of pickled tofu, and I quickly opened the cylinder cover. A stench came to my nose. When I took it out, the tofu was blue-gray. When I tried it with my mouth, I felt that it contained a rich aroma. Although it was not delicious, it was also intriguing. I gave it to my neighbors and praised it. Wang Zhihe failed repeatedly, so he had to give up school to do business and process stinky tofu according to the method he tried in the past. It is cheap, can be eaten with meals, and is suitable for low-income workers, so it gradually opens up its market and its business is booming. After raising money, I bought a paved house in the middle road of Yanshou Street, which was produced and sold by myself, and operated by wholesale and retail. According to the contract of buying a house, it was the winter of the seventeenth year of Kangxi. After the unique stinky tofu was created in Wang Zhihe, a set of production technology of stinky tofu was gradually explored after many improvements. The production scale was constantly expanding, the quality was better and the reputation was higher. At the end of the Qing dynasty, it was introduced to the court. Legend has it that Empress Dowager Cixi also liked to eat it in late autumn and early winter, and also listed it as a royal dish, but because its name was indecent, it was named "Qingfang" according to its blue and square characteristics. How to edit stinky tofu in this paragraph 1. Hunan stinky tofu: Fried "stinky tofu" smells stinky and tastes strange, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous. It is said that in the 1951s, celebrities went to Hunan to collect folk information, and once visited the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, and then pieces of tofu are drilled and filled with Chili oil. It tastes spicy and smelly, and it is highly appreciated. Therefore, the reputation of stinky tofu in the "Fire Palace" spread throughout Hunan and the north and south of the country. First, make tofu slices (white tofu) from soybeans, then brew brine, boil with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 1.5 minutes. Deep-fried, the surface is fried, but the inside is white and tender. Pour Chili paste to eat. 2. Raw materials and formula of stinky tofu: 5kg of soybean, 251g of chili oil, 1kg of tea oil, 151g of sesame oil, 511g of soy sauce, 15kg of brine, 111g of crude salt and 311g of gypsum Fibrosum. Production technology: (1) To make tofu, the soybean is soaked in water, washed with clear water, replaced with 21-25 kg of clear water, ground into a thin paste with a stone mill, and then added with water. Squeeze out the pulp juice forcibly, then add boiling water into the bean dregs and mix well before squeezing, so that the bean dregs don't touch your hands. When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and after about 1.5 ~ 21 revolutions, drop a little water. If it is mixed with the pulp, it means that some gypsum juice is not enough, and then stir it. If the dripped water is not mixed with the pulp, it will become tofu brain after about 21 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd. (2) Fry stinky tofu Put melanterite in a bucket, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and about 6-11 hours in winter. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it with low fire for about 5 minutes. Once it is brown, take it out and put it in a plate, drill a hole in the middle of the tofu with chopsticks, and add Chili oil. (3) The preparation method of brine is based on 2.5kg of douchi, and 15kg of clear water should be added to boil it. After filtration, 1.511 g of alkali should be added to the juice to soak it for about half a month, and it should be stirred 1 times a day, and then the brine can be obtained after fermentation. The product features brown color, tender inside and tender outside, fresh and spicy. 3. Raw materials for making stinky tofu: tofu, a few wet cotton cloths (preferably white) of 15cm×15cm, a few straws, and a carton: 1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, and put each piece obliquely in the middle of the wet cloth and wrap it tightly (without binding). 2. Remove the leaves and ears from the straw, leaving only the straw, wash it, cut it into 21 cm long sections, wash it and dry it for later use. 3. Stack the tofu wrapped in cloth neatly on the board (you can put it on the cutting board), with a maximum of three or four layers overlapping, with the bottom area as large as possible, and then press it on another board or slate. At this time, put water in a cauldron on the upper board or slate (it is also a good choice to replace it with a boulder. Anyway, in one word, what is pressed on it is "heavy"! ), so leave it alone for 24 hours, this process is to squeeze out all the water in tofu by gravity, and make it more compact. Because there will be water oozing out during the whole process, it is best to put it in the pool to do this work. Of course, your pool will not be used on this day. I made it in a square basin, so that the floor wouldn't be dirty because of water seeping out. 4. Check these tofu again a day later, and you will find that they are squashed tightly and neatly. Ok, now you can find out the carton, densely lay a layer of 1cm thick rice stalks on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice stalks on it after it is finished. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive smell of stinky tofu in about 3 days. Check whether there is long hair or brushed surface. If there is, it is ready. Remember, the standard is the smell of stinky tofu and the long hair and brushed surface. 4. Stinky Tofu in Nanjing Today, there are stinky tofu in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and their tastes and practices vary with local eating habits. In addition to frying, there are steamed stinky tofu in Huangshan, duck oil stinky tofu in Yunnan, roasted stinky tofu and so on. There are two kinds of stinky tofu in Nanjing, one is gray and tender tofu, and the other is dried tofu with tile ash. When the tender stinky tofu is fried in an oil pan until it is golden yellow, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo on it when you eat it. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi, a gray stinky tofu, needs to be fried in oil for a little longer before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of the dried tofu, and when the color changes to gray-black, it can be eaten. This stinky tofu is usually cut into small pieces in qianzi, strung on bamboo sticks, fried and directly brushed with the sauce prepared by the stall owner, and eaten while it is hot. It is crispy and delicious, and quite chewy. Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu from good soybeans, and then press the white water tofu into white dried tofu; Then add the dried bean curd into a brine. The brine here is the most exquisite, and it needs to be made of rotten pickle juice left the next year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar in full bloom, bury it in the ground, and take it out a few days later. The white tofu has dried up. When you open the dried tofu, you can see that from the inside to the outside, it's all blue and dark, smelling strange and smelly, but after frying, the entrance is extremely fragrant. 5. Spicy stinky tofu materials 4 pieces of stinky tofu, 1 green garlic, 1 tablespoons of minced garlic, 1 tablespoons of wine, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and 1 cup of water. Wash the stinky tofu and fry it in 1 bowls until it is crisp and Huang Shi. 2. Stir-fry minced garlic with 2 tablespoons oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green garlic to taste. 3. Simmer on low heat until the soup is slightly dry, and then put it into the pot to eat. Reminder and explanation 1. If you think stinky tofu tastes too strong and are afraid of leaving an odor when cleaning, you can buy ready-made fried tofu and cook it. 2. It's easier to keep warm in a pot. If you don't have a pot, you can use a deep dish, but you should eat it as soon as possible. It tastes bad when it's cold. 6. Raw materials for frying stinky tofu: 8 pieces of refined tofu, cut into 32 small pieces, 2,511g of special brine, 51g of soy sauce, 3g of melanterite (ferrous sulfate), 151g of fresh soup, 51g of dried red pepper powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate and 1,111g of vegetable oil for frying. Method: 1. Put melanterite into a barrel, pour boiling water, stir with a wooden stick, then press the water tofu to dry, soak it for 2 hours, take it out, let it dry and cool, drain the water, and then soak it in special brine (soak it for 3-5 hours in spring and autumn, soak it for 1-2 hours in summer, and soak it for 6-11 hours in winter). After soaking the tofu in brine, take it out and rinse it with cold water. 2. Put the dried red pepper powder into the basin, mix well with salt and soy sauce, pour in the hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use. 3. Place the pan on medium fire, add the frying vegetable oil, and when it is 61% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crispy, then take it out, drain the oil and put it into the plate. Then stick a hole in the middle of each cooked tofu with chopsticks, and put the juice into a small bowl and serve it together. Features: the texture is crispy and tender outside the coke, and the taste is fresh, fragrant and slightly spicy. It is a famous flavor snack in Hunan. Eaaaahahahaha, let me see, let me see, let me see. The production of stinky tofu in Beijing is made of high-quality soybeans with high content of protein, and it is made by soaking beans, grinding, filtering, bittering, pre-fermentation, pickling, soup filling and post-fermentation. (1) Tofu making: Soak soybeans in water, wash them with clear water, replace them with 21-25 kg of clear water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then put boiling water into the bean dregs and mix well before squeezing. When the bean dregs do not touch your hands continuously, skim off the foam when the soybean milk is squeezed out, put the pulp juice into a pot and boil it with strong fire, and pour it into a cylinder. If the dripped water is not mixed with the pulp, it will become tofu brain after about 21 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd. To make stinky tofu, if tofu is special, it will be harder than tofu we usually eat, but softer than dried tofu. (2) Fermentation: Put the prepared tofu on the shelf board by board. The wooden shelf can hold more than a dozen layers of tofu, and the middle can be ventilated, coated with salt, sprinkled with mold (the strain is dissolved in water, and the finger is dipped on the tofu), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be around 32 degrees, and the tofu will grow an inch long white hair, that is, mold. (3) Treatment after fermentation: Put melanterite into a barrel, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, and then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and about 6-11 hours in winter. Take it out after soaking, wash it with cold boiled water and drain it. (Brine preparation method: based on 2.5kg of douchi, 15kg of clear water should be added to boil, after filtration, 1.511 g of alkali should be added to the juice to soak for about half a month, and the mixture should be stirred 1 times a day, and then the brine can be obtained after fermentation. (4) according to the tastes and characteristics of different regions, they are processed again. How to eat stinky tofu in this paragraph: Wash stinky tofu, cut it into small pieces, and drain the water. Peeling and undressing edamame. Heat the oil pan, fry the stinky tofu until golden, and pick it up. Leave a little oil in the pot, heat it to 81% heat, stir-fry the edamame until it is cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and serve after the soup is dried. Steamed stinky tofu material: