Stinky fermented bean curd

The birth of stinky fermented bean curd is attributed to Wang Zhihe. After failing the exam, he had no intention of starting a tofu business, so he cut the tofu into small pieces and marinated it with salt in a vat. After many days, I found that the tofu turned green and emitted a stinky smell, but it tasted stinky and fragrant, which was intriguing, so we had the real stinky tofu. It was also named "Qingfang" by the Empress Dowager Cixi and listed as an imperial side dish.

Die Qianzhang

Known as a "wonderful dish" by the court, Die Qianzhang is a famous specialty of Songxia Town, Shangyu, Shaoxing City. It has a unique flavor and can be oily. It can be fried or steamed. It is famous for its freshness, cleanness, fragrance (smell), and lightness. It is a good product among soy products. Soybeans are swollen and ground into pulp, cooked over a slow fire, beaten with salt brine, poured onto a coarse cloth to press dry, and made into a thin, even, dry "thousand-layer garment", which is then folded and cut into small strips. Put clean indica rice straw underneath, press a bean board on top, put it in a warm place to mold, and then eat it.

Stinky Tofu

There are two main production areas of stinky tofu, one is Changsha and the other is Shaoxing. The production and taste of the two are very different. Changsha's stinky tofu is made by soaking the tofu in brine with winter bamboo shoots, shiitake mushrooms, koji wine, and Liuyang tempeh. After white hairs appear on the surface and turn gray and the smell hits your nostrils, fry it in an oil pan until the color turns black and the surface swells. Take it out, pour garlic juice, chili pepper, and sesame oil to make stinky tofu that is fragrant and crispy, charred on the outside and tender on the inside.

The production process of Shaoxing’s stinky tofu is similar, but the ingredients are different. The tofu is soaked in the marinade of stinky amaranth stalks and marinated. It can be steamed or fried. The fried stinky tofu is golden and attractive. people.

There is also the custom of using stinky tofu with other ingredients to make delicious dishes in various places. For example, the stinky tofu and fat sausage pot in Guangdong and Nanjing is delicious and delicious, and it is also a well-known delicacy.

Stinky amaranth stalks

As mentioned above, stinky amaranth stalks are extremely important for making Shaoxing stinky tofu. It is said to have originated from the Spring and Autumn Period and the Warring States Period. It has a long history! Don’t look at this picture. The stalk looks like sugarcane, but it is actually the same variety we eat in spring, but it has grown like crazy.

Cut the amaranth stems into small sections, soak them in water for a day and then dry them. Then apply a certain proportion of edible alkaloids. After two days, pour cold salt boiling water into the basin and continue marinating the next day. Ready to serve. The naturally fermented stinky amaranth stems have a relatively less strong flavor. The flavor is all in the dark green marinade. When sucked, it smells slightly stinky but has a sweet taste.

Many other vegetables can be pickled with the marinade of stinky amaranth, such as stinky edamame, stinky winter melon, stinky pumpkin, stinky loofah, etc., which are all unique dishes for farmers in Ningshao during spring and summer meals.

Huizhou Hairy Tofu

Hairy Tofu is also called moldy tofu, a famous dish in Huizhou. The story of its birth is mostly related to the experience of Ming Taizu Zhu Yuanzhang. If you are interested, you can check it out~ ~ After the tofu is cut into pieces and fermented to grow a few inches of white hair, it is called hairy tofu. The general way to eat it is to fry it until it is slightly browned on both sides and then braise it. It can also be deep-fried, roasted or steamed. The most interesting way to eat in Huizhou in ancient times was to buy a portion of tofu from a street vendor, pour it with sesame oil and chili paste, and eat in the oil pan while chatting. It is both delicious and unique. With flavor. Editor: admin

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