Speaking of Wan Li Xiang, many people will think that this dish is meat. How fragrant is floating in Wan Li? In fact, this dish is made of stinky tofu, so it is called Wan Li Xiang, which smells like a thousand miles. Although it is not easy to travel thousands of miles, if any restaurant cooks this Wan Li fragrance, the smell will definitely float to the neighbor's house next door.
When I arrive in Wuhu City, Anhui Province, I must taste this dish. It will definitely be more delicious than the "Changsha Fire Palace greasy stinky tofu" you ate outside. Although it is not the practice and raw materials, the stinky tofu that is generally greasy outside is not really stinky tofu. At most, the skin is a little smelly, and it is mixed with the prepared juice when fried. That juice is all canned Wang Zhihe stinky tofu juice. Therefore,
The raw materials of Wan Li incense are not complicated. The key raw material is the rotten radish and pickles here. The local name is radish pickles, and there are no small pickles for everyone to understand. It's called kimchi moss, and cauliflower is oil flower. As you said, everyone should understand that besides stinky vegetable moss, there is tofu as the main ingredient. This tofu is not stinky tofu, but really ordinary tofu, so someone has to ask. Yes, that's right. This stinky vegetable moss has this magic power. After reading Delicious on the Tip of the Tongue, friends in China should know that there is a stinky shepherd's purse in Zhejiang, which is also smelly and cooked with tofu.
In addition to stinky cabbage moss and tofu, there is also the local ground "Shuichaotian pepper", which is a kind of small pepper with the aroma of chaotian pepper, ground and salt. At first glance, it looks a bit like Korean hot sauce. It's all fresh. It is also very good to cook fish or some vegetables with this kind of water, and so is the pepper itself.
Fish and shrimp will also make tofu more and more fresh. Boiled poached eggs will also digest and absorb that peculiar smell. Everything is very good, and there is another indispensable thing, that is, self-squeezed cooking oil. Rapeseed oil can burn a variety of vegetables, all of which are particularly delicious. Those who like meat oil can also put some meat oil, which looks better.
This Wan Li fragrance is basically cooked in a small stone pot. Because this dish has two advantages, first, the stone pot is stewed step by step, which can make the stinky vegetable moss worse and worse, and the smell is enough to enter the tofu. The more fragrant it is, the worse it tastes. On the one hand, fresh tofu will really turn into stinky tofu, and on the other hand, this dish should have a temperature to eat.
We all know that tofu will harden when it is cold, and its taste will be worse, especially for smelly items. Be sure to eat it while it is hot. In the case of serving Wan Li incense, it is basically bubbling. At this time, scoop a piece of tofu with a spoon and put it in your mouth. It is smooth and tender, smelly and fragrant. Eat a piece of stinky tofu and drink pure grain wine, not to mention how delicious it tastes. Wan Li incense must be oily to be delicious. It floats on it.