stinky vegetables, also known as feather-leaf Jin Hehuan, belong to leguminous perennial plants, mainly produced in Xishuangbanna. Every hundred fresh samples contain 1.82 Mg of carotene, 1.5 mg of VB, Vc112 mg of VC and various trace elements such as K, Ca, Mg, Zn and Fe, which is a major feature of "smelly dishes" Chinese food. Smell is a kind of taste, which is formed by breeding a mold on raw materials. It has the effect of appetizing, helping digestion and stimulating appetite. It is a dish deeply loved by consumers.

Chinese scientific name

Acacia pinnata

alias

Yunnan stinky vegetable

plant kingdom

family

Leguminosae

origin

Xishuangbanna

Trace elements

Mg, Zn and Fe

Introduction

. Smell is a kind of taste, which is formed by breeding a mold on raw materials. It has the effect of appetizing, helping digestion and stimulating appetite. Every 111 grams of stinky tofu contains about 11 grams of vitamin B12, and the lack of vitamin B12 is one of the causes of brain aging and Alzheimer's disease. Eating stinky tofu is good for preventing this disease.

In Shaoxing, a famous water town, almost every family likes to eat "smelly amaranth stalks". Shaoxing people choose the main stem with thick thumb, wash it and cut it into 21-25 cm lengths, let it grow moldy and hairy first, then soak it in the stinky brine jar for two or three days, then take it out and wash it, add salt and steam it in water. When eating, don't chew it directly between the big teeth, and use the front teeth to squeeze out the meat in the stem. At this time, you will feel that there is a strange umami between the teeth, which is a strong umami with a long aftertaste.

stinky vegetables

Shaoxing people not only like to eat stinky amaranth stalks, but also like "stinky food" such as stinky tofu, stinky mold, stinky mold beans and stinky milk rot (Qingfang). Every time I come to Shaoxing, I never forget to order one or two "stinky dishes", for example, "Steamed a thousand pieces of stinky mold". The thousand pieces that are longer than layers of white fluff are cut into pieces, put a little salt, sugar and a little red pepper on them, steam them across the water, and serve them on the table. In the steaming fog, there is a bit of stinky smell, which is really mouth-watering. When I put a piece on it and put it in my mouth, I only feel that thousands of pieces that are chewy on weekdays, after being so "smelly", immediately become crispy and abnormal, and the mouth melts, and the umami is dyed on your tongue and throat, and your appetite is suddenly adjusted.

There are many kinds of stinky vegetables in Zhejiang. Apart from the "stinky vegetables" in Shaoxing, there are also stinky winter melon in Ningbo, thousand pieces of mildew in Shangyu, dry-embedded sesame cakes with stinky tofu in Huzhou, fried steamed bread with fried stinky tofu in Fuyang, and there are different stinky dishes in western Zhejiang and southern Zhejiang.

Some "smelly" gourmets simply put a smelly jar on the balcony and yard at home. Usually, bean products, vegetable stalks, edamame and wax gourd are put into it to "stink". Think about how you feel when you fish fresh and smelly stunners out of the jar every day-that expectation, that covet, is really a kind of "smelly".