how did this stinky tofu come from? According to legend, in the eighth year of Emperor Kangxi of the Qing Dynasty, Wang Zhihe, who came to Beijing from Anhui Province to take the exam, came last in the gold medal list, living 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's family was not rich, and his father set up a bean curd shop in his hometown. Wang Zhihe had learned to make bean curd in his childhood, so he rented several rooms near Anhui Guild Hall, bought some simple utensils, ground several liters of bean curd every day and sold it 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 refreshing, and Wang Zhihe wants to return 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 and 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.

reference: the origin of stinky tofu in Wang Zhihe

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1 Hunan Stinky Tofu:

Fried Stinky Tofu 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 195s, 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 it with black lobster sauce, cool it, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak it for 15 minutes. Deep-fried, the surface is fried, but the inside is white and tender. Pour Chili paste to eat.

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raw materials and formula for making stinky tofu:

5kg of soybeans, 25g of Chili oil, 1kg of tea oil, 15g of sesame oil, 5g of soy sauce, 15 g of brine, 1g of crude salt and 3 g of gypsum Fibrosum

Production technology:

(1) To make tofu, the soybeans are soaked in water and used after soaking. Add warm water as much as the thin paste, mix well, put it into a cloth bag, squeeze out the pulp juice, add boiling water into the bean dregs, mix well and then squeeze, so that the bean dregs do not 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 strong fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and after about 15~2 revolutions, drop a little water, such as mixing it with the pulp. If the dripped water is not mixed with the pulp, it will become tofu brain after about 2 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, then take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, 2 hours in summer and 6-1 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 it needs to be boiled with 15kg of clear water, filtered, soaked with 15g of alkali in the juice for about half a month, stirred once a day, and fermented to obtain brine.

product features

the color is brown, the outside is burnt and the inside is tender, fresh and spicy.

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"Tofu, which makes stinky tofu and soy sauce tofu, is special. It is harder than the tofu we usually eat, but softer than dried tofu. If there is a tofu workshop near your home, you can customize a few boards. If not, it will be difficult.

In addition to the difficulty of raw materials, it is not easy to inoculate mold, so this thing is not available at home.

The way to make stinky tofu is to put the customized tofu on the shelf board by board. The wooden shelf can hold more than a dozen layers of tofu, which can be ventilated in the middle, smeared with salt, sprinkled with mold (the strain is dissolved in water, dipped with fingers and bounced on the tofu), and put it 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.

stinky tofu used for frying and eating in the south has a shorter moldy time.

and so on, there are some details in the middle, and practices vary from place to place.

In short, it's too much trouble to make stinky tofu at home. It's not enough to mold a few pieces of tofu at a time. You'd better look for some brands to buy bottled goods. It's not dirty, it's moldy anyway. "

How to eat stinky tofu:

Fried stinky tofu with edamame

Practice:

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 8% 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.

Flavor features

Delicious taste

Steamed stinky Tofu

Ingredients: four pieces of stinky Tofu, two pieces of sauerkraut, four or two pieces of bean sprouts, six mushrooms, one red pepper and a proper amount of coriander.

seasoning: sesame oil, black vinegar, salt, soy sauce and sugar.

Practice: Shred sauerkraut, mushrooms and red pepper. Mince coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam over medium heat for about 1 minutes, sprinkle with parsley and serve.

Spicy stinky tofu

Materials

Ground meat, stinky tofu (material A) Lentinus edodes, dried shrimps (soaked and minced), garlic, pepper, onion (minced), (seasoning) Chili sauce, wine, sugar, water and soy sauce are all appropriate

Practice

Pour a little oil into a pan.

Steamed stinky bean curd with meat sauce

Ingredients: 1. 1 can of Guangdong-flavored meat sauce 2. 6 pieces of stinky tofu 3. 2 tablespoons of edamame kernel 4. 1 piece of red pepper

Seasoning: 1. 1 tablespoon of soy sauce paste

Method: 1. Wash the stinky tofu and cut it into 4 pieces. 2. Wash edamame kernels and slice red peppers. 3. Stir Quanta fragrant meat sauce with seasoning, edamame and red pepper evenly. 4. After the stinky tofu is arranged, pour the method 3 on it and steam it with strong fire for about 15 minutes.

Note: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Kwangta diced sauce.

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A piece of hard tofu, cut into 2CM square pieces, and scalded in a boiling pot for 3 seconds. Remove and dry, and try to control the water. Put it in a clean lunch box (don't seal it) at room temperature until the tofu is fluffy. Control the dry water, then add salt, pepper noodles, ginger powder, Chili powder and sesame oil. Pay attention to put more salt. Put it in a semi-sealed state in the refrigerator for about 2 weeks. You can always take it out and taste it, and put seasoning according to your personal taste. Have a try if you want to eat.

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References: Baidu knows.