"Stinky tofu" has a long history. Although its name is tacky and ugly on the outside, 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 between China and other parts of the world. The stinky tofu in Changsha and Shaoxing is quite famous, but its production and taste are quite different. But they are all smelly and delicious, which is the characteristic of stinky tofu. Old people often eat stinky tofu, which can increase 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 tofu in Changsha and Shaoxing is quite famous, but its production and taste are quite different. The official representatives of Changsha stinky tofu are Fire Palace, Mao Zedong and Zhu Rongji. Visited and praised it, and American food magazine interviewed it personally. Tofu is made of high-quality soybeans from Huogong Palace, and then soaked in salt water with winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce. White hair will appear on the surface and the color will turn gray. When you smell the stench at first, fry it slowly in the oil pan until the color turns black and the surface swells. You can take it out and pour it with garlic juice, pepper and sesame oil, and it will become stinky tofu with crispy outside and fragrant inside and tender outside. There are also many folk masters who make 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 bittern made of moldy vegetable stalks, usually 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 50% hot oil pan until it is crisp outside Marie Laure Gigon. It is yellow and can be eaten with hot sauce. Most of the stinky tofu on the streets of Wuhan is "Changsha stinky tofu", but the production methods are different. It's fried in iron plate, not empty, light yellow. Most of the streets in Tianjin are stinky tofu from Nanjing, which is fried into golden yellow and gray tofu blocks, and the smell is very weak. Wang Zhihe stinky tofu is a kind of stinky tofu milk, which is different from south stinky tofu. Wang Zhihe stinky tofu can't be fried, it is a supplementary product of steamed bread and pie. It was once loved by Cixi and was called "Fang Yuqing" for short. Editing the origin of stinky tofu In this paragraph, Zhu Yuanzhang was born in poverty. He was a beggar and a monk when he was young. Once, because he was so hungry that he couldn't stand it, he picked up the expired tofu discarded by others and, regardless of the willy-nilly, fried it and stuffed it into his mouth. The delicious taste is unforgettable. Later, he became the commander of the military region, and 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 argument 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 change the color of tofu with salt in summer and autumn, scrub it 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, was the last one. He lived in the guild hall and wanted to go back to his hometown. The transportation was inconvenient and there was no toll. I want to go to Beijing to study and prepare for another exam, which is far from the next exam period. Helpless, I had to make a living in Beijing for the time being. Wang Zhihe's family is not rich. His father opened a tofu mill in his hometown. Wang Zhihe learned to make tofu when he was a child, so he rented several rooms near Anhui Guild Hall, bought some simple utensils, ground several liters of bean curd every day and peddled it along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible, but it doesn't want to be discarded. He thought hard about the countermeasures, cut the tofu into small pieces, dried it a little, found a small jar and salted it. 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 return to his old job and sell tofu. Suddenly, I remembered the jar of pickled tofu, and I quickly opened the cylinder cover. I smell a foul smell. When I took it out, the tofu was blue-gray When I try it with my mouth, I think it contains rich aroma. It's not delicious, but it's also very interesting. I gave it to my neighbor and praised it. Wang Zhihe failed many times, so he had to drop out of school to do business and process stinky tofu in the way 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 the market and its business is booming. After raising money, I bought a paved house in Yanshou Street Middle Road, which was produced and sold by myself, and operated in wholesale and retail. According to the purchase contract, it was the winter of the seventeenth year of Kangxi. After the unique stinky tofu was born in Wang Zhihe, after many improvements, a set of stinky tofu production technology was gradually explored. The production scale is expanding, the quality is better and the reputation is higher. At the end of Qing dynasty, it was introduced into the court. Legend has it that Empress Dowager Cixi also likes to eat it in late autumn and early winter, and also lists it as a royal dish, but because of its indecent name, it is named "Fang Qing" according to its blue and square characteristics. The way to edit stinky tofu in this passage is 1. Hunan stinky tofu: Fried stinky tofu is a must for China snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in 1950s, 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 the tofu is drilled and injected with Chili oil. It tastes spicy and smelly, and it is highly praised. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country. First, make tofu slices (white tofu) with soybeans, then brew salt water, boil with black fermented soybeans, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Fried, fried on the surface, but white and tender inside. Pour Chili sauce to eat. 2. Raw materials and formula of stinky tofu: 5 kg of soybean, 250 g of Chili oil, 0/kg of tea oil/kloc-0, 500 g of sesame oil/kloc-0, 500 g of soy sauce, 0/5 kg of brine/kloc-0, 300 g of crude salt/kloc-0. Production technology: (65,438+0) Soybean is needed to make tofu. Grinding into a thin paste with a stone mill, adding warm water as much as the thin paste, mixing evenly, putting into a cloth bag, squeezing out the slurry, adding boiling water into the bean dregs, mixing evenly, and squeezing so that the bean dregs do not touch hands. After the soybean milk is extruded, skim off the foam, put the slurry in a pot and boil it, pour it into a pot, add gypsum juice, and stir it with a wooden stick while adding it, about 15~20 revolutions. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on a heavy stone, and press off the water to get the bean curd. (2) Frying stinky tofu Put the saponite into a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, take out the tofu and cool it. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, rinse it with cold boiled water, drain the water, then pour all the tea oil into the pot and burn it red. Add tofu and fry for about 5 minutes. Once it turns brown, take it out and put it on a plate and drill it in the middle of tofu with chopsticks. (3) The preparation method of the brine is based on 2.5 kilograms of douchi, which needs to be boiled with 15 kilograms of clear water, filtered, soaked with 1500 grams of alkali in the juice for about half a month, stirred 1 time every day, and fermented to obtain the brine. The product is brownish yellow in color, crisp outside and tender inside, fresh and spicy and delicious. 3. Raw materials for making stinky tofu: tofu, 15cm× 15cm wet cotton cloth (preferably white), some straw, and a carton: 1. Cut the bought tofu into small pieces of 6cm×6cm×2cm, put each piece obliquely in the middle and wrap it tightly with a wet cloth (no need to tie it). 2. Remove the leaves and ears from the rice stalks, leaving only the rice stalks, cut them into 20 cm long sections after washing, and dry them after washing. 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, with the bottom area as large as possible, and then press it on another board or slate. At this time, put the water in a large pot on the upper board or slate (it is also a good choice to replace it with a boulder). Anyway, a word, the pressure on it is "heavy"! ), so leave it for 24 hours. This process is to squeeze out all the water in tofu by gravity and make it more compact. Because water will seep out during the whole process, it is best to put it in a pool for this work. Of course, you won't use your swimming pool this day. I put it in a square basin, so that the floor won't get dirty because of water seeping out. Check these tofu again one day later, and you will find that they are squeezed tightly and neatly. Ok, now you can find out the carton, lay a layer of 1cm thick rice straw on the bottom, then put the tofu wrapped in cloth on it layer by layer, and then lay a thick layer of rice straw on it when it is finished. Then put it in a damp and cool place and check it once a day. Generally, you can smell the attractive fragrance of stinky tofu in about 3 days. Check for long hair or brushed surfaces. 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 according to 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 tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, very chewy. Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu with good soybeans, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar when it is 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 it is blue and black from the inside out. It smells strange and unpleasant, but after frying, it tastes extremely fragrant. 5. Spicy stinky tofu material: 4 pieces of stinky tofu, green garlic 1 tablespoon, minced garlic 1 tablespoon, wine 1 tablespoon, 3 tablespoons of spicy douban, half a tablespoon of sugar, half a tablespoon of soy sauce and clear water 1 cup. Wash stinky tofu and fry it in 1 bowl. 2. Stir-fry minced garlic with 2 tbsp oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green garlic to taste. 3. Stew slowly until the soup is slightly dry, and then put it into the pot to eat. Reminders and explanations 1. If the stinky tofu tastes too strong, and you are afraid of leaving an odor when cleaning, you can buy ready-made fried tofu and cook it. 2. It is easier to keep warm in the pot. If you don't have a pot, you can use a deep dish, but you should finish 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, 2,500g of special brine, 50g of soy sauce, 3g of melanterite (ferrous sulfate), 50g of fresh soup/kloc-0, 50g of dried red pepper powder, 25g of sesame oil, 8g of refined salt, 3g of monosodium glutamate, and vegetable oil1for frying. Methods: 1. Put the alum into a bucket, pour boiling water, stir with a wooden stick, then press the tofu dry, put it in, soak it for 2 hours, take it out, let it cool, drain the water, and then soak it in special salt water (3-5 hours in spring and autumn, 6-1-2 hours in summer and 6- 10 hours in winter). 2. Put the dried red pepper noodles into a basin, mix well with salt and soy sauce, pour in hot sesame oil, and then add fresh soup and monosodium glutamate to make juice for later use. 3. Put the pot on medium heat, add the fried vegetable oil, when it is 60% hot, add the stinky tofu pieces one by one, fry until the tofu is swollen and crisp, then take it out, drain the oil and put it in a plate. Then stick a hole in the middle of each cooked tofu with chopsticks and put the juice into a small bowl to eat together. Features: the texture is crisp outside and tender inside, and the taste is fresh and spicy. It is a famous flavor snack in Hunan. Ha ha ha ha, let me see, let me see, let me see. Beijing stinky tofu is made of high-quality soybeans with high protein content. It is made by soaking soybeans, grinding, filtering, bitter taste, pre-fermentation, pickling, soup filling and post-fermentation. (1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water equal to the thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiling water in bean dregs, and then extruding. When the bean dregs do not contact your hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on a heavy stone, and press off the water to get the bean curd. To make stinky tofu, if tofu is special, it will be harder than the tofu we usually eat, but softer than the dried tofu. (2) Fermentation: Put the prepared tofu on the shelf plate by plate. You can put more than a dozen layers of tofu on the wooden shelf, which can be ventilated in the middle, coated with salt, sprinkled with mold (the strain is dissolved in water and your fingers are dipped in 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 an inch of white hair, that is, mold, will grow on tofu. (3) Post-fermentation treatment: put the soap alum into a bucket, pour boiling water and stir with a stick, soak it in tofu for about 2 hours, then take out the tofu and cool it. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hours in winter. Take it out after soaking, rinse it with cold boiled water and drain it. (Production method of brine: based on 2.5 kg of douchi, it is necessary to add 15 kg of clear water to boil, filter, add 1500 g of alkali to the juice, soak for about half a month, stir 1 time every day, and obtain brine after fermentation. (4) according to the taste and characteristics of different regions, and then processing. How to eat this stinky tofu: Wash the stinky tofu, cut it into small pieces and drain it. Peel edamame. Heat the oil pan, fry the stinky tofu until golden, and take it out. Leave a little oil in the pot, heat it to 80% heat, stir-fry the edamame until 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 materials: four stinky tofu pieces, two pickled vegetables, four or two bean sprouts, six mushrooms, one red pepper and a proper amount of coriander. Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar. Practice: Sauerkraut, mushrooms and red peppers are shredded. Chop coriander. Put tofu in a dish or bowl, add seasoning and shredded sauerkraut, steam for about 10 minute on medium heat, and sprinkle with coriander. Spicy and stinky tofu materials: minced meat, stinky tofu (material A), mushrooms, shrimp skin (soaked minced meat), garlic, pepper, onion (minced meat), Chili sauce (seasoning material), wine, sugar, water and soy sauce are all suitable: pour a little oil into the pot, turn on medium heat, stir-fry material A and minced meat until fragrant, and then add stinky tofu, seasoning and soy sauce. Steamed stinky tofu with meat sauce Ingredients: 1. Pan-flavor meat sauce 1 can 2. 6 stinky tofu 3. 2 tablespoons edamame kernels. 1 red pepper seasoning: 1. Paste 1 spoon 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 for about 15 minutes. Note: Vegetarians can change 1 jar of Quanta fragrant meat sauce into 2 jars of Quanta fragrant butyl sauce. Nowadays, stinky tofu is found in Nanjing, Shaoxing, Hubei, Anhui, Tianjin, Yunnan and other places, and its taste and practice 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. Edit this paragraph two kinds of stinky tofu with local characteristics (1) Shaoxing Wuzifang stinky tofu, with tacky name, ugly appearance and beautiful appearance, is a unique leisure flavor with a long history. It is both ancient and traditional. Once tasted, it often makes people want to stop. The classic slogan "Smell stinky, eat fragrant" is even more familiar. A string of small tofu can often remind people of a place, a nostalgia, a aftertaste, a feeling, a mood and a memory of everything ... "Woods stinky tofu" originated from an old man named Shen. Shen Lao's ancestors made a living by opening tofu workshops. In Shen Lao's generation, he has been in business for more than 60 years. He has worked hard and devoted himself to research and development on the basis of ancestral crafts. The "stinky tofu" he made is crisp and tender outside, fresh and salty, with unparalleled taste, smelly and fragrant. Wu Lizhong inherited the mantle of Shen Lao exclusively, and drastically improved the original traditional, backward and inefficient technology, so that the quality of stinky tofu was by going up one flight of stairs on the original basis. And a unique custom-made packaging box with strong cultural flavor has also become the first stinky tofu sold in the form of chain stores. Anyone who has tasted the "stinky tofu of Wuzifang" all praises it for its unsurpassed delicacy and unprecedented, so it has the reputation of "having tasted the stinky tofu of Wuzifang and not wanting to taste meat for three days". (2) Hunan stinky tofu fried "stinky tofu" smells stinky and tastes strange. It is a must for Chinese snacks. "Stinky tofu" can be seen everywhere, but the fried "Stinky tofu" in Changsha Fire Palace in Hunan Province is more famous. It is said that in 1950s, 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 the tofu is drilled and injected with Chili oil. It tastes spicy and smelly, and it is highly praised. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country. (3) Nanjing stinky tofu can be divided into two types, one is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, you can take it out of the pan and pour some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and soft inside, and it tastes fragrant. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive smell spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, very chewy. Nanjing Gaochun's stinky tofu is also somewhat different in practice. First, make water tofu with good soybeans, and then press white water tofu into white dried tofu; Then add the dried bean curd to the salt water. The brine here is the most exquisite, and it needs to be made from the rotten kimchi juice left over from the second year. It is pure green and natural, without any pigment, and it gives off a natural smell. Seal the jar when it is 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 it is blue and black from the inside out. It smells strange and unpleasant, but after frying, it tastes extremely fragrant. This authentic stinky tofu has disappeared in the market in recent years, and most of them are imitations. This stinky tofu is characterized by its "bad smell", because the protein contained in the tofu is decomposed by protease in the process of submerged fermentation and post-fermentation, and the sulfur amino acids contained in it are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent smell. Protein decomposes to produce amino acids, which are delicious, so they are "delicious". Stinky tofu smells bad and tastes delicious. Some people stay away from it, while others regard it as a hobby. In fact, stinky tofu belongs to fermented bean products, which not only produces certain corrupt substances, but also is easily contaminated by bacteria. From the health point of view, it is better to eat less. Studies have proved that bean products will produce amine substances such as methylamine, putrescine, tryptamine and hydrogen sulfide during fermentation. They have a special smell and strong volatility, so eating more is not good for health. In addition, amines may react with nitrite for a long time to produce nitrosamines, which are a strong carcinogen. Stinky tofu is small, but the production process is complicated, and it must go through several processes such as frying, adding brine and fermentation. In the whole production process, the requirements are always carried out under natural conditions, and the requirements for temperature and humidity are very high. Once it is not well controlled, it will be easily polluted by harmful bacteria, which will lead to gastrointestinal diseases of human beings and even lead to a large number of botulism, resulting in a toxic substance-botulinum toxin. This is a highly toxic neurotoxin, and all the reported stinky tofu poisoning incidents in recent years are caused by this toxin. In fact, stinky tofu is not useless. It can synthesize a lot of vitamin B 12 in the production process. Lack of vitamin B 12 will accelerate brain aging and easily lead to Alzheimer's disease. However, vitamin B 12 exists in many animal foods, such as meat, eggs, milk, fish and shrimp. Compared with these advantages, the disadvantages of stinky tofu should attract people's attention. If it is really difficult to quit stinky tofu, I suggest you eat more fresh vegetables and fruits. They contain vitamin C, which can prevent the production of nitrosamines. In the past, stinky tofu was usually regarded as "unhealthy" food, but now it has become a good thing. Recently, according to Taiwan Province's "Jian Kang" magazine, stinky tofu is rich in plant lactic acid bacteria, which has a good effect of moistening intestine and strengthening stomach. It is reported that stinky tofu contains plant lactic acid bacteria, just like yogurt. Professor Okada Zaomiao of Tokyo Agricultural University, Japan, who is known as the "father of plant lactic acid bacteria research", found that stinky tofu, pickles and other foods contain high concentrations of plant bactericidal substances, including tannic acid and plant alkali, and the survival rate of plant lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria. There are two kinds of stinky tofu: dried stinky tofu and stinky tofu milk, both of which are very popular snacks. Stinky tofu is small, but its production process is complicated. Generally, it goes through several processes such as frying, adding salt water and fermentation. In the whole production process, it is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Lu Fei, director of Beijing Food Brewing Research Institute, told reporters that its raw material, dried bean curd, was originally a kind of bean product with high nutritional value, and its protein content reached 15%-20%, which was equivalent to meat and rich in calcium. After fermentation, protein is decomposed into various amino acids, and substances such as yeast are produced, so it has the functions of stimulating appetite and promoting digestion. Stinky tofu milk is called "vegetarian cheese" in China, because it is low in saturated fat and cholesterol-free, and it also contains soybean isoflavone, a unique health-care ingredient in soybean. Its nutritional value is even higher than cheese. Eating stinky tofu has a positive effect on preventing Alzheimer's disease. A scientific study shows that once stinky tofu is made, the most significant change in nutritional composition is the synthesis of a large number of vitamin B 12. Every100g of stinky tofu can contain about10g. Lack of vitamin B 12 will accelerate the process of brain aging, thus inducing Alzheimer's disease. Besides animal foods such as meat, eggs, milk, fish and shrimp, fermented bean products can also produce a large amount of vitamin B 12, especially stinky tofu.