1. Stinky tofu simple production method for writing

Hard tofu a piece, cut into 2CM square small pieces, placed in a pot of boiling water in the hot 30 seconds. Remove from the pot and let it cool down. Place in a clean lunch box (not sealed) at room temperature until the tofu is fuzzy. Control the water, then add salt, pepper flakes, ginger powder, chili powder and sesame oil. Note that the salt should be more than enough. Place in the refrigerator in a semi-sealed state for about 2 weeks. You can take it out and taste it often, and put seasoning according to your personal taste. Crispy Stinky Tofu Golden yellow puffy crisp, marinade full of flavor, fresh salty and slightly spicy. Ingredients: dried stinky tofu, salad oil, soy sauce, soybean sprouts, shredded seaweed, cilantro, chili sauce, diluted soy sauce, garlic. Preparation: Wash and dry the dried stinky tofu, put it into a frying pan and fry it until golden brown, until crispy and crusty. Put stinky tofu into a bowl and cut, put soybean sprouts, shredded kelp, cilantro, chili sauce, soy sauce, sprinkle with garlic paste or minced green garlic.

2. Stinky tofu practice essay 300 words

Today, my mom took me out to play, and when I came back, my mom saw that there was a stinky tofu seller.

Mom bought me a few pieces of stinky tofu. I asked, "Can stinky tofu be delicious if it stinks so much?" My mom said, "You'll know if you taste it."

I picked up a piece and tasted it, "Hey, it's really a bit fragrant, it's weird!" I said. I ate the rest of the piece and it really got better and better! I asked my mom, "Why is stinky tofu like this? It smells so bad, but tastes so good in your mouth?" Mom said: "Eating stinky tofu is a very unique way of eating in China, and there are many people who like to eat stinky tofu.

This also tells us a truth, that is, don't judge a person by his appearance, for example, you can't look at a person only to see his appearance, but to see whether he has inner cultivation. Right?" I listened to these words feel that my mom's words are very reasonable.

Today is really good, eat stinky tofu also learned a lot of things.

3. How to write a stinky tofu essay in my hometown

Chairman Mao once said that the stinky tofu in Changsha's Huogong Palace is just delicious, which was once taken as the highest instruction.

In my hometown of Changsha, besides the Supergirl and Happy Camp, there is another food that people all over the country enjoy, stinky tofu.

Stinky tofu is so fragrant, its special aroma refreshing, as long as you eat a bite, crispy skin wrapped in rich juice violated your taste buds, ah, so soulful taste, as a volcano eruption bloomed on your tongue, so exciting and delicious, it is no wonder that even Chairman Mao fell under the pomegranate skirt of the year.

The stinky tofu in my hometown is so delicious that I can't help but be full of pride every time I mention it, and every time I introduce myself, I always have to say that I come from the hometown of stinky tofu!

In my hometown, everyone eats stinky tofu, in the streets and alleys, everywhere can be seen deep-fried stinky tofu stalls, everyone is the ancestors, all are authentic century-old store, a string of stinky tofu in the frying pan rolling, so that people look at the mouth. Stinky tofu used to be very stinky, but after generations of careful improvement, now it doesn't stink, but emits a burst of burnt aroma, and its specific process is kept secret. In my hometown there are so many hundred years of inheritance of stinky tofu stores, but I am not the heir of any of them, which makes me very regrettable.

I was traveling in Guangdong some time ago, and I was surprised to see this familiar figure outside a certain wholesale market as well! It was! It's stinky tofu! Still the familiar shape, still the original flavor. At that time I have not been chili for a long time, I ran over with tears in my eyes, as if I saw my loved ones in a foreign land, that day, on the stinky tofu, I ate several bowls of rice. Half because stinky tofu is delicious and appetizing, so that my stomach tired of eating Cantonese food can be re *** up, and half because of the joy of seeing their hometown specialties out of Hunan, to the whole of China, as Shaxian snacks flourish, branching out, how can I not be joyful? If Chairman Mao is still there, see such a scene, must feel immense comfort.

That night I had a dream that I became the heir to the century-old Fire Palace, and I used modern marketing methods to make my family's business better and better, and after a lot of fighting in the shopping mall, my family's stinky tofu finally broke out of Asia and went global.

I cried, and the tears soaked my sheets.

This is written by myself, absolutely original.

4. stinky tofu essay how to write, urgent

Stinky tofu " its name is vulgar, outside ugly inside show, flat in the strange, far-flung, but is a very distinctive leisure flavor, ancient and traditional, once tasted, often make people can not stop, a taste of the fast. There are regional differences in the way it is made and eaten in China and around the world. Changsha and Shaoxing are famous for their stinky dried tofu, but their preparation and flavor vary greatly. However, they all smell bad and taste good, which is the characteristic of stinky tofu. The elderly often eat stinky tofu, can increase appetite, but also can play a role in preventing disease and health care.

There are regional differences in the way stinky tofu is made and eaten in China and around the world. Changsha and Shaoxing are quite famous for their stinky tofu, but their production and flavors vary greatly. Changsha's stinky tofu is officially represented by Huogong Palace, which has been visited and praised by *** and ***, and interviewed by Food Magazine in the US. The Palace of Fire uses the best soybeans to make tofu, and then the tofu is immersed in a brine with asparagus, mushrooms, wine, and Liuyang tempeh to soak it through, and white hairs will develop on the surface and the color will turn grey. At first smell of stink, slowly fried in a frying pan, until the color turns black, after the surface expansion, you can fish up, the aroma is attractive, poured with garlic sauce, chili peppers, sesame oil, that is, into an aromatic, crispy, outside the scorched inside tender stinky tofu. Changsha is also home to many folk who make stinky tofu, which is very popular among the public. Shaoxing deep-fried stinky tofu is a pressure plate tofu cut into 2.5 cm square blocks, into the moldy forage stalks prepared brine soak, generally about 6 hours of soaking in summer, soak about 2 days in winter, and then picked up, washed with water, dry water, into the fifty percent of the hot oil frying until the outside of the crunchy in the loose can be, the color of yellow, can be dipped in hot sauce to eat. Wuhan street stinky tofu more to "Changsha stinky tofu" for the signboard, but the production method is not the same, is to use the iron plate pouring oil frying, not empty and light yellow. Tianjin streets are mostly Nanjing stinky tofu, gray and white tofu block deep-fried into a golden yellow, odor is very light.

Beijing famous Wang Zhihe stinky tofu for stinky tofu milk, and the south of the popular stinky dried tofu are two different foods. Wang Zhihe stinky tofu milk can not be fried, for the steamed bread and cakes and other pasta dishes, and once for Cixi loved, and gave the elegant name of "Royal Green Fang", or Green Fang.

Edit the origin of stinky tofu

Said one

It is said that Zhu Yuanzhang came from a poor background, when he was young as a beggar and a monk, there was a time because of the starvation can not stand, picked up the people discarded the expiration date of the bean curd, regardless of three sevens, fried in oil, a mouthful of stuffed into the mouth, the taste of the flavor of the fresh and engrained in his memory. Later he became a military commander, the army all the way to Anhui, the victory, happy, ordered the whole army **** eat stinky tofu to celebrate some, stinky tofu of the beautiful name is finally widely spread.

Said two

And the Ming Dynasty scholar He Rihua at that time has been in the writings, Yixian County, Anhui Province, people like to use salt in the summer and autumn to make the tofu discoloration of hair, scrubbed clean into the boiling oil frying, the smell of the crocodile in the sea. According to this, both the method or cooking method, as if there is no difference with Zhu Yuanzhang's version.

The origin of stinky tofu in Beijing

Legend has it that in the eighth year of the Kangxi period of the Qing dynasty, Wang Zhihe, who came to Beijing from Anhui province to take the exams, failed to pass the exams, and lived in the guilds, wanting to go back to their hometowns, the transportation is inconvenient, and there is no money in their pockets; they want to study in the capital, and prepare for the exams, but also from the next section of the test date is far away. He had no choice but to make a living in Beijing. Wang Zhihe's family was not rich, his father opened a tofu factory in his hometown, Wang Zhihe had learned to make tofu at a young age, so he rented a few rooms near the Anhui Association, purchased some simple utensils, and every day he grinded a few liters of tofu beans and sold them along the street. In the summer, sometimes sell the rest of the tofu quickly moldy, inedible, but not willing to discard. He thought hard about the solution, so he cut these tofu into small pieces, a little drying, and found a small jar, salted. After that, he stopped working and concentrated on his studies, and gradually forgot about it.

In the fall, Wang Zhihe wanted to go back to his old job and make tofu again. Suddenly remembered that the jar of pickled tofu, hastily opened the lid, a stench came, take out a look, the tofu has been a greenish gray, try to try with the mouth, feel the smell of the rest but contains a strong aroma, although not a delicacy, but also intriguing, given to the neighbors to taste, are praised.

Wang Zhihe repeatedly failed, had to give up his studies in business, according to the past to try to do the method of processing stinky tofu. This thing is cheap, can be accompanied by meals, suitable for low-income laborers to eat, so gradually open sales, business is booming. Later, after raising money, in the middle of Yan Shou Street, west of the road to buy a store, self-production and marketing, wholesale and retail. According to its purchase of the deed contained in the house, when the seventeenth year of the Kangxi winter. From Wang Zhihe created a unique stinky tofu, and after many improvements, and gradually figured out a set of stinky tofu production process, the production scale is constantly expanding, better quality, higher reputation. At the end of the Qing Dynasty, it was introduced to the court. Legend has it that the Empress Dowager Cixi in the late autumn and early winter also like to eat it, but also listed as a small dish of the imperial food, but smacked the name is not elegant, according to the characteristics of its green square, named "green square".

5. write stinky tofu essay write a good prize 100!

Stinky tofu is a famous snack in Changsha. When it comes to it, it is my favorite food! Usually when my mom buys stinky tofu, I'm the first one to move my chopsticks, and I eat it with my head shaking. Although I like it, I never know how it is made. Today, my mom and I went to the south entrance to see how stinky tofu is made. When we arrived at the stall, an old man was concentrating on deep-frying stinky tofu. The old man fished out a square piece of black tofu from the brine, put it into the hot frying pan, and kept rolling it until both sides of the tofu were burnt. Grandpa drilled two holes in each piece of tofu and coated it with a layer of soy sauce or chili water, so that the golden, fragrant stinky tofu was born! I hurriedly bought four slices, I held up the bowl, a burst of tantalizing smell came to my nose, my mouth watered! I first carefully took a bite, it was yellow on the outside and white on the inside, crispy on the outside and tender on the inside, it was refreshing! I went on to take a second piece, but my mouth was still savoring the crunchy, crispy, soft, and slightly spicy piece I had just eaten. It was so delicious! Old Grandpa told me that the production process of stinky tofu is very delicate, first of all, it has to be made into tofu blanks with top quality soybeans, etc., and then after adding brine, fermentation, and deep-frying, it will have a better color and flavor, and then with finely-tuned seasoning, it can be deep-fried to produce the deliciously flavored stinky tofu. Oh, so that's how it is!

Although the stinky tofu is delicious, you can't eat too much at once! I was so happy to eat it that my tongue blistered!

6. Changsha stinky tofu essay 500 words urgently

Swing net, essay title: delicious stinky tofu, article content: delicious stinky tofu; you go and see for yourself! Give you a few model reference reference to their beginning and end, I hope to help you. The middle of the content, or write your own better ah! Stinky tofu is a specialty of our hometown Changsha, and I love eating it. I love stinky tofu. Stinky tofu doesn't attract people's attention because of its flavor and beauty, on the contrary, it is so stinky and dark that you can't tell what kind of food it is. But Changsha people who know stinky tofu will proudly tell you that stinky tofu smells bad but tastes good. It is crispy on the outside, tender on the inside, spicy and flavorful on the outside, and it is so delicious that you will want to eat a second or third slice after you have eaten one slice. Is this an intentional boast? Not at all. You just need to understand its processing technology, then you will understand how it is. To make stinky tofu, the tofu must first be soaked in brine. The marinade is also very delicate, there are ten kinds of raw materials, such as mushrooms, asparagus, tempeh, cooking wine, etc., and also fermented before use, the marinated stinky tofu is black and smelly, with a stinky odor, it is really unattractive. But the masters have the craft, it will be put in the frying pan a fried, and then sprinkled with sesame oil, chili powder and other condiments, smeared with sesame oil, wow! The flavorful taste will make your mouth water. Stinky tofu is easy to eat. In Changsha, there are stinky tofu stalls everywhere, just spend a few cents, you can taste a string of spicy and delicious stinky tofu. But for the best of the best, you have to go to Changsha's Hot Palace. It's an old traditional restaurant, and Emperor Qianlong is said to have eaten there .

. The First Time I Ate Stinky Tofu I remember the day my father came to pick me up from school, and he said to me mysteriously, "Take you to eat the most famous snack in Shanghai." I heard a jump three feet high, followed by my father unknowingly came to a small store door! November 4, 2008 Tianjin streets are mostly Nanjing stinky tofu, gray and white tofu block deep-fried into a golden yellow, the smell is very light. Beijing famous Wang Zhihe stinky tofu for stinky tofu milk, and the south of the popular stinky dried tofu are two different foods .

7. Essay on Stinky Tofu in Changsha

When I was a kid, I ran down the street as soon as I got out of school, but of course, this was when I had a few bucks in my pocket. When I was a kid, I would run to the street as soon as I got out of school, of course, when I had a few dollars in my pocket. The fried stinky tofu businessman was a skinny old man with white eyebrows and beard, who always carried a stretcher, which was actually a box made of wood, with a box in the front containing stinky tofu, soy sauce, chili sauce and a stack of small plates, as well as a canning jar with a few pairs of chopsticks in it. The back box held a small coal stove and a pot. The old man always stood on the corner of the street, concentrating on deep-frying stinky tofu. I never heard him yell, but many customers always came and stood in a circle in front of his little stretcher, searching for the scent. His stinky tofu is very unique, at first glance it looks dark and unlike any other stinky tofu, but as soon as it is put into the pot and then taken out of the pot, it becomes golden and fragrant, and coated with a layer of soy sauce or chili sauce (his chili sauce is homemade, red, spicy and comforting), it is yellowish-red, and it is very beautiful. Carefully bite into a mouthful (because it is very hot), outside the yellow inside white, outside the crispy inside tender, spicy ***, at this point is not to eat but the tongue rolled down to swallow. The old man is always only a few pieces of fried, fried a few pieces of sold a few pieces, so waiting for people are a eat, other people **** peer salute. Eat fried stinky tofu is mostly women and children, really strange, Jiangnan women are not spicy, but a stretcher in front of this have become "hot girls", chili sauce coated with a thick layer to be coated, the woman at this time no matter what the gentleman, and eat straight to the lips red, snot and tears, hot sweat. The old man just couldn't stop saying: spicy stick, don't eat a lot of grams. That said, he did not go to block. Therefore, the old man's chili sauce every day to consume a bottle. At that time, my father gave me 50 cents a month, and at least half of it went to stinky tofu. A piece of stinky tofu cost a penny, and the day was quiet until you ate it. Sometimes I didn't plan for the overspending, so I restrained myself from running there for fear of getting hooks in my eyes. But on those occasions, when I accidentally slipped in front of the old man's stretcher, the old man would always see everything, as if he realized that I didn't have a penny in my pocket, and would smile and fry the crunchiest and most tender piece and give it to me to eat. I was sorry to eat it for nothing, but when my father sent me money next month, I went to return it to him, and the old man accepted it, but he would always fry an extra piece of stinky tofu for me. After leaving that small town in the south of the Yangtze River for more than twenty years, I have never eaten such delicious fried stinky tofu again (although I have eaten fried stinky tofu in other cities in the south of the Yangtze River, but the flavor always seems to be a little bit worse). It always appeared in my dreams, and together with it, there was that thin old man with white beard and white eyebrows whose name I didn't even know .