As we all know, mushrooms are black and lobster sauce is black. In the process of further fermentation of Lentinus edodes and Douchi, the juice of Lentinus edodes and Douchi will flow out with black juice, and then the prepared tofu will be put into the juice of Lentinus edodes and Douchi to form the common black Changsha stinky tofu.
Stinky tofu is a traditional specialty of Changsha, Hunan, and Changsha locals also call it stinky tofu. Black in color, tender outside, fresh and fragrant. Crisp but not sticky, tender but not greasy, smell the stench at first sight, smell the fragrance at first sight. The stinky tofu is made of superior soybeans, and then soaked in brine such as winter bamboo shoots, mushrooms, koji wine and Liuyang lobster sauce, the surface will produce white hair and the color will turn gray.
Introduction to the origin of Changsha stinky tofu;
According to Changsha Dietetic Records, Changsha stinky tofu originated from fried tofu in Xiangyin. In the 22nd year of Guangxu (1896), Jiang Yonggui, a native of Xiangyin, went to Luo Peng Bridge to learn the technique of frying tofu. Because the master was in poor health, he returned to his hometown to support the elderly and handed over the responsibility of frying tofu to Jiang Yonggui.
On the basis of frying tofu brine, Jiang Yonggui carefully selected raw materials to make the secret recipe of stinky tofu brine, which flowed from the shed bridge to the fixed booth of the fire palace, making stinky tofu a snack with smelly smell, fragrant taste, crisp skin and excellent taste.
The Fire Palace, also known as Gan Yuan Palace, was built in the 12th year of Qing Qianlong (A.D. 1747) and rebuilt in the 6th year of Daoguang (A.D. 1826). Every year, on June 23rd of the lunar calendar, a large-scale sacrificial ceremony is held. On this day, the crowd in the fire palace was bustling and very lively, so it gathered Xiaoxiang gourmet snacks such as stinky tofu in Changsha.