What is the origin of this stinky tofu that smells bad and tastes good? According to legend, in the eighth year of Emperor Kangxi of Qing Dynasty, Wang Zhihe, who came to Beijing from Anhui Province to take the exam, was at the bottom of the gold list. He lived in the guild hall and wanted to go back to his hometown. The traffic 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. The Wangs are not rich. My father opened a tofu mill in his hometown. Wang Zhihe learned how to make tofu when he was a child, so he hung tofu in Anhui Guild Hall.

Recently, I rented several rooms, bought some simple utensils, ground a few liters of tofu brain every day, and sold them along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible, but it's hard to throw away. Thinking hard about the countermeasures, he cut the tofu into small pieces, dried it a little, found a small jar and salted it. After that, I closed my business and concentrated on my studies, and gradually forgot about it.

The autumn wind is cool, and Wang Zhihe wants to go back 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 foul smell came to my nose. When I took it out, the tofu was blue-gray I tried it with my mouth and felt it contained a strong aroma. Although it is not delicious, it is also intriguing. I gave it to my neighbor and praised it.

Wang Zhihe failed many times, so he had to give up his studies to do business and process stinky tofu in the way he tried in the past. The price is cheap, it can be eaten with meals, and it is suitable for low-income workers. Therefore, the market is gradually opened and business is booming. After raising money, I bought a set of paved houses 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 Wang Zhihe's original creation of stinky tofu, after many improvements, he gradually explored a set of production technology of stinky tofu. The production scale is expanding, the quality is better and the reputation is higher. In the late 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 imperial food, but because of its indecent name, it is named "Fang Qing" according to its blue and square characteristics.

Reference: The origin of stinky tofu is in Wang Zhihe.

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1 Hunan stinky tofu:

Deep-fried "stinky tofu" smells stinky and eats exotic fragrance, which 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 the 1950s, celebrities went to Hunan to collect folk information, and once went to the local "Fire Palace" famous for its "stinky tofu". The stinky tofu here is fried with slow fire, then the tofu pieces are drilled out and poured with Chili oil. It tastes spicy and smelly, which is very appreciated. Therefore, the reputation of "Fire Palace" stinky tofu spread all over Hunan and the north and south of the country.

First, make soybean into tofu slices (white tofu), then brew brine, cook with black fermented soybean, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for 15 minutes. Deep-fried, fried on the surface, white and tender inside. Pour Chili sauce to eat.

2 "Made of stinky tofu"

Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production technology:

(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 with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch 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 into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. 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, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once 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 brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.

Product characteristics

The color is brownish yellow, the outside is tender and tender, and the fragrance is overflowing.

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"Tofu that makes stinky tofu and soy sauce tofu is very special. Harder than the tofu we usually eat, but softer than the dried tofu. If there is a tofu workshop near your home, it can be customized. If not, it will be difficult.

In addition to the difficulty of raw materials, it is not easy to inoculate mold, and most families do not have this thing.

The method of stinky tofu is to put the customized tofu on the shelf piece by piece. 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 bacteria are dissolved in water and stained with tofu with your fingers), and placed in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can go up and down 32 degrees, and tofu will grow an inch long white hair, which is mold.

Stinky tofu used for frying food in the south has a short moldy time.

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

Anyway, it's too much trouble to make stinky tofu at home. It is not enough to mold a few pieces of tofu at a time. It's best to find some brands to buy bottled ones. It's not dirty, it's moldy anyway. "

How to eat stinky tofu:

Fried stinky tofu with edamame

Exercise:

Wash stinky tofu, cut into small pieces and drain. Peel and undress the edamame. Heat the oil pan, fry the stinky tofu until golden brown, and take it out. Leave a little oil in the pot, heat it to 80% heat, fry the edamame until cooked, then pour in the stinky tofu, add a little water, add salt and monosodium glutamate, and eat it when the soup is dry.

Flavor characteristics

delicious

Steamed stinky tofu

Ingredients: four pieces of stinky tofu, two pieces of sauerkraut, four liang of bean sprouts, six mushrooms, one red pepper, and appropriate 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, sprinkle with coriander and serve.

Spicy stinky tofu

material

Chopped meat, stinky tofu (material A), mushrooms, shrimp skin (soaked and chopped), garlic, pepper, onion (chopped), Chili sauce (seasoning), wine, sugar, water and soy sauce are all suitable.

The way of doing things

Pour a little oil into the pot, turn on medium heat, stir-fry material A and minced meat, add stinky tofu, seasoning and water (just cover the stinky tofu), cover the pot and cook until the stinky tofu is cooked and delicious.

Steamed stinky tofu with meat sauce

Composition: 1. 1 a pot of Guangdong meat sauce 2. 6 stinky tofu 3. 2 tablespoons edamame kernel 4. 1 red pepper.

Seasoning: 1. Soy sauce 1 tablespoon.

Methods: 1. Wash stinky tofu and cut it into 4 pieces. 2. Wash edamame kernels and slice red peppers. 3. Stir the quantum 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.

References:

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A piece of hard tofu, cut into 2CM square pieces, and put it in a boiling water pot for 30 seconds. Take it out and dry it, and try to control the water. Put it in a clean lunch box (not sealed) at room temperature until the tofu is fluffy. Control the moisture, 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 take it out and taste it at any time, and put seasoning according to your personal taste. Try it if you want.

References:

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References:

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