Stinky tofu is a folk snack with rich cultural background. It has a history of nearly a thousand years, and the most beautiful time can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi was very passionate after eating stinky tofu from Wang Zhihe one day, and wrote the word "Fang Qing" with a pen, which made stinky tofu immediately famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as imperial food. Stinky tofu is delicious because the altar is halogen-free. The production method of brine is extremely complicated. It is not only pickled with fresh vegetables for natural fermentation, but also carefully prepared by adding various spices during pickling and fermentation. After a few years, it can only be called clear brine, and a pot of good brine is often more than 20 years old. Halogen is very particular about spice formula. Ordinary people generally only add black sesame seeds, cinnamon, star anise and so on. And a dozen spices are added to the really good brine. Its proportion is also very strict. As the saying goes, there are 1000 kinds of stinky tofu for every 1000 people who make tofu. That is to say, the smell of stinky tofu is different because of the different brine preparation and age.

When it comes to eating goods in Shaoxing, it seems that it is always inseparable from the smelly and moldy pickled food, which is in sharp contrast with the extraordinary clear water and stones in Jianhu Lake. As a Shaoxing native, I always take Lu Xun and Xu Wenchang as examples to illustrate that I eat stinky tofu and moldy tofu, but what comes out is a good article with a heart and a mouth.

Second, the characteristics of Shaoxing stinky tofu

Stinky tofu is a compulsory course for Shaoxing cuisine, but it is also the most difficult level for most foreigners. Soak in amaranth stem juice, steam and fry, and frying is more common. Because it is convenient to eat, the steamed food is more homely, and the fine products are actually delicious. People who like to eat are moved by the smell, while people who don't like to eat are afraid of the smell. Experts don't need to add any seasoning. The important thing is. Occasionally I can get rid of the pain of lovesickness, but I always feel that it is not as delicious as the alleys in Shaoxing. The smiling old man is guarding the warm stove, and the narrow alley exudes a quiet atmosphere as time goes by.

Third, the representative of Shaoxing stinky tofu

Shaoxing's stinky tofu, written by Mr. Lu Xun, is well-known at home and abroad. The stinky tofu in Shaoxing is represented by the stinky tofu in Xianheng Hotel and the stinky tofu in Luxun Memorial Hall. It is said that Sanwei stinky tofu won the first prize in Shaoxing Stinky Tofu Competition, and the stinky tofu in Shaoxing Wuzifang is also very good. Many chain stores have been opened all over the country. Welcome to Shaoxing to have a good taste of Shaoxing's special snacks when you are free.

Several methods of Shaoxing stinky tofu:

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. After stirring for about 15~20 revolutions, drop a little water. If it is mixed with pulp, it means that gypsum juice is not enough, and some gypsum juice must be added before mixing. 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, and it becomes bean curd.

(2) stir-fry stinky tofu. 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 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 boiled water, drain the water, and then pour in all the tea oil.

(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.