Who invented stinky tofu
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 examination, failed to pass the examination, and lived in the guild, wanting to go back to their hometowns, the transportation is inconvenient, and there is no money in the inventory; want to study in the capital, and prepare for the examination again, and the next section of the test is far from the date. He had no choice but to make a living in Beijing. Wang's family was not rich, his father in his hometown tofu factory, Wang Zhihe childhood had learned to make tofu, so they rented a few rooms near the Anhui Association, purchased some simple utensils, grinding a few liters of bean curd every day, selling 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. Afterwards, 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 from the nose, take out a look, the tofu has been greenish-gray, try to try with the mouth, think the smell of the rest but contains a strong aroma, although not a delicacy, but it is also intriguing to give the neighbors to taste, are praised.
Wang Zhihe repeatedly failed, had to give up his studies in business, according to the past tried 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 funds, 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 it is too much name is not elegant, according to the characteristics of its green square, named "green square".
Stinky tofu is a specialty of where
Stinky tofu in China and around the world in the production and consumption of regional differences, the following is the introduction of a few of the more famous stinky tofu for eaters to taste.
Changsha Stinky Tofu
According to connoisseurs, Changsha street fried on sale are not authentic stinky tofu, the Palace of Fire and Rongyuan Hotel is the real stinky tofu "origin" location. Changsha stinky tofu "generation master" is the late old chef Jiang ErDa, his two direct disciples LiuTaoYun and ShengChun respectively "settled" fire palace and rongyuan hotel. According to reports, the key to the production of authentic stinky tofu lies in the fermentation water, is made of mushrooms, fresh asparagus, wine, Liuyang tempeh special made of living water (other places are dead water), tender and old suitable for the tofu billet after soaking in this fermentation water, after frying with a small frying pan on a slow fire, and then drilling holes into the end of chili pepper, monosodium glutamate, soy sauce, sesame oil, and other condiments, which is into the scorched crispy and not mushy, tender and not greasy, the flavor of the unique stinky tofu.
Shaoxing stinky tofu
Shaoxing stinky tofu is a rich cultural heritage of Shaoxing, Zhejiang Han Chinese folk snacks, belonging to the Zhejiang cuisine. It has a history of nearly 1,000 years, and its most popular era can be traced back to the Kangxi period of the Qing Dynasty, when Emperor Kangxi ate Wang Zhihe stinky tofu one day, and then wrote down the word "Qingfang", which made the stinky tofu famous all over the world, and according to the historical evidence, Empress Dowager Cixi also ate stinky tofu, and listed it as a small dish in the imperial meal.
Nanjing stinky tofu
Nanjing stinky tofu is divided into two kinds, one is gray tender tofu, one is tile gray dried tofu. Tender stinky tofu down to the frying pan fried to golden brown, you can get up, eat when poured with some chili sauce, sesame sauce, garlic sauce, cilantro, green onions, ginger, eat up outside the crispy soft, flavorful; gray stinky tofu dry, in the oil frying time needs to be a little longer in order to deep-frying through, along with the tempting stench spread, the surface of the dried tofu will be up a small bubble to be the color of the color change into gray-black, you can eat. The color will change to grayish-black and it will be ready to eat. This kind of stinky dried tofu is usually cut into small pieces and skewered on bamboo sticks, and after frying, it is brushed directly with the sauce prepared by the vendor, and eaten while it is still hot, crispy and delicious, and quite chewy.
Taiwan stinky tofu
Taiwan stinky tofu originated from the mainland, it is said to be the 1949 Hunan veteran Li Mingchuan with the past, and then by the Taiwanese people continue to improve and gradually formed today's Taiwan stinky tofu, the surface of the crunchy, and inside there are a lot of holes, it really stinks on the outside inside stinks, and the mainland north of stinky tofu is different from the mainland north of the stinky tofu is smelling stinky to eat it does not stink, the inside and not fermented. The inside is similar to unfermented young tofu. Taiwan stinky tofu is also served with special kimchi, which is made from drowned cabbage and tastes crispy and sweet and sour. The sauce is also different from the mainland. Taiwanese stinky tofu is served with separate sauces, such as garlic sauce, soy sauce, sesame oil, and chili sauce. My favorite thing about Taiwan stinky tofu is the kimchi, which is crisp and crunchy, and it's actually pretty much the same as stinky tofu.
Nutritional value of stinky tofu
In the old days, stinky tofu was considered a kind of unhealthy, but also very dirty and low-level time, but after research, found that stinky tofu is a nutritious value and anti-disease efficacy of the food, often eat stinky tofu is good, especially in recent times, found that the stinky tofu is rich in plant-based lactic acid bacteria, has a very good regulation of intestinal and stomach.
These are the first time I've ever seen the world's most popular food.
Professor Hayao Okada of Tokyo University of Agriculture, known as the "father of plant-based lactobacilli research", found that stinky tofu, kimchi and other foods contain a high concentration of phytobacterial substances, including tannins, phytobasic alkaloids, etc., and that plant-based lactobacilli in the intestinal tract have a higher survival rate than animal-based lactobacilli.