Wang Zhihe Stinky Tofu was born during the Kangxi period of the Qing Dynasty. It has a history of nearly 300 years. It is a famous brand with special flavor in Beijing. Its characteristic is that it has a strange fragrance in the smell.
Preparation method 1. Careful selection of materials: The soybeans used in the past were all selected from the Hefu beans produced in the Beijing area. The water used to grind tofu is also taken from the sweet water well.
2. Cut the tofu that contains less water into squares that are 3.3 cm long, 3.3 cm wide and 1 cm thick.
3. Arrange the tofu cubes in layers and put them in a drawer for fermentation. When the temperature is 20°C, it will take about 5 days for all the white and green pili to grow.
4. Take out and remove the pili, put it in a jar, sprinkle a layer of tofu with a layer of salt. After 7 days, empty the can, put a layer of tofu instead, sprinkle a layer of five spices, finally pour in the tofu liquid, and seal the can. Take it out after 2 months and it will be stinky tofu.
5. Storage: should be placed in a closed container. If soaked in stinky tofu soup and stored in a cool and dry place, it can be stored for 1 year. How to eat: As a side dish, stinky tofu should be eaten in spring, autumn and winter. Add some sesame oil, pepper oil, chili oil and other condiments to make it taste better. In the past, eating cornmeal pancakes or steamed buns with stinky tofu was a traditional "fast food" for old Beijing residents. Nowadays, the lives of urban and rural people have greatly improved, but many people still talk about stinky tofu and eat it occasionally.
Quality standards 1. Sensory indicators: Specifications: According to production terms, they are: "Mending" (5 cm square), "Dinghua" (4.5 cm), "Voding" (4 cm), There are also pieces that are 2 to 3 centimeters each, and the smallest ones are only as big as a fingernail. Currently, there is only one variety sold in the Beijing market, which is 4.5 centimeters long, 4.5 centimeters wide, and 1.5 centimeters thick.
Color: Bean green with consistent surface.
Tissue: dense fur, complete squares.
Taste: smells bad, tastes fragrant, but has no unpleasant taste, and is salty and palatable.
2. Physical and chemical indicators: protein content is not less than 11, soluble salt-free solids are more than 80, amino acid nitrogen is more than 0.7, salt content is 12, acidity is less than 1.3, no pathogenic bacteria can be detected.