1. Take a piece of Wangzhihe stinky tofu without soup, crush it and add a small spoonful of sesame paste, pour in a little seafood soy sauce, chop the green onions, beat the garlic into minced garlic spots, add some cold boiled water Stir until it becomes a paste, then add some water and continue stirring.

2. Finally add chili oil and coriander powder.

Introduction:

Stinky tofu, although its name is tacky, is ugly on the outside and showy on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional snack of the Han nationality, ancient and Tradition, once tasted, often makes people want to stop, and it is a pleasure once they taste it. There are regional differences in the production and consumption methods in China and around the world. Nanjing, Changsha and Shaoxing are quite famous for their stinky tofu, but their production and taste vary greatly. But they all smell bad and taste fragrant. This is the characteristic of stinky tofu.

Dish features:

Stinky tofu "smells stinky" because during the process of fermentation, pickling and post-fermentation, the protein contained in the tofu is decomposed under the action of protease, so The sulfur amino acids contained in it are also fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor. After protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they "eat deliciously".