Stinky Sufu
The birth of stinky tofu is the credit of Wang Zhihe. He didn't want to do tofu business, so he cut tofu into small pieces and salted it in a jar. After many days, he found that tofu turned blue and smelled, but it tasted delicious and thought-provoking. So he had the real sense of stinky tofu. It was also named "Qingfang" by Empress Dowager Cixi, and was listed as an imperial dish.
A thousand
Shaoxing is famous for its delicious and delicious dishes, such as Xianjie and Qianke. After soaking and swelling, the soybeans are ground into pulp juice, which is cooked by slow fire. After beating with bittern, the soybeans are poured on the coarse cloth and pressed to dry to make a thin, uniform and dry 'Melaleuca' which is folded and cut into small strips. The clean indica rice straw is padded under it, and a bean board is pressed on it. It can be eaten after mildewing in a warmer place.
Stinky tofu
Stinky tofu is mainly produced in Changsha and Shaoxing. There are great differences in the production and taste between the two places. The stinky tofu in Changsha is soaked in brine containing bamboo shoots, mushrooms, koji wine and Liuyang Douchi. When the surface of the tofu turns grey and stinky, it is fried in oil pan until the color turns black. After the surface is inflated, it is taken out and poured with garlic juice, pepper and sesame oil to make the stinky tofu fragrant, crisp and tender.
Shaoxing's stinky tofu has a similar process, but different materials. It is made by immersing tofu in the marinade of amaranth stalk. It can be steamed or fried. The fried stinky tofu is golden and attractive.
There is also the custom of using stinky tofu with other ingredients to make delicious food. For example, the stinky tofu with fat intestines in Guangdong and Nanjing tastes delicious and well-known.
Amaranth stem
It is said that amaranth stem is very important for Shaoxing stinky tofu. It is said that it originated in the spring and Autumn period and the Warring States period, which is called a long history! Although this stalk looks like sugarcane in the picture, it is actually the same variety as what we eat in spring, only after 'crazy growth'.
Cut small sections of amaranth stem, soak in water for one day, then air dry, and then apply a certain proportion of edible alkali. After two days, pour cold salt and boiling water into the basin to continue pickling, and then serve the next day. The natural fermented amaranth stem is not so rich in flavor. The flavor is in the dark green marinade. It is slightly smelly and has a sweet taste.
Many other vegetables, such as stinky soybeans, stinky wax gourd, stinky pumpkin, stinky towel gourd, can also be pickled with the marinade of amaranth, which are all the special flavor dishes of Ningshao farmers in spring and summer.
Huizhou hairy tofu
Hairy tofu, also known as moldy tofu, is a famous dish in Huizhou. The story of its birth is mostly related to the experience of Zhu Yuanzhang, the emperor of Ming Dynasty. If you are interested, you can have a look ~ ~ after the tofu is cut into pieces and fermented, it will grow a little white hair, which is hairy tofu. Generally, it can be fried into two sides, slightly scorched, then braised, fried, baked or steamed. The most interesting way to eat in ancient Huizhou was to buy a portion of hairy tofu from the street peddlers, pour it with sesame oil, pour it with chili paste, and then eat and chat in an oil pan. It is delicious and unique.
Mandarin fish
Smelly mandarin fish is also a representative of Huizhou cuisine, also known as bucket fresh fish, salted fresh fish, which means smelly in Huizhou dialect. Siniperca chuatsi is salted in light salt water. After six or seven days, it will give off odorous but non odorous smell. Fry it in oil pan, add sliced pork and bamboo shoots, and simmer until the soup is concentrated. The fish smells smelly and tastes delicious. Its meat is fresh and tender, keeping the original taste of mandarin fish. It has a large number of fans. (but secretly, I really can't stand the smell of mandarin fish_ (:з)∠）_）
Bean juice
When it comes to 'stinky food', we still can't miss bean juice. Douzhier used to be a royal food. It was made from mung beans, starch filtered out to make vermicelli and other food, and then fermented. It is said that it has the effects of nourishing stomach, detoxifying and clearing fire. The color of bean juice is gray green, and the bean juice is mellow. People who like to drink it say it tastes sour and slightly sweet. People who don't like to drink it say it's like swill, sour and smelly. I've drunk it before, but I don't like it. I think the taste of Beijing's population is really unique & hellip; & hellip;
Stinky gluten
Stinky gluten is a special dish of Wuhan and Nanjing. It smells extremely stinky and tastes delicious. It is an unknown folk dish. Wuhan stinky gluten with hot pepper fried or baked fish, salty, fragrant, spicy, it is a good meal. Nanjing people often use stinky gluten to flavor, and congee or fried dishes are excellent.
Snail powder
In fact, the smell of snail powder has nothing to do with the powder itself, but the sour bamboo shoots in it. Sour bamboo shoots are common in South China, especially in Guangxi. In addition to Liuzhou snail noodles, Nanning old friend noodles, Guilin rice noodles, Dong flavor hot and sour soup all have their own features.
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