Now, stinky tofu can be seen everywhere on the street. Stinky tofu also represents a kind of food. That's another kind of "Stinky food" that I want to say today. Let's say fermentation. We Chinese seem to have countless ideas in the fermentation of food materials. All kinds of stinky and delicious food are emerging in an endless stream. Although the wearer shakes his head, the one who loves it will enjoy it. Let's take a look at the nine famous ocean food in China!
Pickled tofu
The birth of stinky beancurd is Wang Zhihe's credit. He didn't want to do tofu business, so he cut tofu into small pieces and put them in a jar to be salted. Many days later, he found that tofu became blue and smelly, but it smelled fragrant and intriguing, so he had stinky tofu in real sense. It was also named "Qingfang" by Empress Dowager Cixi, and was listed as a small dish for imperial meals.
Mould
It is a famous specialty in Songxia Town, Shangyu City, Shaoxing City. It has a unique flavor. It can be fried and steamed. It is famous for its freshness, fragrance and plainness. It is a good bean product. After the soybean is soaked and expanded, it is ground into a slurry, cooked in a mild fire, and then beaten with brine, poured on the coarse cloth to dry the water, and made into a thin, uniform and dry 'thousand layer coat', stacked and cut into small strips, padded with clean Indica Rice straw on the bottom, and pressed with a bean board on the top, which can be eaten after being moulded in a warmer place.
Stinky tofu
There are two main producing areas of stinky tofu, one is Changsha, the other is Shaoxing. The stinky tofu in Changsha is soaked in the brine with winter bamboo shoots, mushrooms, koji wine and Liuyang Douchi. After the white hair color turns grey and stinky on the surface, it is fried in an oil pan until the color turns black and the surface expands. Then it is poured with garlic juice, pepper and sesame oil. The stinky tofu is fragrant, crisp and tender inside and outside.
Amaranth
Stinky amaranth stem is very important for making stinky tofu in Shaoxing. It is said that it originated in the spring and Autumn period and the Warring States period. That's a long history! Although the stem in the picture looks like sugarcane, it is actually the same variety as what we eat in spring, only after 'crazy growth'.
Cut the small section of amaranth stem and soak it in water for a day, then dry it, and apply a certain proportion of edible alkali. After two days, pour the cold salt and boiling water into the basin to continue to marinate, and then serve the next day. The stinky amaranth stem, which is fermented naturally, is not so rich in flavor. It's all in the dark green brine, and it tastes sweet after sucking.
Many other vegetables, such as stinky soybeans, stinky winter melon, stinky pumpkin, stinky loofah, etc., can be soaked with the marinated juice of stinky amaranth, which are all the unique flavor dishes of Ningshao farmhouse in spring and summer.
Huizhou hairy tofu
Hairy tofu is also called musty tofu. It's 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 find it ~ ~ after tofu is cut into pieces, it grows inch white hairs by fermentation, that is, hairy tofu. Generally, you can fry it into two sides, slightly scorched it, and then braised in brown, or fried, baked or steamed. The most interesting way to eat in ancient Huizhou was to buy a share of tofu from the street vendors, pour sesame oil on it, pour chili paste on it, and chat while eating in the oil pot. It was delicious and unique.
Mandarin fish
Stinky mandarin fish is also a representative work of Huizhou cuisine, also known as barrel fresh fish, salted fresh fish, salted fresh means stinky in Huizhou dialect. After six or seven days, mandarin fish will smell like stink and non stink when marinated in light salt water. Put it into an oil pan and fry it slightly. Add pork slices and bamboo shoots slices. Braised in low heat until the soup is concentrated. The fish smells smelly and tastes delicious. The meat is fresh and tender. It keeps the original taste of mandarin fish and has a large number of fans.
Douzhir (Fermented Soybean Milk)
When it comes to 'smelly food', we can't miss the bean juice. Douzhier used to be imperial food. It was made of mung beans, which were filtered out of starch to make food such as vermicelli, and then the remaining residue was fermented. It is said that douzhier has the effect of nourishing stomach, detoxifying and clearing fire. The color of bean juice is gray green, and the bean juice is strong and mellow. People who like to drink it say it tastes sour and slightly sweet, while people who don't like to drink it say it's like swill, which is sour and smelly.
Stinking gluten
Stinky gluten is a special dish in Wuhan and Nanjing. It smells extremely stinky and tastes delicious. It's a folk dish unknown to the world. Wuhan stinky gluten with stir fried peppers or smoked fish, salty, fragrant, spicy, very delicious. Nanjing people often use stinky gluten for seasoning. Porridge or stir fry are excellent.
Snail powder
In fact, the stinky taste of snail powder has nothing to do with the powder itself, but the sour bamboo shoots put in it are "acting strangely". Acid bamboo shoots are common in the south, especially in Guangxi. In addition to Liuzhou snail powder, Nanning laoyoumian, Guilin rice noodles, Dong sourdough soup and so on all have their shadows.