Question 1: Where is fried stinky tofu a specialty in Beijing (Wang Zhihe stinky tofu), Changsha, Hunan (Changsha Fire Hall stinky tofu), Jiangsu and Zhejiang ( fried stinky tofu), Yunnan and Guizhou (Yunnan stinky tofu) ) The fried food you mentioned should be the hope of the Zhejiang generation
Question 2: Where is the most authentic stinky tofu? Where is the 10% stinky tofu snack? authentic ? Stinky tofu is a Hunan snack Question 3: Where is the stinky tofu bun snack The method of making fried stinky tofu includes preparing the brine, tofu making and soaking? tofu in brine and oil. Four-step frying. The ingredients and weight content used to prepare the brine are: 12-13% amaranth stems, 12-13% bamboo shoots, 4-6% fresh bean juice, 9-11% pickled mustard , 2 to 3% ginger, 2 to 3% licorice, and 0 prickly ash ．2-0.3%, rice wine 4-6%, salt 4-6% and...
Question 4: In which dynasty. Did stinky tofu start in China? Stinky tofu, a local specialty, was made by a man named Wang Zhihe during the Kangxi period of the Qing dynasty. It is now a specialty in Changsha, Hunan.
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Question 5: Stinky Tofu Which ones are divided into different types and which one is the most delicious? Stinky tofu is called "stinky tofu" in Changsha, and the food stalls in the Huogong area of Pozi Street in Changsha are the most popular. The one from Changsha, Hunan is the classic stinky black tofu.
Most of the stinky tofu on the streets of Wuhan is called "Changsha stinky tofu", but the production method is different. It is fried on an iron plate, which is not hollow and is bland. The most popular Nanjing stinky tofu on the streets of Tianjin is fried gray-white tofuin golden cubes with a very light odor.
Question 6: How to make homemade stinky tofu if you want to make snacks?
Main ingredients: 1 piece of northern tofu and 1/4 piece of southern tofu
p>Seasoning, a little salt, 15 ml shrimp paste, 400 ml water (lukewarm)
How to make homemade stinky tofu< /p>
How to make stinky tofu marinade: 1. Mix 1/4 Cut the soft tofu into very small pieces 2. Mix all the ingredients: 1/4 soft tofu, 1 tablespoon shrimp paste (15ML), 400CC of lukewarm water, and a little salt. Stir well and leave it at room temperature for two days.
Smelly How to make tofu: 1. Cut the old tofu into small pieces and put them in the prepared marinade. It can be used after 8 hours
2. Pour a large amount of oil into the pan, heat it to 70%, put the old marinated tofu into the oil pan and makes-fry it until golden brown.
Cooking Tips 1. Put the old tofu in the brine, seal it with plastic wrap and marinate it in the refrigerator for the whole overnight, so that the tofu does not become sour.
2. The marinade can be reused.
3. Various dips can be prepared according to your personal taste, such as salt and pepper, chili noodles, tomato sauce, sesame sauce, coriander, etc.
I hope my answer is helpful to you
Question 7: Do you prepare the stinky tofu snack on the street stalls or do you buy it if you buy it it is usually bought at? wherever it is sold. Now I rarely make my own, except for some traditional brands
Question 8: Where does fried stinky tofu come from? Where is it sold wholesale? ? Is it a grocery store or non-staple food? Is it something like that? If youplease give me an answer. I usually prepare it myself, cut it into cubes and leave it for about an hour. week. There are also places that sell them. It is usually found at the vegetable market. I see him often. There are places where rotten offerings are sold.
Question 9: Can you still make money selling stinky tofu as a snack? Why do I feel like there are fewer people selling and I can make money? Is it because there are still a lot of like-minded people?
Question 10: Where do you find the best stinky tofu? Stinky tofu: Stinky tofu is easily contaminated by microorganisms during the fermentation process, and at the same time it volatilizes a large amount of basic nitrogen
It is not easy to get rid of it. eat more
It smells bad but tastes delicious. This is the characteristic of stinky tofu. The perOlder people often eat stinky tofu, which can increase appetite and play a role in disease prevention and health care.
Experiments have shown that tofu, after fermentation by edible molds, significantly increases B vitamins, which is beneficial for preventing and treating B vitamin deficiency. As soybeans contain substances that inhibit the synthesis of nitrosamines, it also has a preventive effect on cancer.
In addition to animal foods like meat, eggs, milk, fish and shrimp, which contain more vitamin B12, fermented soy products can also produce great amounts of vitamin B12. Lack of vitamin B12 will accelerate the aging process of the brain and cause Alzheimer's disease. Eating stinky tofu regularly can prevent Alzheimer's disease.
Here's a way to eat stinky tofu, called tofu puant for meat pie. Use an appropriate amount of fresh minced meat, add a little rice wine, fine salt, sugar, MSG and other seasonings, mix it into a cake shape and spread it on the bottom of the bowl. Next, cut the whole piece of stinky tofu into. 4 pieces, spread it evenly on the meat cake, then sprinkle. Add some chopped green onion and ginger and steam for 20 minutes. It combines meat and vegetables and has more nutritional value.
But there is another saying:
Stinky tofu is delicious, but when you eat it with relish, you should be careful of stinky tofu poisoning.
It turns out that there is a toxic bacteria called "Clostridium botulinum" that often breeds during the production of stinky tofu, especially when it is made using the local method. Generally, tofu pieces are boiled and divided. in several smallts pieces. The blocks are then placed layer by layer into the container and the seal is sealed. At that time, if it is closed tightly, it will cause a catastrophe: this "Clostridium botulinum" will take the opportunity to multiply.
After eating such stinky tofu, symptoms of poisoning such as general weakness, headache, loss of appetite and blurred vision will appear.
Therefore, making stinky tofu is key. Beware of sellers of stinky tofu of unknown origin.
Related story of Fire Palace Stinky Tofu
Fire Palace Stinky Tofu has was selected as the fifth intangible cultural heritage.
Stinky tofu is one of the traditional Chinese snacks, which has the characteristics of "smelling bad and tasting delicious". There are considerable differences in production methods and consumption methods across locations. HeThere are different types of stinky tofu in the north and the south. Although its name is cheesy, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique, ancient and traditional Chinese snack, and it is addictive.
There are regional differences in how stinky tofu is made and consumed in China and around the world. Nanjing and Changsha are quite famous for their stinky dried tofu, but their preparation and taste are very different. There are also many folk experts in making stinky tofu on the streets of Changsha, which is deeply loved by the people. Nanjing Fried Stinky Tofu is made from pressed tofu cut into 1 inch square pieces and is dark gray in color.
The origin of Fire Palace stinky tofu
“Black as ink” is a characteristic of Changs stinky tofuha Fire Palace. In the 1980s, there was no refrigerated storage equipment such as air conditioners and freezers. In summer, due to the high temperature, if the stinky tofu prepared every day cannot be sold, it will wither the next day and taste rancid, so it must be thrown away. He Guliang, the third generation descendant of Changsha Huogong stinky tofu making technology, discovered through careful experiments that after brewing black tea with boiling water, and then soaking the tofu embryos white used to make stinky tofu into tea, not only will the color of the stinky tofu remain unchanged and also extend the shelf life.
Making brine is the secret recipe of the Palace of Fire. Every year before and after the winter solstice, more than 20 kinds of raw materials such as fine mushrooms, fresh winter bamboo shoots, Liuyang tempehand perilla. , and the koji wine are put in a specific tank. It is fermented for two years or more to create a unique brine.
Fire Palace Stinky Tofu, freshly cooked corn pancakes and shrimp and cabbage soup. The bottom of the corn pancakes is golden brown, but the surface remains soft. Apply it while it is. hot. Applying a layer of stinky blue tofu is like spreading butter on French bread, and it would be even better if you added a little chili sauce. Take a green onion with the other hand, bite it left and right, and lower your head to take a sip of the soup. The smell, the aroma, the spicy, pungent and fresh flavors come together, and a tongue. The comedy of smell and smell begins.
Different from "Wang Zhihe", southern stinky tofu is mainly made of hairy tofu and dried stinky tofu, while the northern form of "Wang Zhihe" is stinky tofu. The dry, stinking seeds of the cityWang's hometown are the smelliest in the world and are best fried. Fry over low heat until crispy and golden brown on both sides, and add sesame oil and soy sauce. However, people in Jiangsu and Zhejiang are not good at eating spicy foods. They don't know how to use chili sauce and the smell is too strong.
The most famous is of course the stinky tofu from the Changsha Fire Palace. A big man once concluded: “The stinky tofu from the Fire Palace is even more delicious. However, it is a family. » opinion and personal preference, so there is no need to be superstitious. What makes Fire Palace Stinky Tofu unique is that the tofu embryos are soaked in brine before being placed in the oil pan. It has a thicker taste, and the authentic one is cooked with tea oil. It is indeed charred on the outside and tender on the inside, and the chilifresh chopped adds lots of color. However, the old Changsha people who really know how to eat stinky tofu are disdainful of the Fire Palace. They often say how good the stinky tofu served by an old man on Jiefang Road, Huangxing Road is. I haven't had the chance to try it. It is said that when the tofu embryo is fried into bubbles, a hole is punched in the middle, garlic juice and soy vinegar are poured into it, and then chopped chili pepper is brushed on. he. The most advanced is to break it in the middle and insert strips of peppers and radishes. It's so crispy and crunchy it makes me drool just thinking about it.
Stinky tofu mixed with Malantou is a famous side dish in Jiangnan. Malantou is a wild vegetable, taller than the shepherd's purse. Shanghainese people like to mix it with fragrant dried seeds for its hard texture; while the Anhui people like to mix it with hairy tofu for its glutinous texture. Bothhave their own merits. I prefer hairy tofu, which has a strong smell, is cut into small pieces and combines well with malan tofu.
Stinky tofu pancakes are made by changing the sweet noodle sauce to Wangzhi and stinky tofu when spreading the pancakes. Once you eat it, you will never forget it. Later, I ate pancakes wrapped in stinky tofu at Heze. The pancakes are the same as those in Beijing, except there are more condiments, such as eggs, green onions, shrimp paste, etc. Fry three pieces of stinky tofu first, then. spread a pancake and roll the stinky tofu, brush with oil and shrimp paste and fry until golden brown, delicious and awesome.
Stinky tofu fried buns are a snack in Shanghai. Cut the stinky tofu into puree, fry it with diced bamboo shoots, minced pork and chopped shrimp, wrap it ins spring roll wrappers, fry it in a pan and dip it in Zhenjiang vinegar to eat. Suitable for beginners to practice stinky tofu.
The most popular stinky tofu is Guizhou spicy stinky tofu hot pot. In the boiling red soup, the stinky tofu is mixed from top to bottom, served with Houttuynia cordata, pickled cabbage, pan-fried crispy pork, and fresh beef. The liver mushrooms and stinky tofu are also fried first. They're crispy in red soup and full of spicy flavors. When eaten with porcini mushrooms, one is crispy and the other is tender. , it is also fleshy. The two go together perfectly.
Wuhu steamed stinky tofu is the most sentimental. This type of stinky tofu is several times larger than regular tofu. It is stuffed with pork, shrimp paste and winter bamboo shoots. a knife cut several fois in the middle, and it looked like a neat pile of ceramic tiles. The fine green mold spots on it looked like a pale landscape, exuding a refreshing spirit. The soup is very delicious and fragrant.