Stinky tofu is one of the traditional snacks in China, which has the characteristics of stinky smell and fresh taste. There are considerable differences in cooking methods and eating methods in different places, and there are different types in the north and south. Stinky tofu is also called stinky in the south. Although its name is tacky, it has a long history. It's a traditional snack unique to China. It's ancient and traditional, which makes people want to stop. The raw materials are soybean, fermented soybean, sodium carbonate and so on.
There are regional differences in the way of making and eating between China and other parts of the world, and their tastes are also quite different. The stinky tofu in Changsha and Shaoxing is quite famous, and so are the stinky tofu in Taiwan Province, Zhejiang, Shanghai, Beijing, Wuhan and Yulin. Stinky tofu is made of high-quality and high-protein soybeans by soaking beans, grinding, filtering, debittering, early fermentation, pickling, soup filling and late fermentation.
Characteristics of stinky tofu products
Brown color, tender outside, fresh and fragrant. The bittern ingredients of stinky tofu in Changsha, Hunan Province are made of douchi, soda ash, soap alum (soap alum is not used as much as possible, which is used by merchants to improve fermentation efficiency), mushrooms, winter bamboo shoots and salt. Boil with black lobster sauce, cool, add seasonings such as mushrooms, winter bamboo shoots and white wine, and soak for about 15 days.
At this time, several pieces of tofu were wrapped in gauze and soaked in the bottom material in the tank for 10 days. When the tofu is light green inside and outside, take it out and discard it. Then wrap it in clear water tofu and soak it in the bottom material, and change it every 10 day. When this method is used until it is soaked in long summer, the bottom material will produce a strong smell, and then 2% saponite is added.