It belongs to a kind of tofu. The color is blue, it smells bad and tastes delicious. The inventor is Wang Zhihe, an Anhui native, who has been circulating for more than 300 years. Originally a scholar, he failed many exams in Beijing, so he made tofu for a living and created stinky tofu. Stinky tofu was once sent to the court as a royal dish and was loved by Empress Dowager Cixi, who named it "Fang Yuqing".

Extended data:

Making method of stinky tofu:

1, make tofu

Soak soybeans in water, wash them with clean water, add 20-25 kilograms of clean water, grind them into a thin paste with a stone mill, add warm water with the same amount of thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then put boiling water into the bean dregs and mix well before squeezing, so that the continuous bean dregs don't touch their hands.

When the soybean milk has been squeezed out, skim off the foam, put the slurry in a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and after stirring for about 15~20 revolutions, drop a little water, and it will become tofu brain after about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

Step 2 make salt water

Based on 2.5kg douchi, it is necessary to add 15kg water to boil, filter, add 1500g alkali to the juice, soak for about half a month, stir 1 time every day, and then ferment into brine.

3. Finished products

Tofu is soaked in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold water and drain it. The finished product is the production of stinky tofu.

Baidu encyclopedia-Wang Zhihe stinky tofu