As a traditional delicacy, stinky tofu often appears in food streets around the world and is popular with many people with its unique taste. Regarding stinky tofu, because of regional differences and different methods, different flavors are formed, such as Hunan Changsha stinky tofu, Zhejiang Shaoxing stinky tofu... Let's take a look at how stinky tofu is different in different regions.
Changsha stinky tofu
Speaking of stinky tofu, Hunan Changsha stinky tofu is famous far and wide, and it is said that it was invented by a scholar who fell to the first place, and is locally called "stinky dried". This stinky tofu is soaked in fresh soybeans and made by dozens of processes such as boiling pulp. The stinky tofu is dark in color and smelly, taste carefully, the outside is crisp and tender, the aroma is tempting, and the aftertaste is endless.
Shaoxing stinky tofu
Zhejiang's stinky tofu has a history of thousands of years, especially shaoxing stinky tofu is famous. Unlike Hunan stinky tofu, Shaoxing stinky tofu is marinated with amaranth stalk juice, naturally fermented, steamed or fried, and accompanied by a special spicy sauce, which tastes spicy and crispy.
According to the locals, stinky tofu to be delicious, the most important raw material is to make stinky tofu brine, not only with fresh vegetables pickled to make stinky tofu natural fermentation, but also in its pickling and fermentation process to continuously add a variety of spices carefully modulated, a good brine at least one or two years to form.
Nanjing stinky tofu
There are two main types of Nanjing stinky tofu, one is gray-white tender tofu, and the other is tile gray dried tofu. In the choice of brine, the two kinds of stinky tofu in Nanjing are pickled with pickle water left over from the next year, and the taste is more mellow.
When eaten, the tender tofu is fried in oil and added with minced meat, dried chili peppers, shallots, coriander, garlic juice and other ingredients, and the taste is fragrant. The gray-white stinky dried tofu is generally strung with bamboo skewers, fried and brushed with sauce, which is crispy and delicious.
Huizhou edamame tofu
Edamame tofu is a kind of stinky tofu unique to Anhui Province, the tofu is fermented artificially, so that the surface grows a layer of thick white hairs and then fried and eaten, and the prepared edamame tofu can be left for two or three days. To serve, fry the edamame tofu in oil until golden brown on both sides, pour seasonings such as chili sauce, sprinkle with parsley and green onions. Edamame tofu has a soft texture and a unique flavor.
Beijing stinky tofu
Beijing's stinky tofu is gray in color and soft in texture, and some of the smell rushes to the nose. But this can't stop some old Beijingers from loving it, and the way to eat it is often used to smear it. For example, a fried nest head, smeared with old Beijing stinky tofu, the smell mixed with the aroma of the fried nest head, the taste can be described as a must.
Beijing News reporter Liu Huan Picture source Beijing News data chart Public comment screenshot
Edited by Li Yan proofread by Fu Chunyan