Why does stinky tofu stink? It is made of brewing with it, which is very common in the countryside, and after pickling, it is "stinky"
Hello everyone, thanks for reading the article I shared, this time I want to say to you: 'Why does stinky tofu stink?' It is brewed with it, which is very common in the countryside, and it stinks more than stinky tofu after pickling!'
What are the standards of gastronomy? At least it smells delicious, but in the world, many people like to eat "stinky", such as Swedes love to eat canned herring, which can be said to be "strange and smelly".
Speaking of "eating stinky", Chinese is also an "expert", and there have always been many famous "stinky foods", such as Huizhou edamame tofu, moldy thousand sheets, stinky curd milk, etc., the most famous of which is "stinky tofu". Before the stinky tofu is fried, it emits a thick smell, and the color is also black and dark, which makes people frown, but after frying, the aroma is strong, and then poured with spicy sauce, it is simply delicious.
Many people love to eat stinky tofu, have you always wondered, how is stinky tofu made? Why does it stink?
There are many sayings on the Internet that stinky tofu is soaked in the sewer, and there are also saying that it is blistered with large dung, which are all rumors. Where does the stinky smell of stinky tofu come from? In fact, it is a common dish in the countryside, that is, amaranth.
What does amaranth have to do with stinky tofu? Amaranth is a kind of vegetable, the leaves are purple-red, rich in vitamins, minerals, fried to eat very tender, how can you make stinky tofu? In fact, it is not amaranth leaves that make stinky tofu, but amaranth stalks. In the countryside, it is common to see old amaranth that grows more than 1 meter tall, and the stem is very thick and can be pickled and eaten.
The brine used to soak stinky tofu is a "moldy amaranth stem" made of amaranth old stems, which is said to have originated in the Spring and Autumn Period and the Warring States Period.
Does stinky tofu stink? Compared with the mold amaranth stem, it is simply a "small witch", not a level. Chen Xiaoqing, director of "Flavor in the World", said: "On the most smelly, it must be Shaoxing mold amaranth stalk." ”
Mould amaranth stem is a local traditional dish in the Ningshao Plain of Zhejiang Province, with a long history, the color is turquoise and bright, crisp and tender, delicious and flavorful, has the effect of promoting appetite and helping digestion, and is the next meal of the locals. Wait a minute! Isn't the mold amaranth stalk particularly smelly? How to return the fragrance and deliciousness?
In fact, as long as you try it once, you can find its fragrance, but if you don't eat it for a long time, you will still feel very smelly.
How is such a stinky delicacy made? Remove the leaves of the elder's amaranth stalks, cut them into small pieces, put them into a stinky brine jar, add salt, alkali, etc., cover the lid and ferment for a period of time, and the smelly moldy amaranth stalks will be ready.
Over time, the aged stinky brine will definitely be moldy, maggots, the locals invented the use of red-hot tongs to blanch the stinky brine, so as to disinfect and sterilize, extend the storage time, can be stored for decades, the odor is very strong, and canned herring has a spell. When the altar is opened, a stink will come to your face, remember to bring a mask.
How to eat mold amaranth stalks? Do you eat it directly after pickling? No, take it out and steam it in a pot and drizzle with sesame oil to eat.
Eating a moldy amaranth stalk, the whole house is its "smell", not exaggerated at all. Because it is an old stem, the outer skin is very hard, and when eating, the outer skin should be torn off, and the meat inside is crisp and tender, which is most suitable for rice.
The stinky tofu is made by soaking the stinky brine of moldy amaranth stalks, soaking for 30 minutes is already very smelly, you can fry it under the pan.
【The head chef has something to say】
In August, amaranth has been old, 1 to 2 meters high, is the most suitable for making mold amaranth stalks, if you also like to eat "smelly", you may wish to make some yourself. Keep the stinky brine and make your own stinky tofu at any time.
Why does stinky tofu turn black? Because it is fermented with stinky brine, the color is somewhat blackened, and the mushroom root is added, and the color will turn completely black.
It should be noted that mold amaranth stalks are pickled foods, even if they are "delicious", they cannot be eaten more, containing a lot of nitrites, and excessive consumption will cause poisoning.
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