Eating incense, smelling stink, talking about the famous stinky tofu.
There are many varieties of stinky tofu, and there are many ways to eat it, but it can be roughly divided into fried stinky tofu dried, steamed stinky tofu, and stinky tofu milk.
The most famous fried stinky tofu is Shaoxing stinky tofu and Hunan Changsha stinky tofu. Although both are called fried stinky tofu, the two are also very different.
Shaoxing stinky tofu is made of amaranth stalk juice, "stinky tofu is good or not, all rely on the juice to brew." "It can be seen that the preparation of good brine is extremely important and exquisite. Good stinky tofu oil fried out of the pan, golden color, crispy on the outside, tender on the inside, salty and moderate, diners smell and move.
Shaoxing's stinky tofu is well-known at home and abroad in Mr. Lu Xun's pen, and he himself also loves to eat fried stinky tofu, often eating dry rice as a dish. I think that only with such a love for fried stinky tofu can I write those sincere articles. The fried golden stinky tofu I ate as a child should be the famous Shaoxing stinky tofu.
Hunan Changsha stinky tofu in the color is different from Shaoxing stinky tofu, its color is inky black, after frying is also outside the caramel tender, fresh and spicy, Changsha locals called "stinky dried". Although Changsha stinky tofu is also pickled in brine and gets its stink, but this brine is not the other brine, the main raw material is the black tempeh, I think it is also a different smell.
The most representative of Changsha stinky tofu is the fried stinky tofu of the Fire Palace. Legend has it that the founder of the stinky tofu of the Fire Palace is Jiang Yonggui, who is known as Jiang Erpa because of the second in line. Qing Guangxu was born in Xiangyin, Hunan Province in 10 years, and Jiang Er's father, who died in his parents at an early age, went into exile in Changsha, and in order to eat a full meal, he learned a craft and fried stinky tofu.
Jiang Er's father is industrious and studious, and he has done his best to get the true inheritance of the teacher, and with this good craft, he has a little savings. Later, when I went to the Fire Palace to rent a house and put up a small stall, the visitors were endless, and the fried stinky tofu he made was even more praised. Changsha fried stinky tofu, which was carried forward by Jiang Erda, has since been stationed in the Fire Palace, and has been passed down to this day, and the special smell of the style still attracts a large number of tourists to eat a full meal.
In addition to the deep-fried stinky tofu with full color and flavor, some people in Jiangsu, Zhejiang and Shanghai who prefer light taste will also steam the stinky tofu directly and eat it. Steamed stinky tofu that looks like a clear soup and little water is actually very exquisite.
The milky white stinky tofu must be served with the freshly peeled turquoise round green edamame beans, freshly pinched river prawns, sprinkled with a small handful of squeezed vegetables, steamed in the steamer for a quarter of an hour, and then poured a spoonful of sesame oil out of the pot, and it was made.
The smell of steamed stinky tofu is not as strong as that of fried stinky tofu, and the faint smell is mixed with the clear smell of edamame and the fishy umami of river shrimp. The square white stinky tofu is dotted with emerald green edamame, red river shrimp and golden squeezed vegetable chips, which are colorful and beautiful. Different from the aroma of fried stinky tofu, steamed stinky tofu mainly highlights its freshness, and it also has a different flavor in the mouth.
Love to eat is smelly and moving, do not love to eat is to avoid, said is the stinky tofu milk, stinky tofu milk than fried stinky tofu, the smell is more intense. Speaking of stinky tofu milk, I have to say Wang Zhi and stinky tofu milk, if you want to taste its stink, you can find its traces in large and small supermarkets.
How did this stinky tofu milk get so "infamous"? Legend has it that during the Kangxi period of the Qing Dynasty, there was a man named Wang Zhihe who went to Beijing to take the exam, but he did not expect huai cai to meet, and his name fell to Sun Shan. The house leaked in the overnight rain, and the coils back to the hometown were not enough, and wang Zhihe, who had no face to go back to face the father and elder of the villagers, simply opened a small tofu shop and sold tofu.
One summer, the rain fell frequently, and it was a heavy rainy day for several days, and the tofu could not be sold, and it was moldy. Originally, the business of this small tofu shop was also tepid, Wang Zhihe looked at this moldy tofu and could not bear to throw it away, sprinkled with coarse salt, put a piece of moldy tofu yard in an idle vat, and when the weather was clear, he sold tofu as usual, and forgot about this matter.
After ten days and a half months, from time to time in this large vat came out a gust of stink, Wang Zhihe remembered that those moldy tofu has not been processed, quickly opened the cylinder lid to see, moldy tofu has completely changed. The tofu not only turned blue in color, but also became delicate and soft, and although it emitted a foul smell, it was extremely delicious in the mouth. Neighbors heard of such strange things, and rushed to taste them, and the smelly tofu soon spread in the capital. Later, after this stinky tofu milk was fortunately tasted by the emperor and Lafayette, it was given the name "Qingfang", which became more famous after becoming a small dish for royal use.
Although it is difficult to climb the elegant hall, the streets and alleys, ordinary people's tables, but you can always see the figure of this stinky tofu. Although it is not as good as the taste of mountains and treasures, stinky tofu can leave a place in Chinese cuisine and has been passed down to this day. Stink is also incense, incense is also smelly, maybe this stinky tofu charm is it.