After the heat, the sweltering heat of the day. The weather is getting hotter and hotter, and it's the hottest time of the year. I believe that many people are like the nagging sister, there is no appetite for eating, and can only drink some sweet soup that is clear and degreasing. Eat something sour and spicy once in a while to awaken your sleeping taste buds. In this hot summer, Hangzhou people fell in love with this heavy taste dish. It has also become a signature dish in the restaurant, the more smelly the better, let's take a look.
It is said that restaurants that have always been known for their authentic Shaoxing cuisine use this dish as their signature, and the number of people who order it every day is innumerable. This dish is the specialty of Shaoxing, steamed double stink. As the name suggests, it is to combine two stinky ingredients to make a dish. These two ingredients are stinky tofu and moldy amaranth stalks. Stinky tofu is already smelly, but moldy amaranth stalks are even more smelly. Some people have said that mold amaranth stems are the most smelly dish in China. This shows that its name is worthy of the name.
Since this dish sounds so heavy, why do people still like to eat it? Mainly because although this dish smells smelly, it tastes delicious. And he smells bad when he eats raw food, and it will be very fragrant when steamed. Stinky tofu is selected from authentic Shaoxing stinky tofu, so that there is an authentic taste. Tofu seems to be a more common ingredient in this type of dish. In addition to steaming with moldy amaranth stalks, stinky tofu has other combinations.
Put the stinky tofu and Changxing stinky vegetables together, pour in the stinky brine and steam together. Although it sounds a little intimidating, this dish is really snatched up every time it is served. Compared to the smell, it is obviously better to eat the delicious taste in the mouth. The process of making this dish is complicated and the manufacturing time is also very long. Soak once a year, eat once a year. It is a dish that is very popular in Jiangsu and Zhejiang, and it can be eaten for a long time when pickled.
The selection of Changxing stinky vegetables is also very exquisite. It is said that the best raw material is durian mustard in Jiangsu and Zhejiang. This dish itself is quite unique and is very suitable for pickling. The most important thing to make Changxing stinky dishes is brine, as well as the unique recipe in Jiangsu and Zhejiang. The specific process is similar to making kimchi. The marinating time is generally several months. When eaten, pair it with stinky tofu. The two dishes have the same taste and are perfectly neutralized by steaming in a large pot.
I have to say that stinky tofu is really versatile in Jiangsu and Zhejiang. Another very classic dish is to cook stinky tofu and edamame together. Stinky tofu is best crushed, so that the taste is more delicate, and the entrance is melted. Stinky tofu mixed with edamame and hot sauce still smells good, but it tastes delicious. The perfect thing is to pour rice on top of the stinky tofu with edamame. Rice mixed with sauce, spoon by spoon.
Some people also like to add their own secret hot sauce to the dish of edamame stinky tofu. Stinky tofu and edamame are very flavorful and have an upgraded taste. Many people are curious as to why hangzhou people fall in love with this heavy dish in the hot summer. In fact, in the summer, people's appetite is very bad. I like to eat something sour and spicy. Go through their unique secrets. These dishes sound a little appalling. But it tastes delicious.
In general, the difference in food styles in various places is still quite large, which also reflects the gastronomic wisdom of our people. After all, China's land is vast and the population is relatively large. Some outsiders respect things that locals flock to. It can only be said that it is really magical. Have you all eaten these three dishes? Can you accept it?