![]() ![]() The longer it is fermented, the stronger the odor and the more distinct the taste of the stinky tofu. The mixture is fermented in containers for several months. Other ingredients that can be added to the fermentation process are fermented milk, bamboo shoots, amaranth shoots, cabbage, and Chinese herbs. The brine is accompanied by vegetables and either meat or fish. Stinky tofu is made by fermenting normal tofu in brine, which is a mixture of a high concentration of salt and water. To celebrate, he made his entire army eat stinky tofu and his name became popular thereafter. Later on, he became a military commander and led his army to many successful battles in Anhui province. Despite the tofu being old, it was delicious and he never forgot its taste. He was very hungry and thus did not care if it was cooked or not. This is known as the modern-day stinky tofu.Īnother theory suggests that a monk named, Zhu Yuanzhang, who came from a poor family came across some old tofu left outside someone’s home. Its taste was so good that he decided to sell it, and it became popular. After some time, he noticed a green substance that was smelly but tasty. The scholar stored a large amount of unsold tofu in jars and forgot about them. The region became distinct and popular for serving pungent-smelling foods, such as chou doufu, otherwise known as stinky tofu.Īnother theory suggests that a certain scholar turned food vendor accidentally made the dish in Anhui, during the Qing Dynasty. This disgraceful occurrence spread all around, and the people decided to mark their humiliation by eating similarly odorous foods. Upon tasting it, he said that Fu Chai would recover soon.įu Chai was so impressed by Gou Jian’s methods, that he granted him his freedom. Gou Jian was so keen on getting on Fu Chai’s good side, that he tasted his stool to make a correct diagnosis. In a bid to show his superiority, Gou Jian sought to make a diagnosis of his disease by testing Fu Chai’s stool. He was a slave for many years, during which at one point Fu Chai fell ill and Gou Jian visited him. Therefore, the Yue king known as Gou Jian was made a slave to the Wu king, known as Fu Chai. The Yue state had lost the war to the Wu state. One legend explains that it was invented during the Zhou dynasty, from 770 BC to 476 BC. There are various theories available to explain the origin of stinky tofu. In addition to that, the brine has bamboo shoots, Chinese herbs, and mustard greens.Īfter being fermented for several days or months, the tofu is deep fried and served with hot chili sauce or soy sauce. ![]() It is different from the Changsha stinky tofu, in that its brine has rotten pickles. Gaochun stinky tofu is similar to the Changsha stinky tofu, in that it also has a black crackling. Nanjing is the capital city of Jiangsu province. This type of stinky tofu is found in Nanjing. The ingredients and elements used during the fermentation process are what differentiate these types of tofu. This section contains the various stinky tofu available. Stinky tofu also has a volatile flavor compound called indole, which is known to associate with animal waste and human fecal odors. With all these factors combined, stinky tofu has a distinct, strong, and pungent smell. Two important amino acids that contain Sulphur, degrade during this process to produce sulfides responsible for the strong odors stinky tofu has.Īfter fermentation, it can be barbecued, braised, or deep-fried. During this fermentation process, various bacteria such as Bacillus sphaericus, break down the tofu proteins into amino acids and peptides. Others may even add Chinese herbs, amaranth greens, and bamboo shoots. Some people will use fermented milk, meat, and vegetables. The ingredients used during the fermentation process vary. Its pungent smell is mostly due to the long periods the tofu is fermented. Others have suggested that it smells like feces or manure. Its smell has been compared to that of smelly feet, smelly socks, rotting cheese, or rotten garbage. Stinky tofu, as the name suggests, actually stinks. Most people compare its taste to aged cheese. ![]() It is also earthy, mildly sweet, and has a tangy undertone. ![]() It is quite salty, likely contributed by the brine it’s fermented in. Stinky tofu has a milder taste than most people think, despite its strong smell. ![]()
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