my golden fishing village

Chapter 129 Notorious
"Sweet! Very fragrant!"

The middle-aged man stirred the tofu and said with a smile: "The taste is amazing!"

"Later, Zhu Yuanzhang became the commander-in-chief of the army and fought until AH, winning every victory! When Zhu Yuanzhang was happy, he rewarded the whole army and ate stinky tofu together. That scene! Since then, the name of stinky tofu has slowly spread come down."

"That's it."

Chen Fan smiled.

In fact, there are many legends about the origin of stinky tofu.

There is a more widespread saying that it is a literati who is preparing to take part in the scientific examination, and he is Wang Zhihe.

In the eighth year of Kangxi, Wang Zhihe of AH failed the scientific examination and did not return to his hometown, so he stayed in BJ to prepare for the examination later.But living in the capital, the money on his body was quickly exhausted.

Wang Zhihe remembered that he learned how to make tofu from his father since he was a child, so he rented a house in the capital, made tofu, and sold it along the street. It was summer, and the unsold tofu soon became moldy. Reluctant to throw it away, he thought hard about a countermeasure, cut the tofu into small pieces, let it dry for a while, put it in a small jar, and salted it.

Afterwards, he took a break from business and concentrated on studying, and gradually forgot about it. In autumn, Wang Zhihe reopened his business and continued to make tofu. The stench came out, and the white tofu had turned blue-gray.

Wang Zhihe thought it was over, but he didn't give up, so he tried a piece, huh?The taste is actually not bad, and after tasting it carefully, I feel that there is a strong fragrance in addition to the smell. I gave it to the neighbors to taste, and everyone praised "it tastes great"!
Wang Zhihe was already shrewd, so he simply stopped taking the exam and stopped selling fresh tofu. Instead, he made all the ready-made tofu into stinky tofu and sold them, slowly becoming bigger and stronger.Rumor has it that one day the Queen Mother of Cixi lost her appetite and lost her temper. The imperial chef gave her a plate of stinky tofu with red and white radish flowers to taste.

When the Empress Dowager of Cixi ate it, she said, "It's delicious. Let's eat with it!" She was very happy and said, "This food is so delicious. Let me give it a name." So she wrote two words: "Qingfang" with a swipe of her imperial pen.

Since then, stinky tofu has been "notorious" for thousands of years.

"Young man, my stinky tofu is actually even more unusual!"

"Oh? How is it unusual?"

Idle is also idle, Chen Fan smiled slightly and asked.

From the perspective of food classification, stinky tofu belongs to the fermented bean curd family, and the production methods of these fermented bean curds vary with different climates, customs, and people's tastes and hobbies.Generally speaking, the production methods of fermented bean curd are divided into two categories: microbial culture type and pickled type.

The pickled stinky tofu is represented by Changsha stinky tofu.

When making this kind of stinky tofu, first soak the tofu base with dissolved alum water. The main component of alum is ferrous sulfate, which plays the role of coloring and producing the special smell of stinky tofu.After soaking for a period of time, people will pour in the prepared stinky brine and soak it in brine for a period of time. When the tofu billets are formed and tasty, they will take out the bean curd billets, drain them, fry them, and brush them with a brush. Layer the seasoning and serve.

The production process of microbial fermented stinky tofu is much more troublesome. This stinky tofu is prepared from soybeans.First, people screen, soak, rinse, grind, and remove slag from the soybeans, and then make soybeans into soymilk, then make tofu brains, and then squeeze them into shapes and cut them into pieces. At this point, different businesses will inoculate the tofu pieces. Bacteria or fungi that are unique to your home, and then let them grow.

When the tofu cubes are almost "moisturized" by these microorganisms and are already covered with hairs, the merchants will rub off the hairs and further marinate them. After a while, they can pour their own brine and then put them in the altar. The stinky tofu in the altar is generally not sold immediately, but let it continue to ferment in the altar for a period of time, and finally the finished stinky tofu is obtained.The stinky tofu produced by this process is softer and more delicious, but it also takes more time and experience.

"My stinky tofu is the Jinling stinky tofu that is about to be lost."

The man said, picking up the stinky tofu, and a scent immediately hit his nostrils.

"These tofu are made of high-quality soybeans. First, the soybeans are made into water tofu, and then the white and tender water tofu is pressed into white dried tofu, which is then added to my special brine."

"Hey, this brine is very particular. It needs to use the rotten pickle juice left over from the next year. It is pure green, pure natural, without any pigments. After adding the dried tofu, seal the jar and bury it. After going underground and taking it out after a few days, the white tofu has dried into greenish-black stinky tofu."

"Dried green and black stinky tofu, if you break it open, you can see that it is green and black from the inside to the outside. It smells strange, but after being fried, it tastes very fragrant. This authentic stinky tofu has already It is about to disappear in the market, and only my side is the authentic one.”

Spread the sauce, sprinkle chopped green onion, coriander, and a bowl of stinky tofu, and it's done.

"Thank you."

Chen Fan took the stinky tofu, held a toothpick in his right hand, picked a piece and put it into his mouth.

Immediately, the fragrance overflowed.

Although different people have different opinions on stinky tofu, it is undeniable that stinky tofu is not only delicious, but also a very nutritious food.

First of all, the nutritional value of soybeans goes without saying. It is rich in protein and trace elements, which is good for the body; secondly, stinky tofu is a reprocessing of soybeans. Some proteins in fermented soybeans will be decomposed by microorganisms into smaller ones. Amino acids are beneficial to the body's absorption; third, microorganisms will also produce some vitamins and other substances when they grow, and vitamins are necessary to maintain the normal physiological metabolism of the human body.

But everything has advantages and disadvantages. For pickled stinky tofu, alum is used when pickling, and some unscrupulous merchants often use industrial alum instead of edible alum in order to save money. These industrial alum will be used in production. It is mixed with a lot of heavy metals, which can cause abdominal pain, nausea, vomiting, and even poisoning symptoms such as pulmonary edema and shock after eating.

What's more, sodium sulfide, which is not allowed to be added by the country, is used instead of alum for dyeing and flavoring, which seriously threatens the health of consumers.

Although fermented stinky tofu does not use alum, if the disinfection measures and sealing measures are not done well when inoculating microbial fermentation, it is easy to introduce toxic bacteria, such as E. coli and Staphylococcus aureus.They also cause disease when consumed by the human body.

Even if there is no problem in production, sales may be a hidden danger. Many fried stinky tofu like to be sold at the gates of schools and residential areas, close to the road. On the one hand, the dirt in the air will pollute the food; Replaced oil may become carcinogenic after oxidation.

Therefore, you can't eat too much, and it's okay to try something new every now and then.

(End of this chapter)