What are the benefits of eating stinky tofu? How to make the sauce for fried stinky tofu

Fried stinky tofu is a very famous snack that many people like to eat. Stinky tofu is also called big stinky tofu and hairy tofu. It is a combination of fragrance and stinky, crispy on the outside and tender on the inside. People who like to eat stinky tofu are attracted by the smell, while those who don't like to eat it avoid it as much as possible. The sauce of fried stinky tofu is particularly soulful. Let's take a look at how to make it!

Contents of this article

1. Benefits of eating stinky tofu

2. How to make the sauce for fried stinky tofu

3. How to make authentic stinky tofu

4. Is stinky tofu high in calories?

The benefits of eating stinky tofu

Stinky tofu is also called "dadai stinky" and "mao tofu", while the "Qingfang" granted by the emperor is much more civilized. The popularity of stinky tofu can be traced back to Wang Zhihe, a scholar from Xianyuan County, Anhui Province in the eighth year of Emperor Kangxi's reign (1669 AD). Huizhou stinky tofu, Huainan stinky dried tofu and Shaoxing stinky Qianzhang Ding are the three stinky bean products in my country.

Stinky tofu is a kind of moldy vegetable. It is made by soaking tofu in moldy amaranth stems and then frying it. It is fragrant and smelly, crispy on the outside and tender on the inside. People who like to eat stinky tofu are attracted by the smell, while those who don't like it avoid it as much as possible. Stinky tofu fanatics don't need to add any seasoning when eating it, they just want the original "stinky" taste.

After hundreds of years of evolution, stinky tofu can now be divided into two categories. One is fermented tofu represented by the Wangzhihe brand, and the other is fried or steamed stinky tofu that many people love to eat. Especially for fried stinky tofu, it can be said that there are a thousand kinds of stinky tofu in a thousand places, which can be said to be varied and dazzling.

[Nutritional ingredients]

Once stinky tofu is made, the most significant change in its nutritional content is the synthesis of a large amount of vitamin B12. If the body lacks vitamin B12, it can accelerate brain aging and easily cause senile dementia.

In the food we eat, in addition to eggs, milk, fish, and shrimp, which contain a lot of vitamin B12, fermented soy products also produce a lot of vitamin B12, especially stinky tofu, which has a higher content. So eating some stinky tofu is very helpful in preventing Alzheimer's disease.

How to make the sauce for fried stinky tofu

Fried stinky tofu is a very famous snack. Many people like to eat it. Generally, the soup of authentic stinky tofu is made by boiling tofu dregs and soy sauce together. You can also add some onions, ginger, garlic, some fresh sesame oil and a certain amount of chili. Finally, add some specially prepared fresh soup and MSG to the soup. It can enhance the flavor and make the soup more delicious. The most important thing when making the soup is to pay attention to the heat and then control the taste.

Main seasonings: minced garlic (it is best to use mashed garlic, because mashed garlic tastes better than chopped garlic), chopped coriander, salt, MSG, sugar, vinegar, chopped green onion, soy sauce (do not put too much, the color should be light yellow), pepper, ginger, and sesame oil.

The specific production method is as follows:

1. If you are doing business: boil water, add salt, MSG, ginger, sugar (a little), soy sauce (a little), season well, and put it in a small aluminum pot. (If you want to make it sticky, add some starch, dissolve the starch with water, and add the starch water after seasoning, stirring while pouring until you get the concentration you want.) Put the fried stinky dried tofu in a bowl, pour the sauce on it, sprinkle with chopped green onion, mashed garlic and coriander, and add vinegar and sesame oil.

2. If you are making a home-cooked dish: boil a small bowl of water and prepare it according to the above method. If it is simple, you don’t need to boil the sauce, just put the above seasonings in a small bowl and mix them. It will be better if you add a little Lao Gan Ma.

3. The preparation method of cold preserved egg and preserved egg tofu is the same as (2), and add a little crushed peanuts (just crush the fried peanuts).

How to make authentic stinky tofu

Prepare ingredients: soybeans, chili oil, alum, tea oil, sesame oil, soy sauce, brine, coarse salt, plaster of Paris

practice:

1. First, soak the soybeans in water to make tofu brain. Put it in a wooden box, cover it with a wooden board and press it with heavy objects to let the water flow away and make tofu. Of course, this process is more troublesome. You can directly go to the vegetable market to buy tofu.

2. Place the tofu in a ventilated place, apply salt on it, add mold, and place it in a ventilated room without direct sunlight for about two to three days. The tofu will grow one-inch long white hair, which is the mold.

3. Put alum into a bucket, stir it with boiling water, put the tofu in and soak it for about 2 or 3 hours. In winter, it will take nearly 10 hours. After soaking, take out and drain the water.

4. The stinky tofu is ready, and you can choose the cooking method yourself.

Is stinky tofu high in calories?

The calorie content of fried stinky tofu (based on 100 grams of edible portion) is 211 calories (882 kilojoules), which is moderate.

Fried stinky tofu has different types in the north and south. In the south, it is also known as stinky dried tofu. Although its name is vulgar, it is ugly on the outside but beautiful on the inside, ordinary but extraordinary, and profound. It is a unique traditional food of the Han people with a long history and tradition. Once you taste it, you will be overwhelmed and want to taste it. There are regional differences in the production and consumption methods in my country and other countries. The fried stinky dried tofu in Nanjing and Changsha are very famous, but their production and taste are very different. But they all smell stinky and taste fragrant, which is the characteristic of fried stinky tofu.