08
Jun
Fresh ingredients temperature and humidity just right. It is boiled up in front of you and is usually served on a wood skewer or as 6 separate cubes served a polystyrene plate with a tooth pick.
You then eat it one by one.
How is stinky tofu made. Changsha stinky tofu is made from brine composed of winter bamboo shoot koji and shiitake mushrooms. After the surface grow white hair and wait it turning to grey stinky tofu is ready to be fried. Chopped mustard chili and shallot are regular toppings on changsha stinky tofu.
Carefully place the tofu slices into the oil and gently stir to make sure they don t stick together let fry stirring occasionally for two minutes it will start to smell when the bottoms are. Preheat the pot add oil to fry stinky tofu until golden brown on both sides. Remove tofu from heat.
Use a chopstick to stab tofu to make it tastier. Pour the sauce on the stinky tofu. Changsha s stinky tofu is made from fine soybeans and then soaked in a brine containing bamboo shoots shiitake mushrooms koji and soybean meal.
Stinky tofu is gray however as it ferments white fuzz will form on the surface. A popular way of preparing stinky tofu involves soaking the tofu in a brine of rotted vegetables and shrimp providing it with its trademark scent. This starter bacteria however can also be made from fermented milk various meats and chinese herbs.
The fermented tofu is then usually deep fried or boiled and served with chili sauce. Stinky tofu is usually served in a small take away cardboard box even if you eat it at a table by the stand. The deep fried kind often comes with sides of shaved cucumber pickled cabbage and garlic sauce which you can put either on top of the cubes of tofu or you can make a hole in the tofu with your chopsticks and stuff the veggies inside.
Stinky tofu or chòudòufu 臭豆腐 is a form of fermented tofu and it is this fermented element that appears to give it its stink. How do you eat stinky tofu. It is boiled up in front of you and is usually served on a wood skewer or as 6 separate cubes served a polystyrene plate with a tooth pick.
You then eat it one by one. This stinky tofu is made from soybeans soaked in brine containing mushrooms and koji. The taste you get is quite different from stinky tofu soaked in vegetables.
In fact the changsha s stinky tofu has a reputation for being the stinkiest tofu served in chinese restaurants. This dish is originally gray but turns white as it ferments. Experts say that to produce authentic stinky tofu the selection of materials is key.
Fresh ingredients temperature and humidity just right. The entire fermentation process can take months.