Shaoxing Fried Stinky tofu [Zhejiang Shaoxing Specialty]

What is Shaoxing Fried Stinky tofu? Authentic Zhejiang Shaoxing specialty: Shaoxing fried Stinky tofu? This article is a special article that introduces in detail the special product of Shaoxing in Zhejiang Province - Stinky tofu fried in Shaoxing. It was compiled and reorganized by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Stinky tofu fried in Shaoxing. The full text takes about 4 minutes to read, mainly including the basic introduction of Stinky tofu fried in Shaoxing, and what are the characteristics of Stinky tofu fried in Shaoxing? How does the history of Shaoxing fried Stinky tofu come from? Shaoxing fried Stinky tofu, etc

Basic Introduction to Shaoxing Fried Stinky tofu. Stinky tofu is delicious, but the reason is that the jar of bittern is good. What are the characteristics of Shaoxing fried Stinky tofu

Stinky tofu is a required course of Shaoxing cuisine, but it is also the most difficult for most outsiders. It is made by dipping amaranth stem juice, steaming and frying, which are more common. Because it is convenient to eat, steaming has more homely flavor, and fine products are really delicious. Those who love to eat are moved by the smell, while those who don't like to eat are avoided for fear. A master chef doesn't need any seasoning to taste, all they want is the authentic "stinky" flavor. Now Hangzhou also has Stinky tofu, which can occasionally dispel Acacia, but it is always not as good as the taste in Shaoxing's small alleys. Smiling old people guard the warm stove, and the narrow alleys are full of the taste of long-term peace

How did the history of Shaoxing fried Stinky tofu come about<27. The implication is that the Stinky tofu tastes different when its brine is prepared in different times

The method of making Shaoxing fried Stinky tofu

is extremely complicated. It is not only to use fresh vegetables for natural fermentation, but also to add various spices in the process of curing and fermentation. It is not a few years ago that we dare not call it old brine or good brine. It can only be called clear brine. A jar of good brine often has more than 20 years