If you eat it: it stinks

Mr. Wang Zengqi likes to talk about eating. Teacher Wang has an article about the taste of food, which is sour, sweet, bitter, spicy and salty, plus blindly: smelly.

In fact, strictly speaking, this "smell" is not a taste, but a sense of smell. Physiologically speaking, "spicy" is a sense of touch, but when we distinguish the taste of food, we are used to counting it as one.

Speaking of smelly vegetables, I have to sigh, the magic of nature and the wisdom of human beings. The magic of nature is that it can make food produce a strange chemical reaction between "fragrance" and "odor". There is a smell in the smell, and the smell is hidden under the smell. And human wisdom is greater. Think about it. How did humans first discover this wonderful gift of nature?

I think stinky tofu is the most famous, common and acceptable food in China.

So let's talk about stinky tofu today.

A large number of data can be found that stinky tofu is rich in plant lactic acid bacteria, which can replenish qi, harmonize spleen and stomach, relieve swelling and pain, clear away heat and promote blood circulation, and turbid qi in large intestine in cold. Eating regularly can strengthen your physique and strengthen your skin. Other studies have shown that stinky tofu can even prevent Alzheimer's disease. Of course, there is a limit to everything, and all food can't be overeating. Only by mastering proper intake can it be beneficial to our health.

Stinky tofu tastes different in different places. I have eaten mainly two kinds, one is fried dried stinky tofu, and the other is stinky tofu milk.

Fried dried stinky tofu such as Changsha stinky tofu and Shaoxing stinky tofu. It smells bad, but it tastes good. It may be the frying that dried up. I think many people say that well-made food should be tender inside, but what I eat is as dry as cotton wool, which makes me quite disappointed. Maybe I haven't eaten the authentic one!

I still like stinky tofu milk.

Nothing stinks more than the stinky tofu in Wang Zhihe.

Many years ago, a colleague was from the northeast and liked to eat white-flour steamed bread dipped in green onions. I went to the office one morning and smelled a strange smell coming from my colleague's office. When I walked to the door, I was just about to say, "Why did you make the office so smelly?" Only to find that he painted something the same color as blue bricks on the steamed bread. The room is full of strange smells, and people are afraid to go near it. Colleagues ate with relish, warmly greeted me to try it, and forced me half a piece of steamed bread, saying, "You will know how delicious it is when you eat it." I was embarrassed to refuse, and I barely took a bite, only to find that my mouth was very delicate, and a special smell emanated from my mouth, which was not as unacceptable as I thought, but the air in the room was really smelly.

Later, under the influence of my colleagues, I gradually accepted its taste. Although it really stinks, the entrance is still good and appetizing. I can wipe off most of the steamed bread with a small piece of Wang Zhihe.

I just always feel that this thing really needs to be eaten by one person. Be sure to eat alone or outdoors, so that the smell will follow the wind, the wind and the wind. ......

Compared with Wang Zhihe, the stinky tofu cooked by my hometown people tastes much milder. Because this stinky tofu will be moldy and grow white hair hyphae under natural conditions, we call it moldy tofu. Many people also call it red tofu, because its appearance is covered with red pepper noodles, which makes it look festive and red. There is also a very special name in our dialect, called "red and gray steamed bread". Mo and Er must read quickly together, which is the pronunciation of er in hometown dialect. Hometown people call tofu a grey bun.

My hometown is rich in well salt, a by-product of salt making, which we call bile water, that is, brine. Use this thing to order tofu, and bile tofu is slightly gray. Presumably this is the reason for the "grey steamed stuffed bun". Let's go Compared with tofu soup made of gypsum water, tofu soup has a faint sweetness, so in my hometown, we no longer cook soup alone when eating tofu rice, but drink tofu water.

Hometown people have the custom of homemade tofu. You can't finish a meal of tofu. When the temperature is low in autumn and winter, you can make leftover tofu into red tofu.

Compared with the black stinky tofu in Changsha and the stinky tofu in Wang Zhihe, the stinky tofu in my hometown is gray or light yellow after peeling off the red surface and soft epidermis. The smell is also very light, mixed with a unique fragrance. In the words of my little niece, it stinks.

This method of making red tofu is also much simpler than Changsha tofu and Beijing Wang Zhihe.

1. Cut the tofu into small pieces of two or three centimeters square. If you can find straw or corn husk, put the tofu block on it and leave it in the shade for about a week to grow white hair hyphae.

2. At this time, you can prepare salt, white wine, Chili noodles and pepper noodles. This is the simplest ingredient. If you want to enrich the taste, you can add a little seasoning such as pepper noodles.

3. Take off the moldy tofu and soak it in white wine. On the one hand, it will sterilize. On the other hand, it will keep the brewed liquor for a long time. In addition, white wine can increase the flavor of red tofu.

4. Put the seasoning salt, pepper noodles and pepper noodles in step 2 into a bowl and mix well. Tofu soaked in white wine is turned over with chopsticks in the seasoning, so that the whole body is soaked with seasoning, which looks red and beautiful.

5. You are finished! Put it in a clean container, glass bottle, glass jar or jar. You can usually eat it the next day, but the best thing about this thing is that it is a little old. The longer it lasts, the better it tastes and the unique flavor. Store it in the refrigerator or a cool place for one year.

Is it easy? In three or four simple steps, a stinky red tofu can be served in just one week.

I just made a jar the other day. I learned it from my mother. My mother always said that as long as you work hard, you won't worry about not eating. Well, my mother has a point.

I believe that with a pair of skillful hands and simple ingredients, we can make all kinds of flavors. The same is true of life, as long as we are willing to work hard, we can live a delicious life.