![]() It is higher on the fats but it can definitely be managed into a healthy diet and lifestyle. Stinky Tofu actually contains lots of protein without having too many carbs per serving. Growing up, I remember being hit with a strong stench of what I can describe as rotten socks every time me and my father went shopping at Chinese markets.Īlthough Stinky Tofu is delicious, is it healthy? ![]() You can keep the brine in the fridge and reuse it.Stinky tofu is a love it or hate it cuisine for those who are familiar with this potent dish. Remember to use firm tofu you cannot make stinky tofu with just soft tofu.Ĥ. Stinky Tofu must be delicious after fermentation.ģ. Too little salt will make the mixture deteriorate. If there is too much salt in the brine, the fermentation won’t work properly, and the unique flavor of the Stinky Tofu will not be produced. Don’t add too much salt to the brine as shrimp paste is very salty. The longer the fermentation time, the softer the tofu is, and this time you can judge the time according to your own situation.Ģ. I generally do it at 20-25 degrees.ĭuring hot weather, you should only ferment the tofu for about a day to a day and a half. Mastering this fermentation method depends on the temperature you ferment the tofu at. In the first step, I tried firm tofu instead of soft tofu and after two days, the stinky tofu was ready.īy the third day the stinky tofu was as soft as fermented bean curd. It generally turns like fermented bean curd on the third or fourth day.ġ. The tofu becomes softer and the odor stronger the longer it sits in the container. Remove and deep fry until golden brown.ģ. Next, cut the firm tofu into small pieces and place into another container and let it sit for half a day to two days. Store for two days, stirring occasionally.Ģ. To make the brine, place the shrimp paste in a clean container and add the warm water, soft tofu and salt. If you’re hesitant of eating Stinky Tofu, this purely natural handmade Stinky Tofu can be eaten with confidence.ġ. The complex commercial process of making Stinky Tofu cannot be replicated at home, but today, I will show you a simple and practical method for fermenting Stinky Tofu, which is suitable for making in a small household. Stinky Tofu is an old and traditional food and, once you accept it, you will soon fall in love with it.īut if you do not eat it for a while, the taste will become strange and you will have to become accustomed to it again. Stinky Tofu, like many unique and controversial foods such as durian, bitter gourd, etc do not seem very appealing to a lot of people and many are not game enough to try them. When you pour the garlic paste, pepper, and sesame oil over the tofu, the aroma will become fragrant. Stinky Tofu is gray, however, as it ferments, white fuzz will form on the surface.Īt first, you can really smell the stinky odor as you fry it in a pan, until the color darkens, and after the surface has swelled, you can remove it. 25 Chinese Tofu Recipes (Authentic And Classic)Ĭhangsha’s Stinky Tofu is made from fine soybeans and then soaked in a brine containing bamboo shoots, shiitake mushrooms, koji, and soybean meal.29 Silken Tofu Recipes That Are Wonderful. ![]()
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