Wang Zhihe stinky tofu is a traditional snack in old Beijing, belonging to a kind of tofu. The color is blue, it smells bad and tastes delicious. The inventor is Wang Zhihe, an Anhui native, who has been circulating for more than 300 years. He used to be a scholar, but he failed many times in the exam in Beijing. But to make tofu for a living and create stinky tofu. Stinky tofu was once sent to the court as a royal dish and was loved by Empress Dowager Cixi, who named it "Fang Yuqing".
Cuisine characteristics
Wang Zhihe stinky tofu is made from high-quality and high-protein soybeans by soaking beans, grinding, filtering, debittering, pre-fermentation, pickling, soup filling and post-fermentation. Among them, curing is the key, and the amount of salt and seasoning will directly affect the quality of stinky tofu. If there is more salt, tofu will not stink. If there is less salt, it will easily lead to deterioration or even corruption of sufu.
Wang Zhihe stinky tofu has a strange smell. It is a protease-producing mold, which decomposes protein and forms extremely rich amino acids, making the smell very delicious. This odor is mainly caused by hydrogen sulfide gas produced during the decomposition of protein. In addition, due to the use of yellow water, cold water, salt water, etc. in curing, the tofu blocks formed after late fermentation are bean blue.