strange smell Recipe

Pan-fried fried tofu

Pan-fried fried tofu

TheresiaHarber

Huizhou Mao Tofu (also known as Tiger Skin Hair Tofu, Huizhou Mold Tofu) is a unique snack and traditional famous dish in Huizhou. For thousands of years, there have been several proverbs circulating in the local area: "The most strange thing in Huizhou is tofu with long hair, the best dish" and "Huizhou hair tofu, you won't spit out even if you slap it." <br /><br />Maybe you may think: Tofu has long hair, and it is also the kind of thin and long white hair (white mycelium), can it still be eaten? In fact, when making tofu, the tofu is usually soaked in water, then taken out and drained, then sprinkled with some salt on the tofu, and then covered with a thick cloth; placed in a cool and dry place, and after a few days, white hairs will grow on the tofu. The vegetable protein contained in tofu will be converted into a large amount of tyrosine (a kind of amino acid) and base nitrogen when fermented, so as long as the "hairy tofu" is fried in a frying pan, the taste will be better!
Braised stinky mandarin fish

Braised stinky mandarin fish

SabrinaLynch

Huizhou stinky mandarin fish is also called "pickled fresh mandarin fish" and stinky mandarin fish ". It is a representative traditional dish of Anhui cuisine and a unique eating method for Huizhou people. It has a history of more than 200 years. <br />[The story of Huizhou stinky mandarin fish]<br /><br /> There is another legend about the origin of this dish. <br /><br />It is said that one year, Huizhou Prefecture transferred a prefect surnamed Miao. This person is fond of fish by nature and cannot eat fish. He also likes to eat fresh fish that is lively and lively, especially mandarin fish, which makes it difficult for his government runners. Because of the mountains and mountains in Huizhou, the water is rapid and the difficulty of producing large fish, Huizhou people have to carry mandarin fish on their shoulders from Guichi, Tongling and other areas along the river. It takes six or seven days to make a round trip. Because there was no preservation equipment at that time, the fish had to be discarded as soon as it rotted, causing some merchants to lose their money and go bankrupt. Merchants only go to the riverside when the climate turns cooler to buy mandarin fish, dress them in wooden barrels, and hire porters to carry them along the inter-prefectural road from Chizhou to Huizhou to sell them in the mountainous areas of Huizhou. <br /><br />Biandanpu is located in the middle of the main road from Chizhou to Huizhou. As soon as you get out of the Danpu, you will reach the boundary of Huizhou. After crossing the Yangzhanling Ancient Road, which is seven miles up and eight miles down, you will find the ancient Hongcun Village. This year, Wang Xiaoer, the yamen servant who often transported mandarin fish to Magistrate Miao, saw that the weather was getting colder, so he hired eight porters to go to the riverside to buy live mandarin fish, and then rushed back quickly. First, he was to make a job to satisfy Magistrate Miao's desire to eat fish, and second, he wanted to make a sum of money to spend the New Year well. But the weather was not good, and the weather became hot after we started on the road, and the mandarin fish began to suffocate in the barrel. Wang Xiaoer had no choice but to urge the porters to move forward day and night. After arriving at the Handan Shop and staying in the store, Wang Xiaoer opened the lid and saw that many fish had suffocated and died, giving off a stench. Wang Xiaoer was anxious. Being punished by the court was just a personal pain. But if he wanted to return to Guichi to buy it again, who would pay for it? I will lose all my money. Fortunately, Wang Xiaoer was quick and resourceful. He quickly asked the porter to scrape the scales and cheeks of the fish, cut the belly and intestines, and then spread a layer of salt on the fish so that he would not lose money. In order to test the taste of "marinated" mandarin fish, Wang Xiaoer proposed that several large mandarin fish should be fried by a chef of a restaurant in Biandanpu. After the chef put in the seasoning and braised it, everyone tried to taste it. I really don't know if I don't eat it. I was shocked after eating it. Everyone thinks that although the taste is quite different from fresh mandarin fish, it has a different flavor. Wang Xiaoer smiled and had made up his mind. He asked the porters to continue on their journey after dinner and pick up the "smelly" mandarin fish to Huizhou Prefecture as soon as possible. Everyone understood what he meant. <br /><br />Wang Xiaoer's brother, Lao Wang, is a chef in a famous restaurant on Fuqian Street. As soon as Wang Xiaoer arrived at Huizhou Prefecture, he did not rush to the yamen to report his orders. Instead, he handed over all the 16 barrels of smelly mandarin fish picked by eight porters to Boss Wang. Boss Wang hired many chefs who came to the city to wash the stinky mandarin fish, and then cook it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other seasonings. He also wrote a banner saying "Anhui Cuisine Rare Flavor Mandarin Fish Should Be Market, Enjoy Free in Our Store" and immediately
Sesame tofu in bean sauce

Sesame tofu in bean sauce

RafaelWalsh

Bean juice has a long history and is said to have been a popular food among the people as early as the Liao and Song Dynasties. In the 18th year of Qianlong (1753), someone went to the palace to report: "Recently, Yi Libu has been sent to inspect whether it is clean and drinkable. If there is no unclean thing, he has recruited two or three bean juice makers and sent them to serve in the imperial kitchen." As a result, bean juice originating from the people became the royal meal of the court. <br />To drink bean juice, you must be accompanied by extremely finely cut pickles. Generally, you use soy sauce and blue silk in summer. The most important thing is to use the "Ma 'er gold thread" from Liubiju in Beijing, mixed with a little chili oil. You must also eat two fried brown and crispy scorched rings. For example, you can add two horseshoe sesame cakes to fill your fill. Put the scorched rings inside and take a bite to spray the fragrance. It will definitely have a unique flavor. You won't be able to eat them outside Beijing, hehe! <br />The first time you make bean juice, it will take a long time to ferment, because bean juice will only be sour if it is fermented long enough. To make bean juice, you need to use puree to grow hair. You can't cook it and then ferment it, and you can't add any additives, so the taste will be impure. After making it the first time, leave 10% of the sour juice as an initiator, and the next fermentation will be much faster. <br />Today, it was made using the most primitive natural fermentation method. I thought it would take more than ten hours to ferment, but I didn't expect it to take more than twenty hours to see the effect. Hehe! Because the indoor temperature at home is too low and I dare not put it under the sun to dry it, it takes a long time. Remember to make bean juice, the utensils must be disinfected, sealed with plastic wrap, keep a single lactic acid bacteria naturally generated, and gradually ferment, and never mix with miscellaneous bacteria, otherwise it will stink badly, hehe! The bean juice I make myself has a slight fragrance of mung beans in the acid. It is much better than the outside, and the acidity can be controlled by yourself. The specific recipes for bean juice and sesame tofu are as follows;