Hong Kong (China) – Stinky Tofu


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by Sheroz Gill

Introduction

Stinky tofu is a very strong fermented food. It has a very strong smell even when you cook it because of the fermentation which makes it smelly. Its odor made it different and delicious. This is so delicious but not for those who made it because it has a very strong smell that is not good. When we made it, its sticky ingredients stuck at the end or the surface of the pan and produce a very bad smell but we cover it by putting garlic and ginger paste. Ginger and garlic paste has a strong smell that is very good. We can say that it is a side dish we can eat this in

  • breakfast with tea
  • evening tea
  • midnight

Stinky food as a snack, they are specially serve in the ceremonies, on tea party, festivals etc. This is the special dish in China.

How we made it?

We get this odor by the decomposition or the fermentation by adding different things, it is not so tough to make it we can easily make it at home but this is time taking thing so we have to prepare it 1 week before. so we use

  • fermented milk
  • herbs
  • yeast
  • butter
  • bamboos

Originated

This dish is originated in china by the person whose name was Zhu Yuanzhang.

RECIPE

Ingredients

  • salt
  • black pepper
  • tofu
  • shrimp
  • bamboo
  • oil
  • water

Method

  1. We have to store the shrimp in the water for a minimum of 2 days but a maximum of 4 days so it becomes soft and juicy.
  2. Also, add salt and black pepper to it.
  3. after two days remove from water, water must be soaked.
  4. cut into pieces
  5. Fry them until itts color should be brown.

Nutrition Aspects

  • Fats: 23g
  • Protein: 28g
  • Carbohydrates: 29g

Time Management

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
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