Today we will talk about this smell. Sichuan also has stinky tofu, but our research on fermented tofu or today's influence seems to be inferior to Guizhou, Yunnan and Hunan.
But no one likes smelly food. For example, , radish, and sauerkraut in some places. The taste is so delicious that everyone praises it.
In Yibin, southern Sichuan, Xufu, which is famous for its pasta, also has a special dish. If you go to Yibin as a guest, there will definitely be a hospitality Yibin people recommend it to you. This thing is called "Stinky Thousands of Shoots."
What is Thousands of Shoots? Before was smelly, it was actually not unique to Yibin. Qianzhang is a kind of soy product, called tofu skin in the north. It is in Jiangxi, , and in southern Jiangsu, and is called Qianzhang in Anhui.
Sichuan is called Qianzhang in southern Sichuan. The key problem is that we like to call it tofu skin, and Yibin still retains the name Qianzhang. I have not verified its origin. I feel that it is either an exotic product from Huguang and Sichuan, or a natural soy product.
I think not even tofu skin can be called a thousand pieces. It should be because it is pressed layer by layer in the special tool. When it is produced, it seems that there are thousands of pieces stacked together and it is called this. This is a question of how much it is superimposed.
There seem to be a thousand pictures across the country, but it is probably the Yibin side that deliberately makes it smell like stinky tofu. (If the wine seller doesn’t understand it wrong.)
So how did Yibin stinky thousand-piece come from? There is still a story here.
In 1858, that is, in the eighth year of Xianfeng in the Qing Dynasty, there was an old man named Du in Yibin. He learned the thousand-piece method of Suizhou, Hubei. He used excellent soybeans as raw materials to soak and refine the soybeans and then rolled up the tube to ferment. Dozens of them are placed together and fermented, and finally connected together to form a whole plate. It smells smelly and tastes fragrant.
Some people also say that he created it himself, but the Qianzhao in Hubei is also very famous.
So how do you make a thousand stinky pictures? It is said that the following steps are passed.
First, prepare the fresh thousand pieces and cut them into rectangles about 15×20 cm long, and don’t have any other fragments and corners.
Then it needs to be acidified. This requires the acidic water (also known as kiln slurry water or kiln water) that produces tofu. The pH value of the water is 4 to 4.5. Disperse the thousand pieces of cut into pieces and soak them in 50℃ water for more than 15 minutes. When soaking, be sure to make all parts of the thousand-piece contact with the lower foot water. The length of soaking depends on the temperature. The temperature is high, the time is short; the temperature is low, the time is long. The third part of
is the roll: place the acidified thousand sheets on a bamboo screen and drain the water. Roll it into a millilayer tube by hand. The diameter of the cylinder is 2 to 3 cm. Thousands of layers and thousands of sheets, the cylinder is hollow.
The last step is to make mold, shake thousands of rolls one by one in a mold box to make mold. Mold box is a container of moldy bean dregs. Place the thousand-sheet tubes horizontally on the moldy straw, with a spacing of about 2 cm. The moldy boxes are stacked overlapping, each stack is 10 layers, and one empty moldy box is placed on each upper and lower. Insulated fermentation.
In early spring and late autumn, moldy at room temperature, and in winter, moldy stoves are kept warm, so that the room temperature is around 20℃. When the room temperature is high, 2 to 3 days; when the room temperature is low, 3 to 4 days, white mucormycosis mycelium can be vaguely seen on the thousand tubes; when the product temperature rises, the box is turned over and the upper and lower mold boxes are reversed. The next day, mucor had a thousand tubes growing. Change the mold box from overlapping to cross-stacking to cool down. After another 1 to 2 days, the mycelium will turn pale yellowish and red. When you leave the box, you will get a thousand molds. Mold production cycle: 5 to 6 days in winter, 3 to 4 days in early spring, late autumn, and 2 days in summer.
Of course, such a stinky thousand pieces will take shape. There are many ways to eat, and people in Yibin know that when they try to make it convenient, they also use it to heat the hot pot, which tastes more domineering than fermented black bean pasta.
This dish is very strange. It can be said to be the king of Yibin’s dark cuisine. And they are used to entertain you, and they cannot be said to be a must for you, but at least it will surprise you. Do you want to try it if you have the chance?
