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Stinky Tofu

Stinky Tofu. Hospitality Management 2B 499M0111 CAI , YI-CHEN ( 蔡怡禎 ). catalog. Introduction Production process Edible way Taiwan Shen-Keng stinky tofu Reference material. Introduction.

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Stinky Tofu

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  1. Stinky Tofu Hospitality Management 2B 499M0111 CAI , YI-CHEN (蔡怡禎)

  2. catalog • Introduction • Production process • Edible way • Taiwan Shen-Keng stinky tofu • Reference material

  3. Introduction Stinky Tofu is the Taiwanese specialties. some people feel it is delicious,while some think it smells horrible and stinky. Absolutely,it is one of the favorite local food in Taiwan.

  4. Production process • In Taiwan, the fermentation broth of stinky tofu, generally take the older part of the amaranth, add rice washing water, coupled with the egg (rotten eggs), and salt; configured the fermentation broth placed in the slot ,under the greenhouse fermentation 5 to 6 months, after disinfection, can soak the tofu pieces in which the tofu pieces to be used with low moisture content and structure of a solid. So at room temperature than six hours to get there was a special smell, and internal spongy structure of the tofu. The fermentation broth can be repeated this many times they use.

  5. Edible way

  6. Fried stinky tofu

  7. Spicy stinky tofu

  8. Steamed stinky tofu

  9. Char-grilled stinky tofu

  10. braise stinky tofu

  11. stinky tofu hot pot

  12. Taiwan Shen-Kengstinky tofu

  13. groundbreaker :Tsan-Heui Chein • Use mince braise stinky tofu • The reason that popular 1. manufacturing method 2. cooking method

  14. Reference material • http://tw.knowledge.yahoo.com/question/question?qid=1608102208978 • http://zh.wikipedia.org/zh/%E8%87%AD%E8%B1%86%E8%85%90 • http://tw.knowledge.yahoo.com/question/question?qid=1205071711068 • Picture taken from the google picture

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