【Haichuan’s Spring Festival Flavor】Mao doufu with a strong sense of nostalgia
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This post was last edited by Desert Fish on 2017-1-19 at 09:15. In the past, during the start of winter, people would cut tofu into pieces and place them on straw; the tofu would then grow mold on its own. After that, it was dipped in white wine, salt, and chili powder, and stored in a jar for a week before it could be eaten – it helps to reduce greasiness. I saw this method at the market
It’s stinky tofu, I guess. Like it! :lol
I think it would be great to produce a series of episodes about the foods prepared for the Spring Festival in different places. For example, I could talk about where I come from, explain how baozi are steamed during the New Year, and describe why they taste so good. I could also discuss how flower cakes are made during this time. If possible, it would be nice to take some photos to use as promotional material, and release several such episodes during the New Year. What do you think? @DesertFish @BOSS
There are posts on history, as well as summary posts.
I think this is what’s being done to make stinky tofu and fermented tofu. . .
This is used to make fermented tofu; it’s a bit different from stinky tofu. People in Sichuan call it red tofu. It’s coated with crushed dried chilies, not in powder form, and it has a delicious flavor – it’s great to eat with congee
That’s exactly what I mean. It can be done in this way; everyone is welcome to share their ideas. There’s no need for anything fancy – just things with a local flavor, a sense of home, or flavors from different places around the world