Hospitality Management 2B499M0111

CAI , YI-CHEN (蔡怡禎 )

+ Introduction+ Production process+ Edible way+ Taiwan Shen-Keng stinky tofu+ Reference material

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.

+ 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.

+ groundbreaker :Tsan-Heui Chein

+ Use mince braise stinky tofu

+ The reason that popular 1. manufacturing method 2. cooking method

+ 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