Hospitality Management 2B
499M0111
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/qu
estion?qid=1608102208978
+ http://zh.wikipedia.org/zh/%E8%87%AD%E8%
B1%86%E8%85%90
+ http://tw.knowledge.yahoo.com/question/qu
estion?qid=1205071711068
+ Picture taken from the google picture