How to make stinky tofu kimchi
In the past 10 days, among the hot topics about food production on the Internet, the combination of stinky tofu and kimchi has become the focus of many netizens. This article will combine current hot topics to introduce in detail the making method of stinky tofu kimchi and provide structured data for reference.
1. Background of hot topics
According to recent social media and search engine data, the rising popularity of stinky tofu kimchi is mainly due to the following reasons:
| Hot reasons | Data support |
|---|---|
| Recommended by Internet celebrity food bloggers | Douyin-related videos have been played more than 5 million times |
| Healthy Fermented Food Trends | Weibo topic # homemade fermented food # read 120 million times |
| Night market snack innovation | Baidu Index "New Ways to Eat Stinky Tofu" increased by 78% week-on-week |
2. How to make stinky tofu kimchi
1. Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| Stinky Tofu | 500g | It is recommended to choose Changsha stinky tofu |
| cabbage | 1 piece (about 1kg) | Winter cabbage is better |
| paprika | 50g | Can be adjusted according to taste |
| garlic | 30g | mince garlic |
| ginger | 20g | shred |
| salt | 80g | Special for pickling |
| white sugar | 30g |
2. Production steps
| steps | Operation | time |
|---|---|---|
| 1 | Cut the cabbage into cubes and marinate with salt for 2 hours | 2 hours |
| 2 | Cut stinky tofu into small pieces and fry until golden brown | 10 minutes |
| 3 | Mix chili powder, minced garlic, shredded ginger and sugar into seasoning | 5 minutes |
| 4 | Squeeze the cabbage dry and mix with stinky tofu | 5 minutes |
| 5 | Add seasonings, mix well, and put into an airtight container | 5 minutes |
| 6 | Ferment at room temperature for 1 day and then refrigerate | 24 hours |
3. Analysis of production key points
1. Fermentation control
The fermentation process is the key to production, and the ideal temperature is controlled at 18-25°C. The fermentation time can be shortened to 18 hours in summer and may need to be extended to 30 hours in winter.
2. Taste adjustment
| Taste preference | Adjustment method |
|---|---|
| spicier | Increase chili powder to 80g |
| more sour | Extend fermentation time to 36 hours |
| Fresher | Add 20g fish sauce |
| Reduce salt | Reduce the amount of salt to 60g |
4. Nutritional value analysis
Stinky tofu kimchi combines the nutritional characteristics of two fermented foods:
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 8.5g | Promote muscle growth |
| dietary fiber | 2.3g | Improve gut health |
| Lactic acid bacteria | 1×10⁸CFU | Regulate intestinal flora |
| Vitamin B12 | 0.8μg | Prevent anemia |
5. Preservation and consumption suggestions
1. It can be stored in the refrigerator for about 15 days. It is recommended to consume it within a week for the best flavor.
2. Can be eaten directly as an appetizer, or fried rice or noodles
3. Matching suggestions:
| Food pairing | Effect |
|---|---|
| White porridge | A classic combination that neutralizes the salty taste |
| BBQ | Relieves greasiness and enhances fragrance |
| Steamed buns | Traditional northern way of eating |
6. Precautions
1. Ensure that containers and tools are clean during the production process to avoid bacterial contamination
2. Do not frequently open the lid for inspection during the fermentation process.
3. If abnormal odor or mildew spots appear, discard immediately
4. People with hyperacidity are advised to eat in moderation.
This innovative delicacy that combines the characteristics of stinky tofu and kimchi not only retains the essence of the traditional fermentation process, but also incorporates the taste needs of modern people. It is worth trying for food lovers to try.
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