![]() ![]() ![]() ![]() Through his eyes, I see a whole world of his own, and I am glad to be part of it. Sometimes, I am burdened with a bittersweet feeling, for I wish that he could speak to me in person. Although my uncle has physical limitations, his happiness has no boundaries. His smile enveloped me in a joyous warmth and was truly contagious I could not help but smile back. How beautifully his smile radiated! This was perhaps his most memorable trait. A wide smile emerged from his blank expression. I grabbed his hand and fastened it to mine, and we shook. He stared at me in silent observation as I stuck out my hand for a handshake. When I sat leisurely on the living room couch, my uncle deliberately settled next to me like a faithful companion. Though I still did not completely understand my uncle’s condition, I came to accept him as he came to accept me. For the first time, I didn’t see cold hostility in the dark abyss of his eyes, but softness and warmth. My fear began to subside, and my muscles relaxed. He slowly slumped next to me and touched my face gently, as a mother would stroke an infant. I was just getting out of my bed when I heard soft steps approaching it was my uncle. However, one day, my view of my uncle suddenly changed. I knew he was sick, but I often wondered when he would heal and become normal like the rest of us. Whenever my uncle was within view, I would retreat in fear. He constantly strolled around the house, grumbling and murmuring as if he lived in his own distorted world. The dark abyss under his folded eyelids stared straight into my eyes. My knowledge about my uncle was limited to a patchwork of assumptions, portraying him as a hostile creature. As a young, immature child, I never understood my uncle’s condition of Down syndrome. ![]() The dish is notorious for its stinky aroma, yet delicious taste, which makes stinky tofu an extraordinary Chinese classic.Īlong with the stinky tofu, I would meet my uncle on every visit. It became my favorite dish.īut what is it? Stinky tofu is a traditional Chinese dish prepared first by marinating the tofu in a fermented brine mixture, then deep-frying it. Thus, stinky tofu became more than a household tradition and staple. Every time I visited my grandmother’s house and smelled the fermented aroma of stinky tofu, I would sprint to the kitchen with excitement. Although stinky, the tofu’s soft, mouthwatering texture and warmth welcome delighted me. #STINKY TOFU SKIN#Surprisingly, the tofu underneath the crisp, fried skin was warm, soft, and welcoming. I inhaled the last bit of fresh air, pinched my nose, and reluctantly took a bite. “It’s supposed to stink, just give it a try!” my grandmother exclaimed. The revolting odor yanked my appetite out of my stomach and reduced my salivary glands to an arid desert as I pushed the foul dish away. The bowl of fried stinky tofu settled onto the dinner table. The sizzling sound of Chinese firecrackers struck my ears as it ricocheted across the small apartment walls. In Boston, you can get stinky tofu at Taiwan Cafe, Jo Jo Taipei, and Gourmet Dumpling House.A stinky, fermented aroma wafted into my nose as I waited at my grandmother’s kitchen table. I have had mild stinky tofu a number of times, and I think it's OK, although I don't think I could handle the really strong stuff. It's an acquired taste, sort of like blue cheese, fois gras, or other strong tasting foods. Nevertheless, people who swear by the dish claim that the stinkier the tofu, the better it is. Many people associate the smell of stinky tofu with garbage or sewage. Of course, the process also creates a lot of complex, "flavorful" amino acid molecules as well. This chemical process releases compounds such as hydrogen sulfide and ammonia, which may account for some of the stinky smells. During this time, enzymes in the broth break down the proteins in the tofu. Once the broth is ready, the tofu is marinated in the broth for 4-6 hours. Oftentimes, stinky fermentation broths take months to develop. Similar to cheese, location, temperature, and time can wildly affect the flavor of a final stinky tofu product. Because bacteria cultures differ from location to location, the complex flavors of stinky tofu can vary a lot depending on where it's made. #STINKY TOFU FULL#The fermentation process creates a broth that is full of good bacteria cultures, sort of like yogurt. ![]()
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