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Stinky tofu at Hong Kong's street food markets
香港街頭市場 臭豆腐
The Hong Kong street food delicacy is soaked and left to rot in a brine of milk, vegetables and meat for days, weeks or even months.
香港路邊美食臭豆腐的制作方法是將豆腐浸泡在牛奶、蔬菜和肉制成的鹵水中數(shù)天、數(shù)周甚至數(shù)月,待其變質。
The tofu is then deep fried and dished up with a sweet and spicy sauce.
然后將豆腐油炸,澆上甜辣醬。
The result is crispy on the outside, a creamy centre and has a pungent smell - but it's surprisingly popular with many foodies.
臭豆腐外酥里嫩,氣味刺鼻但卻意外深受眾多吃貨的喜愛。
英文來源:每日郵報
翻譯&編輯:董靜
審校:丹妮
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