臭豆腐以(yi)優(you)質黃(huang)豆為(wei)原(yuan)料。制作(zuo)工(gong)藝(yi)較為(wei)復(fu)雜,黃(huang)豆經過篩選、脫殼(ke)、浸泡、磨漿(jiang)、過濾、煮(zhu)漿(jiang)、點漿(jiang)、成型、劃塊、發酵等十道工(gong)序。呈貢臭豆腐質地軟滑,散發異香。先人(ren)贊譽云:“味(wei)之有(you)(you)余美(mei),玉食(shi)勿與傳”。它不僅有(you)(you)很高的(de)營養價值(zhi),而且有(you)(you)較好的(de)藥用(yong)價值(zhi)。古醫書記(ji)載(zai),臭豆腐可以(yi)寒(han)中(zhong)益(yi)氣,和脾胃,消脹痛,清熱散血,下大(da)腸濁氣。常食(shi)者,能增(zeng)強(qiang)體質,健美(mei)肌膚。
臭豆腐中(zhong)含有(you)植(zhi)物(wu)性(xing)(xing)乳(ru)(ru)酸菌,跟酸奶中(zhong)的一樣(yang)。有(you)“植(zhi)物(wu)性(xing)(xing)乳(ru)(ru)酸菌研究之父(fu)”之稱的日本東京農(nong)業大(da)學岡(gang)田早苗教授發現,臭豆腐、泡(pao)菜等食品當中(zhong),含有(you)高(gao)濃度的植(zhi)物(wu)殺菌物(wu)質(zhi),包括單(dan)寧酸、植(zhi)物(wu)堿等,而植(zhi)物(wu)性(xing)(xing)乳(ru)(ru)酸菌在(zai)腸道中(zhong)的存活率比動物(wu)性(xing)(xing)乳(ru)(ru)酸菌高(gao)。
臭冬(dong)(dong)瓜(gua)(gua)(gua),是紹(shao)興傳統風味(wei)菜。它風味(wei)獨特,奇香味(wei)美(mei),健脾開胃,老(lao)少(shao)咸宜。所(suo)謂臭冬(dong)(dong)瓜(gua)(gua)(gua),其實只(zhi)不(bu)過是用冬(dong)(dong)瓜(gua)(gua)(gua)切塊,煮(zhu)熟后涼透(tou),再撒上細鹽、麻油(you)等作料(liao)。吃法無甚奇特,但(dan)有(you)(you)(you)愛吃辣的(de),撒辣椒粉極解(jie)(jie)饞(chan)。熱天時(shi)吃,大有(you)(you)(you)解(jie)(jie)暑、通(tong)氣、開胃的(de)功效。冬(dong)(dong)瓜(gua)(gua)(gua)性甘平,具有(you)(you)(you)清(qing)熱養(yang)胃,蕩滌(di)腸內(nei)穢物(wu)的(de)功效,是清(qing)涼食品和減(jian)肥(fei)佳蔬。臭鹵大都采用豆腐(fu)發酵而成(cheng),含有(you)(you)(you)豐富的(de)氨基(ji)酸(suan),經過與冬(dong)(dong)瓜(gua)(gua)(gua)腐(fu)熟和分(fen)解(jie)(jie),臭中(zhong)又有(you)(you)(you)一種清(qing)香味(wei)。食時(shi)放些麻油(you)、老(lao)酒、味(wei)精(jing),味(wei)道(dao)清(qing)口而醇香。