People's Republic of Fermentation // Episode 06: The Tofu Maker

Описание: We visit Xi Mi Cun, a Dong village in Guizhou, to learn about the magic of making tofu and fermenting it. We discover that the village is holding a feast that day, and we are spontaneously invited.



// PEOPLE'S REPUBLIC OF FERMENTATION //

presented by: The Foundation For Fermentation Fervor

with: Sandor Katz
http://www.wildfermentation.com/

and Mara King
http://ozuke.com/

directed, filmed, edited by: Mattia Sacco Botto
https://mattiasaccobotto.pixieset.com...

additional editing: Fabrizio Grasso
http://fabriziograsso.com/

// EPISODE 6 RECIPE // by Mara King

Egg Sausage Soup

Egg ingredients:
2 ft of 1 inch diameter sausage casing
1 dozen eggs
2 heaping tbs chopped chives
1 tsp soy sauce
1 tsp salt
few pinches white pepper

Soup ingredients
1/2 lb pork ribs
1/4 lb lean pork meat
1/4 lb lions mane (or other) mushrooms (reserve handful)
1 tbs lotus seeds (cored) (optional)
1 tbs jobs tear seeds (optional)


Cook soup ingredients (reserve half of the mushrooms) on high heat for 15 minutes then low heat for 2-4 hours. This is a medicinal soup that I researched that is good for supporting yin, lung function and kidney function. Strain ingredients salt to taste and set to simmer on one side.

Beat eggs and mix egg ingredients. Using a funnel fill casing with egg mix. Boil a large pot of water and put egg sausage in at a medium simmer. Simmer for 10-15 minutes until sausage is firm. Cool for 5 minutes than cut into 1 inch chunks cutting both sealed ends off so all chunks have a cut opening on both sides

Bring soup to a low boil. Add cut sausage and mushrooms. Simmer on medium high heat for 10-15 minutes until egg blooms on both ends to make a "macaron" shape. Watch carefully and pull off heat when the ends puff up... cos if you over cook they will over puff and turn into giant "brain fluff".