Lao Chao, also known as "Lao Tiao," is a popular Chinese fermented soybean product. It's a type of fermented bean curd, similar to stinky tofu but with a milder flavor and aroma.
Production Process:
Lao Chao is made from soybeans that are first soaked and then fermented with a specific type of bacteria. This fermentation process creates a unique flavor profile and texture.
Characteristics:
- Texture: Lao Chao has a soft, slightly chewy texture.
- Flavor: The flavor is rich, savory, and slightly tangy, with a hint of umami.
- Aroma: It has a distinctive, but not overwhelming, fermented aroma.
Uses:
Lao Chao is a versatile ingredient used in various Chinese dishes. It can be:
- Eaten directly: Lao Chao is often enjoyed as a snack or appetizer.
- Added to soups and stews: It adds a depth of flavor and umami to soups and stews.
- Stir-fried: Lao Chao can be stir-fried with vegetables and meat for a savory dish.
- Used as a condiment: It can be used as a topping for noodles, rice, or other dishes.
Availability:
Lao Chao is widely available in Asian grocery stores and online retailers.
