Cooked tofu can stink when you put salt to seal it Can you eat tofu when it stinks

From the perspective of traditional food, stinky tofu is a fermented product of beans like other soy products (such as soybean paste, tempeh, and various kinds of bean curd), which is a traditional food made by fermentation after inoculating with mold. After the action of microorganisms, this kind of food produces a variety of special aromatic organic acids, alcohols, fats, amino acids, etc., which are easy to digest and absorb, and also increase the content of vitamin B12. Vitamin B12 has the effect of promoting human hematopoiesis, which is very small in general foods.

However, now, due to the interests of some people, regardless of the interests and health of consumers, they have changed the traditional production methods and adopted some chemical methods to simulate stinky tofu. If ferrous sulfate is used, it can produce black color, and with other odorous substances, it can become stinky tofu. This is quite dangerous, too much iron is very bad for the human liver, and its odorous substance may be caused by the decay of proteins, so it is possible that it is carcinogenic.

It is recommended that if you want to eat stinky tofu, it is best to buy it from a regular manufacturer; But don't eat more, because the reason why stinky tofu stinks is that its smell will have protein spoilage amines, which can react with nitrite to form nitrosamines (strong carcinogens); When eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which blocks the production of nitrosamines.

If the tofu stinks, it is spoiled and cannot be eaten. As long as the tofu is boiled in salted water, and then put it in the crisper box with water after cooling, it can be stored for at least a week without spoiling.

I can't eat it. Tofu stinks, which is not the same as stinky tofu.

This one is broken and has to be thrown away.

The tofu has become stinky because it has been contaminated by bacteria, which is a manifestation of spoilage and cannot be eaten. Stinky tofu is not a spoiled and smelly tofu, it is pickled and fermented with tofu, and then sealed in a vat with lime, which is a special accompaniment made with traditional techniques.

Tofu has a high nutritional value, which can clear away heat and moisten dryness, replenish calcium, refresh the mind, prevent cancer and anti-tumor, and nourish blood and beauty.

1. Prevent high cholesterol: Tofu contains unsaturated fatty acids, eating tofu is conducive to maintaining normal cholesterol content in the body, not ingesting too much cholesterol, and helping to prevent high cholesterol diseases.

2. Nourish the stomach and spleen: tofu is soft and easy to chew, contains cellulose, is easy to digest when eaten, and has the effect of nourishing the stomach and spleen.

3. Clear heat and moisten dryness: Tofu is sweet and cool, and people with dry lungs can eat tofu to reduce false fire and moisturize dry lungs.

4. Calcium supplementation: Tofu is nutritionally comprehensive, with an absorption rate of up to 95%. Two small pieces of tofu can meet a person's daily calcium needs. Tofu contains xanthate calcium, which is beneficial for the growth and development of teeth and bones. Soy flavonoids are also effective in preventing osteoporosis.

5. Refresh the mind: Tofu is rich in soy lecithin and rich in high-quality protein, which is conducive to the growth and development of nerves, blood vessels and brain, and enhances immunity and health.

You can't eat it, and if it smells, it means it's spoiled.

Can't eat. Rotten food has an impact on the body, soy products need to be kept fresh, it is recommended to discard the stinky tofu, if you eat it badly, it will cause diarrhea is not good.

Expand your knowledge. Tofu is the main raw material of vegetarian dishes in China, which was difficult to eat at the beginning in the memory of the ancestors, and after continuous transformation, it was gradually welcomed by people and was praised as "plant-based meat". Tofu can be produced all year round and is not limited by the season, so in the off-season of vegetable production, the variety of dishes can be adjusted.

Tofu is divided into north and south tofu, and the main difference is the different materials used to order tofu. South tofu is made of gypsum, and the texture is delicate because of the high water content of the solidified tofu flowers, and the moisture content is about 90%; Northern tofu is mostly made with brine or sour pulp, and the coagulated tofu flower has less water content, and the texture is older than that of southern tofu, with a moisture content of about 85%, but because of the less water content, the tofu has a stronger flavor, tougher texture, and is easier to cook. Tofu is a traditional Chinese food, which is delicious and healthy.

Encyclopedia — Tofu.

You can't eat it, and if it smells, it means it's spoiled.

You can't eat it. If it doesn't smell, you can put salt in it and eat it as tofu. Because salt is bactericidal, even if the tofu with salt is moldy, there are no harmful bacteria.

Hello, the tofu you said can not be eaten if it is spoiled, it should not be stinky tofu, if it is stinky tofu, it must have seasoning to sterilize, seal to prevent bacteria from entering, and it must not be eaten if it deteriorates outside If you eat it, I'm sorry, please call 120My answer is finished, too pedantic answers can be ignored to save time thank you.

That's how the legendary stinky tofu was invented! The weather is warm, and the tofu has become stinky! Lots of tofu!

The family is poor again! Don't want to throw it away! Just take it and fry it in oil!

It tastes delicious! Finally developed to the present! Do you have deep frying?

Fry until golden!

It's stinky tofu, but it's best not to eat it, especially if you have a bad stomach.

This is not the same as stinky tofu, it will cause diarrhea if you eat it, don't eat it.

Of course not, you will get sick if you eat it.

No. Stinky tofu and stinky are not the same concept.

Then it's going to be stinky tofu, hehe, you can't eat it.

No. You think it's stinky tofu! Buy a new one.

You can't eat tofu that stinks when it's warm.

If the tofu is spoiled, it should not be stinky tofu, if it is stinky tofu, it must have seasonings to sterilize, seal to prevent bacteria from entering, and it must not be eaten if it is spoiled outside.

Stinky tofu is made from high-quality soybeans with high protein content, and is made through multiple processes such as soaking beans, grinding, filtering, marinating, pre-fermentation, pickling, soup-filling, and post-fermentation.

1) Tofu soak the soybeans in water, wash them with water after soaking, replace them with 20 25kg of water, grind them into a thin paste with a stone mill, and then add the same amount of warm water as the paste and mix well, put them into a cloth bag, squeeze out the slurry juice vigorously, and then squeeze it after mixing boiling water in the bean dregs, so that the continuous bean dregs do not stick to their hands, when the soybean milk has been squeezed out, skim off the foam, put the slurry into the pot and boil it over high heat, pour it into the jar, add gypsum juice, stir with a wooden stick while adding, stir it with a wooden stick while stirring, after about 15 20 turns, you can drip a little water, such as mixing with the pulp, It means that the gypsum juice is not enough, and some gypsum juice must be added before stirring. If the water dripping into it is not mixed with the pulp, it will become tofu brain after about 20min. Scoop the tofu brain into a wooden box, cover it with a wooden board, press a heavy stone, and press off the water to make tofu.

To make stinky tofu, if the tofu is special, it is harder than the tofu we usually eat, but it is drier and softer than the tofu.

2) Fermentation will be done tofu board by board on the shelf, wooden shelves can be put more than a dozen layers of tofu, the middle can be ventilated, smeared with salt, dotted with mold (the fungus dissolves in water, dipped in the tofu with a finger), put it in a ventilated room without direct sunlight for two to three days, the temperature in the house can be around 32 degrees in summer, and the tofu will grow an inch long white hair, that is, mold.

3) Treatment after fermentation Put the alum into the bucket, pour boiling water and stir it with a stick, soak the tofu for about 2h, remove the tofu and cool. Then soak the tofu in the brine, about 3 5 hours in spring and autumn, about 2 hours in summer, and about 6 10 hours in winter. (Brine preparation method:

Calculated with tempeh as the standard, 15kg of water must be added to boil, filtered, 1500g of alkali is added to the juice and soaked for about half a month, stirred once a day, and after fermentation, it becomes brine. ）

4) According to the taste and characteristics of different regions, it is processed again.

No, the tofu stinks, it's spoiled. It's spoiled, so of course you can't eat it. It's not the same as the stinky tofu in Hunan. In summer, the temperature is high, and the tofu is easy to spoil, so it is best to keep it in the refrigerator.

It should be edible, stinky tofu is to let it ferment and stink first. After fermentation, the protein is broken down into amino acids, which is more delicious to eat.

You can't eat it, the tofu won't become stinky tofu if it stinks, the chemical reaction is different, and you will have a bad stomach if you eat it.

Soy products need to be kept fresh, and flavorful tofu is not the same as stinky tofu. Tofu is smelly and contains a lot of pathogenic bacteria, which can cause gastrointestinal discomfort such as vomiting, diarrhea, and even food poisoning when eaten. .

Yes, it stinks, and it can be made into stinky tofu.

No, otherwise you'll have diarrhea after eating.

I'm sure I won't eat it, I still need to ask about this, and it's not that the tofu stinks when it's stinky tofu.

It depends on what kind of stink.

Boxed stinky tofu needs to be washed and then burned, and the method is as follows:

1.Wash the tofu and cut into small pieces.

2.Mix the minced meat with rice wine, sugar, salt, minced green onion and ginger, and starch and set aside.

3.Pick and wash the fungus after soaking.

4.Add oil to the wok, when the oil is lukewarm, add the minced meat and stir-fry until white, pour in the fungus, garlic cloves, green onion and ginger and fry until the fragrance comes out.

5.Pour the tofu into the pot and stir-fry together, add light soy sauce, rice wine, sugar, less salt and boiling water and bring to a boil over high heat.

6.Simmer for seven or eight minutes before sprinkling chopped green onions before serving.

No, you can cook it directly and mix it cold.

You don't need it, or you'll wash it off.

Tofu is a dish that many housewives love to make at home, not only delicious but also healthy, and different ways to make tofu can also make different flavors, but tofu is not very easy to make and not easy to taste because of its fragility.

Personally, I think that before cooking tofu, you can let the tofu marinate in salted water for half an hour before going down to cook, and then turn off the low heat and let the tofu stew slowly after cooking, so that the tofu can absorb the flavor of the seasoning! The tofu that comes out of this way is very delicious!

Tofu has high nutritional value, but it is difficult for tofu to taste salt.

Let me tell you a little trick: 1 Before cooking tofu, soak the tofu in salted water for a period of time, so that the taste of the tofu is no longer indifferent.

2 Fry the tofu first. Make it crispy on the outside and tender on the inside. Cook it again in the already boiled stock.

Let the tofu absorb the delicious juice of the stock, and then the tofu will become a little soft and wrinkled, and finally take it out. Then add it to the last condiment to be cooked together and cook it again. The finished product I see is"It looks delicious.

Delicious. "~^.

3 Bring the sauce you want to boil first. After cooling. Put the tofu in again.

Then bring to a boil. Turn to low heat from time to time. After cooking for 15 minutes.

Flameout. It's okay to be bored for about half an hour. Turn off the heat twice until it is stuffy for half an hour, and try not to open the lid.

Wash or not depends on the specific situationStinky tofuIf the outside is relatively clean, you don't need to wash it, if there is dust, you should wash it, and under normal circumstances, you don't need to wash the stinky tofu in the jar or bottle.

The production of stinky tofu has to go through many processes such as soaking beans, grinding, filtering, point brine, pre-fermentation, pickling, soup-filling, post-fermentation, etc., among which the brine of stinky tofu is the most critical part, so how to make the brine of stinky tofu?

Stinky tofu brine preparation.

Ingredients: 3 kg of tempeh, 100 grams of edible alkali, alum.

20 grams, 200 grams of shiitake mushrooms, 4 kilograms of winter bamboo shoots, 750 grams of salt, Moutai.

150 grams (can be replaced by liquor above 50 °C), tofu brain.

1500 grams, 15 kg of cold water (the longer the brine of stinky tofu, the better, so the amount of production is relatively large, and the amount can be appropriately reduced according to the situation).

Method: 1) Use 15 kg of cold water, add 3 kg of tempeh, boil for about half an hour, and then strain out the tempeh juice. After the tempeh is cooled, add edible alkali, alum, shiitake mushrooms, bamboo shoots, salt, liquor and tofu brain, soak for about half a month (stir once a day), and then ferment to become brine.

2) Note: The brine should not occupy the oil, pay attention to cleanliness and hygiene, prevent the mixing of sundries, and flexibly grasp the temperature according to the four seasons, so that it is in a fermentation state at all times. For continuous use, add the main ingredient once every three months, and the method and amount are the same as above (but do not add alum.)

and alkali), pay attention to keep the old brine often (the longer the better).

3) The standard for inspecting the brine is to see whether it is fermented and smelly, and if it is not fermented and the smell is abnormal, it should be remedied in time. The method is to burn the clean fire bricks red, put them in the brine to promote fermentation, and at the same time, add a little condiment according to the above recipe to make it not taste bad after fermentation (after each soaked tofu is taken out, an appropriate amount of salt should be added to the brine to keep the saltiness normal).