What to do if the tofu is stored until noon and sticks

Fresh tofu can be stored for up to 1 day, or need to be soaked in salted water or soaked in water and refrigerated, because the texture of tofu is very fine, and your tofu is just sticky, it is recommended that you can gently cut off a layer of tofu on each surface (6 sides) with a knife and throw it, and the rest of the pieces are cut into small pieces and blanched with water, and then there is no problem with cooking and eating, of course, my suggestion refers to the premise that the tofu is just sticky and there is no rancid smell. If it smells, don't eat it.

Tofu storage time should not be too long, generally the same day to buy the day to eat, containing sufficient moisture-rich protein placed in the air is very easy to breed bacteria deterioration, after deterioration will be sticky, sour taste when eating, not good for the human body.

How to preserve tofu:

1.If you don't eat it immediately, you can immediately put fresh tofu in the refrigerator and store it at low temperature, and the storage time should not be too long, about two days.

2.Put the tofu in a cool and ventilated place, change the water frequently every day, add a little salt after changing the water, and store it for at least two days in summer and three or four days in winter.

3.After boiling the salted water and cooling it, you can soak the tofu in it, and when it is all soaked, it can be stored for about two days, and it is best to put it in the refrigerator. But keep in mind that when cooking, you can do without salt or a little.

4.When saving tofu, it can be fried or cooked, it can also be stored for a long time, when frying tofu, put more oil cut out and put it in a container Do not touch it, otherwise the effect is not good, boiled tofu is put in a little salt, the same treatment, can be kept for a long time.

Usually, the sticky tofu is due to the growth of bacteria on the surface, which is a precursor to the spoilage of the tofu. Tofu, like meat, is a protein-rich ingredient, so it is easy for bacteria to grow in poor ventilation and high temperatures, which can make tofu sticky. If the culture is pure, there is no need to worry about its safety.

For example, the strains used in the tofu processing factory, under certain conditions, will hydrolyze proteins, precipitate amino acids, and obtain nutrients that are more conducive to human absorption, such as calcium, essential amino acids, etc., and at the same time enhance the umami taste of tofu, which are harmless to the human body. However, there are many miscellaneous bacteria in the home environment, which will be mixed with harmful bacteria, and some will produce toxins, and rinsing with hot water cannot guarantee that they will be completely washed off. Therefore, sticky tofu is not recommended for consumption.

Tofu preservation tips

1. Store at room temperature. After the tofu is wrapped, it can be stored in a cool place indoors, and it can be stored for half a day to a day.

2. Store in the refrigerator. Tofu can be wrapped in a plastic bag and stored in the refrigerator for a day to two days.

3. Store in salt water. The tofu is soaked in salted water and can be stored for five to ten days.

The above content refers to Encyclopedia - Tofu.

If you find that the tofu you bought back is sticky, then it is best not to eat it, because tofu contains a lot of vegetable protein, which is conducive to the growth of bacteria, when the temperature and humidity are right, it will lead to a large number of bacteria, resulting in sticky and rotten tofu, even if it is washed with water, it cannot be washed off.

If you want to prevent the tofu from sticky for a while, it is best to soak it in lightly salted water after buying it, and then store it in the refrigerator to ensure that it will not spoil for a long time. In addition, in addition to soy products, if animal offal or some other high-protein foods are sticky, it is best not to continue to eat.

Tofu precautions

The elderly and children should avoid eating dried tofu: dried tofu can easily lead to indigestion and affect health.

Patients with kidney stones should not eat: kidney stones are often caused by increased urinary calcium excretion, among which calcium oxalate stones are the most, and tofu contains more calcium, on the one hand, it can increase the calcium content in the urine, on the other hand, the metabolites of protein will produce uric acid, and the combination of the two can aggravate the condition of stone patients.

Patients with acute nephritis should not eat too much: tofu contains more protein, and protein metabolism will produce urea, uric acid, and creatinine, and patients with acute nephritis have difficulty in excreting these substances, which is easy to accumulate in the body and lead to poisoning, endangering health.

Tofu is left for a few days, and the surface is sticky and inedible. Because tofu is rich in vegetable protein, it is very conducive to the growth of bacteria, and when the external conditions (temperature, humidity) are appropriate, bacteria will multiply quickly and in large quantities, resulting in spoilage and sticky soy products. These bacteria cannot be completely removed even if they are washed with water, so it is best not to eat sticky tofu.

In addition, high-protein foods such as dried tofu and animal offal should not be eaten if there is sticky and slippery substances on the surface. If you want to prevent the tofu from drying and sticky, you can soak it in lightly salted water and keep it in the refrigerator for a long time.

If the dried tofu feels damp and slippery to the touch, the color has color difference dots, the smell of rancid acid, the surface is cracked, the elasticity is insufficient, and the specified number of pieces is not enough, it may be a fake and shoddy product, or spoiled dried tofu.

If you want to prevent the tofu from drying and sticky, you can soak it in lightly salted water and keep it in the refrigerator for a long time.

That thing also has a retention period, and if you eat it after the retention period, you will be asking for hardship, so you will wash the tofu and put it in the water. Cover the tofu with water, then add a little salt and put it in a cool place. As long as the color or taste of the water changes, change the brine.

The preservation time will be long!

Beneficial bacteria ferment, stinky tofu is made like this.

There are many types of microorganisms that cause stickiness on the surface of tofu, and you can do more from the following aspects to achieve the desired effect:

One level is the boiling pulp: the slurry must be boiled to ensure that it reaches 100, the slurry is not fully cooked, the yeast will come back from the dead, and then develop and expand, accelerating the speed of tofu to become sour, and it will become sour in less than 10 hours.

The second pass is the squeezing off: first boiling the pulp and then squeezing the pulp, the utensils used in the squeezing, the cloth, the square plate, the pot, the scoop, etc. must be clean and not stained with raw water, if the squeezing brings in raw water, many bacteria and other vitamins are mixed into the tofu, so that the tofu accelerates to become sour.

The three levels are restrictive: when boiling the pulp, add 1 tablespoon of edible alkali according to 10 kilograms of dry soybeans, which plays a physical and chemical role and delays the process of tofu becoming acidic, if you hold these three levels, the tofu can make new tofu under 25 conditions to ensure that it does not sour for 50 hours.

Here's how to deal with it:

1. Tofu, like meat, is a protein-rich ingredient, so Rongzhidong is prone to bacteria breeding in poor ventilation and high temperature, which makes tofu sticky. If the culture is pure, then there is no need to worry about its safety. It can be washed with warm water and eaten;

2. You can blanch it with boiling salt water and then put it in the refrigerator, which can be stored for about two days. Blanching in brine can not only reduce the growth of microorganisms, prevent the tofu from sticky, prolong the storage time, but also remove the bitter and astringent taste of the braised tofu, so that the aroma of the tofu is more prominent.

If the tofu is sticky, it means that it has gone bad and can no longer be eaten. This sticky tofu has a large number of bacteria on it, such as E. coli, Aspergillus flavus, Aspergillus, etc., which cannot be completely removed with water alone, and will cause physical discomfort after eating, so it is necessary to throw away the sticky tofu. <

If the tofu is sticky, it means that it has gone bad and can no longer be eaten. This sticky tofu has a large number of bacteria on it, such as E. coli, Aspergillus flavus, Aspergillus, etc., which cannot be completely removed with water alone, and will cause physical discomfort after eating, so it is necessary to throw away the sticky tofu.

There are many ways to deal with the sticky surface of tofu, such as soaking the tofu in salt water and storing it for several days. You can also put tofu in water and salt it to cook it and store it in a cool place, or you can put the tofu and kimchi together.

When the surface of the tofu is sticky, it can be treated with salt water. After sprinkling a small amount of salt into the warm water, wait for the salt to melt and the water completely cool, and then soak the moldy tofu in the salt water, which can generally be stored for several days. If you store it in the refrigerator at a low temperature, it will keep it fresh for a longer time.

Tofu can also be cooked if the surface of the tofu is moldy, because the heating can play a sterilizing role, and it can also cook the internal moisture of the tofu. Add a small amount of salt to the boiling process and continue to cook for about 2 minutes, after which you can remove the tofu and store it in a cool place.

Putting sticky tofu into kimchi with soup will not only keep the tofu for a longer period of time, but also prevent it from spoiling in a short period of time. At the same time, it can also make tofu more delicious, because kimchi contains lactic acid bacteria, which effectively inhibit the growth of harmful bacteria.