How does stinky tofu turn black and why is stinky tofu black

It is said that you have to use some "stinky water" to soak it, and in short, it looks disgusting.

Changsha stinky tofu turns black because there are black tempeh and shiitake mushrooms in the brine, and the tofu will slowly turn black when soaked. After preparing the tofu, Changsha stinky tofu added these two seasonings: shiitake mushrooms and tempeh.

Since shiitake mushrooms are black and tempeh are also black, the juice of shiitake mushrooms and tempeh will flow out of the black juice during further fermentation, and then the prepared tofu is put into the juice of shiitake mushrooms and tempeh, forming the common black stinky tofu of Changsha.

Introduction to Changsha stinky tofu:Changsha stinky tofu is a traditional specialty of Changsha, Hunan, and Changsha locals are also known as stinky dried seeds. The color is jet black, charred on the outside and tender on the inside, fresh and spicy.

Crispy but not mushy, delicate but not greasy, smelly at first smell, and attractive to smell.

This is because the stinky tofu is soaked in salted water with tempeh and shiitake mushrooms, and it slowly turns black.

Stinky tofu is a very classic traditional snack, especially the stinky tofu in Changsha, Hunan Province is particularly famous. Moreover, the stinky tofu in Changsha, Hunan Province is black-skinned, which is different from the common white-skinned stinky tofu. Although stinky tofu smells bad, it is still very fragrant to eat, and the tofu itself is also rich in nutrients.

However, stinky tofu is a fried food after all, and a lot of seasoning will be added, so stinky tofu should be eaten sparingly.

Black stinky tofu is made by soaking white stinky tofu in brine to turn black. There is a special brine for making stinky tofu, and the ingredients of the brine are black black bean sauce and shiitake mushrooms. These two ingredients make the brine black, and then put the fermented tofu in it, and you can dye the tofu black like this.

The brine is made of tempeh, soda ash, alum (the classic Changsha stinky tofu no longer uses alum, and food additives are used), shiitake mushrooms, winter bamboo shoots, and salt. First boil with soy sauce, cool and add condiments such as shiitake mushrooms, winter bamboo shoots, and white wine, and soak for about 15 days.

Stinky tofu has no melanin, and the black color on the outside is due to the immersion in brine. Authentic stinky tofu is actually fermented with amaranth into stinky water, which is used to ferment stinky tofu. In this way, during the fermentation process, the stinky tofu is not completely black, and some shiitake mushroom roots must be added to make it completely black.

Even if we eat black tempeh and shiitake mushrooms, it will not turn black, and of course it will not turn black when we eat stinky tofu, so there is no melanin. However, it is not excluded that some merchants use chemical additives to make stinky tofu turn black quickly, so it is best to buy white.

1.Fermentation produces odor Fermented stinky tofu is made from high-quality soybeans through soaking, grinding, filtration, soaking, pre-fermentation, post-fermentation and other processes. The general production time is 2-3 months.

In this process, the proteins contained in stinky tofu are broken down by proteases, and the sulfur amino acids contained in it are also fully hydrolyzed, and then a compound called hydrogen sulfide (H2S) is produced, which has a pungent odor. Amino acids are also produced after protein breakdown, and amino acids are delicious, so stinky tofu smells bad and tastes good.

2. Stinky brine produces peculiar smell There are also workshops that use stinky brine to make stinky tofu. This is a special brine for making stinky tofu. It is made by biological fermentation.

Stinky tofu made with stinky brine will decompose the proteins in the tofu by bacteria and molds, causing the original tissues of the tofu to relax and exude a peculiar smell.

3. The smell produced by the odor In addition, there are small workshops that use the odor to soak stinky tofu. This is a method of coloring and flavoring tofu with substances such as ferrous sulfate, sodium sulfide, borax, etc., but stinky tofu made with this method is harmful to human health.

Ingredients: 30 pieces of white tofu.

1. Brine production: cold water, tempeh, boil for about 30 minutes after boiling, then filter out the tempeh juice, add 100 grams of soda ash, 20 grams of alum, 200 grams of shiitake mushrooms, 4000 grams of winter bamboo shoots, 750 grams of salt, 3 taels of Moutai wine, 3 kg of tofu brain, soak for about 15 days (stir once a day), and become brine after fermentation.

The normal criterion for testing brine is fermentation. If it is not fermented and the smell is abnormal, the method is to burn the red fire bricks and put them in the water to promote fermentation, and at the same time, add a little condiment according to the above recipe to make it smooth and change the flavor after fermentation.

2. Tofu fermentation:

3 grams of alum into the tree, to the boiling water with a stick to stir, put in the tofu, spring and autumn soaking time is 2--5 hours, summer 1--2 hours, winter 6--10 hours, the embryo is hard and foamy, soft and less foam, take it out after marinating, wash it with cold boiled water, drain the water in the sieve (the washed water remains), and pour it into the brine when the water is thick.

3. Seasoning preparation:

Mix with red oil, soy sauce, sesame oil, monosodium glutamate and a little soup to make a juice.

4. Deep-fried stinky tofu:

After the oil is boiled, the tofu is fried in the pot for 5 minutes one by one (when the fire is large, use low heat, and the frying is scorched) until the outside is charred and the inside is tender, put it into the plate and poke a hole in the middle of each piece of tofu with chopsticks, and pour the juice into the eye. Features: It smells stinky, tastes fragrant, burnt on the outside and tender on the inside, spicy and delicious, and has a unique flavor.

1.Brine making, 2Tofu fermentation, 3Seasoning configuration, 4Deep-fried stinky tofu.

The brine ingredients are made by boiling tempeh, soda ash, alum, shiitake mushrooms, winter bamboo shoots, salt, etc. Boil black black bean sauce, add shiitake mushrooms, winter bamboo shoots, white wine and other condiments after cooling, and soak for about 15 days. Because there is black tempeh in it, the tofu turns black when soaked, which is considered a healthy black color.

It's pickled, have you ever eaten pickled cucumbers, they're all green when they go down.

Stinky tofu is a traditional Chinese snack based on tofu, and its unique taste and rich aroma of Kaibi make people have an endless aftertaste. However, there are times when we can find that stinky tofu turns black, a situation that can be confusing and surprising. So, how does stinky tofu turn black?

The first thing to know is that stinky tofu is made in two ways, one is made by fermentation and the other is made by brewing. For fermented stinky tofu, it is made by using tofu as a raw material, and then fermenting for a period of time after adding yeast, salt and other trace elements. Quietly returning to brew stinky tofu is made by soaking tofu in pickles.

The reason why stinky tofu turns black may be because of some problems in the process of making it. For example, if too much salt is used or not enough yeast is added during the fermented tofu process, the microflora in the tofu will become unbalanced, causing the stinky tofu to turn black. At the same time, if the tofu is not well preserved, it may cause the tofu to become moldy and eventually cause the stinky tofu to turn black.

In addition, the reason for the blackening of stinky tofu may also be related to oxidation reactions, from the perspective of chemical reactions, a series of complex chemical reactions will occur in proteins, amino acids, carbohydrates and other substances in tofu, and these reactions are often accompanied by the formation of pigments, which eventually lead to the blackening of stinky tofu.

In conclusion, the darkening of stinky tofu can be caused by a variety of reasons, which also reminds us that we must pay attention to hygiene and quality when making and eating this delicacy, so as not to cause bad luck.

Hello, stinky tofu turns black for the following reasons: 1. The fermented fungi in stinky tofu will be fermented for a long time under high temperature and high humidity conditions, and in this process, the proteins and fats in the tofu will be decomposed into various organic compounds such as amino acids and fatty acids, and a small amount of ammonia, hydrogen sulfide and other substances will be produced at the same time, and then oxidized in the environment for a long time will form melanin. 2. The change of the color of stinky tofu will also be affected by the raw materials and processing technology.

Generally, soybeans, mung beans, etc. are used to make tofu, and different seasonings are added during the fermentation process, such as renting sesame paste, five-spice powder, soy sauce, etc., all of which will affect the change of color, and the way of making stinky tofu is also different, there are methods such as frying, blanching with oil, and soaking in water, which may produce stinky tofu of the same color without potato type.

Summary. During a field visit conducted by this blogger, he entered a stinky tofu workshop. There was a strong smell in the air inside, and the production process on display was also surprising.

According to the makers, they use a special powder to treat stinky tofu that instantly turns black. However, this method often relies on harmful substances such as sodium sulfide, which can give stinky tofu a strong odor and potential health risks.

Hello, I am your ask Mr. Ju, as far as I know, it is ferrous sulfate and sodium sulfide.

During this field visit with the master, he entered a stinky tofu workshop. There was a strong smell in the air inside, and the production process on display was also surprising. According to the makers, they use a special powder to process stinky tofu and instantly turn it black.

However, this method often relies on harmful substances such as sodium sulfide, which can give stinky tofu a strong odor and potential health risks.

This exposure of He Zi Zhenguang has attracted the attention and heated discussions of netizens, who began to doubt the quality and production methods of these stinky tofu workshops. As consumers, we should be vigilant and choose formal channels with good reputation to buy food to ensure our own health and food safety.