Stinky tofu is so stinky, why are there so many people who like to eat it?

Because stinky tofu is actually a kind of food that smells stinky and eats fragrant. Moreover, stinky tofu can be versatile and can be paired with various foods, such as dried stinky tofu, stinky tofu baked cakes, etc.

Because stinky tofu just smells stinky, if you put it in your mouth and chew it, it has a special fragrance, which makes people want to stop, just like durian, it also smells stinky and tastes very fragrant.

This is a different personal hobby, and the taste that is unacceptable to us may be particularly fragrant in the eyes of others, and it is the most delicious food.

A portion of protein is hydrolyzed into a variety of amino acids, of which glutamate has a high proportion. Because glutamic acid is an umami amino acid and a component of monosodium glutamate, it has an umami taste, so it makes stinky tofu delicious and delicious. Especially stinky dried tofu, such as Changsha stinky tofu production process can be flavor fermentation and non-fermentation two forms, the fermentation process is through fermentation, the smell is from the microbial fermentation protein on the tofu and the appearance of sulfide, indole formation, there is still a part.

and heterocyclic components are the main ones of its odor. Stinky tofu was conducive to the absorption of bean protein, and the crude protein content decreased from 38% on the fifth day of fermentation to 32% on the fifth day of fermentation, and the content of free amino acids also increased with the continuous fermentation. The reason why stinky tofu "tastes good" is also related to the role of microorganisms.

Li Hong said that the protein contained in beans, under the action of microorganisms (molds or lactic acid bacteria), is hydrolyzed into polypeptides and amino acids that are easier to digest, such as glutamic acid, which is monosodium glutamate.

The reason why it smells rotten. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, therefore"Delicious to eat"。In addition, stinky tofu is highly nutritious.

It has been determined that the protein contained in every two pieces of stinky tofu is equivalent to the protein content of one egg, and it has a pungent smell. That's why stinky tofu smells bad. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, therefore"Delicious to eat"。

In addition, stinky tofu is highly nutritious. It has been determined that every two pieces of stinky tofu contain the same amount of protein.

After stinky tofu is fried at high temperature, some of the odorous small molecules will volatilize, the odor will be reduced, and the amino acids and sugars will react, and the flavor will be further improved. There are regional differences in the way it is made and eaten in China and around the world, and the taste varies greatly, but it has the characteristics of "smelling bad and tasting good".

The reason for smelling bad: After a long period of fermentation, soy products will produce hydrogen sulfide and methylamine, tryptamine and other substances, which are very volatile and have a special smell, that is, a foul smell.

The reason why it tastes good: The protein contained in beans is hydrolyzed into polypeptides and amino acids containing umami under the action of microorganisms, so it tastes very fragrant.

Because the protein components in stinky tofu are fermented to produce glutamic acids, which produces umami. So the taste will make people feel delicious.

Because stinky tofu has a spice, it just smells fragrant and tastes stinky, which is the unique tastelessness of stinky tofu.

A: Because in the process of making stinky tofu, a special sauce is added, which gives stinky tofu a different flavor.

We all love to eat good food, which is not only delicious but also nutritious. ......In my own experience, there are some delicacies that leave a deep impression on me, which can be called a ...... that I will remember once and remember for a lifetimeSuch delicacies include stinky beans and reed rot, snail noodles, and hot pot. 1. The taste and taste of stinky tofu make you remember it for a lifetime after eating it once.

The taste of food should be fragrant and delicious, but there is a food in Hongdong that smells bad and tastes good, and that is stinky tofu. ......The first time I saw stinky tofu, I felt that this food was difficult to swallow. But when I tasted it, I found that it was so delicious, and this unique feeling left a deep impression on me, which can be called a memory for a lifetime.

2. The unique delicacy of snail noodles has left a lifetime memory for me. Everyone knows that snail noodles are delicious, but for the first time I tasted it, my impression of this food changed dramatically. ......At the beginning, I thought that although the snail noodles tasted good, I was not very interested in them, and I even found the taste a little unacceptable.

But after eating it, I immediately liked the food and left a deep impression on myself. 3. The unique aroma and delicacy of the hot pot make you leave a good memory for the first time you eat it. When I ate hot pot for the first time, I felt very novel about this way of eating food in the pot, but when I really tasted the taste of hot pot, the freshness was replaced by a delicious feeling, and I completely liked eating hot pot from then on.

This memory has been preserved to this day since the first time I ate hot pot, and it will continue to be maintained as a beautiful memory that I will remember for a lifetime.

Among the traditional foods of our country, stinky tofu is undoubtedly a strange existence. The smell is enough to make people who don't like it turn away; And for those who like stinky tofu, this is the best taste of the world.

Stinky tofu is a <> of traditional snacks in China

The taste is crispy but not mushy, delicate but not greasy, the first smell is smelly, the smell is strong and attractive, with the freshness and refreshing taste of white tofu and the aroma and crunch of fried tofu. I believe that everyone's favorite food is "the one downstairs in their own house", stinky tofu is white and fried until golden, sprinkled with stinky juice, chili oil, garlic, coriander, smelling and eating fragrant, *** have written inscriptions.

But is stinky tofu a waste food after all? This topic has been debated endlessly, so let me take us to understand the quality of stinky tofu in detail. So,What kind of food is this stinky tofu?

Where does its stink come from? What nutritional value does it have? What should we think?

Stinky tofu, a traditional snack in China, has appropriate differences in production methods and eating methods in various places, and there are different types in the north and southStinky tofu is also known as stinky dried seeds in the south. Although its name is vulgar, it is a very characteristic traditional Chinese snack, old and traditional, which makes people in a dilemma. The production materials are soybeans, tempeh, soda ash, etc.

Precautions for eating stinky tofu <>

Stinky tofu is now made by chemical methods on the market, which is harmful to people's liver, and may even be carcinogenic；For people with gastrointestinal diseases, try not to eat, otherwise it will lead to the reproduction of botulinum toxin, and perhaps the toxic substance of botulinum toxin will occur, damaging the nervous system;

Although there is no disease in the gastrointestinal tract, try to eat less if the stomach is not good, otherwise it will simply cause stomach pain, bloating, abdominal pain and diarrhea；Stinky tofu needs to be fermented, and amines such as methylamine and putrescine occur in the process, and eating too much will damage the body; Pay attention to the oil used to fry stinky tofu, assuming that many carcinogens will occur if you use it repeatedly;

The nutritional value of stinky tofu <>

Stinky tofu tastes good because when the food is chewed in the mouth, it is sensed by the taste bud cells, and the volatile molecules enter the nasal cavity from the mouth and are sensed by the olfactory cells during the chewing process. The protease produced by the microorganism will hydrolyze the protein into some small peptides and amino acids with sweetness, such as glutamic acid, aspartic acid, asparagine, glutamine (several hydrolyzed products also have sweetness), glycine, etc., and the results of their combined action make the food fermented by microorganisms delicious.

As a type of fermented soy product, stinky tofu produced by standard is safe to eat. Not only that, but the fermented stinky tofu enhances its nutritional value. Microbial fermentation improves the digestion and absorption of proteins and minerals.

It also produces additional B vitamins, including vitamin B12, which is not found in plant foods.

I like to eat it very much, because stinky tofu is really delicious, and the taste is also very unique, and after eating it once, you will become addicted.

Because it stinks, it tastes very good. I like it very much, stinky tofu is a very tasty snack that anyone who likes to eat will be addicted.

Because the taste of stinky tofu is very good, even if the smell is not particularly good, it can satisfy the taste of most people, and I especially like to eat it.

This is because stinky tofu has a very special taste, although the stinky tofu fat intestines stink, but the taste of stinky tofu is very good. I really like to eat stinky tofu because it makes me feel better.

Because this food is very distinctive, although it is not particularly good-looking, but the taste is particularly attractive, and I like to eat stinky tofu.

Because although stinky tofu is stinky, its taste is really delicious, and it is very delicious with some kimchi, and I especially like to eat stinky tofu.

Because the taste of this thing is very tasty. I like it, I think this thing tastes very tasty.

It may be that the tofu has been fermented for a certain period of time, or it may have been marinated for a long time in advance. It's not good, you have to eat everything in moderation, and you must use a lot of seasonings for things with a strong taste, and eating more seasonings is not good for your health.

Because there is a special thing in stinky tofu, this kind of thing is very smelly when made. Eating stinky things is not good for the body, and eating stinky things can also affect the stomach and intestines.

1. How to make stinky tofu.

Salt, soy sauce, chili, green onions.

Stinky tofu, oil.

1.What I make is steamed stinky tofu: add oil, salt, soy sauce, chili, green onion.

2.After the water boils, it is good to steam in the pot for five or six minutes.

Tips. This tofu is very tender when it is hot, and it doesn't taste good when it's cold.

Second, the production of stinky tofu.

Material. 4 pieces of stinky tofu, 1 3 cabbage, 1 red pepper, 1 1 2 tbsp soy sauce, 1 tbsp minced red chili, 1 tbsp minced garlic, 2 3 tbsp salt, 2 tbsp sugar, 1 3 cups white vinegar.

Method. 1) Peel the cabbage into one leaf and wash and drain the water, wash and shred the red pepper and set aside.

2) Peel the cabbage leaves into slices by hand, add salt and marinate for 1 hour to soften them and pour out the brine.

3) Add sugar, white vinegar and red pepper shreds, mix well, marinate for 30 minutes to taste, and it is kimchi.

4) Put the stinky tofu in a hot oil pan and fry it at 170 oil temperature for 6-8 minutes.

5) The skin is crispy, swollen and golden brown, and the fingers can be scooped up and drained.

6) Cut the stinky tofu diagonally into pieces and put it on a plate, drizzle with the seasoning 1 and serve with a little kimchi.

3. Homemade stinky tofu.

Material. Appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chili noodles, a little fresh orange peel, a little minced fresh ginger, and an appropriate amount of liquor.

Method. 1. Wash and drain the fresh tofu you bought.

2. After a day, cut the tofu into large pieces and put it in a cardboard box, cover it with a cage cloth and place it in the sun or next to the heater, and set aside after four or five days.

3. Dip the swollen tofu cubes in wine, then roll them in a bowl mixed with pepper powder, chili powder, salt, orange peel and minced ginger, dip the condiments and put them on a plate.

4. Finally, put the tofu block into a small jar or glass bottle, pour in the remaining ingredients and wine, and finally seal it with a plastic bag, and wait for a month to be ready to eat.

Tips. It can be left for a long time, and the longer it lasts, the more mellow and rich the flavor.

Fourth, how to make stinky tofu.

Material. 6 pieces of pre-fried small stinky tofu, appropriate amount of Taiwanese kimchi, a little garlic, 1 tablespoon soy sauce sauce, 1 teaspoon black vinegar, and a little chili sauce.

Method. 1.Wash the small pieces of stinky tofu, drain and cut each piece into 4 small pieces for later use.

2.Method 1: Put the stinky tofu in about 180 hot oil and fry it until it is slightly golden brown, remove it, change the heat to high and then put it in and continue to fry until the surface is crispy, remove and drain the oil.

3.Arrange the fried stinky tofu in Method 2 on a plate, drizzle all the seasonings in order, and finally serve with an appropriate amount of kimchi.

In our mind, ice cream is a cool and sweet feeling. However, as more and more brands launch cultural and creative ice cream, this kind of ice cream has become a delicacy that people pay great attention to and love. ......In addition to special ice creams such as Yangzhou fried rice ice cream and Lao Gan Ma ice cream, I am also very interested in three types of ice cream: mustard ice cream, dark beer ice cream, and stinky tofu ice cream.

1. Mustard ice cream is touching to eat and is a unique delicacy.

The taste of wasabi is familiar to everyone, it is a very strong taste. The ice cream made with wasabi is even more impressive. ......Because of this, many people are impressed by this ice cream and want to try the taste of this ice cream.

Although the feelings after tasting it are different, the memories of this ice cream must be very deep.

2. Because of the layer of dark beer filling, the taste of dark beer ice cream is very different.

The vast majority of people have the impression that beer is only drunk when eating. But the advent of dark beer ice cream changed all that. ......Dark beer ice cream has a dark beer filling, which gives the ice cream a unique taste and makes it feel very fresh.

It is precisely for this reason that after the advent of dark beer ice cream, this delicious ice cream has become the object of many people's favorites.

3. Stinky tofu ice cream changes the traditional taste of ice cream and gives people a special feeling that is eye-catching.

Stinky tofu smells bad and tastes good. This unique taste makes stinky tofu a unique delicacy. And using it as an ingredient for ice cream is a change from the traditional taste of ice cream, giving people a bright feeling.

Of course, after tasting this ice cream, different people have different reactions. However, this does not change people's curiosity and love for this ice cream, and many people rush to taste this unique ice cream.