Do you know how stinky tofu stinks?

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 juice is cooled, add edible alkali, alum, shiitake mushrooms, winter bamboo shoots, salt, white wine and tofu brain, soak for about half a month (stir once a day), and then ferment to become brine. The brine should not be stained with oil, pay attention to cleanliness and hygiene, prevent sundries from mixing, and flexibly grasp the temperature according to the four seasons, so that it is always in a state of fermentation.

For continuous use, add the main ingredient once every 3 months, the method and amount are the same as above (but do not add alum and alkali), and pay attention to leaving the old brine often (the longer the better). The standard for testing 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 and put them in the brine to promote fermentation; At the same time, a little condiment should be added to it according to the above recipe to make it ferment without changing the flavor (after each soaked tofu is taken out, an appropriate amount of salt should be added to the brine to keep the saltiness normal).

Production method: 1) Put 3 grams of alum into the container, pour boiling water and stir with a stick, then put in tofu, soak for 2 hours, remove and cool, and put it in brine (soak for 2 5 hours in spring and autumn, 1 2 hours in summer, 6 10 hours in winter, the length of soaking time also depends on the softness and hardness of the embryo, the hard one can be soaked for a while, and the soft one can be soaked for less time). After soaking, take it out, wash it with cold boiled water, put it in a sieve and drain the water (do not discard the cold boiled water after washing, and continue to the brine when the water is thick).

2) Put the pot on the heat, heat the oil over medium heat until it is 70% hot, put the marinated tofu into the oil pot one by one, fry it over low heat for 3 minutes, and remove it when the shell is crispy.

3) Put the broth in a pot, boil over high heat, add chili powder, minced garlic, refined salt, monosodium glutamate, soy sauce to taste, change to low heat and cook for 2 minutes, sprinkle chopped green onions, drizzle sesame oil to make water. Serve the fried stinky tofu on a plate and serve it with water.

In fact, the smell of stinky tofu is fermented, because some of its juice is very stinky, after fermentation, as well as through the action of any other things, it will make this thing particularly stinky, which is equivalent to soaking good tofu in the stinky ditch, and it will naturally stink after a long time.

According to the process, stinky tofu can be divided into two types: fermented and non-fermented. The fried stinky tofu sold on the street belongs to non-fermented stinky tofu, and the smell of non-fermented stinky tofu is better than that of stinky brine.

The smell of stinky tofu is that it deteriorates when it is made, so this smell appears, resulting in a very bad smell, but it tastes very good.

Why does stinky tofu stink so much? In fact, because stinky tofu must be fermented in the manufacturing process, people slice the tofu, and then press the tofu dry, so that the tofu will appear chewy when eating, and there is not so much water, and then a thing called brine is used, and the pressed tofu is put into the brine to fermentThis fermentation is a very challenging technical engineering construction, the most important thing is to seal the altar, the pickle jar must be sealed to ferment well, the number of days of fermentation is set by itself, the longer the more flavorful, at that time, the milky white tofu will become dark black, in the fry of him, put in its own condiments, it is really delicious and delicious.

The original body of stinky tofu was ordinary tofu, and after some water treatment, the water in the tofu was completely volatilized, leaving dry tofu. Then soak the tofu in a professional stinky brine. Although this is not the stinky brine we imagined it to be!

On the contrary, it is a professional brine made from some raw materials such as black black bean sauce and oyster mushrooms, and after the fermentation of this brine, the creatures inside will gradually become strange, and the peculiar smell we smell is the smell of bacteria. However, stinky tofu is not a nutritious specialty, but it is not a fried food. Stinky tofu contains a material that is also contained in sour milk**, which is a lactic acid bacteria drink.

Generally, the vitamins and nutrients contained in soy food**Even in dry stinky tofu, they will not flow out, so stinky tofu also contains some substances that are effective for the body**. However, in the case of brine fermentation, there is no doubt that it will also cause some unpleasant vapors, that is, we smell peculiar smells. Therefore, although stinky tofu is delicious, you can't eat too much.

Stinky tofu, a traditional Chinese specialty food, is very different in the way of making and eating all over the country, there are different types in the north and south, and stinky tofu is also known as stinky dried seeds in the south.

Although its name is vulgar, it is ugly and introverted, strange in the plain, broad and profound, it is a unique traditional food of the Chinese nation, which is long and traditional, and it makes people unable to resist. The production materials include soybeans, tempeh, ammonium bicarbonate and so on. Stinky tofu can be divided into two types: fermented and non-fermented according to the processing technology.

Qingfang tofu is classified as fermented stinky tofu, which is fermented under the premise of tofu, while fried stinky tofu is classified as non-fermented stinky tofu. The off-flavor of fermented stinky tofu comes from fermented proteins, resulting in sulfates, indoles, and some carbohydrates that have an off-flavor. The off-flavor of non-fermented stinky tofu comes from the stinky brine.

The reason why stinky tofu stinks so much is because of some of the flavors it produces by fermenting mold; It is to cut the tofu into pieces, and then add some fermented things, and then let them ferment and mold, so that the tofu will have a chemical reaction, the taste will be stinky, and there will be more flavor in the texture.

It's because the fermentation is too severe. Mainly because a lot of people like to add too much baking soda to it. The more baking soda ferments, the stronger the odor.

Because when soaking tofu, it is a kind of black and smelly brine; Make a plate of brine according to your taste, then put the tofu in it to marinate, after marinating, take out the tofu, put it in the oil pan, fry it until the surface is golden brown, take it out and sprinkle it with suitable side dishes and eat.

Tofu and stinky tofu are both soy products, and stinky tofu will have a fermented smell, and the more stinky it is, the more fragrant it is. However, if fresh white tofu stinks, it is spoiled and cannot be equated with stinky tofu. Therefore, white tofu should be well preserved, if it stinks, it can only be thrown away, otherwise it will cause physical discomfort.

1. It's not that the tofu stinks and you can eat it as stinky tofu. If the tofu has a stinky smell, it can no longer be eaten. Some people think that if tofu stinks, you can eat it like stinky tofu.

After all, stinky tofu stinks too. But such a thought is absolutely impossible. Stinky Tofu It is different from processed stinky tofu that stinky tofu and tofu produce different strains.

The brine of stinky tofu is fermented with mustard greens, amaranth and other vegetables. Therefore, if the tofu is stinky, it cannot be considered stinky tofu. It is recommended that stinky tofu be kept fresh and that stinky tofu is discarded.

2. You can't make stinky tofu if tofu stinks, because stinky tofu and tofu stinky are different. If the tofu stinks, it means that the tofu has gone bad, because the soy product needs to be kept fresh. This kind of tofu can no longer be eaten, it is recommended to throw it away directly, after eating, it is easy to cause diarrhea and other discomfort.

3. Stinky tofu is a tofu made after a series of treatments such as fermentation and soaking in brine, such as fermented stinky tofu is fermented by microorganisms such as mold and lactic acid bacteria, and the smell mainly comes from sulfide and indole produced by microbial fermentation of proteins.

Stinky tofu, as a traditional snack with great characteristics in China, is also known as stinky dried seeds in the southern region, and is warmly welcomed by us. Stinky tofu smells stinky and tastes fragrant, it is not only well-known for its unique taste, but also blends with the special cuisines of various regions and has local characteristics. In fact, stinky tofu often attracts attention, and the key is also because of its unique peculiar smell, which is also unique in the food category.

But how is the stench of stinky tofu formed? And how can it stink like that? But what about some people?

The peculiar smell of stinky tofu has two origins, one is that the water tofu itself is formed by alcohol, and everyone knows that Wang Zhihe's stinky tofu. Adding the unique alcohol Aspergillus flavus to the water tofu will give the stinky tofu a different taste through the deep alcohol, which is also a mellow type of stinky tofu. The second is the peculiar smell ** in the stinky marinade, put the old tofu into the stinky marinade within the stinky shepherd's cabbage, this kind of is non-alcoholic stinky tofu.

The key odor of stinky tofu is mainly acetyl chloride, such as sulfur dioxide, etc., and ester chemicals that will continue to form alcohol.

The stinky tofu is a real delicacy, with a yellow color, brown and tender and spicy inside, which makes people salivate. To make stinky tofu, first prepare a piece of tofu in advance, cut it into thick slices, crush it with a spoon and mix it with cold boiled water, and soak it overnight. On the second day, remove the water tofu, drain the water, and then put it in the pot to fry, especially when the temperature is about 5 percent hot, and fry until golden brown.

Then throw away the oil in the pot, add the water from last night to soak the tofu, first boil over high heat, then pour a small half bowl of starch water, then add five-spice powder, chili powder, and wait for the pot to mix until thick, and then get out of the pot, and finally you can eat it with sauce according to your own taste.

At first, many people tried it with curiosity, but then they were captured by the aroma of stinky tofu and willingly liked stinky tofu. Although the appearance of stinky tofu is not very good, the stinky tofu that is fried out of it is full of aroma, and it completely wins by virtue of its own essence. Water tofu is converted into many carbohydrates and amino acids by trypsin, and most of them have a delicious taste.

The stinky tofu method is different in each region, and the taste is also different, so we can choose the type we like according to our taste.

It's a street food, and it tastes very good. The odor is produced by some of the fermented flora.

It is one of the traditional Chinese snacks, which smells stinky and tastes fragrant; Its smell is caused by the fermentation of the tofu itself, and there is also the stinky brine.

Stinky tofu is a fermented product made from tofu, and it takes a long time to ferment when making it, so it will produce a foul smell.