Is stinky tofu good? Can you eat it? Can you eat stinky tofu

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.

So you can still eat a little bit of authentic stinky tofu!

Introduction to the knowledge of fermented bean curd: fermented bean curd, also known as fermented bean curd, is made by mixing soybeans, rice wine, sorghum wine, red yeast rice and other raw materials. There are many types of tofu milk, most of which are delicious in taste, have the effect of removing fishy and greasy, and are suitable for accompaniment or seasoning, such as hot pot seasoning.

Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to the "green side"; "Large", "red spicy", "rose" and other sauces such as fermented bean curd belong to the "red side"; "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square". Stinky bean curd is fermented more thoroughly than other varieties, so it is richer in amino acids.

In particular, it contains more alanine and esters, which makes people feel the special sweetness and ester flavor when eating stinky tofu. However, due to the thorough fermentation of this kind of fermented bean curd, the thioamino and amino groups of some proteins after fermentation are freed, resulting in obvious hydrogen sulfide odor and ammonia odor, so that people can smell a unique smell of stinky bean curd from a distance. Nutritional analysis of fermented bean curd (smelly):

1.The content of vitamin B group in stinky bean curd is very rich, and regular eating can not only supplement vitamin B 12, but also prevent senile dementia; 2.Sufu is rich in plant protein, after fermentation, the protein is decomposed into various amino acids, and yeast and other substances are produced, so it can increase appetite and help digestion; 3.

Sufu also contains minerals such as calcium and phosphorus; 4.However, stinky bean curd is easy to be polluted by microorganisms during fermentation, and the protein in the tofu blank will produce sulfur-containing compounds after oxidation and decomposition, and excessive consumption will have adverse effects on the human body. Sufu (smelly) supplementary information:

The salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or no food. Sufu (smelly) suitable for people:

It's delicious, but you can't eat too much.

I can eat it. Stinky tofu, a traditional Chinese snack, has considerable differences in the way of making and eating in various places, there are different types of kettle in the north and south, and stinky tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly on the outside and beautiful on the inside, strange in the peace, and has a long history, it is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to destroy it.

The production materials are soybeans, tempeh, soda ash, etc. <

OK. Stinky tofu, a traditional Chinese snack, has considerable differences in the way of making and eating in various places, there are different types in the north and south, and stinky hidden tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly and beautiful on the outside, strange in the peace, and has a long history, it is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop.

The production materials are soybeans, tempeh, soda ash, etc.

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". Changsha and Nanjing are quite famous for stinky tofu, and Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places are also quite famous.

The streets of Tianjin are mostly Nanjing stinky tofu, which is fried into golden brown for gray and white tofu blocks, and the smell is very light. Most of the stinky tofu on the streets of the south is "Changsha stinky tofu" as the signboard, which is also fried, but the interior is hollow and black, and the smell is more prominent.

1. Stinky tofu can be eaten with confidence, authentic stinky tofu is actually fermented by microorganisms to cause it to emit a foul smell, not made by some dirty things. So if people want to eat stinky tofu, it is generally recommended to go to an authentic store to eat it instead of going to a roadside stall to buy it. However, stinky tofu is not recommended for people to eat too much, because stinky tofu contains some substances that can easily cause gastrointestinal discomfort in the human body.

2. And stinky tofu also contains nitrates, and the human body is prone to cancer if you eat too much. Moreover, stinky tofu is black, and this black color is mainly caused by ferrous sulfate substances, and excessive intake of ferrous sulfate can affect its kidney function. Moreover, stinky tofu produces a substance during the production process that affects the nerves of the human brain.

If you eat too much stinky tofu, it will cause dizziness and other uncomfortable symptoms.