Why does Doudou stink so much, why does stinky tofu stink so much

This is to understand the principle of acne, its occurrence is related to excessive sebum secretion, hair follicle sebaceous duct blockage, etc., when the oil is blocked for more than a certain time, the hypoxic oxidation of the oil will occur, because the oil itself is a substance with a high nitrogen content, and most of the nitrogen-containing gases are somewhat smelly.

It may be an anaerobic infection secondary to acne and can be treated with anti-inflammatory**, erythromycin ointment, or metronidazole.

and other medicines**, alkaline sulfur soap can be used.

The smell of stinky tofu is due to hydrogen sulfide (H2S).

Stinky tofu "smells" because the protein contained in the tofu is decomposed under the action of protease during fermentation, pickling and post-fermentation, and the sulfur amino acids contained in it are also fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they are "fragrant".

Stinky tofu all over the place

1. Changsha stinky tofu.

Speaking of stinky tofu, stinky tofu in Changsha, Hunan Province is well-known, and according to legend, it was invented by a scholar, and it is locally called "stinky dried tofu". This stinky tofu is made by soaking fresh soybeans and boiling pulp through dozens of processes. The stinky tofu is dark in color, smelly, taste carefully, crispy on the outside and tender on the inside, the fragrance is attractive, and the aftertaste is endless after eating.

2. Shaoxing stinky tofu.

Zhejiang's stinky tofu has a history of thousands of years, especially Shaoxing stinky tofu. Different from Hunan stinky tofu, Shaoxing stinky tofu is marinated in amaranth stalk juice, made by natural fermentation, can be steamed or fried, and served with a special spicy sauce, the taste is spicy and crispy.

According to the locals, stinky tofu is delicious, and the most important raw material is to make stinky tofu marinade, which is not only pickled with fresh vegetables to make stinky tofu fermented naturally, but also carefully prepared by adding various spices in its pickling and fermentation process, and it takes at least one or two decades for a pot of good marinade to form.

3. Nanjing stinky tofu.

There are two main types of Nanjing stinky tofu, one is gray-white tender tofu, and the other is tile-gray dried tofu. In terms of the choice of brine, the two kinds of stinky tofu in Nanjing are pickled in pickle water left over from the previous year, and the taste is more mellow.

When served, the tender tofu is fried and seasoned with minced meat, dried chilies, shallots, coriander, garlic juice and other seasonings. Gray-white stinky dried tofu is usually skewered with bamboo skewers, fried and brushed with sauce, which is crispy and delicious.

4. Huizhou edamame tofu.

Edamame tofu is a kind of stinky tofu unique to Anhui Province, the tofu is artificially fermented, so that the surface grows a layer of thick white hair and then fried and eaten, and the finished edamame tofu can be placed for two or three days. To serve, fry edamame tofu in oil until golden brown on both sides, pour over seasonings such as chili sauce, and sprinkle with coriander and green onions. Edamame tofu has a soft texture and a unique flavor.

5. Beijing stinky tofu.

Beijing's stinky tofu is gray in color and soft in texture, and some of the smell is so bad that it chokes the nose. But this can't stop some old Beijingers from loving it, and the way to eat it is often used to smear it. For example, a fried nest head, smeared with old Beijing stinky tofu, the smell is mixed with the aroma of fried nest head, and the taste can be described as a must.

Summary. 1.There is oil in the water, and the bean sprouts are most avoided from being contaminated with oil, once they are contaminated with oil, they will cause the bean sprouts to stink and rot.

2。The water for sprouts should be changed once a day, and not changing the water can also cause the sprouts to stink. 3.

There are broken beans in it, and the rot causes the sprouts to stink. 4. The temperature is too high, and the temperature is too high, which causes the bean sprouts to rot and emit a rancid smell. 5.

The environment is sealed and impermeable, and bean sprouts are taboo and impermeable.

If you find that there is a foul smell when the sprouts are sprouted, it is very calm, and some of the sprouts may have begun to rot, which is abnormal. It is necessary to check the condition of the sprouts in time and remove the rotten sprouts in time. The rotten and smelly bean sprouts may be due to the lack of ventilation and excessive covering when the bean sprouts are grown, or when adding water, the imperial tomb water is added too much, and it is necessary to avoid long-term exposure to the sun.

1.There is oil in the water, and the bean sprouts are most avoided from being contaminated with oil, once they are contaminated with oil, they will cause the bean sprouts to stink and rot. 2。

The water for sprouts should be changed once a day, and not changing the water can also cause the sprouts to stink. 3.There are broken beans in it, and the rot causes the sprouts to stink.

4. The temperature is too high, and the cultivation temperature is too high, resulting in rotten roots and rancid smell. 5.The environment is sealed and impermeable, and bean sprouts are taboo and impermeable. Clearing.

In the hot summer, most people don't have much appetite, and in this case, they will choose to choose some snacks very randomly to eat when they go out for a walk. And among the snacks chosen,Stinky tofu is an Internet celebrity snack, and most people will choose to eat a stinky tofu, which is fragrant and paired with crisp kimchi, and then poured with a special sauce.

I believe that when you eat stinky tofu for the first time, most people refuse because it does smell stinky, but as long as you take a bite, most people will be impressed by the deliciousness of stinky tofu. It is precisely because of this that everyone will have "stinky tofu smells bad and tastes good." ".

Why does stinky tofu smell stinky and become fragrant after being fried in the pan? Actually, it starts with the way stinky tofu is made.

Stinky Tofu Stinky Tofu is one of the traditional Chinese snacks, which has the characteristics of "smelling stinky and eating fragrant". There are considerable differences in the way of making and eating in various places, 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 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 ingredients are soybeans, tempeh, sodium carbonate, etc., and Changsha and Nanjing are famous for their stinky tofu.

How to make it:The reason why stinky tofu smells bad is because although it is non-fermented stinky tofu, there will be some brine in the stinky tofu, and these brine are stinky **. Although the brine stinks, it is not broken, so you can eat stinky tofu with confidence. In addition to non-fermented stinky tofu, there are also fermented typesThe smell of the fermented type is the original taste of fermentation.

Stinky tofu is not bad tofu, which many people may think is bad in their cognition, but it is not! Stinky tofu is a tofu with the characteristics of a secret recipe.

The reason why stinky tofu is so stinky stems from brine and fermentation, and knowing this, you can eat stinky tofu with confidence!

Mainly because stinky tofu is due to fermentation, and the smell is due to some microorganisms and fermented proteins. That's why it stinks.

Because the tofu becomes stinky after fermentation, stinky tofu is stinky, and although it stinks, it does not affect the taste of stinky tofu.

Because it is a fermented food, the fermented taste is so stinky, but after frying, the taste will be somewhat reduced, and it tastes very fragrant and has a great taste.

Because stinky tofu is fermented, and under the decomposition in the air, a sulfur amino acid is produced, which gives off a foul smell.

Why stinky tofu is so stinky is explained below

Stinky tofu "smells" because the protein contained in the tofu is decomposed under the action of protease during the process of fermentation, pickling and post-fermentation, and the sulfur amino acids contained in it are also hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they are "fragrant". The production process of yellow stinky tofu is basically the same as that of black stinky tofu, but different sellers have their own different secrets for preparing brine, so the stinky tofu sold by different merchants we have tasted has a different taste.

<> stinky tofu is a common snack, the reason why it is so stinky is mainly because in the production of stinky tofu in the silver Shencheng Xuli, the use of stinky brine for a long time to soak and ferment, the longer the soaking and fermentation, the stronger the smell, and then after frying, it will form a special stinky fragrance, so it is not that the tofu itself is bad.