How is stinky tofu made, and is eating it bad for the body?

Eat as little as possible!! Stinky tofu: During the fermentation process, stinky tofu is easily contaminated by microorganisms, and at the same time, it will volatilize a large amount of salt and basic nitrogen, which is not easy to eat!

It smells bad and tastes good, which is the characteristic of stinky tofu. The elderly often eat stinky tofu, which can increase appetite and play a role in disease prevention and health care. Experiments have found that after fermentation of edible mold, the B vitamins of tofu are greatly increased, which is beneficial to the prevention and treatment of B vitamin deficiency.

Because soybeans contain substances that inhibit the synthesis of nitrosamines, they also have a preventive effect on cancer. In addition to animal foods such as meat, eggs, milk, fish and shrimp that contain more vitamin B12, fermented soy products can also produce a large amount of vitamin B12. Vitamin B12 deficiency accelerates the aging process of the brain and causes senile dementia.

Eating stinky tofu regularly can prevent Alzheimer's disease. Here is an introduction to a way to eat stinky tofu, called meatloaf stinky tofu. Use an appropriate amount of fresh minced meat, put in a little rice wine, fine salt, sugar, monosodium glutamate and other seasonings and mix them into cakes and spread them at the bottom of the bowl, then cut the whole stinky tofu into 4 pieces, spread it evenly on the meatloaf, and then sprinkle a little green onion and ginger, and steam it in the pot for 20 minutes.

But there is another saying: stinky tofu is delicious, but when you eat it with relish, you must beware of stinky tofu poisoning. Originally, there was a kind of toadstool called "Clostridium botulinum", which often multiplied with the production of stinky tofu, especially the local method, which generally divided the pieces of tofu into several small pieces after cooking, and then placed in a container layer by layer, and then sealed and sealed.

At this time, if it is sealed airtightly, it will cause a catastrophe: this "Clostridium botulinum" will take the opportunity to multiply. After eating such stinky tofu, there will be poisoning symptoms such as general weakness, headache, loss of appetite, and blurred vision From the perspective of traditional food, stinky tofu is a fermented bean product 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. It is recommended that if you want to eat stinky tofu, it is best to buy it from a regular manufacturer; But don't eat more, because the reason why stinky tofu stinks is that its smell will have protein spoilage amines, which can react with nitrite to form nitrosamines (strong carcinogens); When eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which blocks the production of nitrosamines.

The kind of tofu that I bought is fried, of course, there are disadvantages.

How is stinky tofu made? Is eating too much harmful to the body?

1. How is stinky tofu made? Stinky tofu is a very popular folk snack in our country, there are certain differences in the way of making stinky tofu in each place, but no matter what kind of difference, it can't stop stinky tofu lovers from eating this delicacy, stinky tofu is made of soybeans into the appearance of tofu, and then cut the tofu into pieces, wrapped in a white cloth, and then through the squeeze of heavy objects, the water in the tofu is dried, and finally the tofu is taken out, poured with special brine, and then packed into the jar to seal the jar. After a few hours of soaking, the stinky tofu is done successfully, the stinky tofu at this time shows a green ink color, when eating, you only need to take the stinky tofu out of the jar to dry the water, and then use oil to put the stinky tofu on the sluice for a few minutes to eat, if you feel that the taste is not good to eat directly, you can pour the prepared sauce, so that the stinky tofu will become very delicious.

2. Is eating too much stinky tofu harmful to the body? Although stinky tofu does not look amazing, and there is a strange taste, but it tastes very fragrant, so it can be loved by many people, the nutrients contained in stinky tofu are similar to the tofu we usually eat, but it is more delicious than tofu, some people especially like to eat stinky tofu, so there are a lot of stinky tofu eaten at one time, in fact, this practice is not right, because no matter what kind of food, you must pay attention to the appropriate amount when eating, Even delicious stinky tofu is the same, and eating too much stinky tofu may cause a lot of gas to be produced in the body. Not only will it cause frequent gas, but it may also cause bloating, so you should still pay attention to the appropriate amount of stinky tofu when eating stinky tofu, and don't eat stinky tofu without moderation.

3. How should stinky tofu be stored to maintain the best flavor? The process of making stinky tofu is actually more complicated, because it takes a long time of fermentation and grinding to become the stinky tofu that we all like to eat, and the production process also has high requirements for temperature and humidity, and it is likely to fail if you are not careful. It has a great negative impact on our human body, so stinky tofu must be eaten as soon as it is fresh, never stored for a long time, and placed in a cool and dry place when preserved, which is a place that everyone must pay attention to.

The tofu is left in the air to ferment, and when the tofu is hairy, other condiments are used to make stinky tofu. It is harmful because there are many carcinogenic substances in this tofu.

Stinky tofu is made by fermenting tofu and then going through some processes. Eating too much is not harmful to the body, and it can also supplement the probiotics needed by the human body.

Stinky tofu method: First of all, you need to put the tofu in the marinade water for fermentation, and after a long time of fermentation, the stinky tofu can be made. Next, you only need to put the tofu in the oil pan and fry it until golden brown, and then add various seasonings, such as chopped pepper, millet spicy, green onion, ginger and garlic, light soy sauce, oyster sauce, cooking wine, and some aged vinegar.

Stir them well, and a delicious stinky tofu is ready.

Eating more stinky tofu is harmful to the body. It is best not to eat stinky tofu for a long time. Stinky tofu is made from soybeans as the most fundamental raw material, and soy products are the most likely potentially harmful foods.

The reason is that soybeans will mildew due to improper storage, and the tofu blanks made from this soybean as raw materials will produce toxins such as Aspergillus flavus and Aspergillus ochre in the fermentation process, contaminating food, and its toxins will cause people to be chronic, acute poisoning, and will induce cancer, which has strong carcinogenicity. Another problem is pesticide residues, pesticides such as organophosphorus used in soybean cultivation can accumulate in the human body, and long-term consumption can also cause chronic toxicity or carcinogenic harm to the human body.