What is it like to eat stinky tofu? Why does stinky tofu smell bad and taste good?

It feels very delicious, and it's strange why so many people hate it and don't like it, but it's also good to try something you don't like, and maybe you will fall in love with it.

Suffice it to say that it really takes a lot of courage to try a delicacy, and it took a lot of courage to put stinky tofu in my mouth, but fortunately it didn't disappoint my courage.

It's delicious, don't be fooled by its appearance, although it doesn't look very good, and it smells so bad, but it's a delicacy for a reason, it's really delicious.

From not even wanting to smell it to successfully becoming addicted to eating this thing, in fact, the process is still very wonderful, and some things can't be seen.

When I ate it, it tasted good, not as unpalatable as I thought, and I finally knew why I liked to eat so much, and I didn't like it at all.

The difference between smelling and eating is too big, it smells so stinky, but it actually tastes pretty good, especially with steamed buns, which is not bad.

I can't believe that I can fall in love with this kind of thing, and I still remember my dislike of stinky tofu, hahaha, and now it is a must-eat delicacy on the street.

It's very refreshing, it's very enjoyable, especially when others watch you eat it, they can't imagine what kind of delicious it is, haha.

After eating a bite, I immediately spit it out, I don't know why, I can't accept this deliciousness, maybe I'm more picky, I like to eat it with all the color and flavor.

The first time I ate it, my face was hideous, and I pinched my nose and swallowed the smell by myself, but in fact, it didn't taste so big after I put it in my mouth.

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.

It smells bad because soy products are fermented for a long time, which produces substances such as hydrogen sulfide and methylamine and tryptamine, which are very volatile and have a special smell. It tastes delicious because the protein contained in beans is hydrolyzed into polypeptides and amino acids containing umami under the action of microorganisms.

As the most distinctive traditional snack in China, stinky tofu is not only well-known because of its unique taste, but also integrates with local cuisines and is deeply imprinted with local characteristics.

The reason why stinky tofu smells bad is because among the amino acids that make up legume protein, there are some sulfur-containing amino acids and tryptophan and other special amino acids, which are converted into sulfide-containing substances such as sulfide and methylamine and tryptamine under the action of microorganisms, which are very volatile and have a special smell.

The reason why stinky tofu tastes good is also related to the action of microorganisms. The protein contained in beans is hydrolyzed into more digestible peptides and amino acids, such as glutamic acid, which is one of the main components of monosodium glutamate and chicken essence under the action of microorganisms (molds or lactic acid bacteria), which makes the fermented stinky tofu taste delicious.

In addition, stinky tofu is fried in the later stage, and some odorous small molecules are volatilized at high temperatures, and the Maillard reaction between amino acids and sugars will occur, the smell is reduced, and the fragrance is further improved, which is why stinky tofu is often fried and eaten.

Specific to the production process, stinky tofu can be divided into fermented stinky tofu and non-fermented stinky tofu two kinds, authentic stinky tofu, like the famous Wang Zhi and stinky tofu are fermented stinky tofu, the processing and production is more complicated. Non-fermented stinky tofu is made by soaking in stinky brine, which generally uses amaranth as a fermentation raw material for short-term fermentation, so that the bacteria and molds in the stinky brine can decompose the protein in the tofu, so that the tofu tissue is relaxed and emits a foul smell.

Whether it is fermented stinky tofu or non-fermented stinky tofu, the root cause of stinkiness is that the protein in the tofu is broken down to produce odor, which is the same principle as the sour taste of ordinary food due to improper deterioration. Improper storage of food produces sour odor, which is caused by the growth and reproduction of microorganisms in food, which destroys the protein in the food, and produces organic amines, ammonia, sulfur intoxication and fecal olination. The difference is that stinky tofu is artificially controlled, and the bacteria used to decompose it are harmless, and food that spoils due to improper handling is harmful to the human body.

Stinky tofu is a favorite food for many people. Although it smells bad, it tastes good, and some people love to eat it until they become addicted. Because of this, stinky tofu is particularly popular.

Young people, in particular, like to buy stinky tofu when shopping and praise the taste of stinky tofu. First of all, stinky tofu smells bad because of its special production process. There are two types of stinky tofu.

One is stinky tofu, which belongs to fermented stinky tofu. The second type is stinky tofu made from dried stinky tofu. It is the kind that everyone usually buys on the snack street, this stinky tofu generally cannot be eaten directly, and can only be eaten after frying or charcoal.

Changsha's famous stinky tofu is made from dried stinky tofu. No matter what kind of stinky tofu it is, it needs to be fermented and broken down during the production process.

During fermentation and decomposition, hydrogen sulfide and ammonia are produced. One is the main ingredient of rotten eggs and the other is the main ingredient of rotten fart. From here, we can know that this is how the taste of stinky tofu comes about.

Stinky tofu smells bad, but it tastes good. This is because the protein components in stinky tofu produce cereal amino acids during fermentation, resulting in a delicious taste. The smell will make people feel very fragrant.

The reason why stinky tofu tastes good is also related to the action of microorganisms. The protein contained in beans, under the action of microorganisms, is hydrolyzed into more digestible polypeptides and amino acids, such as glutamic acid, which is one of the main components of monosodium glutamate and chicken essence, which makes the fermented stinky tofu taste delicious.

I can't help you with this, a lot of things are like this, it smells so bad that it's unbearable, but it's delicious to eat.

Because stinky tofu is tasted.

It smells on the outside, but it is fragrant on the inside.

It is a food that challenges people's tastes.

Because the way stinky tofu is made is very dark, and its taste is relatively strong, many people can't stand the smell of this smell, but the taste of eating is not the same as the smell of smell.

The reason why stinky tofu smells stinky and eats delicious is mainly because there are many chemical components in stinky tofu. Smelling bad is mainly smell. These chemicals are volatile. It's fragrant. It is taste. It is a fragrance that is not easy to volatilize.

Stinky tofu will produce a lot of hydrogen sulfide during the fermentation process, which is brought by it, and the onions, garlic, and durians you usually eat contain a lot of sulfide. It smells stinky, but I can't stop eating it. You eat this flavor because a part of the legume protein will be converted into glutamic acid after fermentation, so what is glutamate?

One of the main ingredients of monosodium glutamate and essence of chicken. So stinky tofu is sure to be delicious.

After frying in cooking oil, add a variety of seasonings.

After frying and seasoning, it is naturally very fragrant.

The reason why stinky tofu "smells" is that during the fermentation and pickling of tofu in brine, the sulfur-containing amino acids in the tofu protein are broken down, resulting in a compound called hydrogen sulfide (H2S), which has a pungent odor. At the same time, the protein in tofu will gradually decompose under the action of protease, producing a large number of amino acids and peptides, and amino acids and peptides are components that present umami and have a delicious taste, so stinky tofu is "delicious".

"Smell bai

"Stink" is because the tofu is fermented and submerged in the process of fermentation and post-fermentation, in which the protein contained in DAO is decomposed under the action of egg back whitening enzyme, 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 "eat fragrant".

In fact, stinky tofu is a fermented soy product, which will not only produce certain spoilage substances during the production process, but also be easily contaminated by bacteria.

Protein-rich tofu is decomposed more thoroughly, and hydrogen sulfide and amino acids are produced after protein decomposition, hydrogen sulfide is a kind of putrid and smelly gas, while amino acids have a very delicious taste, so stinky tofu smells stinky, but it tastes mellow and fragrant.

I always think that this is a misunderstanding of human beings, using the nose when smelling, and using the mouth when eating. One is the olfactory organ and the other is the taste organ, which are two different senses. But people don't want to change it, as long as this kind of thing can be eaten, I can only go with the flow.

I'm little bai

When to eat stinky tofu buy du

When I came, it was stinky, and after it was steamed, it smelled fragrant, and our family dao himself made stinky tofu, and it was very smelly when it was raw, and it was fragrant after steaming, and now some people say that it smells and eats fragrant, which is completely nonsense. The last time was 15 years ago, we also tried to make stinky tofu, and the same process could not make the original taste, I think there is only one problem, that is, the tofu is not the same as before.

It's like, you smell it and it smells good, maybe it smells good.

Stinky tofu smells bad and tastes fragrant, which is the characteristic of stinky tofu.

Stinky tofu is made from high-quality soybeans. The production process is more complicated, and the soybeans go through ten processes, such as screening, hulling, soaking, refining, filtration, boiling, pulping, molding, scribing, and fermentation. Chenggong stinky tofu has a soft and smooth texture and exudes a peculiar fragrance.

The ancestors praised the cloud: "The taste is more than beautiful, and the jade food should not be passed on." It not only has high nutritional value, but also has good medicinal value.

According to ancient medical records, stinky tofu can benefit qi in the cold, and the spleen and stomach, reduce bloating pain, clear heat and dissipate blood, and lower the large intestine turbidity. For regular eaters, it can enhance physical fitness and toned skin.

Stinky tofu contains plant-based lactic acid bacteria, the same as those found in yogurt. Professor Sanae Okada of Tokyo Agricultural University, Japan, known as the "father of plant lactic acid bacteria research", found that stinky tofu, kimchi and other foods contain high concentrations of plant bactericidal substances, including tannic acid, plant alkaloids, etc., and the survival rate of plant lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria.

Look what it's like

If it's lightly fried, it really stinks and doesn't taste good.

The Hunan flavor will put a lot of ingredients, such as sweet noodle sauce, coriander, garlic water, and pepper. You don't feel the smell at all when you eat it like this, only the fragrance in your mouth

The taste of Ganzhou is more unique Put the fried stinky tofu into a small bowl, add dried radish, kimchi, and kelp soup, which is super delicious.

It is recommended to try it all when you have time

Haven't you eaten it, I think it's delicious with dried radish.

Stinky tofu smells bad and tastes good.

You don't take a shower for a week and you know by sniffing your armpits (*hee-hee......