How is stinky tofu made? Why is it so fragrant and delicious?

How to make braised stinky tofu Ingredients: 5 pieces of stinky tofu cost 2 yuan, bean paste 1: Wash the tofu and cut it into pieces, and cut each piece into small pieces in a tic-tac-toe shape.

2: Heat the pot and pour in the oil, add the chopped stinky tofu when the oil is hot, fry in 2 batches, fry in 2 batches for 2 or 3 minutes, then drain the oil and set aside. 3：

Pour the green onion and ginger into the oil pan and stir-fry until fragrant, add a spoonful of bean paste and stir-fry together. Then pour in the fried stinky tofu and add a tablespoon of soy sauce. Don't add salt, the bean paste is already salty, two teaspoons of sugar, an appropriate amount of water (soak the stinky tofu), bring to a boil over high heat, and then turn to low heat.

5: Cook on low heat for 4 or 5 minutes, then reduce the juice on high heat, and finally sprinkle some chopped green onions to serve. The tofu that makes stinky tofu and soy tofu is special, and it is harder than the tofu we generally eat, but it is dry and soft than tofu.

In addition to the difficulty of raw materials, it is also not easy to inoculate mold, and this thing is not prepared in most families. The practice of stinky tofu is to put the customized tofu on the shelf one by one, and the wooden shelf can put more than a dozen layers of tofu, which can be ventilated in the middle, smeared with salt, and dotted with mold (the fungus dissolves in the water, and dips it on the tofu with a finger), and puts it in a ventilated room without direct sunlight for two to three days, and the temperature in the house can be around 32 degrees in summer, and the tofu will grow an inch long white hair, that is, mold. The stinky tofu used for frying and eating in the south has a shorter moldy time.

And so on, there are some details in between, and the practices vary from place to place. In short, it is too troublesome to make stinky tofu at home, and a few pieces of tofu at a time are not enough to toss, so it is best to look for some brands to buy bottled goods, it is not dirty, and they are all moldy things anyway. "Homemade stinky tofu at home The stinky tofu bought outside is really a little afraid to eat, worried about using bad oil to make it, or make it yourself and eat it, see this good thing elsewhere, send it to everyone to share, you can also cover your nose and look at it if you don't like to eat.

1. Cut the tofu into small pieces and put a white cloth in the middle. 2. Wrap the tofu, wrap it tightly, and tidy up the corners. 3. Put the wrapped tofu on the wooden board and stack it neatly.

Fourth, press it with a wooden board, press it with a heavy object and press it all night, the water in the tofu has been almost squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very strong, and the texture of the stinky tofu will be very delicate. 5. Prepare a cardboard box with clean straw in it, I didn't find the straw, so I changed it to clean corn leaves instead. 6. Stack the tofu neatly on the leaves, stack them all in the order of a layer of leaves and a layer of tofu, and then put it in the storage room to wait for the tofu to grow hair.

7. Pick it out, remove the white cloth, put it in a frying pan and fry it with a small amount of oil over low heat, and fry it until golden brown on both sides. This is the last picture, the finished product, fried stinky tofu with pepper, salt and pepper noodles, hehe, so fragrant!

A portion of protein is hydrolyzed into a variety of amino acids, of which glutamate has a high proportion. Because glutamic acid is an umami amino acid and a component of monosodium glutamate, it has an umami taste, so it makes stinky tofu delicious and delicious. Especially stinky dried tofu, such as Changsha stinky tofu production process can be flavor fermentation and non-fermentation two forms, the fermentation process is through fermentation, the smell is from the microbial fermentation protein on the tofu and the appearance of sulfide, indole formation, there is still a part.

and heterocyclic components are the main ones of its odor. Stinky tofu was conducive to the absorption of bean protein, and the crude protein content decreased from 38% on the fifth day of fermentation to 32% on the fifth day of fermentation, and the content of free amino acids also increased with the continuous fermentation. The reason why stinky tofu "tastes good" is also related to the role of microorganisms.

Li Hong said that the protein contained in beans, under the action of microorganisms (molds or lactic acid bacteria), is hydrolyzed into polypeptides and amino acids that are easier to digest, such as glutamic acid, which is monosodium glutamate.

The reason why it smells rotten. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, therefore"Delicious to eat"。In addition, stinky tofu is highly nutritious.

It has been determined that the protein contained in every two pieces of stinky tofu is equivalent to the protein content of one egg, and it has a pungent smell. That's why stinky tofu smells bad. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, therefore"Delicious to eat"。

In addition, stinky tofu is highly nutritious. It has been determined that every two pieces of stinky tofu contain the same amount of protein.

After stinky tofu is fried at high temperature, some of the odorous small molecules will volatilize, the odor will be reduced, and the amino acids and sugars will react, and the flavor will be further improved. 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".

The reason for smelling bad: After a long period of fermentation, soy products will produce hydrogen sulfide and methylamine, tryptamine and other substances, which are very volatile and have a special smell, that is, a foul smell.

The reason why it tastes good: The protein contained in beans is hydrolyzed into polypeptides and amino acids containing umami under the action of microorganisms, so it tastes very fragrant.

Because the protein components in stinky tofu are fermented to produce glutamic acids, which produces umami. So the taste will make people feel delicious.

Because stinky tofu has a spice, it just smells fragrant and tastes stinky, which is the unique tastelessness of stinky tofu.

A: Because in the process of making stinky tofu, a special sauce is added, which gives stinky tofu a different flavor.

I think many people hate the smell of stinky tofu, but those who like it love it are so much that they can't help itAs the so-called stinky tofu tastes fragrant and smells stinky, the most famous place for stinky tofu in China should be Hunan. The stinky tofu in Changsha, Hunan is famous far and wide, and basically in any food city in the country, or in a snack street, there is the existence of stinky tofu in Changsha, Hunan.

Stinky tofu is fermented to make the tofu deteriorate in essence, but it does not affect health, so stinky tofu still has a certain nutritional value, in fact, I personally prefer to eat stinky tofu made in the north. That is, we call stinky tofu milk with rice to eat better, a piece of stinky tofu I can eat a whole bowl of rice, in our Liaoning there is also a kind of food about stinky tofu.

The stinky tofu is completely crushed into a paste, then the tofu is cut into pieces, fried and then coated on the surface. More elegant places, there will be a layer of roasted cold noodles under the bottom of the tofu, so that the roasted cold noodles stinky tofu was born, generally in Dalian or Jinzhou with such a snack, ** is not expensive, belongs to a very distinctive folk snacks. There is a faint fragrance in stinky tofu, in fact, as a person who loves stinky tofu, I think this fragrance is more similar to the yellow of salted duck eggs.

This taste is very similar to it, and the taste is heavier, and it tastes very soft, so people who like to eat stinky tofu generally like to eat salted duck eggs very much, the taste of the two is the same, but the taste of stinky tofu and durian is very different, the taste of durian has a little pungent and stinky tofu feeling, but it smells slightly stinky. When eating stinky tofu, be sure to pair it with a little cilantro and a little chives, as the combination of the two can create a unique taste.

Stinky tofu smells stinky and tastes fragrant, and he is a soy product, which is very nutritious.

The tofu is as white as jade, the bean fragrance is pleasant, but the stinky tofu is not gray and smelly, why is this?

Stinky tofu is so stinky, why do many people love to eat it! Is it because it smells good?

Why is stinky tofu so stinky and so popular?

Stinky tofu is very delicious, I remember that in Shishi City, Fujian Province in 07, a small car sold Wuhan stinky tofu, the taste is very good, the taste is soft, and there is chili sauce as a seasoning, I feel that the tofu has tasted. After returning to my hometown, I went to several local cities, and I couldn't eat the taste of the year, and the stinky tofu in Changsha here in Shenzhen felt that the taste was not good, and the tofu here was fried in advance, and then fried the tofu twice, and the fried tofu was relatively dry, and I ate a spicy throat.

Method: Cut the tofu into thick slices, drain the water, and fry the oil in a hot pan until golden brown and remove it.

Use a toothpick to prick a few mouths on the tofu, after fermentation, there is a little musty smell, mixed with wine, salt, sea pepper noodles, pepper noodles there is no musty smell, only spicy, very fragrant and delicious. Easy to taste.

Prepare a seasoning bowl, put two canned stinky tofu (if you like a little stinky you can put another piece), I used a cousin-in-law to buy a durian to eat at home, my cousin and I were playing a game, and then my cousin-in-law gave us a piece of durian to eat, at that time, the game was preoccupied with refrigeration before opening, to reduce the internal air pressure, if opened at room temperature, it may spray a lot of liquid when opening, it is difficult to clean up. I didn't care about the tofu made by my grandmother! It's really the smelliest and smelliest thing I've ever eaten!

My grandma and dad really like to eat, rice and noodles. This is to put the tofu in a sealed box to ferment, after fermentation, it will be very ugly, it tastes like ice cream, she handed it to me and stuffed it into my mouth, as a result, as soon as I tasted the taste, there was warm water to pour out, the formation of flavor, the specific nutrients, ordinary people do not know! Just know that it is delicious and nutritious.

And then the details.

Add chopped green onions, cooked sesame seeds, minced garlic, salt, chili flakes, and put them in an oil pan to fry them when they are heated, which contains plant-based lactic acid bacteria, which is the same as 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 tannins.

<> smell itself is not absolute. Many things that smell pleasant can be considered "fragrant", such as stinky into a pot of burned oil and fried until golden brown, at this time, the flavor of fermented tofu and the strange aroma of rapeseed oil complement each other to reach the apex of taste! Then add chili, coriander, garlic juice, and secret ingredients!

In one bite, the tofu is crispy on the outside and soft on the inside, and the sauce is refreshing, making the tofu for your taste buds. As well as the taste of liquor, and the "medicinal aroma" of Chinese medicine. The smell of stinky tofu is the smell of ammonia.

Stinky tofu can be fried and eaten, it is also very fragrant, it can also be fried and played with sauce is particularly fragrant, and it can be eaten baked, which is also a particularly delicious way to eat, and it can also be eaten with the old godmother, which is also more delicious.

Deep-fried stinky tofu and pan-fried stinky tofu are my favorites. I love to eat fried. Because the fried is fragrant and crispy, it is very delicious. Sprinkle with chili flakes and it's super fragrant.

There are still many ways to eat, for example, you can eat it directly after frying, or you can make it into stinky tofu snail noodles, stinky tofu bibimbap, and roasted cold noodles and stinky tofu.

Edamame fried stinky tofu, steamed stinky tofu, spicy stinky tofu, steamed stinky tofu with meat sauce, fried three slices of stinky tofu, pepper stinky tofu, duck blood stinky tofu pot, fried stinky tofu.

Stinky tofu can be fried and eaten, add some soup, and you can also scrambled eggs with stinky tofu, this is also particularly delicious, and it is also a dish, I have eaten it in other places, it is very delicious.