Can you still eat stinky bean curd if it tastes a little bitter, why is stinky tofu bitter

Stinky bean curd in the shelf life has no bitter taste, if there is a bitter taste, try not to eat it, it is estimated that the enzyme has changed, after all, good health first!

Identify the quality of fermented bean curd.

According to different colors and processing methods, fermented bean curd can be divided into three types: red bean curd (referred to as red recipe), white fermented bean curd, also known as bad tofu (referred to as bad recipe), and green fermented bean curd, also known as stinky tofu (referred to as green recipe).

1) Color identification.

To identify the color of fermented bean curd, a sample is taken to open the package for observation, then the block of fermented bean curd is removed and carefully observed, and finally the inside is cut open to observe the inside.

Good quality bean curd - the surface of the red side is red or jujube red, the inside is apricot yellow, the color is bright and shiny. The appearance of the bad side is milky yellow, and the appearance of the green side is bean green.

Substandard bean curd - all kinds of bean curd are not bright in color and become dull.

Inferior bean curd - gray and dull in color, with black, green spots.

2) Identification of organizational status.

For sensory identification of the tissue state of fermented bean curd, the whole sample can be directly observed on the scattered light, and then cut open to carefully observe the characteristics of the section.

Good quality bean curd - the block shape is neat and uniform, the texture is delicate, and there is no mildew, mildew and impurities.

Substandard bean curd - the block shape is incomplete and the texture is not delicate.

Inferior bean curd - the texture is loose or hardened, there are maggots, and there is mildew.

3) Odor identification.

For sensory identification of the smell of fermented bean curd, a sample can be taken to smell the smell directly.

Good quality bean curd - with the unique aroma or characteristic smell of each variety of bean curd, without any other peculiar smell.

Inferior bean curd - the unique smell of each variety of bean curd is flat.

Inferior bean curd – has a rancid, musty, or other undesirable odor.

4) Taste identification.

To identify the taste of fermented bean curd, a sample can be chewed carefully and rubbed between the tongue and palate to taste the taste.

Good quality bean curd - delicious, salty and palatable, without any other peculiar smell.

Substandard bean curd - the taste is bland and the taste is not good.

Inferior bean curd – bitter, astringent, sour and other undesirable tastes.

If the stinky gourd is said to have a bit of bitterness, then you had better not eat it, because if it has a bitter taste, it means that it has deteriorated, or even if it may have a musty smell, so you should not eat it at this time, because it has spoiled.

Tofu needs to be fermented for a period of time before it can be eaten, but during the fermentation process, the tofu will emit a pungent odor. So, what's wrong with tofu milk stinking a little? Can you still eat tofu if it stinks?

Can you still eat tofu if it stinks?

Normal tofu will not have a smell, and if it stinks, it is likely to deteriorate, so it is not recommended to eat it.

Bean curd, also known as tofu milk, is a traditional folk food of the Han nationality that has been passed down for thousands of years in China, because of its good taste, high nutrition, smelling smell, and eating special fragrance is deeply loved by the Chinese people and the people of Southeast Asia, and is an enduring delicacy.

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 so on belong to the "red side". Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

Tofu is a little smelly, what's going on.

In the process of fermentation and post-fermentation, the protein contained in tofu is decomposed under the action of protease, 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, and the odor of stinky tofu is mainly hydrogen sulfide.

The fermentation process of tofu milk.

Homemade tofu is generally made after the fermentation of tofu mold, it will have a faint smell, the longer the fermentation time, the stronger the smell, this is normal, not deterioration and rotten.

Sufu is rich in plant protein, and after fermentation, the protein is broken down into various amino acids, and yeast and other substances are produced, so it can increase appetite and help digestion. In addition, fermented bean curd also contains minerals such as calcium and phosphorus.

Sufu can usually be divided into three types: white, red and green: white bean curd is produced without red yeast rice to keep its natural color; The bean curd blank plus red yeast is red bean curd; Green bean curd refers to stinky bean curd, also known as green recipe, which adds bitter syrup water and salt water during the pickling process, and is bean green.

During the fermentation of fermented bean curd, protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and gradually decompose the protein into various amino acids and free fatty acids.

Disadvantages of tofu.

However, it is worth noting that after fermentation, stinky bean curd is easily contaminated by microorganisms. If you eat too much stinky bean curd, it will have adverse effects on the human body. In addition, 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 to avoid aggravating the condition.

Reasons: 1. It is inferior bean curd. Inferior bean curd – bitter, astringent, sour and other undesirable tastes.

2. When it was placed, it was a little long and expired. Taste: Take a sample and chew it carefully and rub it between the tongue and palate to taste it.

1. The good quality bean curd is delicious, salty and palatable, without any other peculiar smell. 2. The taste of inferior filial piety socks and bean curd is bland and the taste is not good. 3. Inferior bean curd has bitterness, astringency, sourness and other undesirable tastes.

Generally, the brine is bitter, it is not as good as fermentation, and the tofu will be sour, and the taste is a little bitter after eating.

Supplement: Stinky tofu, although its name is cheesy, ugly on the outside and beautiful on the inside, strange in the ordinary, and has a long history, but it is a very distinctive flavor, ancient and traditional, once tasted, it often makes people want to stop, and it is fast to taste. Stinky tofu is one of the special snacks of the Han nationality in China, and it is a fermented tofu product spread in the Greater China region and other parts of the world.

There are regional differences in how it is prepared and eaten in China and around the world, with Nanjing, Changsha and Shaoxing being known for their stinky dried tofu, but their preparation and taste vary greatly. But they all smell bad and taste good, which is the characteristic of stinky tofu. Eating stinky tofu can increase appetite and play a role in disease prevention and health care.

Reasons: 1. It is inferior bean curd. Inferior bean curd has bitterness, astringency, sourness and other undesirable tastes.

2. It has been placed for a long time and has expired.

Identification: Take a sample and chew it carefully and rub it between the tongue and palate to taste it.

1. The good quality bean curd is delicious, salty, light, coarse, and delicious, without any other peculiar smell.

2. The taste of inferior bean curd is bland and the taste is not good.

3. Inferior bean curd has bitterness, astringency, sourness and other undesirable tastes.

One is because the stinky tofu was not soaked in water before frying, and the other is because it was overfried during the frying, so it suffered. The following is an introduction to the method of making divination:

Ingredients: 10 pieces of stinky tofu, 1 tablespoon of chopped pepper, 3 shallots, 2 garlic cloves, 1 tablespoon of vinegar, 1 spoon of salt, 1 tablespoon of white wine, 1 tablespoon of garlic paste, appropriate amount of pepper, 1 tablespoon of sour plum juice.

Production steps: 1. The stinky tofu embryo should be put in the refrigerator and soaked in water for 2 hours according to the instructions to relieve the fermentation.

2. After fermentation, drain the water, absorb the water with a paper towel, and fry it in the oil pan.

3. Make a dipping sauce first, put less oil in the pot to chop peppers, onions and garlic until fragrant, then add other ingredients to boil with 200ml of water, and optionally add a spoonful of sour plum juice.

4. The oil temperature is 7 while it is hot, fry it in the pan, and bulge it on both sides.

5. Remove into a plate and sprinkle some chopped green onions to garnish.

6. Serve with the dipping sauce you just made.