Why do some people like to eat stinky tofu and stinky cinnamon fish, or in some places, they just pu

Why do some people like to eat stinky tofu and stinky cinnamon fish, or in some places, they just put the meat on hold before eating?

Many chefs pay more attention to the color, flavor and flavor when cooking. Only a dish that has a good taste and flavor is considered a good dish. But in China, in addition to the pursuit of the aroma of perfect dishes, sometimes, everyone also likes dishes with peculiar smells, such as Chinese are very fond of fried stinky tofu, stinky mandarin fish, and Liuzhou snail noodles.

So when it comes to food, why are there stinky dishes like fried stinky tofu and stinky mandarin fish? The following is a personal opinion:

In China, there are often stinky dishes like fried stinky tofu and stinky mandarin fish, and the key is that this stinky dish tastes particularly good and tastes very delicious. Many stinky dishes are made through a more complex process, so even if the taste of this dish is stinky, this dish is also very popular with everyone, and many people in China especially like to eat it.

In fact, although the Chinese pay attention to the color and flavor in the case of cooking. However, many Chinese are more yearning for the taste of the dish when cooking. As long as a dish tastes good and is very delicious, then whether this small dish smells smelly or fragrant, and whether it looks beautiful or not, Chinese people will especially like to eat it.

Delicious food can also comfort everyone's heart, and at the same time, it can also make everyone feel good. And every big city and every region in China has its own gastronomic characteristics. China can be regarded as having a variety of specialties that everyone can't eat, so I hope everyone can taste all the world's cuisines.

Only after eating a lot of delicious food, everyone's life will seem perfect.

Because everyone's taste is different, it may be that some people have unique tastes, like to eat such food, don't like to eat will feel bad, like to eat will feel particularly delicious, others can't understand.

In fact, it is because everyone's taste is different, and stinky tofu and stinky cinnamon fish are not said to be stinky, but to use a special way and then make it into a different taste.

Because the taste of these things is relatively good, eating them in the mouth has different feelings, so people in many places like to eat these things.

It's because many people think that this taste is very special, and they also think that it smells bad, but it actually tastes good.

Stinky fish generally refers to dead fish, the whole internal organs are not treated, the internal organs are more likely to smell, and the meat itself may be fine, and it can be eaten after burning.

Stinky meat generally refers to pieces of pork that stink, no one will kill the whole pig with internal organs and put it at home, if the meat stinks, it really stinks.

I think the stinky fish here, like the stinky tofu, is just a special pickling method, not a stench caused by bacterial decomposition.

Anhui's famous dish stinky mandarin fish is actually a pickling technique.

Because it became a stinky salted fish.

Li Wei, wandering in Zhihu

Just like stinky tofu, although it is harmful, it tastes good.

Anonymous usersThe flesh is rotten and rotten, and rotten is rotten. Food enters the body and becomes an integral part of a person, and over time, it naturally carries rotten gas.

As for the fish, I don't eat it when it stinks, and I have diarrhea after eating it... Who likes to eat?

Lin Qingshan, long time no thin

The so-called stinky fish is not pickled, but the kind of slightly ugly fish that has been dead and the internal organs have been removed.

Stinky mandarin fish began in the area of Huangshan Mountain in Anhui Province and is said to have a history of more than 100 years. The local area is deep inland, there is no mandarin fish, every winter, there are merchants from Tongling and other places to sell fish here.

To prevent it from rotting, the traders put the mandarin fish in wooden barrels, stacked a layer of fish on a bluestone slab and sprinkled with lightly salted water. Due to the long distance, it takes a week to arrive, and the mandarin fish already has a slight smell by this time. However, after adding seasonings and cooking, the mandarin fish has a special flavor that seems to be smelly but not smelly, and it has become a famous local delicacy.

What is the secret of such an attraction for stinky mandarin fish.

First of all, after salting in light salt water and squeezing on a slate, the fish loses some of its moisture and becomes firmer and more chewy. The lack of freshness leads to the separation of the flesh and bones, and the meat loosens along the texture, creating a special "garlic clove" texture with an excellent taste.

Secondly, with the participation of microorganisms, part of the protein is degraded into amino acids. Its content is the highest in about a week, twice that of fresh mandarin fish, and many of them have umami, such as glutamic acid, valine, etc. In this process, trace nucleotides, organic acids and other substances will be produced, such as tartaric acid, succinic acid, malic acid, hypoxanthine, etc., plus the presence of salt, the freshness of stinky mandarin fish is significantly improved.

Thirdly, stinky mandarin fish also produces a large number of flavor substances during fermentation, the most important of which are short-chain fatty acids, alcohols and aldehydes, such as propionic acid, butyric acid, n-butanol, etc.

In addition, the content of sulfur-containing compounds such as trimethylamine, indole and methyl mercaptan also increased significantly. These complex flavours are mixed with the aromatic substances of the spices to create a unique and fascinating flavour.

Stinky mandarin fish also has some notable safety risks.

On the one hand, microorganisms convert histidine into histamine, and if the histamine content is too high, it can cause food poisoning, so the stinky mandarin fish is not the better.

Studies have shown that in terms of taste, umami, flavor and other indicators, fermentation for 6 to 8 days is the best.

In addition, there are many bacteria involved in the fermentation process of stinky mandarin fish, mainly lactic acid bacteria, but also often accompanied by some bad bacteria (conditional pathogenic bacteria), such as Enterococcus faecalis, Bacillus subtilis, Bacillus cereus, etc., so special attention needs to be paid to cooking thoroughly.

Thank you (3).

From the production method of stinky mandarin fish, we explained the reason.

First of all, you need to know how to make stinky mandarin fish.

Take about one and a half catties of fresh fish, smear the fine salt and pickle, layer by layer into the wooden barrel, press the bluestone or pebbles, marinate in the indoor and ventilated environment of about 25 for 4 days, marinate for two or three days in summer, and marinate for seven or eight days in winter. Also turn the fish up and down every day to ensure that it is marinated evenly. The time cannot be standardized, and the time is determined according to the size of the fish and the change in temperature.

During the curing process, it is pressed by a stone and fully fermented, while the fishy smell seeps out with the water, the concentration of umami is higher, and the fish meat is more compact and elastic. Compared to stinky tofu, although the substances that produce the odor are different, the principle is the same: during fermentation, the proteins in the food are broken down by microorganisms to produce umami-like amino acids, such as glutamic acid, which are what make the food delicious and delicious.

With the help of lactic acid bacteria, staphylococci and yeast, the fish meat also becomes more tender and smooth. In the process of cooking, most of the odorous substances may be volatilized, "smelling and eating", which comes from.

Ordinary fish stink because after the fish dies, without human intervention, the carcass of the fish is decomposed, decomposed, and stinks due to the action of microorganisms. Squid is also decomposed by microorganisms, but in a high-salt environment, harmful bacteria are suppressed to a certain extent, and then a new taste experience is obtained using the principle of fermentation (microbial action, just like sake brewing, sake brewing, stinky tofu, etc.). Microorganisms are also used to promote the fermentation of food to obtain new flavors).

Fermentation is essentially a process of microbial domestication. Of course, there is also some controversy about the food safety and nutrition of squid. Just like other fermented foods such as cured meats and stinky tofu, there may be health risks, including nitrite and microbial excesses.

Stinky tofu and soy juice do not deteriorate. Let's talk about stinky tofu first. Stinky tofu is divided into fermented and non-fermented according to the process.

The green fermented stinky tofu sold in the market belongs to fermented stinky tofu, which is fermented on the basis of tofu, while the fried stinky tofu sold on the street belongs to non-fermented stinky tofu. The smell of the former** is similar to the sulfides (such as dimethyl disulfide, dimethyl trisulfide, dimethyltetrasulfide), indole and some odorous amino acids (such as alanine) produced by microorganisms (often molds or lactic acid bacteria) produced by protein fermentation. The smell of non-fermented stinky tofu ** is the smell of stinky brine.

Bean juice is a bean beverage made from mung beans after soaking, beating, removing slag, fermenting, and heating. The acid of soybean juice mainly comes from the lactic acid produced by the fermentation of lactic acid bacteria, and the odor is mainly caused by the degradation of proteins by lactate acid protease secreted by lactic acid bacteria. Bean juice is made from mung beans, which naturally have the health benefits of mung beans

Clear away heat and detoxify, strengthen the spleen and appetize, and dispel heat and dryness.

Fish, like tofu, is fermented to release amino acids and salty substances in protein, giving it a richer flavor. The fish is first fried in oil until the skin becomes wrinkled and the juice is absorbed, and then stewed with green onions, garlic and soy sauce. The fish is garlic-like in the middle, and the taste is unusually fresh, and the boss can't eat enough to eat a pot of rice!

These things are generally heat-treated before eating, and many harmful bacteria are killed. The remaining metabolites are generally not too toxic and pose no threat to humans. In addition, when proteins are broken down by microorganisms such as bacteria, they produce many delicious amino acids and other substances that make people feel delicious.

Of course, these things have nutritional value, and eating these things regularly can increase one's metabolism, and you can enhance one's physical strength.

Some. Because when stinky mandarin fish and stinky tofu are processed, the spices and seasonings put are nutritious.

These foods have no nutritional value in them, because they are often stored for too long and have too many additives added to them, which will cause these nutrients to be lost.

With the continuous improvement of the quality of life, we no longer have to worry about food and clothing, but will eat some better food, and now there are all kinds of sweet, sour, bitter, spicy and salty foods to cater to our taste buds, this stinky refers to stinky tofu and stinky mandarin fish. Some people are interested in both types of food. Some people love these foods, such as Westerners who like to eat stinky cheese, and Chinese who like to eat stinky tofu and stinky mandarin fish.

So are stinky mandarin fish and stinky tofu nutritious? Are these foods safe? Why do these foods stink so much?

Next, I will answer them one by one.

These smell bad because only a small number of molecules produce the sense of smell. The decomposition and fermentation of microorganisms will enhance the nutritional value of these foods. A professor of the Department of Food Safety of China Agricultural University once pointed out that all smelly foods are foods rich in nutrients and proteins, and the reason why they smell is that they are enjoyed by microorganisms first.

Microorganisms use sugar molecules to produce amino acids, and protein-rich foods are broken down by microorganisms to produce small peptides. The further decomposition of amino acids will produce odorous and fishy peptides, such as ammonia, hydrogen sulfide and other odors, which are the smell of preserved eggs or rotten eggs that we often eat, and fish will also have such a smell after rotting.

After the protein is fermented by microorganisms, the protein molecules in it are easier for the human body to absorb, that is, the iron and zinc in soybeans are more easily used by us. More vitamin B12 can be produced after being fermented by microorganisms is good for health, which is why many regions make their own meat. In the production process, we must be cautious and strictly follow the requirements of pickling, because there will be certain signal risks associated with the fermentation of such foods, such as excessive microorganisms and nitrites, and high temperature disinfection should be ensured.

In this way, the germs can be exterminated at the root without any toxins being produced. It is also necessary to cook for a longer time in the later cooking process, because then the bacteria can also be completely wiped out.

I feel that these foods have no nutritional value because these foods are not good for our physical health, they are not good for our physical development, and they also reduce our resistance, so it is best not to eat these foods.

Of course not. The nutritional value of these things has been destroyed, so there is no nutrition, we must not eat it, these are junk food.

Some. The nutritional value of these things is different, and they produce something else in the process of fermentation.

In China, many chefs pay attention to the color, flavor and flavor when cooking food. Only a dish with a full range of flavors and colors can be considered a very delicious dish. However, in China, in addition to the pursuit of the aroma of the dish, sometimes, people are also very fond of dishes containing smell, such as Chinese are very fond of eating stinky tofu, stinky mandarin fish, and snail noodles.

So about the food is about color and aroma, why are there stinky dishes like stinky tofu and stinky mandarin fish? Here's what I think:

1. These stinky dishes are very delicious.

The main reason why there are stinky dishes like stinky tofu and stinky mandarin fish in China is that these stinky dishes taste very good and taste very delicious. Many stinky dishes are made after a complex process, so even though the taste of these dishes is stinky, these dishes are also very popular, and many people in China like to eat them very much.

Second, as long as it is a delicious dish, the Chinese like it very much.

In fact, although the Chinese pay attention to the color and flavor when cooking. But when many Chinese are cooking, they are more interested in the taste of the dish. As long as a dish tastes good and is very delicious, then no matter whether the dish smells bad or fragrant, whether it looks good or not, Chinese people will like to eat it very much.

3. I hope you can taste the food all over the world.

Eating good food soothes our souls and allows us to have a very good experience. And every city and place in China has its own special cuisine. China can be said to have endless food that people can eat, so I hope everyone can taste the world's food.

Only by eating a lot of food will our life become more fulfilling.

Regarding the color and aroma of food, why are there stinky dishes such as stinky tofu and stinky mandarin fish? That's my opinion. Why do you think China has a stinky dish like stinky tofu? Welcome to leave a message to communicate!