Stinky tofu stinks so much, how is it made?

Stinky tofu is so stinky because after fermentation and pickling, stinky tofu breaks down all the proteins and proteases. Then the sulfur amino acids containing calcium in it are also hydrolyzed, and finally give off a pungent taste, which is why stinky tofu has such a big taste. Stinky tofu is a very traditional specialty snack that is made in many places.

And the way to eat it is basically the same, but there are different stinky tofu in the north and south. In the south, it was called stinky dried seeds, and although the name was a bit cheesy, it was particularly delicious.

And this delicacy is very easy to make, made with soybeans, tempeh, and other things. When eating food, everyone will choose those foods that are full of color and flavor, but there are some foods in life that smell bad, but they taste very delicious. When I first came into contact with stinky tofu, I was very resistant to stinky tofu.

A black square gives people a very bad feeling, and it smells really good. At that moment, I thought that I would never touch stinky tofu, but after eating the first piece, it was really a large-scale real fragrance scene. It is particularly delicious, and the sauce is also very rich, and it makes you forget to eat it.

The sauce inside and a lot of ingredients are perfect together, and more importantly, the method is different in some places, and some people pour the juice on the surface of the stinky tofu, so that you can eat crispy stinky tofu.

And the stinky tofu becomes charred and crunchy after being fried, and when paired with the sauce, it will make people feel like they are fluttering. There are also places where the sauce is poured into the stinky tofu, the stinky tofu is cut, and then the sauce and some small ingredients are poured in the middle, and one bite is simply delicious in the world. And when these tofu are soaked, the taste inside will be unforgettable for many people.

Therefore, although the taste of stinky tofu is not good, it tastes very good, and everyone must try it when they have time.

Stinky tofu is so stinky that it is made of black brine, and black brine is made of black black black bean sauce to boil water, then put in shiitake mushrooms, shredded bamboo shoots, and then pour in an appropriate amount of liquor and alkaline noodles, and finally let it stand for fermentation, about 15-20 days, filter out the residue, and the rest is the "black brine" that exudes a smell, and then use this brine to soak the tofu.

Cut the stinky tofu into evenly sized cubes and soak in salted water for a month. When blue mold grows on the tofu, you can seal it in a jar and wait another month before eating.

Stinky tofu is pickled by fermentation, and after fermentation, there will be some heavy flavor, and now stinky tofu is prepared with special seasonings.

The secret of the smell of serious stinky tofu lies in the "stinky brine". During the production process, the tofu needs to be soaked in "stinky brine" to ferment.

Different producers will have different ways of making stinky brine, such as some meat and straw are placed in the open air, let it rot and ferment for several months, and then you can obtain fermentation broth containing various microorganisms, that is, stinky brine.

Some are fermented with plants such as prickly leaves, wild amaranth, bamboo shoots, cabbage sum, winter melon, ginger, and peppercorns, but they need to be fermented for a longer time to obtain qualified stinky brine.

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

How should stinky tofu be cooked? Come and get it

This is edamame tofu, not stinky tofu.

Stinky tofu, also known as stinky dried seeds. Although its name is cheesy, but the outside is ugly and the inside is beautiful, it is strange in the peace, it has a long history, it is a very characteristic traditional snack of the Han nationality, ancient and traditional, once tasted, it often makes people want to stop, and it is fast to taste. There are regional differences in how it is prepared and eaten in China and around the world, and the stinky dried tofu in Nanjing and Changsha is quite famous, but its preparation and taste are very different.

But they all smell stinky and taste fragrant, which is the characteristic of stinky tofu.

Stinky tofu "smells" because the protein contained in the tofu is decomposed under the action of protease during fermentation, pickling and post-fermentation, 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 they are "fragrant".

First of all, I think stinky tofu is divided into several different ways of cooking, there are yellow stinky tofu and black stinky tofu, the method is different, I will only focus on the black Changsha old stinky tofu here. Let's start the analysis.

First, I have eaten a lot of Changsha old stinky tofu marked by different stores, most of them are fried and poured with a bunch of soup garlic, onion and coriander, this is an authentic practice, and this is exactly 100% will not be done, and it is not delicious or unpalatable, the general soup is slightly worse and the taste is a little lighter or the quality of the tofu is not good and not crispy, it is wasted, and the tofu water left behind tastes very bad, this kind of practice is generally I have eaten once and will not have a second time. Changsha stinky tofu authentic should be fried, extremely crispy, crispy on the outside, tender and dipping sauce inside, spicy, light, garlic and shallot, and slightly salty, stinky tofu should be pure black and pure black, this kind of stinky tofu is delicious. Other subjects may not think it's delicious until they eat something inauthentic, but they probably can do this less than one-tenth of all of them, so they won't have a good impression?

Second, the fragrance? Stink? There is a kind of stinky tofu that smells as bad as feces, the kind that is not Changsha stinky tofu, the normal is a slightly fried and mushy fragrance. And there is only the aroma of tofu burnt and sauce in the mouth.

Third, stinky tofu is delicious, but there are too few authentic ones, I go to Changsha local are rare, generally big hotels and big restaurants are not necessarily good, recommend three places, not commercial recommendations, purely eat hundreds of people think these are delicious, the first Changsha Xiangjiang River side has an old shop called Yang Yan Lobster Restaurant, the fried tofu master is good, delicious and crispy, the second Changsha Yuefang Lou Fire Palace near a black classic, although there are too many soups, but the taste is also very good, very fragrant. The third is that although shops like Lobster House, Changsha Society, and Fire Palace have Changsha cultural signs, the taste of stinky tofu is only seventy percent of the above two, which is generally acceptable, so I think it's okay according to different personal tastes.

Stinky tofu can be divided into two types: fermented and non-fermented according to the process. Qingfang bean curd belongs to fermented stinky tofu, which is fermented on the basis of tofu, while fried stinky tofu belongs to non-fermented stinky tofu. The smell of fermented stinky tofu is that of fermented proteins, which produces sulfides, indoles, and some amino acids with a foul smell.

The smell of non-fermented stinky tofu is better than that of stinky brine.

The production process. 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.

Preparation of stinky tofu.

Cut the tofu into cubes and set aside, then heat the oil. Put the sliced tofu in a pan and fry until browned on both sides. Heat the oil in the pan, stir-fry the chopped green onions, pour in the soy sauce, and pour the fried juice over the fried tofu.

Why does stinky tofu stink?

The microorganisms in the fermentation process of stinky tofu decompose the proteins to produce alcohols, lipids, sulfur-containing compounds and heterocyclic components are the main components 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. In addition, it also contains a certain amount of vitamin B12, which is relatively safe for reasonable fermentation as a fermented product, and miscellaneous bacteria are also controllable.

Stinky tofu is made from tofu, and the reason why stinky tofu is stinky is because it has been fermented by bacteria and microorganisms for a long time, resulting in some unpleasant odors.

Stinky tofu is made from fermentation of green bean curd, and the reason why stinky tofu is so stinky is because the microorganisms in the fermentation process of stinky tofu decompose the protein to produce pure sulfur-containing compounds and heterocyclic components with peculiar smell, that is, its smell.