Food pays attention to color and aroma, why is there such a stinky dish as stinky tofu and stinky ma

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!

Because stinky is also a special smell, it can add a unique taste to food, and people who like this taste will be particularly obsessed, so there will be such stinky dishes.

Because such dishes smell relatively stinky and taste very fragrant, people are looking for some taste, so there will be such dishes.

These dishes are very smelly, but the taste is very good, the more you eat it, the more addictive it becomes, and it is fragrant in your mouth.

Because this kind of thing is made through a special processing process, the taste is very good, and it is very delicious to eat.

Stinky dishes like these stinky tofu and stinky fish, although he tastes stinky, but its taste is also very beautiful, and the more you eat, the better the taste.

It's because of such a stinky dish, and the smell is also a kind of fragrance!

Stinky mandarin fishThe smell is actually due to the smell of mandarin fish after it has been marinated in a special way. Wash the fish and put the fish at 25 degrees Celsius.

In the left and right environment, after six or seven days of drying, the fish will emit a "stinky smell". But in fact, this is not really smelly, but the unique flavor of the fish after salting, and it is by no means the peculiar smell caused by the deterioration or deterioration of the mandarin fish.

This stems from the abundance of protein in fish, which is hot and humid.

At the temperature of the body, some of the proteins are broken down and turned into scab proteins and a small amount of amino acids.

At this time, mucus and a faint odor are produced, but because a small amount of amino acids are produced, the umami flavor of the fish will increase significantly. The same goes for tofu in sauce, stinky tofu.

This is also the case.

An allusion to the stinky mandarin fish

Legend has it that more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the Yangtze River transported Yangtze River mandarin fish to Huizhou in wooden barrels every winter.

In the mountainous area, it takes seven or eight days to get to Huizhou.

In order to prevent the fresh fish from spoiling, the fishmonger sprinkled a layer of light salt water with a layer of fish when filling the barrel, and often turned it up and down: when the fish arrived in Huizhou, the gills were still red, the scales did not fall off, and the quality remained unchanged, but the skin exuded a peculiar smell. After washing, fry it in hot oil and cook it over a fine fire, the peculiar smell is completely eliminated, and the fresh fragrance is incomparable, becoming a popular delicacy.

Stinky mandarin fishThe smell comes from the unique smell emitted by the microorganisms that are slowly decomposed during the pickling process.

Stinky mandarin fish smells because of its pickling method, which is made by salting in a highly salty environment. In this marinated environment, the microorganisms in the stinky mandarin fish will be slowly decomposed, so it will emit a unique smell.

Stinky mandarin fish is a dish made of mandarin fish, red pepper and ginger, which belongs to Huizhou.

Cuisine is also a traditional folk dish in Huizhou, popular in southern Anhui.

Area. Although this fish smells stinky, it is still relatively tender to eat.

The mandarin fish of the dish is complete, bright red, will exude a special fresh fragrance, delicate meat, mellow flavor and smooth taste, its production methods are more, the practice of different regions will be different, and there will be certain differences in taste.

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.

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.