Green bean curd, commonly known as stinky tofu, is a form of fermented bean curd. The brewed green fermented bean curd is unique in flavor and distinctive. It has a strong odor and is named because of its green or blue bean color.
It smells stinky and fragrant. Some people keep it away from it. Some people use it as a hobby. In fact, stinky tofu is a fermented soy product. During the production process, it will not only produce certain spoilage substances, but also be easily contaminated by bacteria.
Studies have shown that soy products will produce amines such as methylamine, putrescine, and tryptamine, as well as hydrogen sulfide during the fermentation process. They have a special odor and strong volatility. Eating more is not good for health. In addition, amines are stored for a long time and may also interact with nitrite to form strong carcinogen nitrosamines.
Three strokes to identify inferior stinky tofu
A look: The water of the stinky tofu is black, and the precipitation of small particles like ink is not normal, or there is a precipitate of reddish-brown color. They are basically layered; these are all abnormal.
Second sniff: smell stinky tofu surface odor is pungent, odor, with a metallic taste are all anomalies.
Three to open tofu to see if the inside is lighter than the white, such as the color difference is too large, tofu, such as fresh tofu is not fermented under the instant stinky tofu. In addition, some small shops and stalls are probably very stinky tofu.
Health tips: stinky tofu is good, but also can not eat bottled stinky tofu high salt content, basically about 12%, a stinky tofu weight is basically about 25 grams, a piece of salt in the amount of 3 grams of salt. In particular, hypertensive patients should pay attention to it. It is best not to exceed half a day. Try to choose stinky tofu from big manufacturers. The street-style fried stinky tofu is basically an instant stinky tofu, and there is a short-term soaking of "stinking brine" with fresh tofu, which causes bacteria and mold in the stinking brine to decompose the protein in the tofu, which in turn causes the tofu's tissue to loosen and stinks. Flavors, and then deep-fried, the nutrient content is reduced, the smell of brine is what is difficult to say, health is difficult to guarantee; so try not to eat.
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