Stinky tofu is a kind of delicious food with a long history in China. It can be found all over the country, and its eating methods are different. The appetite is also divided into spicy, sour and sweet. But when you eat stinky tofu, you will find that some stinky tofu is black, and some are light yellow.
Stinky tofu, why is it so black?
Some businesses say that black stinky tofu is made from black beans, while others say that it tastes worse and tastes better. But what about the facts?
According to some unscrupulous businessmen, some black stinky tofu is dyed, generally buy cheap light yellow stinky tofu, after dyeing, the price can double.
The master in the industry said that the authentic stinky tofu actually uses amaranth to ferment stinky water, and this water is used to ferment stinky tofu. In this way, during the fermentation process, stinky tofu is not completely black, and some mushroom roots should be added to make it completely black.
At the same time, the fermentation time of stinky water takes 1-1.5 years, which also results in the high cost of black stinky tofu, but the taste is good.
Because of the high time cost and good sales volume of black stinky tofu, bad businessmen have made a bad idea. Ferrous sulfate and sodium sulfide are used to produce black iron sulfide in boiling water. This can make stinky tofu black quickly and also has a bad smell.
However, these two chemicals belong to industrial products, adding in stinky tofu, cause great harm to human body, and even have the possibility of carcinogenesis.
How to make white stinky tofu?
In fact, white stinky tofu is also fermented, but there is no stinky water or other substances added. Relatively speaking, the security is higher.
Therefore, if you want to eat authentic and safe stinky tofu, choose white better.
Nutritional value of stinky tofu
1. Rich in vitamin B
As a kind of bean products, bean curd can produce abundant vitamin B during fermentation, which can improve gastrointestinal and oral mucosal problems and prevent Alzheimer's disease.
2. Easily absorbed amino acids
After fermentation, the protein in tofu will decompose into amino acids and produce yeast, so it can improve food and supplement nutrition.
3. Rich minerals
The mineral elements such as calcium, phosphorus, zinc and iron in stinky tofu will not be lost due to fermentation and frying, which has a protective effect on human bones.
Although stinky tofu is rich in nutrition, it also has an unhealthy side.
1. It contains miscellaneous bacteria
In the process of fermentation, stinky tofu is easy to be polluted by other microorganisms and destroy the protein. After oxidation, it decomposes to produce sulfur-containing compounds. Eating too much is harmful to health.
2. Rich in salt and purine
Stinky tofu contains high salt and purine sulfur, which is harmful to the health of patients with hypertension, gout, cardiovascular disease and kidney disease. Therefore, such people should eat less.
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