The smell of stinky vegetables is the compound taste of stinky tofu, bean juice and rotten eggs. What's more exaggerated is that the local cooking method, mixed vegetable soup, appropriately magnifies this taste. Therefore, this leguminous plant named Acacia pinnatifida left an indelible impression on me. In fact, the smell of smelly vegetables is also a defense substance for this plant against natural enemies. The content of these sulfur-containing compounds even accounts for 96. 80%, and the content of main components is as high as 79. 5438+0%! It is the existence of this substance that makes stinky tofu taste like stinky vegetables. At the same time, it also continues the characteristics of stinky tofu, because stinky vegetables contain a lot of protein and amino acids, which are natural fresh-keeping substances.