Stinky tofu is one of the traditional snacks in China, which has the characteristics of "smelly and fragrant". The cost of tofu is relatively low, the volume after frying will be much larger than before, and the profit from selling a stinky tofu is naturally great, and the unique taste is very popular with people.
Cooking characteristics
Stinky tofu is "smelly" because in the process of fermentation, pickling and post-fermentation, protein contained in tofu is decomposed by protease, and sulfur-containing amino acids contained in tofu are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent smell.
Protein decomposes to produce amino acids, which are delicious, so they are "delicious". Stinky tofu smells bad and tastes good. Some people stay at a respectful distance from others, while others regard it as a hobby.
In fact, stinky tofu belongs to fermented bean products, which not only produces certain corrupt substances, but also is easily contaminated by bacteria. From the health point of view, it is better to eat less.