Many people think that stinky tofu is not good for the body, because stinky tofu in the fermentation process will produce a lot of harmful substances, but in fact it is not, if the stinky tofu fermentation is appropriate, it is good for the body, for example, Wang Zhihe stinky tofu is this, Wang Zhihe stinky tofu is more famous, the next we talk about Wang Zhihe stinky tofu it.
The danger of Wang Zhihe stinky tofu
Stinky tofu also has a brand, such as Wang Zhihe stinky tofu, so Wang Zhihe stinky tofu, what are the hazards of it?
Wang Zhihe stinky tofu is a traditional snack in old Beijing, belonging to a kind of bean curd milk. It is green in color, smells bad and tastes good. But stinky tofu is a kind of street snack, substandard stinky tofu is made of chemicals such as ferrous sulfate, which has a certain carcinogenic effect. And stinky tofu is too high in iron is not good for the body, especially the liver, will increase the burden on the liver, so that the liver metabolism is slow.
Stinky tofu is processed repeatedly or oxidized oil, which produces carcinogenic substances such as heterocyclic amines and polycyclic aromatic hydrocarbons. So if you often eat stinky tofu patients, may make the body of some of the liver by a great harm, and stinky tofu has a lot of carcinogens, it is recommended that we must pay attention to eat some stinky tofu as little as possible.
Wang Zhihe stinky tofu milk
Wang Zhihe stinky tofu milk is still relatively famous, so Wang Zhihe stinky tofu milk is what?
Wang Zhihe Stinky Tofu is a traditional snack in old Beijing, which belongs to a kind of bean curd milk. It is green in color, smells bad and tastes good. It was invented by Wang Zhihe from Anhui Province and has been passed down for more than 300 years. He was originally a scholar, but after failing to pass his examinations in Beijing, he changed to making tofu for a living and created stinky tofu. Stinky tofu was once sent to the court as an imperial dish, loved by Empress Dowager Cixi, who gave it the name "Royal Green Square".
Wang Zhihe's stinky tofu is made from high quality soybeans with high protein content, after soaking the beans, grinding the pulp, filtering the pulp, pointing the brine, fermenting in the early stage, marinating, filling the soup, and fermenting in the late stage. Among them, pickling is the key, the amount of salt and the amount of condiments will directly affect the quality of stinky tofu, more salt, tofu does not stink; less salt, easy to cause spoilage or even corruption of curd. Wang Zhihe stinky tofu stink in a strange aroma, is a protease-producing mold decomposition of protein, the formation of a very rich amino acids to make the taste become very delicious, the smell is mainly protein in the process of decomposition of hydrogen sulfide gas produced by the cause.
How to eat Wang Zhihe stinky tofu
Wang Zhihe stinky tofu eat more, specifically Wang Zhihe stinky tofu how to eat?
Wang Zhihe Stinky Tofu is delicious when fried. Wang Zhihe stinky tofu stink in the strange fragrance, is a kind of protease-producing mold decomposition of proteins, forming a very rich amino acids, so that the taste has become very fresh and delicious. After testing, the amino acid content in 100 grams of Wang Zhihe Stinky Tofu can satisfy the one-day requirement of adults, and the content of calcium, iron and zinc is higher than that of general foodstuffs, and it also contains VB1 and VB2, which is of very high nutritional value.
Wang Zhihe stinky tofu not only has high nutritional value, but also has good medicinal value. According to the ancient medical books, stinky tofu can be cold and beneficial to qi, and the spleen and stomach, eliminating flatulence and pain, clearing heat and dispersing blood, and lowering the turbid gas in the large intestine. Regularly eaten, can enhance physical fitness, beautiful skin. The basic raw material of curd is tofu, so the nutritional value of curd is very high, and its main nutrients for the protein in the microbial enzymes under the action of a variety of amino acids and low molecular proteins, the human body must be more rich in 8 kinds of amino acid content.
Is the taste of Wang Zhihe stinky tofu good
Some people prefer to eat stinky tofu, may choose Wang Zhihe stinky tofu.
Wang Zhihe stinky tofu has a good taste. The main feature of the stinky tofu itself is that it is brewed with a low concentration of brine as the soup during the late fermentation process, and the surface is basically the same color, which is bean green in color. The most famous is Beijing Wang Zhihe Stinky Tofu. Wang Zhihe stinky tofu production has been adhering to the traditional production methods of the old excellence, through dozens of procedures, fine work, the formation of a unique flavor.
Wang Zhihe Stinky Tofu has been improving the purity and quality of strains of bacteria through inheritance and innovation and the use of modern biotechnology, which ensures the unique flavor of Wang Zhihe Stinky Tofu. Many processes have inherited the characteristics of the old craft, the key processes are still hand-operated, the soup preparation has always followed the unique soup recipe of Wang Zhihe, forming the core technology of Wang Zhihe Stinky Tofu, the stinky tofu has a special sulphuric ester aroma, delicious taste, salty and mild, stink in the aroma to ensure that its unique characteristics of fine, soft, fresh and fragrant, and it has a high historical value and nutritional value.