The popular "Changsha stinky tofu" is a kind of stinky dried tofu. I'm sure you'll be wondering if you've ever seen stinky tofu, but it doesn't smell that bad. That's right, the stinky liver that we usually use for stir-fry is not that stinky. And the reason why Changsha stinky tofu will become very stinky, and stinky tofu brine has a certain relationship.

When merchants make stinky tofu, they usually ferment the stinky brine first, then make the tofu embryo, and finally soak the embryo in the fermented stinky brine. The reason why the brine stinks is because the brine contains a substance called "flavor amino acids," which emit a foul odor that causes the stinky tofu to stink.

Stinky tofu is actually a soybean product, but its fermentation and production process is much more complicated than the tofu we buy. To make stinky tofu, you first need to make soybeans into tofu embryos, and then inoculate the embryos with mold and ferment them naturally in a specific environment, which ultimately creates stinky tofu, which is a type of stinky tofu called fermented stinky tofu.

There is also a non-fermented type of stinky tofu, which is typified by the Changsha stinky tofu that you buy every day. In this way, the odor and the tofu are separated, on one side is the fermented stinky marinade, and on the other side is the making of the tofu embryo. After soaking and draining the embryo tofu in the prepared marinade, it becomes the raw embryo of stinky tofu. Therefore, the taste, flavor and appearance of stinky tofu are influenced by the marinade. And because of the different methods and materials used to make the marinade, the stinky tofu varies from region to region.

Glutamic acid, glycine, alanine and other amino acids are called "flavor amino acids", and different amino acids have different smells. For example, if you add sodium salt to glutamic acid, it will form glutamate, which is the main ingredient of flavorings. And amino acids are a kind of nutrients, for human health has a certain role in helping.

In fact, no matter how the stinky tofu changes, they have a class of ingredients is **** the same, that is, Show flavor amino acids, which is directly affect the brine flavor, taste of the core ingredients. Flavor-presenting amino acids are actually a type of amino acid, except that their use can give food a special smell.

In addition to this, when wholesaling stinky tofu it is not possible to only wholesale a little bit, in order to reduce the cost of goods, usually buy in bulk. However, the storage of stinky tofu may cause food safety problems, such as infection with germs, spoilage, etc. Long-term consumption of infected stinky tofu will increase the risk of cancer.

Secondly, bottled tofu milk in supermarkets should not be eaten regularly. Bottled food in order to be able to store longer, more flavorful, for the addition of food additives to extend the storage time of the tofu milk. Therefore, eating stinky tofu is not as terrible as we think, it will not cause harm to the body, not to mention carcinogenicity, and it does not contain any stool ingredients.