Most of the stinky tofu sold at roadside stalls uses low-quality cooking oil, and the oil is not changed frequently, and there may be a lack of health licenses or relevant documents.
Stinky tofu is a well-known specialty snack. The most famous and delicious stinky tofu is Changsha stinky tofu in Hunan. This specialty snack that smells stinky and tastes delicious is loved by many young people. , especially students. As mobile stalls, roadside stalls are likely to lack health licenses or relevant documents, and are not equipped with food preservation equipment such as refrigerated cabinets. Food is more likely to spoil in hot or humid environments.
Although stinky tofu is delicious, it is actually quite unhygienic. In order to reduce costs, many vendors will choose to use low-quality cooking oil or reuse grease. I don’t know how long the oil used to fry the stinky tofu is fried in one pot after another. It can be imagined that the things fried in this way are definitely not clean and hygienic, especially the kind of street stalls.
Tips for distinguishing good or bad stinky tofu
1. Whether the water of stinky tofu is as black as ink with small particles of sediment is abnormal, or if it is reddish brown with sediment, they are basically They are all layered; these are abnormal.
2. Whether the odor on the surface of stinky tofu is pungent, foul, or metallic is abnormal.
3. Break open the tofu and take a look to see if the inside is whiter and lighter in taste. If the color difference is too big and the inside of the tofu has not been fermented like fresh tofu, it is instant stinky tofu. In addition, some small shops and stalls may be very small in offering authentic stinky tofu.
The above content refers to Baidu Encyclopedia-Stinky Tofu