Brine-soaked black.
The black color of stinky tofu is usually formed by soaking in brine, and the ingredients of this brine usually contain black tempeh and shiitake mushrooms, which make the brine used to marinate stinky tofu black, and the fermented tofu is put into it to color it black. Stinky tofu made in this way is not only nutritious, but also has a crunchy and tender texture, which is very popular.
2 How Stinky Tofu Becomes StinkyHydrogen sulfide is produced.
The reason why stinky tofu becomes stinky is that during the fermentation and marination process, the protein content of the tofu is decomposed by microorganisms in the brine to produce substances such as indole, and the sulfur amino acids contained in it are fully decomposed to produce hydrogen sulfide, which is a pungent compound, and this is the source of the stinky tofu.
3 Stinky tofu can be eaten regularlyYes, but do not eat too much.
Stinky tofu, as a common traditional food with delicious flavor, can be eaten appropriately, which will not cause any harm to the human body, but from a variety of perspectives, such as nutrition, it is not recommended to consume a large amount of stinky tofu for a long time.
This is because stinky tofu is mainly fried in the street a kind of food, health quality is difficult to guarantee, and in the production of the time will usually add more seasoning, often eat it may make the human body's salt intake exceeds the standard.
4 Stinky tofu how to fry crispySecondary frying.
If you want to make stinky tofu more crispy, it is better to go through two times of deep-frying. The first time you fry, the oil temperature can be lower, and the stinky tofu can be fried first, or you can take it out before it is burnt, so that the high temperature can be transmitted from the surface to the inside.
Because the moisture and food molecules will be more tightly bonded after the stinky tofu becomes cooked, the moisture inside will not be easily spread when it is fried for the second time, which also creates a crispy texture on the outside and a tender texture on the inside.