Wang Zhihe's family is not rich. His father opened a tofu mill in his hometown. Wang Zhihe learned to make tofu when he was a child, so he rented several rooms near Anhui Guild Hall, bought some simple utensils, ground several liters of bean curd every day, and peddled them along the street.
It's summer now, and sometimes the leftover tofu will soon become moldy and inedible, but it's hard to throw away. Thinking hard about the countermeasures, he cut the tofu into small pieces, dried it a little, found a small jar, marinated it with salt, then took a break, concentrated on his studies and gradually forgot about it.
In the autumn wind, Wang Zhihe started his old business again, making tofu to sell. Suddenly, I remembered the jar of pickled tofu, and I quickly opened the cylinder cover. A foul smell came to my nose. When I took it out, the tofu was gray. I tried it with my mouth and felt it contained a strong aroma. Although it is not delicious, it is also intriguing. Give it to the neighborhood and everyone praises it.
After repeated attempts, He Zhi had to give up his studies to do business and process stinky tofu in the way he tried in the past. The price is cheap, it can be eaten with meals, and it is suitable for low-income workers. Therefore, the market is gradually opened and business is booming. After raising money, I bought a set of paved houses in Yanshou Street Middle Road, which was produced and sold by myself, and operated in wholesale and retail. According to the purchase contract, it was the winter of the seventeenth year of Kangxi.
He Rihua, a scholar in the Ming Dynasty, said in his works at that time that people in yi county, Anhui Province like to change the color of tofu with salt in summer and autumn, scrub it clean and fry it in boiling oil, which smells like crocodiles in the sea.
Extended data:
Studies have proved that in the fermentation process of bean products, amine substances such as methylamine, putrescine, tryptamine and hydrogen sulfide will be produced, which have special odor and strong volatility, and eating more is not good for health.
In addition, amines may react with nitrite for a long time to produce nitrosamines, which are a strong carcinogen. Stinky tofu is small, but the production process is complicated, and it has to go through several processes such as frying, adding brine and fermentation.
In the whole production process, the requirements are carried out under natural conditions, and the requirements for temperature and humidity are very high. Once it is not well controlled, it will be easily polluted by other bacteria, causing gastrointestinal diseases, and even leading to a large number of botulism, producing a toxic substance-botulinum toxin.
This is a neurotoxin, which is extremely toxic. In recent years, stinky tofu poisoning incidents have been reported from time to time, which is caused by this toxin. It is precisely because the production process of stinky tofu is complicated that according to media reports, some people have come up with some "simple" methods to make stinky tofu by chemical means. If tofu is dyed black with ferrous sulfate, and other odorous substances are added, it can become stinky tofu.
In China's food hygiene law, ferrous sulfate is strictly prohibited as a food additive for coloring. In fact, stinky tofu is not useless, it can synthesize a lot of vitamin B 12 in the production process.
Lack of vitamin B 12 will accelerate brain aging and easily lead to Alzheimer's disease. However, vitamin B 12 exists in meat, eggs, milk, fish, shrimp and other animal foods. Compared with these advantages, people should pay more attention to the shortcomings of stinky tofu.
Baidu encyclopedia-stinky tofu
People's Daily Online-Stinky tofu is poisonous? 3 tricks teach you to tell the difference between stinky tofu and bad tofu.