The smell of stinky tofu is caused by frying and fermentation.

1. The legend about stinky tofu

Smelly tofu is also known as stinky tofu. Although its name is tacky, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional snack of the Han nationality. It has now become a representative snack in Hunan, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and other places. , and are exported to overseas markets. Although there are regional differences in the way of making and eating it in China and around the world, it all smells bad and tastes fragrant. This is the characteristic of stinky tofu.

2. Where does the smell of stinky tofu come from?

Stinky tofu smells stinky and tastes delicious, but what is added to it? Stinky tofu uses high-quality soybeans as raw materials, and the production process is relatively complicated. The soybeans go through ten processes, including screening, shelling, soaking, grinding, filtering, boiling, boiling, shaping, cutting, and fermentation. After that, they are fried and marinated. After several processes including fermentation and fermentation, the stinky tofu has a soft and smooth texture and a unique fragrance. The unique "smelling smell, delicious taste" is precisely because during the process of fermentation, pickling and post-fermentation, the protein contained in tofu is decomposed under the action of protease, and the sulfur amino acids contained are also fully hydrolyzed, producing a A compound called hydrogen sulfide (H2S) has a pungent odor. After protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they "eat deliciously".