1, carcinogenic

such as with ferrous sulfate can produce black, plus other foul-smelling substances, can become stinky tofu. This is quite dangerous, too much iron on the human liver is very unfavorable, and its stinky substances may be the corruption of proteins into, so that it is possible to say that it has carcinogenic.

The reason why stinky tofu stinks, it is undeniable that its odor will have protein corruption - amines, which can be generated with nitrite nitrosamines, I believe we all know that nitrosamines are strong carcinogens;

It is recommended that when you eat stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C-rich, which can block nitrosamine generation. .

2, toxic bacteria destroy the nervous system

Stinky tofu in the fermentation process, will volatilize a lot of salt nitrogen, there is a kind of bacteria called "Clostridium botulinum", often with the production of stinky tofu and reproduction of which, and Clostridium botulinum is a fatal bacteria, secretion of toxins in the reproduction process, is the most toxic protein. It is one of the most toxic proteins.

People who ingest and absorb this toxin will have their nervous system damaged and experience symptoms such as dizziness, difficulty breathing and muscle weakness.

3, cause human gastrointestinal diseases

Stinky tofu fermentation process is carried out in natural conditions, easy to be contaminated by microorganisms. In addition, the fermentation of stinky tofu is pre-fermentation with hairy mold strains, the fermentation of the late susceptible to other bacterial contamination, which also has pathogenic bacteria. Therefore, don't eat too much stinky tofu at one time, so as not to cause gastrointestinal diseases.

Stinky tofu itself is moldy food, gastrointestinal bad try not to eat, otherwise it will be easy to cause stomach pain and bloating, abdominal pain and diarrhea.

4, unhygienic health

Now most of the stinky tofu is made with chemical dyes, rancid water, sewage, and even fecal water processing. Unscrupulous operators first cut the tofu into cubes and boil them in water, and add black powder, which dyes all the tofu purple-black in a few minutes.

After drying, it is put into a bucket full of black and smelly water to soak and become stinky. The black water is made from snails and rancid water, rotting meat, and dead flies, and it is fermented and sealed until it grows maggots, which produces a pungent odor. If it doesn't stink enough, put in a little more fecal water to increase the odor.

Extended information:

Stinky tofu, a traditional Chinese snack, is made and eaten in different parts of the country, with different types in the north and south. Although its name is vulgar, it is ugly on the outside and beautiful on the inside, and it has a long history of origin. It is a very characteristic traditional Chinese snack, ancient and traditional, which makes people want to stop eating it. The production materials include soybeans, tempeh, soda ash and so on.

There are regional differences in the way it is made and eaten in China and around the world, and its flavor varies greatly, but it has the characteristics of "smelling bad and eating good". Changsha stinky tofu is quite famous, Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, Yulin and other places stinky tofu is also quite famous.

Tianjin streets are mostly Nanjing stinky tofu, gray and white tofu block deep-fried into a golden yellow, odor is very light. Southern street stinky tofu more to "Changsha stinky tofu" as a signboard, but the production method is not the same, is the use of iron plate pouring oil frying, in not empty and light yellow.

People's Daily Online - Stinky Tofu: 3 Tips to Recognize the Bad Stuff

Baidu Encyclopedia - Stinky Tofu (Snack)