How can stinky tofu stink?

Why is stinky tofu so smelly? The principle of stinky tofu becoming smelly.

Why is stinky tofu so smelly?

Because in the process of fermentation, curing and post-fermentation, protein is decomposed by protease, and the sulfur-containing amino acids contained in it are fully hydrolyzed to produce a compound called hydrogen sulfide. This compound gives off the smell of stinky tofu.

Cut the tofu into pieces first, and then press it dry, so that the stinky tofu will be chewy and won't have so much water.

Next, put the pressed tofu into salt water for fermentation. The most important step of fermentation is to seal the jar, and it is necessary to seal the jar to ferment well.

Why is stinky tofu so smelly? The principle of stinky tofu becoming smelly.

Generally speaking, the number of days of fermentation is up to you, and the longer the time, the better. After fermentation, white tofu will turn blue-black.

Finally, fry the pickled stinky tofu in the oil pan and add your own seasoning. In this way, stinky tofu will be fragrant in Wan Li, crispy and delicious.

However, stinky tofu should not be eaten more. Because of its carcinogenic effect, stinky tofu contains too much iron, which will increase the burden on the liver and slow down the metabolism of the liver.