These kinds of hairy and moldy foods are actually more delicious! Bet you have never eaten them

How many moldy delicacies have you eaten?

What? Aren't moldy things inedible? How can it be associated with "delicious food"?

The "moldy" mentioned here does not mean spoilage, but fermentation, which is the process of using a variety of microorganisms to work together under specific conditions to change the flavor and nutrition of food through complex biochemical reactions.

In fact, everyone has more or less eaten this kind of "moldy" food, such as the stinky tofu that can be found everywhere in scenic spots, or the local specialties moldy amaranth stems, moldy winter melon, stinky mandarin fish, hairy tofu, or the sour bamboo shoots that are the soul of snail noodles?

The intoxicating smell of these delicacies mainly comes from the various flavor substances produced after fermentation, such as organic acids, alcohols, esters, etc., which interact with each other to form a complex and unique smell. Some people are fascinated by this smell, while others avoid it. Which one are you?

A comprehensive list of "moldy" foods you can try

In addition to being delicious, these "moldy" foods also have their own nutritional advantages. If you can choose the right one, it can be a highlight of your diet. Here are some moldy foods you can try:

1. Hairy tofu

Main ingredients: tofu, salt.

The soybeans used to make Mao tofu are usually low in water and fat, to ensure that the finished product has a softer and richer taste. Instead of gypsum or brine, sour water is used to make the starch, which makes the subsequent fermentation smoother. Salt is added mainly for preservation and seasoning.

Fermentation method:

Hairy tofu is usually fermented on bamboo strips. Mucor spores in the air fall on the tofu (most of them are now artificially inoculated with Mucor to prevent contamination by other bacteria). The mycelium continues to grow, making the tofu grow a thick layer of white hair. If you find hair of other colors growing on hairy tofu, such as green or black hair, it means that it has been contaminated by bacteria and cannot be eaten.

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Nutritional value:

High-quality and easily digestible protein, soy isoflavones, rich calcium, and B vitamins.

Fermentation breaks down the protein in tofu into amino acids that are easier to digest and absorb and can bring delicious taste. The calcium and soy isoflavones originally rich in tofu are not affected by the fermentation process and still play a healthy role in the human body. The fermentation process greatly increases the content of B vitamins in tofu, especially vitamin B12, which only exists in animal food but affects the health of human red blood cells and nervous system. For vegetarians, eating some fermented soy products is very beneficial.

Delicious way to eat:

Mao tofu is a specialty of Anhui Province. Local people like to fry it first to make its skin golden brown, and then stew it with meat. The finished Mao tofu is crispy on the outside and tender on the inside, and it absorbs the soup. It has a rich taste and rich flavor, and is very delicious.

2. Stinky tofu/fermented bean curd

Main ingredients: tofu, salt and other seasonings.

Fermentation method: The meaning of stinky tofu is slightly different in the north and south of my country. In the south, the stinky tofu is represented by the black Changsha stinky tofu, while in the north, the stinky tofu usually refers to fermented bean curd, represented by the strong-flavored green fermented bean curd. Their fermentation bacteria are also different.

The brine for soaking stinky tofu often contains many ingredients such as fermented black beans and wine yeast, which is rich in microorganisms. However, it mainly relies on Lactobacillus brevis and Bacillus circulans for fermentation.

The production process of fermented bean curd requires the participation of fungi such as Rhizopus, Mucor, Bacillus subtilis, and Micrococcus. The different colors of fermented bean curd come from the addition of red yeast rice (red fermented bean curd) and a small amount of pigment produced during the fermentation process (green fermented bean curd, white fermented bean curd).

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Nutritional value: Similar to Mao tofu.

Delicious way to eat: The most authentic way to eat Changsha stinky tofu is to deep-fry it and then mix it with chili, onion, garlic and other seasonings. It is crispy on the outside and glutinous on the inside, and has a rich and fresh taste. The problem with this way of eating is that it turns the stinky tofu, which is nutritious, into a high-fat, high-salt, and high-calorie food, and eating more is not good for your health.

Fermented bean curd is delicious, but it is very salty. Northerners often use it to spread on steamed buns. In fact, if you change your mindset and use it as a seasoning, it can not only replace salt, but also bring a unique flavor to dishes. Stewed pig's trotters with fermented bean curd, braised pork ribs with fermented bean curd, and cold dishes with fermented bean curd are also very popular.

3. Bean juice

Main ingredients: mung beans.

Fermentation method: It is said that you have not been to Beijing if you have not tasted douzhi. This special delicacy is fermented from mung bean milk (mung beans are soaked and ground into pulp). The fermentation bacteria are mainly lactobacillus, acetobacter and yeast, which creates the sour and smelly taste of douzhi.

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Nutritional value: Mung bean milk does not contain much protein, but it is easier to digest after fermentation, and lactic acid bacteria itself has the function of regulating intestinal flora. Compared with other fermented soy products, bean juice does not have the disadvantage of high salt, so it is worth a try.

Delicious way to eat it: If you want to be brave enough to try douzhi, you can eat it in the order of "jiaoquan - douzhi - pickles": take a bite of jiaoquan, drink a sip of soy milk, and then pick up a piece of pickles with chopsticks. It will be crispy, fragrant, sour, spicy and hot!

4. Sour bamboo shoots

Main ingredients: bamboo shoots, salt.

Fermentation method: Mainly fermented by lactobacillus.

Nutritional value: The nutritional value of bamboo shoots is not high, but they have the advantages of low calories, low sugar, no fat, and high dietary fiber. There is no need to worry about the high salt problem, as studies have shown that the sodium content of sour bamboo shoots is not high.

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Delicious way to eat: Sour bamboo shoots can be paired with many ingredients, such as stir-fried beef with sour bamboo shoots, pork intestines with sour bamboo shoots, duck with sour bamboo shoots, or simply mixed with red oil. However, for most friends who are not from the origin of sour bamboo shoots, snail rice noodles are probably the best place for it.

5. Moldy Amaranth Stem

Main ingredients: slightly older amaranth stems and salt.

Fermentation method: Mainly relies on the action of lactobacillus.

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Nutritional value: Amaranth stems do not contain as many vitamins and anthocyanins as amaranth leaves, but they are rich in dietary fiber and contain a certain amount of calcium, potassium, iron and other minerals. These nutrients are retained after fermentation.

Delicious way to eat: The stalks of moldy amaranth have a very strong odor, and it is said that it is difficult to accept the first time you try it. It is known as the "Three Stinky Things in Shaoxing" along with moldy winter melon and stinky tofu. Locals use it to steam stinky tofu, which is called "steamed double stinky". You can also use moldy amaranth stalks to stew soup and stir-fry meat.

6. Stinky Mandarin Fish

Main ingredients: mandarin fish, salt.

Fermentation method: The fermentation bacteria of stinky mandarin fish are relatively complex, including lactic acid bacteria and Bacillus. In the later stage of fermentation, enterococci, S. putrefaciens, Macrococcus casei and Exobacterium acetylated are dominant.

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Nutritional value: Mandarin fish is rich in protein, unsaturated fat, calcium, potassium, magnesium and other nutrients. After fermentation, protein is broken down into amino acids and fat is broken down into short-chain fatty acids, which are easier to digest and absorb. In general, stinky mandarin fish has high nutritional value, but it still cannot escape the problem of high salt.

Delicious way to eat: The classic way to eat stinky mandarin fish is to braise it. The thick red sauce can cover up the "peculiar smell" of stinky mandarin fish, and at the same time it also makes the meat more tender and delicious. If you can stand the smell, steaming stinky mandarin fish is also unique.

7. Blue cheese

Main ingredients: milk, salt.

Fermentation: Lactic acid bacteria and Penicillium roquefortii, the latter giving it its characteristic holes and blue veins.

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Nutritional value: Blue cheese has a stronger smell than ordinary cheese, but its nutritional value is still very high. Like other cheeses, as a concentrated fermented dairy product, its rich protein and high calcium content (protein and calcium content are about 8-10 times that of milk) are just standard features. The fermentation of lactose solves the problem of lactose intolerance in some people, making it an excellent food.

But it also has disadvantages: one is the high salt content (due to the production process, it is usually saltier than other cheeses), and the other is that the fat content is not low. Everyone should pay attention to controlling the intake, and it is best not to exceed 30 grams per day.

Delicious way to eat: If you can tolerate it, eat it directly in slices, or add it to bread, salad, or even pizza. You can eat it the same way as other cheeses.

Before eating moldy food, ensure safety and health

After taking stock of these "moldy" delicacies, if you are also tempted, then take a look at the following precautions to ensure that they are delicious, safe and healthy.

1. Beware of bacterial contamination

During the fermentation process, if the raw materials are not clean, the production environment is unsanitary, and the temperature and humidity are not well controlled, it is easy to cause bacterial contamination. At the mildest, it may be contaminated by common pathogens such as Salmonella and Escherichia coli, causing gastrointestinal discomfort such as vomiting and diarrhea after consumption; at the worst, it may be contaminated by Clostridium botulinum and Bacillus cereus and produce toxins, which may cause fatal injuries.

There have been news reports of cases of poisoning caused by eating homemade stinky tofu, fermented bean curd, and fermented black beans contaminated with Bacillus cereus and Clostridium botulinum. These painful lessons remind us that there are risks in making fermented foods at home. If you are unsure, it is best to buy ready-made products.

2. Beware of nitrites

Nitrite should also be watched out for. Fortunately, the nitrate content in soy products and meat is not high, and there is not much nitrite after fermentation. Amaranth stems have high nitrate content, but as long as the fermentation time exceeds 20 days, the nitrite content will drop to a safe level.

3. Beware of the risks of high salt levels

To avoid contamination by bacteria, fermented foods often add a lot of salt. We can use the following methods to avoid the risk of high salt: ① Use them instead of salt for seasoning; ② Wash them with clean water before eating to remove some salt; ③ Choose low-salt varieties; ④ Control the intake.

In short, as long as it is handled properly, "moldy food" can also be delicious.

References

[1] Zhang Jihui, Zhao Dandan. Research progress of traditional fermented tofu[J]. Modern Food, 2022, 28(20): 32-36.

[2] He Li. Research on production technology and nutritional value of fermented stinky tofu[J]. South China University of Technology, 2012.

[3] Cao Cuifeng. Microbiological study on soybean fermented food - fermented bean curd[D]. China Agricultural University, 2001.

[4] Chen Yuxiang. Research on the processing mechanism of Beijing "douzhi" and market feasibility analysis [D]. Dalian University of Technology, 2013.

[5] Zhong Yuan. Diversity analysis of sour bamboo shoots and screening, characteristic research and application of lactic acid bacteria[D]. Huazhong Agricultural University, 2022.

[6] Zhu Zhaohua. Detection of nutritional components of sour bamboo shoots and research on their main flavor substances[D]. Guangxi University, 2014.

[7] Wan Liting. Study on the changes of bacterial community and flavor during the pickling process of amaranth stems[J]. Food Industry Science and Technology, 2014, (2): 166-170.

[8] Li Yan, Wu Jiajia, Zhang Jing, et al. Analysis of bacterial community structure during traditional stinky mandarin fish fermentation using PCR-DGGE technology [J]. Food Science, 2017, 38(18): 29-34.

[9] Liang Zuanhao, Huang Ning, Ma Xiaofei, et al. Effect of mixed lactic acid bacteria fermentation on the flavor characteristics of stinky mandarin fish[J]. Food and Fermentation Industries, 2024, 50(8): 226-233.

[10] Li Chunping. Study on the nutritional and flavor changes of stinky mandarin fish during fermentation[D]. Zhejiang Gongshang University, 2014.

[11] HaticeEbrarKirtil,AysenurOrakci,MuhammetArici,BanuMetin,GeneticdiversityandpopulationstructureofPenicilliumroquefortiisolatesfromTurkishbluecheeses,InternationalJournalofFoodMicrobiology,Volume421,2024,110801,ISSN0168-1605.

[12] Wang Jinxin, Guo Hua, Diao Quanping, et al. Study on the pickling process of traditional Northeastern pickled cabbage and the law of nitrite formation [J]. Shandong Chemical Industry, 2017, 46(16): 2.

Planning and production

Author: Wang Lu, registered dietitian

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center