Is stinky tofu nutritious? Why is stinky tofu black?

The reason why stinky tofu is black is that it is made with a special brine, and the ingredients of the brine include black black beans and mushrooms. Many friends don’t know much about it and are very curious. Now do you know about it? Next, we want to share with you whether stinky tofu is nutritious or not. Let’s take a look!

Contents of this article

1. Is stinky tofu nutritious?

2. Why is stinky tofu black?

3. What is the black water of stinky tofu made of?

4. How to tell if stinky tofu is bad

Is stinky tofu nutritious?

After the protein in tofu is decomposed, amino acids are produced. Amino acids are the main components of MSG and have a delicious taste, so they taste very fragrant. So, is stinky tofu nutritious? After being made into stinky tofu, the various nutrients of tofu are almost not lost. On the contrary, they will be improved. For example, the protein becomes more easily digestible polypeptides and amino acids, and the taste is more delicious. The isoflavones in soybeans are fermented into free forms, which are more conducive to being absorbed and utilized by the human body. After the stinky tofu is fermented, the protein is decomposed into various amino acids and yeast substances are produced, so it has the effect of increasing appetite and promoting digestion. Studies have found that stinky tofu is also rich in plant lactic acid bacteria, which are beneficial to improving human immunity. However, it is best to eat stinky tofu in moderation. It is not recommended to eat fried stinky tofu.

Why is stinky tofu black?

Blackened by brine. There is a special brine for making stinky tofu, and the ingredients of the brine include black fermented black beans and shiitake mushrooms. These two ingredients make the brine black in color. When fermented tofu is added to it, the tofu will be dyed black. The black stinky tofu made in this way is also healthy and nutritious.

What is the black water of stinky tofu made of?

The brine ingredients of Changsha stinky tofu are made by boiling black beans, soda ash, alum, mushrooms, winter bamboo shoots, salt, etc. Boil black black beans, add mushrooms, winter bamboo shoots, white wine and other condiments after cooling, and soak for about 15 days. Because there are black black beans in it, the tofu will turn black when soaked, which is considered a healthy black color. Put alum in a bucket, pour in boiling water and stir it with a stick, put in tofu and soak for about 2 hours, take out the tofu and cool it. Then soak the tofu in the brine, which takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6-10 hours in winter. After soaking, take it out, wash it with cold boiled water, drain the water, pour all the tea oil into the pot and burn it red, put in the tofu and fry it on low heat for about 5 minutes, and once it is browned, take it out and put it in a plate, use chopsticks to drill a hole in the middle of the tofu, pour chili oil, soy sauce, and sesame oil together and mix well, and put it in the tofu hole.

How to tell if stinky tofu is bad

1. Look: The brine for stinky tofu should be as black as ink. If it is too dark, it is abnormal and may have gone bad.

2. Smell: Smell the surface of the tofu to see if there is a pungent smell. If so, it may be spoiled or ammonia may have been added.

3. Break: Break the tofu and look at the inside. If the inside is white, it is normal. If the color difference is large or uneven, it may have gone bad.