What is the nutritional value of fried stinky tofu? Tips for frying stinky tofu to make it bubbly

Stinky tofu is a traditional snack product in Hunan Province. Its unique flavor of being crispy on the outside, tender on the inside, and spicy is well received by people at home and abroad. Fried stinky tofu does have its nutritional value. Next, let’s take a look at where its nutritional value is mainly reflected!

Contents of this article

1. Nutritional value of fried stinky tofu

2. Tips for frying stinky tofu

3. Notes on frying stinky tofu

Nutritional value of fried stinky tofu

In many people's eyes, fried stinky tofu is unhealthy, carcinogenic, and inedible. In fact, this is an unfair "judgment" of fried stinky tofu. Fried stinky tofu still has its nutritional value, because stinky tofu is rich in plant lactic acid bacteria, which has a good effect on regulating the intestines and strengthening the stomach.

Tofu is made from high-quality soybeans, which not only has high nutritional value, but also has good medicinal value. Ancient medical books record that stinky tofu can relieve coldness and replenish qi, harmonize the spleen and stomach, relieve bloating and pain, clear away heat and disperse blood, and relieve turbid qi in the large intestine. Moreover, soy products will produce amine substances such as methylamine, putrescine, tryptamine, and hydrogen sulfide during the fermentation process. They have a special odor and strong volatility, and eating more is not good for health.

In addition, stinky tofu can synthesize a large amount of vitamin B12 during the production process. The lack of vitamin B12 in the human body will accelerate brain aging and easily cause Alzheimer's disease. Therefore, eating stinky tofu can also prevent Alzheimer's disease.

Tips for frying stinky tofu

1. Stinky tofu is a traditional snack product in Hunan Province. Its unique flavor of being crispy on the outside, tender on the inside and spicy is well received by people at home and abroad. Many foreign friends come here specially to inspect the detailed process of making stinky tofu and express great interest in it.

2. Preparation of brine: Use 15 kg of cold water, add 3 kg of fermented soybeans, boil for about half an hour, and then filter out the fermented soybean juice. After the fermented soybean juice cools down, add 200 g of soda ash, 100 g of alum, 200 g of mushrooms, 4 kg of winter bamboo shoots, 0.75 kg of salt, 150 g of Maotai liquor and 1.5 kg of tofu brain, soak for about half a month (stir once a day), and ferment to make brine. Do not touch the brine with oil, pay attention to cleanliness and prevent foreign objects from mixing in, and flexibly control it according to the different temperatures in the four seasons so that it is always in a fermentation state.

For continuous use, add the main ingredients once every three months, with the same method and amount as above (but do not add alum and alkali). At the same time, pay attention to keeping the old brine frequently (the longer the better). The normal standard for testing brine is fermentation. If it does not ferment and the smell is abnormal, it must be saved in time. The method is to use clean fire bricks to burn red, put them in the brine to promote fermentation, and at the same time, add some seasoning according to the above formula to prevent the taste from changing after fermentation (after each soaking, add an appropriate amount of salt to the brine to keep the saltiness normal).

3. Because of the frying process, you need to prepare 1000 grams of vegetable oil.

4. When soaking tofu in brine, soak it for 3 to 5 hours in spring and autumn, 1 to 2 hours in summer, and 6 to 10 hours in winter.

5. When frying the tofu, if the fire is too high, switch to low heat and fry until it is crispy.

Notes on Fried Stinky Tofu

(1) When making stinky tofu, the sealing material must have a certain degree of air permeability, such as lotus leaves, gauze, etc., instead of using airtight materials such as plastic film to prevent the survival and reproduction of Clostridium difficile.

(2) Before eating, it is best to steam the stinky tofu for half an hour to kill Clostridium botulinum.

(3) When eating stinky tofu, you may want to put it in a steamed bun or eat it with porridge for the best taste.

(3) Do not eat too much stinky tofu at one time to limit the intake of toxic bacteria and prevent poisoning.

(4) After eating stinky tofu, you can eat more fresh vegetables, fruits, etc.

(5) The salt content of fried stinky tofu exceeds the standard, which does not meet the standard of no more than 6 grams of salt intake per person per day. People with hypertension should pay special attention to this. Healthy people should also set an upper limit and it is best not to eat more than one piece per day.

(6) Fried stinky tofu is usually made by briefly soaking fresh tofu in "stinky brine" to allow the bacteria and mold in the brine to break down the protein in the tofu, causing the tofu's texture to loosen and emit a foul smell. The tofu is then fried, which reduces its nutritional content, so try to eat less of it.