Bean curd, stinky tofu, lobster sauce… will these long-haired and smelly bean products be harmful to health?

In the thousands of years of Chinese food history, all kinds of beans have sacrificed their lives for the extensive and profound Chinese food. They have been ground into flour, beaten into pulp, pressed into tofu, even grown hairy, sour and smelly, and still won the love of the vast number of diners.

Not as good as bean curd, stinky tofu, lobster sauce, bean paste… fermented bean products with such changeable tastes are delicious, while many people are worried about [stinky brine] [unhealthy].

Bean curd: bean curd fermented by mold

With less than half a piece of fermented bean curd, you can [snore] down a bowl of rice congee. Or put a clip into the hot steamed bread and pour half a spoon of rotten milk on it, which is a delicious breakfast.

Because of different manufacturing techniques, the appearance and flavor of bean curd are also different, such as small white square, small red square and green square. Different brands and different regions also have their own unique flavor, such as ham bean curd, cabbage bean curd, sesame oil bean curd, etc.

But in essence, they are all fermented bean products made from tofu fermented by specific mold and pickled with salt and various spices.

Nutrition is good, but you can’t eat more.

It is said that bean curd is known as [Oriental Cheese], with high protein utilization rate, anti-cancer and anti-anemia can also prevent senile dementia?

Indeed, bean curd, as a fermented food, has improved its nutrition: the content of B vitamins has increased, protein is better digested and absorbed, and some substances that affect absorption, such as phytic acid, have also been destroyed.

But! This does not mean that it has become a [magic medicine], and bean curd has a big disadvantage: salty! Sodo!

A large piece of 20 g fermented bean curd contains enough salt to stir-fry a dish.

Pizza with double cheese is very common, steamed bread with double bean curd … I feel panic when I think about it.

Homemade bean curd? Not recommended!

There are many recipes for making bean curd at home on the Internet. The fluffy bean curd embryo sprouts and the steps look simple and hygienic.

But! , it is not recommended that you make bean curd at home (the same is true for other fermented bean products).

Because bean products, a high-protein food, are at risk of botulinum toxin poisoning after fermentation.

In the process of home-made, unclean utensils, inappropriate fermentation conditions and problems with strains are all hidden dangers of botulinum contamination. What is more terrible is that there will be no obvious sensory changes (such as odor and acid) in this process, so it is likely to lead to serious food safety accidents unconsciously.

Every year, some people are poisoned by botulinum because they eat homemade fermented bean products and are sent to hospital for rescue. Try to buy and eat them.

Stinky tofu is soaked in [excrement] [chemicals]?

Roadside snacks [stinky tofu dried], which are popular all over the country, are made by soaking tofu in [stinky brine] and fermenting it.

Rumor has it that [smelly brine] is [excrement] and [chemical agents], which are harmful to health.

Er you (dislike face), of course not!

Generally, smelly brine is obtained by fermentation of meat or vegetables, and excrement and chemicals cannot achieve the effect of [smelling smelly and eating fragrant] (then only smelly …).

Moreover, the modern production of [smelly brine] is subject to microorganism and quality monitoring, and the safety is relatively guaranteed.

However, for small workshops or illegal vendors without hygiene awareness, it is also very possible that there are pathogenic microorganisms in smelly brine, or illegal additives are secretly used to flavor it.

Therefore, if you want to eat stinky tofu, you still need to buy reliable goods. As for the three-no products on the roadside… think twice but not.

Why does it smell smelly and delicious?

This is thanks to the hard work of countless microorganisms.

In the process of protein decomposition by microorganisms, besides polypeptides and amino acids with delicate flavor (the reason why they taste fresh and fragrant), there will also be some unwelcome ammonia and sulfide (also found in daily excreta), which is why the odor is full.

In addition, there are some volatile ethers, alcohols and the like, which will also make the smell more rich and layered.

Douchi: A Condiment that Can’t Spell Beauty Value

As one of the traditional ingredients, good lobster sauce is made by cooking high-quality soybeans (soybeans or black beans) first, then inoculating specific mold for fermentation, and finally drying.

The finished product must be oily and bright in color and rich in sauce flavor.

Although lobster sauce is dark and dry, its color value is basically negative. However, the essence of the classic dish [lobster sauce dace lettuce] is the salty and delicate taste of lobster sauce dace on the green lettuce. There are steamed spareribs with soy sauce. The delicious taste is also due to the contribution of lobster sauce.

Douban Sauce: Another North-South Dispute in the Food and Goods Industry

Many people must have a can of broad bean paste as a classic condiment in their kitchens. However, the small broad bean paste is actually divided into two major factions of soybean and broad bean, with completely different flavors.

South China and Southwest China are mainly broad bean pies. After a series of processing such as shelling and fermenting broad beans, sufficient chili sauce should be added. The finished product tastes fresh and spicy and has a red color, with Pixian Douban being the most famous.

Pixian Douban is an important ingredient of Sichuan cuisine. Some even call it the soul of Sichuan cuisine. Its representative works include Mapo tofu, spicy fried seafood (clam) and Hui Guo meat.

In East China, soybean pies are mostly made by mixing steamed soybean paste with flour and fermenting it. The taste is salty and fresh. The representative product is a well-known brand in Shandong and often forms a classic match with scallion (scallion companion).

Soybean bean paste is usually used for dipping or dressing noodles. It is salty, fresh and delicious, such as Zhajiang Noodles and cucumber dipping sauce.

Bean Juice-A Wonderful Flower in Beverages

Without the baptism of bean juice, one has not really been to Beijing.

Bean juice is an old Beijing snack with unique flavor. Its color is gray and green, its soup is thick and mellow, and its taste is… It can only be understood but not explained in words.

Liang Shiqiu said: [The beauty of bean juice is that it is sour and has a peculiar smell of rot. Second, it is hot. I can only drink it by sucking. The more I drink, the hotter it gets. Finally, I am sweating profusely.]

If it is simply summed up in one sentence, bean juice is spoiled and fermented mung soybean milk.

Yes, it’s mung soybean milk! Its sour taste comes from lactic acid produced by lactic acid bacteria fermentation (why yogurt is so delicious, kimchi is so delicious, bean juice is so… personalized? ).

In short, this is a kind of food that pays attention to fate.

The most important thing is to eat in moderation.

In the food industry, fermentation is a charming process of change.

In the process of fermentation, various microorganisms hydrolyze macromolecular proteins into polypeptides and amino acids, especially high glutamic acid content, so they have charming delicate flavor.

No matter whether it is fermented bean curd, lobster sauce, bean juice or stinky tofu, it has no magical effect in legend, nor is it particularly unhealthy in imagination.

I like it + control the quantity well, which is the most important thing.