Why stinky tofu is so stinky?

Stinky tofu, although its name is cheesy, it has a long history, but it is a very special flavor. It is old and traditional, and once tasted, it is often overwhelming. There are regional differences in the way of production and consumption in China and around the world. The stinky tofu in Changsha and Shaoxing is quite famous, but its production and taste are very different. But it smells stinky and it tastes delicious. This is the characteristic of stinky tofu.

Why stinky tofu is so stinky?

Tofu is white and jade, beans are fragrant and pleasant, stinky tofu is ash-free, and it is extremely stenchy. To understand why, we must start with the production process of stinky tofu. Blistering soybeans, refining, removing slag, boiling, adding a coagulant, and squeezing water to get tofu are all familiar to everyone in this process. The stinky tofu according to the process can be divided into two kinds of fermentation and non-fermentation. The green fermented bean curd sold in the market is fermented stinky tofu, which is fermented on the basis of tofu, while the fried stinky tofu sold on the street is non-fermented stinky tofu. The odor of the former originates from microbial (usually using mold or lactic acid bacteria) fermentation of proteins, resulting in sulfides (such as dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide), plutonium, and some having odor Amino acids (eg alanine). The smell of non-fermented stinky tofu comes from stinky brine.

How does it compare to tofu?

Fermented stinky tofu, because of the fermentation process, part of the protein is broken down into more conducive to digestion and absorption of peptides and amino acids; in addition, vitamin B12 is also produced during fermentation. Vitamin B12 is mostly found in animal foods, and its content in plant foods is minimal, so vegetarians often lack them. However, fermented soy products, including stinky tofu, are rich in vitamin B12 and are one of the food sources for vegetarians to supplement vitamin B12. .

The non-fermented stinky tofu in the street naturally has no advantage of vitamin B12, and after being fried, the energy is much higher than ordinary tofu. Occasionally, it does not matter. Eating on a daily basis on three meals is easy to cause excess energy; and high-temperature frying Loss of some nutrients.

How to eat stinky tofu healthier?

1. Stinky tofu, especially fermented stinky tofu. If the salt content of fermented bean curd is high, Chinese residents' dietary guidelines recommend that each person eat no more than 6g of salt per day. Recent nutrition surveys have found that the average daily salt intake is 12g. Therefore, for high-salt fermented bean curd, it must be limited.

2, protein corruption products. Fermentation will not only make the protein more conducive to digestion and absorption, but also produce some of the corrupt products that are harmful to the human body, such as salt-based nitrogen. Studies have shown that the average content of salt-forming nitrogen in the fermented bean curd is higher than normal foods. A few hundred times.

3, fried stinky tofu high energy. The fried stinky tofu has naturally high energy.

4. The oil used in street-style fried stinky tofu is difficult to guarantee quality. If it is waste oil, it is repeatedly fried. Among them, trans-fatty acids and carcinogens such as benzopyrene will increase the risk of cardiovascular and cerebrovascular diseases and cancer.

Spicy stinky tofu

Ingredients: 4 stinky tofu, 1 garlic, 1 tablespoon of garlic, 1 tablespoon of wine, 3 tablespoons of spicy bean curd, half a tablespoon of sugar, half a spoon of soy sauce, and 1 cup of clear water.


1. Wash the stinky tofu and remove it with a bowl of fried oil until crispy yellow.

2, another 2 tablespoons of oil saute garlic, then add all the seasoning to boil, add the stinky tofu and cut into pieces of garlic together.

3, low heat boiled until the soup slightly dry, Sheng into the soup can be eaten.


1, if the smell of stinky tofu is too heavy, afraid of cleaning to leave odor, can buy ready-made fried back to cook.

2, with armor easier to keep warm, there is no available deep dish, but it should be eaten as soon as possible, cold taste is not good.

Tofu fried stinky bean

Practice: Wash the stinky tofu, cut into small pieces, dipped in water. Soybeans are shelled. Heat the pan and fry the bean curd until it is golden. Keep a small amount of oil in the pot, until it reaches 80% of the heat, fry until it is cooked, then pour the stinky tofu and add a little water, add salt and monosodium glutamate.

Steamed Stinky Tofu

Materials: Four pieces of stinky tofu, two pieces of sauerkraut, four or two soy shoots, six mushrooms, and one red pepper.

Seasoning: sesame oil, balsamic vinegar, salt, soy sauce, sugar each amount.

Practice: sauerkraut, mushrooms, red pepper shred. Shred and chop. Tofu served on a saucer or in a bowl with seasoning and pickled cabbage, etc., steamed in medium heat for about ten minutes, sprinkled with mash and served.

Spicy stinky tofu

Materials: ground meat, stinky tofu (A material), shiitake mushrooms, dried shrimp (soft-clam-cut), garlic, pepper, onion (cuttle), (seasoning) chili sauce, wine, sugar, water, and soy sauce are appropriate.

Practice: Put a little oil in the frying pan, open the medium heat, stir fry the A material and ground meat into the pan, add the stinky tofu and seasoning, water (cover the stinky tofu), cover the pan and cook till the stinky tofu Transparent, tasty can be.


Collagen is a triple helical protein which can be considered as the bio-glue inside our body; in fact, animal glue can be obtained by boiling the animal skin. Collagen, a major component of connective tissues, exits in the extracellular space of these tissues which are the key reinforcing and bonding materials for all tissues and organs throughout our body, forming rigid structures as such bone, semi-rigid tissues such as cartilage, or soft tissues such as muscle, tendon, skin, ligaments, and cell membranes, etc. There are different forms (fibrillar and non- fibrillar) and types of collagens in the body; Type 1 being the major type constitutes over 90% in our body and is the major component in skin, tendon, vascular ligature, organs, bone (main component of the organic part of bone). Because collagen is an essential building material of all tissues and organs, it has many medical uses, such as in cardiac (hear) applications, cosmetic surgery, bone grafts, tissue regeneration, reconstructive surgical uses, and wound healing care.

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