Simple Steamed Tofu

Steamed stinky tofu is a kind of food cooked by steaming, and it is also a kind of stinky tofu with a unique taste. Of course, although stinky tofu tastes a bit strange, its nutritional value is relatively high, and the taste after eating it will also be praised by everyone. Of course, if you want to make delicious steamed stinky tofu, you need to master certain methods and use certain techniques!

1. How to make steamed stinky tofu

Ingredients: 4 pieces of stinky tofu, 2 slices of sauerkraut, 4 taels of soybean sprouts, 6 mushrooms, 1 red pepper, and appropriate amount of coriander.

Seasoning: sesame oil, black vinegar, salt, soy sauce and sugar in appropriate amounts.

Method: Cut sauerkraut, mushrooms and red pepper into shreds. Chop coriander. Put the tofu in a plate or bowl, add seasoning and shredded pickled cabbage, steam over medium heat for about ten minutes, and sprinkle with chopped coriander.

2. Nutritional value of stinky tofu

Stinky tofu is made from high-quality soybeans. The production process is relatively complicated. The soybeans go through ten processes including screening, shelling, soaking, grinding, filtering, boiling, pulping, shaping, dicing and fermentation. Chenggong stinky tofu has a soft and smooth texture and exudes a unique fragrance. Our ancestors praised it by saying: "Its taste is so good, it is a delicacy that should not be passed on to others." It not only has high nutritional value, but also has good medicinal value. According to ancient medical books, stinky tofu can relieve cold and replenish qi, harmonize the spleen and stomach, relieve bloating and pain, clear away heat and disperse blood, and eliminate turbid qi in the large intestine. Regular consumption can enhance physical fitness and beautify skin.

During the fermentation process, soy products will produce amines such as methylamine, putrescine, tryptamine, and hydrogen sulfide. They have a peculiar smell and are highly volatile, and eating too much of them is not good for your health. In addition, amine substances may react with nitrites to produce nitrosamines, a strong carcinogen, if stored for a long time.

3. Production process of stinky tofu

Although stinky tofu is small, the production process is relatively complicated and must go through several steps such as frying, braising and fermentation. During the entire production process, it is required to be carried out under natural conditions, and the temperature and humidity requirements are very high. If it is not well controlled, it is easy to be contaminated by harmful bacteria. In mild cases, it will cause gastrointestinal diseases in the human body. In severe cases, it will also cause a large number of botulinum toxins to multiply and produce a toxic substance-botulinum toxin. This is a neurotoxin with extremely strong toxicity. The stinky tofu poisoning incidents that have been reported were caused by this toxin.