Stinky tofu is small, but the production process is complicated, and it has to go through several processes such as frying, adding brine and fermentation. In the whole production process, the requirements are carried out under natural conditions, and the requirements for temperature and humidity are very high. Once it is not well controlled, it is easy to be polluted by harmful bacteria, which may lead to gastrointestinal diseases and even a large number of botulism, resulting in a toxic substance-botulinum toxin. This is a very toxic neurotoxin, and the reported stinky tofu poisoning incident is caused by this toxin.
Required materials
500 grams of Beidoufu, 20 grams of stinky tofu milk, 30 grams of white wine and 500 ml of mineral water.
Method of homemade stinky tofu
1. Cut the tofu into pieces and put it in a container.
2. Prepare three pieces of stinky tofu milk.
3. Emulsify stinky tofu with a little water and stir well.
4. Pour in high-quality liquor.
5. Pour the prepared stinky tofu liquid into the tofu.
6. Cover the container and put it in a cool place.
You can eat it after 7.24 hours. It stinks.
8. Fry in the oil pan until golden on both sides, take out the pan, sprinkle with Chili noodles and cumin powder and serve.