How to get rid of the bitter taste of Stinky tofu

The bitter taste of Stinky tofu is usually related to excessive fermentation or improper brine formula, which can be improved by adjusting the production process and matching dipping materials. Bitter taste treatment mainly includes methods such as extending soaking time, changing brine materials, controlling fermentation temperature, neutralizing with sweet and spicy sauce, and selecting fresh tofu ingredients.

1. Prolong soaking time

Soaking fresh tofu in brine for too long can lead to excessive penetration of bitter substances. After the Stinky tofu embryo is taken out from the brine, it is rinsed repeatedly with clean water for 3-5 times and soaked for 10 minutes each time, which can effectively dilute the residual bitter ingredients. It is recommended to shorten the brine production time to 6-8 hours in high temperature environments during summer, and to extend it to around 12 hours in winter.

2. Changing the brine material

Traditional brine materials such as amaranth stems and bamboo shoot shells can easily produce bitter substances after spoilage. Fresh mustard leaves, perilla leaves and other herbaceous plants can be used to make brine, and a small amount of licorice slices or tangerine peel can be added to adjust the flavor. After each use, the residue should be filtered and the brine should be stored for no more than 3 days to avoid excessive fermentation by microorganisms that may produce odors.

3. Control fermentation temperature

Fermentation environment temperature exceeding 30 degrees will accelerate protein decomposition and produce bitter peptides. It is recommended to ferment tofu sprouts in a constant temperature environment of 25-28 degrees Celsius and cover them with plastic wrap to prevent contamination. A thermometer can be used to monitor the temperature inside the fermentation tank. In summer, it can be placed in an air-conditioned room or a cool basement for temperature control treatment.

4. When paired with sweet and spicy sauce and [SEP], heavy dipping sauces such as garlic chili sauce and honey mustard sauce can mask the bitterness. Sweet seasonings such as white sugar and osmanthus sauce can have a flavor antagonistic effect with bitter substances. It is recommended to mix sweet and spicy sauce in a ratio of 1:3. During the frying process, high temperatures can cause some bitterness to evaporate, making it more effective when paired with sweet and sour kimchi.

5. Choose fresh tofu ingredients

It is best to use salted tofu made on the same day, as overnight tofu is prone to bitterness due to acidification. Check for any signs of spoilage such as stickiness or yellowing in tofu. High quality tofu should have a bean fragrance and elasticity. Tofu made from non genetically modified soybeans can be given priority, as their protein structure is more stable and less likely to produce bitter substances.

Daily consumption of Stinky tofu is recommended to be matched with vegetables and fruits rich in vitamin C, such as green peppers, kiwifruit, etc., to help decompose harmful substances such as nitrite. Individuals with gastrointestinal sensitivity should limit their single consumption to no more than 100 grams and avoid consuming on an empty stomach. For self-made Stinky tofu, attention should be paid to disinfection of utensils, and boiling water is recommended for sterilization of fermentation containers. If the bitterness is accompanied by mold or sour taste, it should be discarded and cannot be continued to be consumed.