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Aunt Zhang is good at cooking all kinds of delicious home-cooked dishes, especially tofu, and can always make mouth-watering dishes.
However, by chance, Aunt Zhang bought some seemingly fresh tofu at the market and prepared to cook a hearty dinner for her family.
After dinner, Aunt Zhang's family experienced symptoms of discomfort, including stomach pain, nausea and vomiting. After rushing to the hospital, the doctor asked them about their diet and learned that they were experiencing symptoms after eating tofu. The doctor said to Aunt Zhang: "Tofu itself is a very healthy food, but in some cases, it can become a hidden health hazard. ”
However, if the surface of the tofu has an off-smell or moldy surface, it may be caused by improper storage or expired, and the tofu should never be eaten. Secondly, if the color of the tofu becomes unnatural, such as yellowing or has other strange colors, it may be due to the addition of unsafe pigments or chemicals.
Again, if the texture of the tofu is too loose or there is too much moisture, it may be that too many processing aids have been used. Additionally, tofu that is not sufficiently heated can contain harmful bacteria, so always make sure to heat it adequately before eating. Deeply remorseful and shocked, Auntie Zhang realized that she had overlooked these important health details when purchasing and handling tofu.
Since then, she has begun to pick and cook tofu more carefully. She shared the experience with her neighbors and friends, reminding them to be more cautious when buying and eating tofu.
This incident has attracted a certain amount of attention in the town. Many residents are beginning to realize that when eating seemingly ordinary food, it is also necessary to pay attention to its safety.
They started carefully checking the appearance and smell of tofu when buying it to ensure that it was fresh and safe. At the same time, people are also beginning to pay attention to the safety of other foods, such as the freshness of vegetables and meat, and the preservation of food.
As consumers, we should be conscious of the safety and quality of our food, especially when purchasing and handling food. By doing this, we are not only protecting the health of ourselves and our families, but also raising awareness of food safety in the community as a whole. These simple but important steps can lead to healthier and safer eating Xi habits in our lives.
After this experience, Auntie Zhang began to delve into how to properly select and handle tofu to ensure its safety and nutritional value. She found that there are a few things to keep in mind when choosing tofu:
Observe the color of the tofu: Fresh tofu usually has a natural white or yellowish color. If the surface color of the tofu is uneven, or unnatural spots and colors appear, it may mean that the tofu has gone bad or has added unsafe substances.
Smell the smell of tofu: Fresh tofu should have a faint bean flavor, and if there is a sour, musty, or other odor, then the tofu may not be fresh or even spoiled.
Check the texture of the tofu: A good tofu has a uniform texture and has some elasticity. If the surface of the tofu is too loose or there is significant water oozing, it may be due to the use of excessive processing aids or improper storage.
Know the types of tofu: There are different types of tofu available in the market, such as tender tofu, old tofu, hard tofu, etc. Different types of tofu are suitable for different cooking methods. For example, tender tofu is suitable for soup or steaming, while aged tofu is suitable for stir-frying or roasting.
Auntie Zhang began to be more cautious when choosing tofu at the market, carefully checking the color, smell and texture of the tofu to make sure she was buying fresh and additive-free tofu. She also asked the tofu vendors about the tofu making process and the source of the ingredients to better understand the quality of the tofu she was buying.
What do you think about tofu?Welcome to discuss in the comment area!