Reference answer: Half a piece each time is enough. Self-fermented fermented bean curd is easily contaminated by microorganisms. The protein in the tofu base is oxidized and decomposed to produce sulfur-containing compounds. Excessive consumption is harmful to human health. The salt and purine content of fermented bean curd is generally high. Patients with high blood pressure, cardiovascular disease, gout, kidney disease, and peptic tract ulcers should eat less or not eat it to avoid aggravating the condition. Selected Miaozang: The best bean curd is the one with good color, neat shape, delicate texture and no peculiar smell. Fermented bean curd can be placed in a sealed glass bottle or ceramic jar and stored in a cool and ventilated place. The shelf life is about 1 year. The main ingredients of fermented bean curd are protein, fat, carotene, vitamins A, E, and minerals such as calcium and phosphorus. Fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids and yeast and other substances are produced, so it can increase appetite and promote digestion. Stinky fermented bean curd (green recipe) is rich in vitamin B12, which can supplement vitamin B12 in the human body and prevent Alzheimer's disease. Fermented bean curd, also known as fermented bean curd, is made from a mixture of soybeans, rice wine, sorghum wine, red yeast rice and other raw materials. There are many types of bean curd, most of which are delicious and have the effect of removing fishy smell and relieving greasiness. They are suitable for accompanying meals or as seasonings, such as hot pot seasonings. The more famous ones include Wangzhihe stinky tofu in Beijing and Shaoxing fermented bean curd in Zhejiang.