Fermented bean curd is a traditional Chinese delicacy. It can not only be eaten directly, but can also be used as a seasoning. I always feel that the fermented bean curd I make is a bit bitter and difficult to eat. Next, let’s see why fermented bean curd tastes bitter? Why does bean curd have crystals?

The small white dots on bean curd are amino acid crystals, which are produced during the fermentation process of bean curd. The taste is not good, hard and tasteless. But it is non-toxic and harmless, just remove it directly. Harmless to the body.

Fermented bean curd is also called fermented bean curd, southern bean curd, molded tofu, soybean curd, bad tofu (if pickled with fermented fermented bean curd), cat milk, and soybean milk. It is a kind of tofu fermented by mold. Pickled, secondary processed soy foods are a common side dish for East Asians or used in cooking. The fermented bean curd in Suzhou is yellow-white in color and has a delicate taste; the fermented bean curd in Beijing is red in color and sweet; some types of fermented bean curd in Sichuan are spicy. Stinky tofu is also a type of fermented bean curd. Fermented bean curd, like tempeh and other soy products, are health foods highly recommended by nutritionists. Why is bean curd bitter?

If you eat bean curd from the north, the noodle soup is very important, it is red and sticky. Noodle soup is flour fermented by Aspergillus oryzae. If the fermentation is insufficient, Aspergillus oryzae will have a bitter taste. In addition, fermented bean curd has been soaked in high-strength white wine. If the white wine ferments in it for a long time, it will have a slight bitterness. How to preserve bean curd

When choosing a container, choose a container with good sealing. It is best to use a glass bottle instead of a plastic bottle. Bottles should be sterilized with alcohol before production.

After making the molded tofu, it should be sealed and stored in a cool and dry place.

Use clean, dry chopsticks when picking up tofu, and do not let water or other debris enter the bottle.

The opened fermented bean curd should be placed in the refrigerator so that it can be stored for a long time.

In addition, in order to prevent the moldy tofu from spoiling, we can make the tofu in batches as little as possible when making the tofu. Moreover, it is best not to store molded tofu for more than half a year, as the taste will deteriorate over time.