It’s delicious. . . It's not harmful to the body. . . Very easy to make. . I'll go online and find a way to make it for you.
Cut the tofu into small cubes, wait for it to become moldy, wash it a little, dip it in various seasonings, seal it, and leave it for a period of time to become moldy tofu, also called fermented bean curd.
Fermented bean curd is a traditional food loved by the Chinese people. As early as the 5th century AD, there are records in ancient books that "dried tofu is matured with salt and becomes fermented bean curd".
Bean curd can usually be divided into three types: white, red and green: white fermented bean curd is produced without red yeast to keep its original color; red fermented bean curd is added to the bean curd blank to become red fermented bean curd; green fermented bean curd refers to stinky fermented bean curd , also known as Qingfang, it adds bitter pulp water and salt water during the pickling process, giving it a bean-green color. The fermented bean curd is fermented during the production process. The protease and the bacteria attached to the fungus skin slowly penetrate into the inside of the tofu base and gradually decompose the protein into various amino acids and free fatty acids. After 3 months to half a year, the soft and delicate bean curd will be It's done and tastes delicious.
Each 100 grams of fermented bean curd protein contains 4.8 grams of isoleucine, 8.8 grams of leucine, 7.0 grams of lysine, 0.7 grams of methionine, 4.6 grams of phenylalanine, 2.0 grams of threonine, Tryptophan 0.6 grams, valine 5.3 grams. In addition, fermented bean curd also contains minerals such as calcium and phosphorus.
Many people like to eat stinky fermented bean curd. The content of vitamin B12 in stinky fermented bean curd is very rich. Some varieties can contain 10 mg of vitamin B12 per 100 grams, and the amount of vitamin B12 required by each person per day is 1 —3 mg. Eating fermented bean curd regularly can not only supplement vitamin B12, but also prevent Alzheimer's disease. However, it is worth noting that after fermentation of stinky bean curd, it is easily contaminated by microorganisms. The protein in the tofu base is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky bean curd, it will have adverse effects on the human body and affect your health.
In addition, fermented bean curd contains generally high salt and purine content. Patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic tract ulcers should eat less or not at all to avoid aggravating their condition. The unique flavor of molded tofu.
Life in the countryside is so good. When I'm hungry, I have someone to cook for me. When I'm sleepy, I crawl under the mosquito net to sleep. My favorite food is auntie's moldy tofu. Her hands are so inconvenient that she soaked them for more than a dozen times. There were so many jars of pickles that even she herself couldn’t tell which jar contained what. I also asked her for advice on how to make moldy tofu, but after hearing what she said, I became discouraged. The procedure is too cumbersome and far from being as simple as frying green beans. Among them, there is a difficult process of wrapping the tofu with corn grass and letting it mold. It is precisely because of so many processes that the moldy tofu at Auntie's house smells stinky, but tastes terrible!
Hard-working rural women think of ways to create delicacies in the world, using the freshest vegetables to feed generations of children.
How to make moldy tofu (exclusive~):
1 Cut the tofu into cubes and piece it into pieces
2 Use corn grass to surround the tofu horizontally and vertically, and cover it with On top, wrap it in paper while ensuring breathability. Let it fully mold.
3 After 17 or 8 days of moldiness, pour wine on the tofu to wash away the mold.
4 Dip the tofu in salt, chili powder, pepper powder and shredded ginger, wrap it with dried gourd vegetables and place it in a jar.
5 Add salt to the edge of the kimchi port from time to time.