The purple color when making bean curd is caused by the action of mold in the tofu.

Molded tofu can usually be divided into three types: white, red and green: white molded tofu is produced without red yeast to keep its original color, molded tofu is added with red yeast to form red molded tofu, and green molded tofu is red molded tofu. The tofu is stinky mold tofu. During the pickling process, bitter pulp water and salt water are added, giving it a green bean color. The molded tofu 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 fermented bean curd will appear. Just do it well.

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Bean curd is easily contaminated by microorganisms during fermentation. 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.

Pregnant women must eat fermented bean curd in moderation, just a small piece at a time. Fermented bean curd contains high salt content. If pregnant women consume too much salt during pregnancy, it may cause edema or pregnancy-induced hypertension. Pregnant mothers should eat less such foods to avoid the occurrence of gestational hypertension.

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