Basic introduction Chinese name: mbth: Mushroom fermented bean curd alias: Cat residue Main raw materials: Does tofu and white wine contain preservatives? No main nutrients: amino acids, minerals, vitamin B, and protein. Main edible effects: appetizing, removing fire and seasoning are suitable for people: suitable for all ages. Storage method: crock storage. Then pour a layer of white wine on it. Classification: Hunan cuisine and Jiangxi cuisine taste: delicious origin: introduction, historical invention, nickname origin, production technology, raw materials, seasonings, practices, other practices, flavor characteristics, nutritional value, production points, selection of tofu, temperature, ingredients, storage, product flavor, Xiangxi Tujia moldy tofu, Yifeng moldy tofu and Ganzhou Ningdu moldy tofu. Edible matters, introduction of moldy tofu Moldy tofu can usually be divided into three types: white moldy tofu is not made of red yeast to maintain its true color; Adding monascus into the moldy tofu blank, namely red moldy tofu; Cyan moldy tofu refers to stinky moldy tofu, also known as Fang Qing. In the pickling process, bitter pulp and salt water are added, showing bean cyan. Moldy tofu is fermented in the production process, and protease and bacteria attached to the epidermis slowly penetrate into the interior of the tofu blank, gradually decomposing protein into various amino acids and free fatty acids. After 3 months to half a year, the crisp and delicate fermented bean curd is ready and delicious. Historical Invention According to historical records, in the Tang Dynasty, a monk at Bailu Temple in Yiyang made some tofu, but when he went out on business for a few days, the tofu became moldy after he came back. Monks have the instinct to save, don't give up, try to add a little seasoning when eating, and never feel delicious, so they have today's tofu milk. Cat leftovers are delicious. In the Ming Dynasty, with the addition of pepper, fermented bean curd became an indispensable appetizer for Hunan people. Bean curd spread to the whole country slowly. Later, tofu milk was found all over the country. Yiyang hairiness is unique. The formula of tofu milk in the temple has been passed down from generation to generation by monks, and the ancient hairy feathers have always maintained a simple and unique taste. Before liberation, the ancient method of making hairiness was passed on to the Buddhist monk Buddha Yuan by the abbot Zhihui of qixia temple, Yiyang. During the period of 1999, Zen master Foyuan passed on the secret recipe of ancient tofu to Master Benjue. This recipe originated in the Tang Dynasty, so it is called "the originator of China tofu". The nickname originated from Huangzhi Li. The ancients taboo said in the morning: Dragon, tiger and ghost dream. The rotten word of sufu is homophonic "tiger", and the word tiger is usually said to be a cat. It means more than a year, so Yiyang people, as the birthplace of sufu, call sufu: Maoyu. The raw material for making cat leftovers is 5 Jin of fresh tofu and a moderate amount of high-alcohol liquor. Seasoning pepper noodles 8 grams, pepper noodles 3 grams, salt, chicken essence, fresh orange peel foam each right amount. Exercise 1. The first thing to make moldy tofu is to buy tofu. After buying tofu, cut it into cubes and choose the right size. This is fresh tofu; 2, first put the tofu for a period of time, about a week, to make it ferment well; 3. All seasonings are ready, and the fermented bean curd is put into the pot; 4. Put all the seasonings into a bowl and stir well; 5. Pour the high-alcohol liquor into a pot filled with tofu, pass all the tofu through the high-alcohol liquor, and let the tofu block take a bath; 6. Dip the bean curd with white wine evenly with three seasonings; 7. Put it in a crock. Other ingredients: tofu 500g. Accessories: 80 grams of salt, 20 grams of dried pepper and 40 ml of high-alcohol liquor. Step: 1. Soak the bought tofu in clear water for about 20 minutes, and then drain it. 2. Cut the tofu into pieces of appropriate size, put it in a steamer, cover it with gauze, and put it in a warm place to make it moldy. 3. After a week or so, the surface of tofu turns yellow with a layer of mucus, which is good, but not if it is black. 4. Self-dried peppers are ground with a cooking machine (if you can't eat too spicy, you can buy your own spicy red peppers to dry like me, and add one or two spicy ones to grind together). 5. Mix pepper and salt, and put a proper amount of highly alcoholic liquor into a clean container. 6. Put all the tofu in high-alcohol liquor, let the tofu block take a bath, and then evenly dip the tofu stained with liquor with Chili seasoning. 7. Put it in a crock and continue to ferment for about a week. 8. Sprinkle some sesame oil when eating. Tip: 1. The tofu I chose is made of gypsum water, which is tender.
2. Mold must be yellow or white, if it is black, it is not good. China's traditional diet is really profound, and moldy tofu, a delicious thing, was invented by our ancestors. I think moldy tofu is the most common delicacy in China, whether in the south or the north, so delicious, so fragrant, so delicious and so mellow.
To tell the truth, although the moldy tofu I bought is beautiful in color and tastes ok, I have been worried. Do it yourself Don't worry. Nutritional value Moldy tofu is rich in amino acids, protein, carbohydrates and minerals needed by human body. Every 100g of sufu protein contains 4.8g of isoleucine, 8.8g of leucine, 7.0g of lysine, 0.7g of methionine, 4.6g of phenylalanine, 2.0g of threonine, 0.6g of tryptophan and 5.3g of valine. It also contains minerals such as calcium and phosphorus. The content of vitamin B 12 in stinky tofu is very rich. Some varieties can contain vitamin B 12 10mg per 100 g, and the amount of vitamin b 12 required per person per day is 1-3 mg. Regular consumption can not only supplement vitamin B 12, but also prevent Alzheimer's disease. The key point of making moldy tofu is to choose tofu to make moldy tofu. Tofu made of gypsum water is delicious, and tofu should be tender. If you can't buy tofu made of gypsum in the north, try to buy tender tofu. If tofu is too old, it will be very dry, which will affect the sense and taste of tofu. When the temperature in my hometown makes tofu moldy, I always use straw to put tofu on it layer by layer, and put quilts and the like on it. Generally speaking, it takes about a week for mold to grow. White mold tofu has white mold. Pure white mold, it looks beautiful. In the north, there is no straw, so we can only use grates. The temperature should be kept at about 12~ 18 degrees, as long as the fermentation looks like the above picture. Fermented moldy tofu with ingredients should be fermented with different seasonings according to personal taste, such as 1: 1: 0.3 Chili noodles, salt and pepper noodles. It's best to keep the bean curd in a crock, and then pour a layer of white wine on it. It won't go bad for a year or two, and it will smell good, but you must put water on the edge of the jar to prevent air from entering, or clean the edge of the jar regularly. Generally, you can eat it in a month, and the longer the fermentation time, the better. Product flavor Xiangxi Tujia mold tofu Tujia people in Tujia village in Xiangxi like to eat mold tofu in winter and spring. The method is to cut white tofu into small cubes, boil it with clear water, filter it, put it in a wooden bucket, put it in a hot place, let it ferment and mold, then soak it in oil soup, add salt, pepper, ginger slices, pepper powder and a small amount of soju, seal it for about seven days, and then open the jar to eat. It's fragrant, spicy and hemp, delicious and delicious. There are famous Liu's moldy tofu in Longshan, which won the gold medal in the 9th China Hunan Agricultural Expo, and the moldy tofu produced by Liu's food factory in the car wash river in Longshan County, western Hunan, which is known as "a must in western Hunan". Liu's moldy tofu is produced in the beautiful ancient town of Car Wash River in Longshan County, Hunan Province. Over the past hundred years, with the unique underground high-quality spring water in the "Squid Cave", it has been refined by traditional techniques with the selection of top-quality soybeans, essential oils, peppers, refined salt, pepper and liquor. Because of the exquisite selection of materials, excellent formula, exquisite technology, fine production and special water quality, this product has the characteristics of softness, toughness, freshness and delicacy, and has a fragrant, hemp and spicy flavor. In addition, after being canned with airtight purple sand pottery, it has good color, fragrance and taste and is deeply loved by people. It is a delicacy for entertaining guests and a good gift for friends and relatives. In July 2003, CCTV 12 channel made a special report on it in the program "Walking and Playing Xiangxi". The product has been included in the list of intangible cultural heritage protection in Longshan County, and the products are exported to both home and abroad. Yifeng moldy tofu, also known as moldy bean board, is a traditional snack in Yifeng. Tofu made of soybeans is cut into small pieces and moldy at a suitable temperature. Then, put the prepared seasoning Yifeng moldy tofu (salt, Chili powder, etc. ) Dip it in, put it in a sealed jar, and pour sesame oil and soju. It can be used after two weeks of sealing. Compared with other areas, Yifeng moldy tofu is more spicy and delicious, with rich flavor, which is deeply loved by local residents and visiting guests, especially Fangxi Village in Yifeng, which is the most authentic and popular. Traditional method of mildew tofu in Ningdu, Ganzhou: 1. After beginning of winter, cut the tofu into an inch square and air-dry it in the wind until all four corners turn brown (this process only takes one day); 2. Spread a layer of torn straw on the bottom of a paper box, and put tofu layer by layer, so that one layer of tofu and one layer of straw are put down in turn. 3. Seal the paper box and leave it for ten days until white hairs grow on the tofu. Ganzhou Ningdu Mud Tofu 4. Take some Chili powder and some salt and mix them evenly. Take out the tofu and put it in the Chili powder to cover the surface with a layer of powder, and then put it in the jar; 5. After three days, when the salt permeates the tofu, pour 50% white wine to cover the tofu, and then seal the jar mouth; After 6 or 60 days, open the altar to eat. Xiaoxiang cuisine, represented by Hunan cuisine, is one of the eight major cuisines in China. Hunan province is located in the south-central part, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. There is Hengshan Mountain in Nanyue in the south and vast Dongting in the north. Four rivers, Hunan, Guizhou, Yuan and Cheng, pass through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and xianglian, and is a famous land of fish and rice. According to Records of the Historian, Chu is "rich in terrain and has no hunger". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. There are hills and basins in the southeast of Hunan, and agriculture, animal husbandry and by-products are very developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. Famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang basin fish, Dongting scarab, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait bamboo shoots, mushrooms, and mountain delicacies in western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha was able to cook various styles of delicacies with various raw materials such as animals, poultry and fish through cooking methods such as steaming, boiling, boiling and roasting. With the development of history and the continuous exchange of cooking skills, three local flavors of Hunan cuisine have gradually formed: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Suitable crowd The general population can eat 1. Tofu is an ideal food for the elderly, pregnant women and parturients, and it is also an important food for children's growth and development. Tofu is also good for menopause, aftercare, obesity and rough skin; Mental workers and people who often work night shifts are also very suitable for eating. 2. Tofu is slow to digest, and children with indigestion should not eat more; Tofu contains more purines, so it should be used with caution in patients with gout and patients with elevated blood uric acid concentration. Edible substances 1. It is not advisable to eat more. After fermentation, stinky sufu is easily contaminated by microorganisms. Protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much will have adverse effects on the human body and affect health. Second, it is not suitable for people. Because the content of salt and purine in sufu is generally high, patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate the condition. Try not to eat pickled vegetables such as moldy tofu in supper, which will easily aggravate the edema of human body and is not conducive to human metabolism.
After understanding the properties of moldy tofu, we can completely eat moldy tofu healthily. If moldy tofu is eaten as a side dish of breakfast porridge, even if the moldy tofu has a high salt content, the accumulation of sodium in the human body will be weakened after the dilution of porridge and a day's work. Eat more vegetables and fruits while eating moldy tofu and supplement VC. Try not to eat moldy tofu at midnight snack