Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Big", "Red Spicy" and "Rose" belong to "Red Square". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".

Red fermented bean curd is the most traditional kind of fermented bean curd, which needs to be moistened with high-quality liquor after being put into the jar, and can only be enjoyed after several months. The surface of red sufu is naturally red, and the section is yellow and white. It has mellow taste and unique flavor. Besides eating, it is often used as a condiment in cooking. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.

Extended data

Sufu is rich in protein. Protein is decomposed into various amino acids after fermentation, which can be directly digested and absorbed. It also produces substances such as yeast, so it can strengthen the spleen and nourish the stomach, stimulate appetite and help digestion.

Taboos and side effects of sufu;

The content of salt and purine in sufu is generally high. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition.

In addition, fermented fermented fermented sufu is easily contaminated by microorganisms, and protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much stinky tofu has a bad effect on your health.

Reference source: Baidu Encyclopedia-Tofu Milk