Tofu milk, also known as curd, is made from a mixture of soybeans, yellow wine, sorghum wine, red wine and other ingredients. Bean curd milk is more varied, most of the flavor is delicious, in addition to the role of fishy and unctuous, suitable for meals or as a seasoning, such as hot pot seasoning. The more famous Beijing Wang Zhihe stinky tofu, Zhejiang Shaoxing curd, etc..

Nutritional benefits: the main ingredients of tofu milk are protein, fat, carotene, vitamins A and E, as well as calcium and phosphorus and other minerals. Bean curd milk is rich in plant protein, after fermentation, protein decomposition into a variety of amino acids, and produced yeast and other substances, so it has the effect of improving appetite and promote digestion. Stinky curd milk (green square) is rich in vitamin B12, which can supplement the body's vitamin B12, but also can prevent senile dementia.

Eat and drink: Half a piece at a time is enough. Since the fermentation of curd milk is easily contaminated by microorganisms, the oxidative decomposition of protein in the tofu blank produces sulfur-containing compounds that are harmful to human health when consumed in excess. Tofu milk containing salt and purine amount generally higher, hypertension, cardiovascular disease, gout, kidney disease, peptic ulcer patients should eat less or not eat, so as not to aggravate the condition.

Selected wonderful hidden: tofu milk to color, shape neat, delicate texture, no odor for the best. Tofu milk can be put in a sealed glass bottle or ceramic jar, placed in a cool ventilated place to save. Shelf life of about 1 year.