Question 2: Which brand of bean curd is the best? Wang Zhihe (personally) but it is also a brand recognized by Chinese people all over the world! Wang Zhihe stinky tofu is made from high-quality soybeans by soaking beans, grinding, filtering, bittering, pre-fermentation, pickling and post-fermentation. Pickling is the key, and the amount of salt and seasoning will directly affect the quality of stinky tofu. If there is more salt, tofu doesn't stink; If there is less salt, the tofu is too smelly. Wang Zhihe stinky tofu "stinks" with strange fragrance, a mold that produces protease, which decomposes protein and forms extremely rich amino acids, which is very delicious. The odor is mainly caused by hydrogen sulfide gas produced in the decomposition process of protein. In addition, due to the use of bitter water, cold water, salt water when curing, and formed a bean curd block was bean blue.
Question 3: What brand of bean curd is delicious in Wang Zhihe?
Question 4: Which brand of bean curd is more delicious? Guanghe's spicy fermented bean curd is cheap and delicious. You can buy it in basic supermarkets. Wang Zhihe's reputation is abroad, but there have been reports that acesulfame K exceeded the standard recently. Old Cai Chen's rose fermented bean curd (red fermented bean curd) tastes good, too.
Question 5: What brand of bean curd is delicious? Wang Zhihe brand and Liubiju bean curd are all delicious.
Question 6: Which brand of fermented bean curd is delicious? I have eaten many brands of fermented bean curd, and I feel that Wang Zhihe and Laocaichen are good! Both of them are well-known brands. Wang Zhihe tastes good, soft and light in color; Laocaichen has a good taste, moderate hardness (some other brands are hard) and red color (suitable for making fermented bean curd, etc.). My family eats old talents now. Some fermented bean curd will "heartburn" and stomach acid, but the two kinds mentioned above have no such problem.
Question 7: What brand of fermented bean curd in China is delicious? It is recommended to try Guangzhonghuang white fermented bean curd, which is spicy and not spicy. If it is not taboo, it is recommended to buy a bottle of spicy bean curd, which is delicious and appetizing.
Question 8: What brand of bean curd is delicious?
1, the practice of fermented bean curd is very simple. First, wash and cut into tofu blocks about 3 cm square and 6 mm thick, soak them in 2% salt water and steam them in a pot.
2. Steamed tofu blocks are fermented in a warm and dark place. Generally, the temperature is 20℃ ~ 25℃, white or yellow fimbriae (called bean curd embryo) can grow on the surface of bean curd in 5 days, and then put them into a small pot. Sprinkle a layer of salt water (the ratio of salt water is1:2) on each layer of bean curd embryo, cover and seal it, and ferment it again in 10 days to obtain fermented bean curd.
Question 9: Which brand of bean curd is more spicy and delicious? Red sister bean curd is very spicy and delicious. You can eat rice, porridge and vegetables. It's very practical. I've always liked it before.
Question 10: Which brand of bean curd is the best to eat? I personally think Wang Zhihe, but it is also a brand recognized by Chinese people all over the world! Wang Zhihe stinky tofu is made of high-quality soybeans, which are soaked, ground, filtered, marinated, pre-fermented, pickled and post-fermented.
And other processes. Pickling is the key, and the amount of salt and seasoning will directly affect the quality of stinky tofu. If there is more salt, tofu doesn't stink; If there is less salt, the tofu is too smelly. Wang Zhihe stinky tofu "stinks" with strange fragrance, a mold that produces protease, which decomposes protein and forms extremely rich amino acids, which is very delicious. The odor is mainly caused by hydrogen sulfide gas produced in the decomposition process of protein. In addition, because of the use of bitter water, cold water,
Salt water, and formed a bean curd block is bean blue.