Nanru is also called red fermented bean curd and red side. It is fermented fermented fermented bean curd made from red yeast rice. It is a type of fermented bean curd, which means that fermented bean curd contains southern fermented bean curd. The specific differences are as follows: 1. Bean curd is also called fermented fermented bean curd.

China's characteristic traditional folk delicacies that have been passed down for thousands of years are usually divided into three categories: green recipe, red recipe and white recipe.

Stinky tofu belongs to the green side, large pieces, red spicy, rose, etc. belong to the red side, sweet and spicy, osmanthus, five-spice, etc. belong to the white side, and the red side is Nanru.

2. Nanru is jujube red on the surface and apricot yellow on the inside. It tastes fat and winey, and a little sweet. It is made from high-quality soybeans as the main raw material, red yeast rice, Shaojiu wine, etc. as auxiliary materials, and refined through compound fermentation.

It is rich in high-quality protein and a variety of amino acids needed by the human body. It has a rich aroma and mellow flavor, and has the effect of strengthening the spleen and appetizing.

Extended information: Fermented bean curd is mild in nature and sweet in taste.

The ingredients are similar to tofu.

It has the effect of appetizing, digesting and regulating the body.

It can be used to treat poor appetite after illness, bloating in children due to food accumulation or malnutrition, loose stools, etc.

Making good use of fermented bean curd can make the dishes more varied and the taste more layered.

In addition to serving as food, it is also commonly used in hot pot, ginger duck, mutton stoves, noodles, bread and other dipping sauces and meat processing.

Fermented bean curd is rich in zinc and vitamin B. Regular consumption can not only supplement vitamin B12, but also prevent Alzheimer's disease.

The protein of fermented bean curd is twice that of tofu, and it is easy to digest and absorb, so it is called oriental cheese.

Fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids, which can be directly digested and absorbed.

It also produces yeast and other substances, so it can strengthen the spleen and stomach, increase appetite and help digestion.