Sufu, also known as tofu, is a traditional folk food that has been circulated in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by people in China and Southeast Asia and is an enduring delicacy.

Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Big chunks", "red peppers" and "roses" belong to "red squares". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".

Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colored sufu. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.

Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is a kind of bean product with high nutritional value. The protein content is 15% ~ 20%, which is equivalent to meat and rich in calcium. In the process of sufu production, mold fermentation is used, and the digestion and absorption rate of protein is high.

The vitamin content is richer. Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried bean curd.

Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers.

These white hairs may look terrible, but in fact there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks and produce amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.