Opinion: tofu milk in the vitamin B group and trace elements are also more abundant, can play a nutritional nerve, prevention of tofu as a tonic and clearing the heat of the health food, eating can be complementary to the gas, clearing the heat of dryness, thirst, clean the stomach and intestines
Contents
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Curd Bean Curd [fǔ rǔ]
Science Popularization in China | This entry was reviewed by Science Popularization in China (SPC) Science Encyclopedia Entry Preparation and Application Project
Reviewed by Li Xingfeng, Jie Chen, Fang Chen Wang Jing Feng Tao
Curd milk, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste, high nutrition, smells like a stench, and eats a special flavor loved by the Chinese people and the people of Southeast Asia, it is a delicious dish that has lasted for a long time.
Curd is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "green side". The "big block", "red hot", "rose" and so on belong to the "red side". "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white side".
Chinese Name
Curd Bean Curd
Foreign Name
fermented bean curd
Alias
Bean curd milk, cat's milk, mildewed bean curd
Main Ingredients
Soybeans, Rice Wine, Salt and Sugar
Whether Containing Preservatives
No
No
Quick
Navigation
Nutritional Composition
Production
Main Effects
Contraindications and Side Effects
Diet Culture
References
Food Nutrients
Representative Products
White bean curd is represented by Guilin bean curd. Guilin Bean Curd Milk has a long and prestigious history and was famous as far back as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". There is a set process from grinding, filtering, shaping, drying and molding of Guilin curd, and the materials are chosen with great care. In May 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin curd was especially praised for its outstanding shape, color, aroma and taste, and was sold well both at home and abroad. 1983, it was rated as a national high-quality food. In 1983, it was rated as the national high-quality food. The white fermented bean curd is famous overseas and welcomed by people in Hong Kong, Macao, Southeast Asia and Japan.
Red Bean Curd Red Bean Curd goes through nearly thirty processes from the selection of materials to the finished product, which is very delicate. After the curd is installed in the altar, high-quality white wine is added to continue to moisturize it for several months before it can be opened and enjoyed, making it the most traditional type of curd. The surface of red curd is naturally red, and the cut surface is yellowish-white, with a mellow taste and unique flavor, which is often used as a cooking condiment in addition to a meal. In addition to soybeans, taro is also used to make red curd. Its composition also contains more protein, to the color, shape neat, delicate texture, no odor for the best.
Green curd is stinky tofu milk, also known as green square, is the real "smell smell, eat fragrant", the food, some people are good at this bite. Beijing's century-old store Wang Zhihe produced as a representative of the inventor is the Anhui Wang Zhihe, here's another story: Wang's father in his hometown to open a tofu factory, Wang Zhihe had learned to make tofu in his early childhood, he rented a couple of houses in the capital, and every day grinding a few liters of beans tofu, selling along the street. During the summer, sometimes the leftover tofu sold quickly became moldy and inedible. He cut the tofu into small pieces, dried them a little, found a small jar, and salted them. After that, he stopped his business and concentrated on his studies to prepare for the re-examination, and gradually forgot about it. In the fall, Wang Zhihe opened the lid of the jar, a stench coming from the nose, take out a look, the tofu has been greenish-gray, with the mouth to try, I think the smell of the rest but contains a strong aroma, although not a delicacy, but also intriguing, sent to the neighbors to taste, are praised. It has been passed down for more than 300 years. Stinky tofu has been sent to the court as an imperial dish, loved by Empress Dowager Cixi, who gave it the name "Royal Green Square".
Red Bean Curd
Special Varieties
There are also varieties of bean curd with the addition of bad rice known as the bad side, the addition of yellow wine known as the drunken side, as well as the addition of sesame seeds, roses, shrimp roe, sesame oil and other colorful bean curd. Jiangsu and Zhejiang, such as Shaoxing, Ningbo, Shanghai, Nanjing and other places in the curd to delicate and soft, fresh taste, slightly sweet known; and Dayi County, Sichuan Tangchang curd Sichuan flavor, spicy, crispy, tender and no dregs of the long; in addition to Chengdu, Sichuan, Suining, Meishan, etc. produced by the cabbage tofu milk is also very distinctive, each piece of curd wrapped in cabbage leaves, the taste of fresh and spicy and palatable; Henan Zhecheng crispy curd is even more fragrant and thick, delicious and delicious. The crispy curd from Zhecheng in Henan Province is even more mellow, thick and delicious.
Tea oil curd is a kind of curd, belongs to the red curd class, the origin is concentrated in Hunan Yongzhou, Guangxi Guilin and other places, tea oil curd with soybean as the main ingredient, chili peppers, salt as a supplementary material, add tea oil immersion, plus natural spices pickled and become, colorful, tasty, thick and tender. Tea oil curd texture is soft and fragrant, rich in protein, can enhance appetite, prolong life, while tea oil contains oleic acid and linoleic acid and other substances beneficial to the human body. Therefore, tea oil curd by the majority of people's favorite.
Nutritional composition
Curd is China's original condiment, red curd, green curd, white curd, soy sauce curd, color curd and other varieties of curd, which can be eaten alone, but also can be used to cook the unique flavor of the dishes. Don't look at the appearance is not very eye-catching, if we talk about the nutritional content, these things are really not simple.
Curd, like tempeh and other soy products, is highly regarded by nutritionists as a healthy food. Its raw material, dried bean curd, is originally a highly nutritious soy product with a protein content of 15 to 20 percent, comparable to that of meat, and rich in calcium. The fermentation of molds during the production of dried bean curd makes the protein more digestible and absorbable, and richer in vitamins. Because microorganisms break down the phytic acid in beans, it makes minerals such as iron and zinc, which are otherwise poorly absorbed in soybeans, more easily absorbed by the body. At the same time, because the microorganisms synthesize vitamin B12, which is generally not found in plant foods, vegetarians can prevent pernicious anemia by eating some curd regularly. The raw material of curd is "blank" of dried tofu. The blank is inoculated with the right kind of molds and placed in the right conditions for cultivation, and soon white hairs grow on it - the molds multiply. These white hairs may look a little scary, but in fact, there is no need to worry, because these strains of mold is not harmful to people, their role is only to decompose the protein in the blank, the production of amino acids and some B vitamins. The hairy white blanks are rubbed and finally salted, and then become curd.