Red square (red fermented bean curd) has to go through nearly 30 processes from material selection to finished product, which is very elegant. Sufu is the most traditional kind of sufu, which needs to be moistened with high-quality liquor after it is put into the jar, and can only be enjoyed after several months.
The surface of red sufu is naturally red, and the section is yellow and white. It has a mellow taste and a unique flavor. It is often used as a seasoning in cooking except for meals. Raw materials for making red fermented bean curd include taro besides soybeans. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.
Extended data:
The red fermented bean curd is not added with any pigment. When the tofu is put into the jar after the action of Mucor and Rhizopus, in addition to yellow wine, salt and ingredients, the "red yeast" is added, and such a beautiful and attractive color can be produced by red yeast alone.
Monascus can be cultivated in rice and refined into natural food additive monascus. Monascus can produce red natural pigment monascus pigment in secondary metabolism. Sauced meat, wine and snacks can all be colored with red yeast.
Baidu Encyclopedia-Red Square
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