Bean curd can be eaten directly without heating. Fermented bean curd is an original condiment in my country. There are red bean curd, green bean curd, white bean curd, sauce bean curd, colorful bean curd and other varieties. It can be eaten alone or used Come and cook dishes with unique flavours. The fermentation of fermented bean curd by mold makes the protein digestion and absorption rate higher and the vitamin content richer. Because microorganisms decompose the phytic acid in beans, minerals such as iron and zinc in soybeans, which have low absorption rates, are more easily absorbed by the body. At the same time, because microorganisms synthesize vitamin B12 that is not available in general plant foods, vegetarians often eat fermented bean curd to prevent pernicious anemia. The raw material of fermented bean curd is the "white base" of dried tofu. Inoculate the white mold with a suitable variety of mold and culture it under suitable conditions. Soon white hairs will grow on it - the molds have multiplied in large numbers. These white hairs may look scary, but in fact there is no need to worry, because these bacteria do not cause any harm to humans. Their role is only to decompose the protein in the white material and produce amino acids and some B vitamins. The hairy white blank is rubbed and finally salted to become fermented bean curd.