Yes, tofu with white hair is edible. Generally, moldy tofu will have a layer of white hair. The white hairs and green hairs growing on food are both molds, but they are of different types, such as Aspergillus griseus and Aspergillus albicans.

Some molds are indeed harmful to the human body, but not all molds are harmful to the human body. On the contrary, most molds are beneficial to humans, such as: Mucor, Rhizopus, Aspergillus, Penicillium Mildew spp. Among them, the penicillin that everyone often hears and uses belongs to the genus Penicillium.

Extended information

Molded tofu can usually be divided into three types: white, red and green: white molded tofu is produced without red yeast rice to keep its original color; molded tofu is added with Monascus refers to red mold tofu; green mold tofu refers to stinky mold tofu, also known as Qingfang. During the pickling process, bitter pulp water and salt water are added to give it a green bean color.

Molded tofu is fermented during the production process. The protease and bacteria attached to the fungus skin slowly penetrate into the inside of the tofu base and gradually decompose the protein into various amino acids and free fatty acids. It takes 3 months to half a year. Finally, the crispy and delicate bean curd is ready, which is delicious and delicious.

Historical inventions

According to historical records: During the Tang Dynasty, a monk from Bailu Temple in Yiyang made some tofu. He went out for a few days for something to do, and when he came back, the tofu became moldy. The monks had the instinct to save, so they refused to throw it away, mixed some seasonings and tried to eat it. Unexpectedly, it tasted good, and today's bean curd was born.

Maoyu is delicious. In the Ming Dynasty, chili peppers were added, and fermented bean curd became an indispensable appetizer in Hunan households. Fermented bean curd slowly spread throughout the country, and later, fermented bean curd is now available all over the country.

Yiyang Maoyu is unique. The recipe for making bean curd in the temple has been passed down from generation to generation of monks, and the ancient method of making Maoyu has always maintained its simple and unique taste.

Before liberation, the ancient method of making Maoyu was passed down to Zen Master Foyuan by Monk Zhihui, the abbot of Qixia Temple in Yiyang.

In 1999, Zen Master Foyuan passed on the secret recipe of ancient fermented bean curd to Master Rigpa. This recipe originated from the Tang Dynasty, so it is known as: "The originator of Chinese fermented bean curd".

Nutritional value Molded tofu is rich in a variety of amino acids, proteins, carbohydrates and minerals needed by the human body. Each 100 grams of fermented bean curd protein contains 4.8 grams of isoleucine, 8.8 grams of leucine, 7.0 grams of lysine, 0.7 grams of methionine, 4.6 grams of phenylalanine, 2.0 grams of threonine, 0.6 grams of tryptophan, and valerian. Acid 5.3 grams. Also contains minerals such as calcium and phosphorus.

Smelly fermented bean curd is rich in vitamin B12. Some varieties can contain 10 mg of vitamin B12 per 100 grams, and each person needs 1-3 mg of vitamin B12 per day. Regular consumption can not only supplement vitamin B12, but also prevent Alzheimer's disease.

Eating Matters

1. It is not advisable to eat too much. After stinky bean curd is fermented, it is easily contaminated by microorganisms. The protein in the tofu base is oxidized and decomposed to produce sulfur compounds. If you eat too much, it will have adverse effects on the human body and affect your health.

2. Not suitable for people. Since fermented bean curd contains generally high amounts of salt and purines, patients with hypertension, cardiovascular disease, gout, kidney disease, and peptic tract ulcers should eat less or no food to avoid aggravating their condition. Try not to eat pickles such as moldy tofu as a late-night snack, as it can easily aggravate human edema and is not conducive to human metabolism.

After understanding the properties of moldy tofu, we can eat moldy tofu healthily. For example, if you eat moldy tofu for breakfast as a side dish with porridge for breakfast, even if the moldy tofu contains high salt content, after the dilution of the porridge and a day's work, the accumulation of sodium in the human body will weaken. While eating moldy tofu, eat more fruits and vegetables to supplement VC.

Reference material: moldy tofu. Baidu Encyclopedia