Introduction: curd, also known as bean curd milk, is a characteristic traditional folk food handed down in China for thousands of years, because of its good taste, high nutrition, smells like a stench, eat up the special flavor by the Chinese common people and the people of Southeast Asia, the following is the practice of curd I bring to you, let's go together to take a look at it!
Curd practice Ingredients: Main ingredients: tofu moderate Seasoning: salt moderate, pepper moderate, a little sesame oil Practice: 1. Tofu cut blocks steamed over high heat for 20 minutes Curd, like tempeh and other soy products, is a health food that is highly prized by nutritionists. Its ingredient? Dried tofu, which is supposed to be 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 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. Also, since the microbes synthesize vitamin B12, which is not normally found in plant foods, vegetarians can prevent pernicious anemia by eating some curd regularly. The 'raw material of curd is dried tofu-like ? White blanks? 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 seem a little scary, but in fact, there is no need to worry about, because these strains of bacteria are not harmful to people, their role is only to decompose the protein in the white blanks, produce amino acids and some B vitamins only. The hairy blanks are then rubbed and finally salted to make curd. Main effects Curds (furu), flat, sweet flavor. The ingredients are similar to tofu. It has the effect of appetizing, digestion and regulating the middle. It can be used for the disease after the food is not fragrant, children's food accumulation or noma abdominal distension, loose stools and so on. The use of tofu milk can make dishes more varied and have more layers of flavors. In addition to accompanying meals, it is also commonly used in hot pots, ginger duck, lamb ovens, noodle threads, bread and other dipping sauces, as well as meat processing and other uses. In addition to being a delicious side dish, curd can also be used as a seasoning in cooking to make a variety of delicious dishes. Such as curd steamed bacon, curd steamed eggs, curd stewed carp, curd stewed tofu, curd bad intestines and so on. For example, the flavorful and fresh curd pork is made by browning the skin of the whole piece of meat on the fire and scraping off the burnt part in water. In a casserole dish the meat is cooked until half-crisp, then removed, and a knife is used to cut y into the skin so that it becomes a number of small pieces but is not cut. With a few blocks of red bean curd milk, put more marinade crushed with some yellow wine to mix well coated in meat, and then put into the casserole with onions and ginger and the original soup to cook the meat, slowly burned over a low fire and add rock sugar, to be thickened and thick juice can be. This meat is fat and not greasy, fragrant, appetizing. Curd is rich in zinc and vitamin B, often eaten not only to supplement vitamin B12, but also to prevent Alzheimer's disease. The protein in curd is twice as much as that of tofu and is extremely easy to digest and assimilate, so it is called Oriental cheese. Curd is rich in plant proteins, and after fermentation, the proteins are broken down into various amino acids, which can be digested and absorbed directly. It also produces yeast and other substances, so it strengthens the spleen and nourishes the stomach, improves appetite and helps digestion. Contraindications and side effects Curd containing salt and purine amount generally higher, hypertension, cardiovascular disease, gout, kidney disease patients and peptic ulcer patients, it is advisable to eat less or not eat, so as not to aggravate the condition. Also, after fermentation of stinky curd, it is easy to be contaminated by microorganisms, and the oxidative decomposition of proteins in tofu blanks produces sulfur-containing compounds. If you eat too much stinky curd, it will have adverse effects on the human body and affect your health.