Tofu milk, also known as curd, is made of soybeans, yellow wine, sorghum wine, red wine and other raw materials mixed. Bean curd milk is more varied, most of the taste is delicious, in addition to the role of fishy and greasy, suitable for meals or as a seasoning, such as hot pot seasoning, etc. The more famous Beijing Wang Zhihe stinky tofu. The more famous Beijing Wang Zhihe stinky tofu, Zhejiang Shaoxing curd and so on. Nutritional Benefits: The main components of tofu milk are protein, fat, carotene, vitamins A and E, as well as calcium, phosphorus and other minerals. Bean curd is rich in plant protein, after fermentation, the protein is broken down into various amino acids, and produces yeast and other substances, so it has the effect of promoting appetite and digestion. Stinky curd (green) is rich in vitamin B12, can supplement the body's vitamin B12, but also to prevent Alzheimer's disease. Eat right: Half a piece at a time is enough. Since the fermentation of curd is easily contaminated by microorganisms, the oxidation and decomposition of proteins in the tofu blank produces sulfur-containing compounds that are harmful to human health when consumed in excess. Soybean Fu muscle brother can Xi Jiudian Xueding grinding curd salt and purine content is generally higher, hypertension, cardiovascular disease, gout, kidney disease, peptic ulcer patients should eat less or not eat, so as not to aggravate the condition. Selection of the best hidden: tofu milk to the color of the right, neat shape, delicate texture, no peculiar smell for the best. Tofu milk can be stored in sealed glass bottles or ceramic jars in a cool and ventilated place. Shelf life is about 1 year

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