2. Sufu is not only a delicious side dish, but also can be used as a seasoning in cooking to make various delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part. Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, then add onion and ginger and the original broth to the casserole, slowly burn it with low heat, and then add rock sugar until the juice thickens. This meat is fat but not greasy, with a fragrant smell and a great appetite.
3. The content of zinc and vitamin B in sufu is very rich. Eating it regularly can not only supplement vitamin B 12, but also prevent Alzheimer's disease. Protein of sufu is twice as big as tofu, and it is easy to digest and absorb, so it is called oriental cheese.
4. Sufu is rich in protein. Protein is decomposed into various amino acids after fermentation, which can be directly digested and absorbed. It also produces substances such as yeast, so it can strengthen the spleen and nourish the stomach, stimulate appetite and help digestion. Sufu, also known as tofu, is a traditional folk food that has been circulated in China for thousands of years. Because it is delicious, nutritious and stinky, its special flavor is deeply loved by people in China and Southeast Asia. This is a lasting delicacy.
5. Sufu is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to Fang Qing. "Big chunks", "red peppers" and "roses" belong to "red squares". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".