Question 2: What's the difference between white tofu and red tofu? Do you have pepper or no pepper? !

Question 3: What's the difference between white fermented bean curd and red fermented bean curd? Of course, the color is different. The white one is not spicy (it will be spicy), and the red one is not spicy (it is a little salty). It's good to make hot pot sauce In the production of white sufu, red yeast is not added to keep its true color; Adding monascus into fermented bean curd blank, namely red fermented bean curd; Cyan sufu refers to stinky sufu, also known as Fang Qing, which is pickled into bean blue with bitter syrup and salt water in the pickling process.

Question 4: What brand of tofu brain is delicious? 1 Wang Zhihe (a well-known trademark of China, founded in 1669 (eighth year of Emperor Kangxi of Qing Dynasty), Beijing).

2 Kedong Sufu (originated from 19 15, the hometown of China Sufu (Micrococcus), Kedong, Heilongjiang).

Guanghe fermented bean curd (a famous brand in China, which started at 1893 (19th year of Guangxu), Kaiping City, Guangdong Province).

4 Huaqiao (China Time-honored Brand 1958, known as "Three Treasures of Guilin", Guilin Huaqiao Cuisine)

5 Ding Feng (China Time-honored Enterprise 1864, Shanghai famous trademark, Shanghai Ding Feng Brewed Food)

6 Weichunyuan (established in Guiyang 1934, Guiyang Weichunyuan Food Co., Ltd.)

7 Kang Bei (founded in 1929, a large condiment enterprise in Northeast China, brewing food in Kang Bei, Jilin).

8 Xinzhong (1952 Tongzhou, Jiangsu, the largest producer of sufu, Jiangsu famous brand)

9 Xianheng (1736, a famous trademark in Zhejiang Province, Shaoxing Xianheng Food Co., Ltd.)

10 Laocaichen (well-known brand, Beijing-Hong Kong joint venture, Beijing Laocaichen Food Co., Ltd.)

Question 5: Can white tofu and red tofu be eaten directly? Yes, whether it's steamed stuffed bun, food or stir-fry, you can eat it directly. Of course, some people use it to drink wine.

Question 6: Do you often eat tofu pudding? You said, "I always eat", and nothing can go on like this, and everything is always "long", but that is determined by faith. As for food, it is better to diversify (I don't know if Dan is red tofu or red tofu, if the former is nutritious, it should be ok, if the latter is not nutritious), but it is better to choose nutritious things. Well, as for this question, that's it. I hope you can eat healthy (really! Ha ha! )

Question 7: Is red fermented bean curd healthy? The main hazards of pickled food are the possibility of nitrite production, nonstandard production technology leading to excessive bacterial content, and excessive live salt hurting the stomach.

Although sufu is a pickled food, it is more delicious than salted fish with pickles. First, buy regular goods to prevent informal production. And the normal appetite doesn't hurt much.

As for the production of fermented bean curd, Mucor and other fungi were cultivated in the early stage, and protein poisoned by tofu was decomposed by the enzymes of fungi, making it into small molecular amino acids, so eating tofu is good for the health! In the later sealed fermentation, the fungus will die, leaving the fungus shell, which is high in protein and harmless to human body! So the scenery upstairs is misunderstood ~

As for the red aspect, it doesn't matter whether red koji is added to sufu production ~

Generally speaking, sufu is a healthy food. Mentioned in the third practical technology of biology elective course in senior high school ~

Question 8: Why is the color of sufu red and white? (1) Red fermented bean curd is a kind of product in fermented bean curd. The surface is bright red or purple, the section is apricot yellow, the taste is fresh and salty, and the texture is delicate. It is a very popular side dish or cooking seasoning. Its greatest technical feature is to add a colorant-monascus to the soup for post-fermentation.

(2) White sufu is also a kind of product in sufu. These products have the same color, which is milky yellow, light cyan or bluish white. Full-bodied, delicious and delicate in texture. Its main characteristics are low salt content, short fermentation period, fast maturity and mostly produced in the south.

Question 9: Can I eat white mold sufu? Disease analysis: Don't eat it if it turns black. If there is only white mold, the fermented bean curd can still be eaten without white mold. Suggestion: After the sufu is opened, it can be soaked in cooked oil and stored for a long time.

Question 10: Which brand of fermented bean curd is better and which brand is better to be elected as Wang Zhihe? It has a long history.