The main ingredients of bean curd milk are soybeans, rice wine, salt and sugar.

The curd, also known as bean curd milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, and is an enduring delicacy because of its good taste, high nutrition, and the special flavor that makes it smell bad and taste good loved by the Chinese people and the people of the Southeast Asian region.

Curd is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "green side". The "big block", "red hot", "rose" and so on belong to the "red square". "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white side".

Extended Information

Tofu milk nutritional value:

1, protein. Soybean products in the protein after fermentation denaturation, into peptides and amino acids, equivalent to the decomposition of protein, and this decomposition makes the protein more easily absorbed. At the same time, these amino acids and peptides will make the originally tasteless soy products become more delicious. It has been found that some active peptides after fermentation are more helpful in controlling blood pressure.

2. Vitamins. In the fermentation process of soy products, vitamin B12 will be produced (the main physiological function of vitamin B12 is to participate in the production of bone marrow red blood cells, to prevent pernicious anemia; to prevent the brain nerve damage), this kind of B12 is commonly found in animal food, and it is rare in plant food (soy products), and the fermented soy products are a good source of B12 in vegetarian diet.

People's Daily Online - Issue 184: curd has 4 major nutrients beyond your imagination!

Baidu Encyclopedia-Curd Milk