Fermented bean curd is a must-have for many otakus. Whether it is paired with porridge or steamed buns and other foods, it is excellent. Many people think that fermented bean curd is junk food. In fact, it is not. It is known as oriental cheese. What is fermented bean curd

Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. It is popular among Chinese people because of its good taste, high nutrition, smell of odor, and special aroma. Favored by ordinary people and people in Southeast Asia, it is an enduring delicacy. Fermented bean curd is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "Qingfang" category. "Big Block", "Red Spicy", "Rose", etc. belong to the "Red Side". "Sweet and spicy", "osmanthus", "five-spice", etc. belong to the "white prescription". The health benefits of fermented bean curd The nutrition of fermented bean curd is beyond your imagination

Like tempeh and other soy products, fermented bean curd is a health food highly recommended by nutritionists. Despite their inconspicuous appearance, when it comes to nutritional content, these things are really not simple. Fermented bean curd is called "Oriental cheese"

As a plant-based fermented protein food, fermented bean curd is called "Oriental cheese". But the nutritional value is better than cheese. ? What is the difference between white fermented bean curd and red fermented bean curd?

Depending on the production method and ingredients, the color, flavor and nutrition of fermented bean curd are also different. White fermented bean curd does not add any auxiliary ingredients and is of its natural color. Red fermented bean curd is fermented by adding red yeast, white wine, noodle yeast and protease to the fermented dough. The production process of fermented bean curd and the growth of Mucor

Place the tofu cubes flat in the cage, control the temperature in the cage at 15~18℃, and maintain it at a certain humidity. After about 48 hours, Mucor began to grow. After 3 days, mycelium grew vigorously. After 5 days, the surface of the tofu block was covered with mycelium. The Mucor growing on tofu blocks comes from Mucor spores in the air. Modern fermented bean curd production involves inoculating fine Mucor species directly onto tofu under strict sterile conditions. This can avoid contamination from other bacterial species and ensure Product quality. Add salt to marinate

Arrange the tofu blocks covered with mucor mold neatly in layers in the bottle, and add salt layer by layer. As the number of layers increases, the amount of salt increases, approaching the mouth of the bottle. The salt on the surface should be spread thickly. The salting time is about 8 days. Adding salt can precipitate the moisture in the tofu, making the tofu blocks hard and preventing them from becoming crispy prematurely during the later production process. At the same time, salt can inhibit the growth of microorganisms and prevent the tofu pieces from spoiling. Preparing the stewed soup

The stewed soup is directly related to the color, aroma and taste of fermented bean curd. Braised soup is made from wine and various spices. The wine in the braised soup can be cooking wine, rice wine, rice wine, sorghum wine, etc., and the content is generally controlled at around 12%. Adding wine can inhibit the growth of microorganisms and give fermented bean curd a unique aroma. There are many types of spices, such as pepper, Sichuan peppercorns, star anise, cinnamon, ginger, chili pepper, etc. Spices can modulate the flavor of fermented bean curd and also have antiseptic and sterilizing effects. The braised soup can be configured according to personal taste.