Sufu our country are original spices, red fermented bean curd, fermented bean curd Green, white fermented bean curd, fermented bean paste, fermented bean curd and other varieties of color, it can be consumed alone, but also can be used to cook dishes a unique flavor . Although the appearance of little eyes, if the effect of nutrients, these things really so simple.
raw materials are fermented bean curd tofu category "白坯." Give白坯varieties suitable fungal inoculation, and on suitable conditions cultivate, grow near the top on the white - the large population of Streptomyces were up啦. Some may seem frightening, but in fact no need to worry because the selection of these strains have been studies of people without any harm, but also does not produce toxins, their role is only decomposition白坯protein, resulting in amino acids and some B vitamins only. Of long hair hair白坯twist to deal with, and finally re-salted, fermented bean curd has become.
sufu production methods in accordance with different colors and flavors also vary. Red fermented bean curd is monascus TRs stained. Monascus pigment produced by Monascus are natural pigments, not only on the human body is very safe, and even prove that there is research must have health care role. If you do not add monascus so, fermented bean curd are light yellow color, people put them as the white fermented bean curd. If you add the butter song, that is, with butter flavor of the fermented bean curd sauce.
popular tofu at processing through bacterial fermentation, protein hydrolysis degree of relatively high, resulting in many of the free amino acid in particular, so stinky tofu tastes exceptionally strong flavor. Since there is a part of one of sulfur amino acids broken down into hydrogen sulfide and ammonia, there is the smell produced. This is the stinky tofu, "a foul smell, eating Shannon" reasons. This is a small amount of hydrogen sulfide and ammonia would not have a poison on the human body, so no need to worry too much. The key lies in the fact that stinky bacterial fermentation process should not in any pathogen pollution. Soak in the kind of tofu swill put in the system by the "fake stinky tofu" is a must not for eating.
if at the time add salt pepper, sugar, spices, wine, incense and other condiments worse, you can create a variety of colors of the fermented bean curd. Currently on the market will be perhaps the most popular of several spicy fermented bean curd, and they are fresh, aroma, spicy taste, especially下饭.
related to the source of stinky tofu, have such a legendary story about the authenticity I do not know, there is research who may wish to love a small test.
have bit the赶考go in town to give sub-test, because名落孙山luck. This immediately want to go home, but has air bags, insufficient money for the journey. Fortunately, there have been make tofu at home craft, on the branch in the city from a bean stall. Sometimes, bad luck, tofu is not sold out the same day, two days has begun to stink, give cervical also want to throw away, soak in salt water on which the temporary preservation, saving it for their own consumption. One night, give cervical hesitated again, chopsticks give a taste of them, ten thousand did not think that this smelly tofu was extraordinarily delicious, and the food did not feel any discomfort. He was amazing, this neighbor friends, everyone taste each other, are amazed. Therefore give into sub tofu from this method to tofu for their own special products, even from known far and near.
fermented bean curd and tempeh and other soy products, are the nutritionists advocate of health food. Its raw materials - is the nutritional value of tofu high soy protein content of 15-20%, with the meat rather, at the same time rich in calcium. Sufu production process has been the subject of mold fermentation, so that the rate of protein digestion and absorption of higher vitamin content even richer. Since micro-organisms break down the phytic acid in the beans, making the original soybean is very low absorption rate of iron, zinc and other minerals more easily absorbed into the body. At the same time, because of microbial synthesis of plant-derived foods generally do not have vitamin B12, vegetarians often eat fermented bean curd, can be prevented pernicious anemia.
Sufu English name is "soy cheese." Its taste is somewhat similar with the cheese, and cheese, like after fermentation, as rich in protein and calcium. Cheese Taste has a special flavor, and fermented bean curd with the same delicate texture and unique flavor. It can be said that fermented bean curd is the Chinese "Su-cheese." In some indicators, the fermented bean curd cheese is better than even the Department, because of its low content of saturated fat and free cholesterol, also contains soybean unique health components - "soy isoflavones." However, it also has better cheese place: does not contain vitamin A, D.
(should a friend's request to talk about fungi and bacteria fermented sauce made of fermented bean curd and category.)
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