Suggestion: B vitamins and trace elements in tofu milk are also rich, which can nourish nerves and prevent tofu from becoming a nourishing, heat-clearing and health-preserving food. Regular consumption can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach.
catalogue
Teach you to make tofu milk at home. The formula is simple, the fermentation is fast, and it can be learned in a few minutes.
103,000 4'40 "
Homemade spicy tofu is delicious, convenient and reassuring.
192000 2'33 "
A century-old process in rural Yunnan, making first-class oil fermented bean curd.
72,000 7'
Xiaoyu's private kitchen is full of fermented bean curd and crisp meat.
66,000 65,438+0' 40 "
Xiaoyu privacy kitchen pork belly fermented bean curd salad
39,000 1'4 "
& gt
Sophie [fǔ rǔ]
Popular Science China | This entry is reviewed by the entry writing and application project of Popular Science China.
Review expert Li Xingfeng Jie Chen Chen Fang Wang Jingfeng Tao
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.
Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Big", "Red Spicy" and "Rose" belong to "Red Square". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".
Chinese name
fermented bean curd
Foreign name
fermented bean curd
Another name
Tofu milk, cat milk, moldy tofu
primary raw materials
Soybean, rice wine, salt, sugar
Does it contain preservatives?
no
quick
navigate by water/air
nutritional ingredient
Production and production
Main efficacy
Taboos and side effects
food culture
Reference menu
Nutritional components of food
Representative products
White sufu is represented by Guilin sufu. Guilin tofu milk has a long history and is quite famous. It was famous as early as the Song Dynasty. It is one of the traditional specialties "Three Treasures of Guilin". Guilin sufu has a set of processes from pulping, filtration to setting, drying and mildew, and the selection of materials is also very particular. The prepare bean curd is small in size, smooth and soft in texture, orange and transparent in surface, delicious and fragrant in taste, rich in nutrition, stimulating appetite and help digestion, and is a common food for people and a seasoning for cooking. 1937 In the National Handicraft Products Exhibition held in Shanghai in May, Guilin sufu was especially praised for its outstanding shape, color, fragrance and taste, and therefore sold well at home and abroad. 1983, which was rated as national quality food. Baisufu is famous overseas and is well received by people in Hong Kong, Macao, Southeast Asia and Japan.
Red fermented bean curd Red fermented bean curd has to go through nearly 30 processes from material selection to finished product, which is very elegant. Sufu is the most traditional kind of sufu, which needs to be moistened with high-quality liquor after entering the altar, and can only be enjoyed after several months. The surface of red sufu is naturally red, and the section is yellow and white. It has mellow taste and unique flavor. Besides eating, it is often used as a condiment in cooking. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.
Green fermented bean curd is stinky tofu milk, also called green tofu, which is a real food that smells bad and tastes good. Someone likes it. Represented by Wang Zhihe, a century-old shop, the inventor is Wang Zhihe, an Anhui native. There is another story: Wang's father opened a tofu shop in his hometown and learned to make tofu when he was a child. The famous Sun Shan rented several houses in Beijing, ground several liters of bean curd every day and peddled it along the street. It's summer now, and sometimes the leftover tofu will soon become moldy and inedible. He cut the tofu into small pieces, dried it a little, found a small jar and salted it. After that, I closed my business, concentrated on studying and preparing for the second interview, and gradually forgot about it. In autumn, when Wang Zhihe opened the cylinder head, a foul smell came to my nose. When I took it out, I found that tofu was blue-gray I tried it with my mouth and felt it contained a strong aroma. Although it is not a delicious food, it is also very interesting. I tasted it for my neighbor and was full of praise. It has been circulating for more than 300 years. Stinky tofu was once sent to the court as a royal dish and was loved by Empress Dowager Cixi, who named it "Fang Yuqing".
Red tofu
Special variety
Among the varieties of sufu, there are rice that is not good, yellow wine, sesame, rose, shrimp and sesame oil. Sufu in Shaoxing, Ningbo, Shanghai, Nanjing and other Jiangsu and Zhejiang provinces is famous for its delicacy, softness, delicious taste and slight sweetness. Tangchang bean curd in Dayi County, Sichuan Province is rich in Sichuan flavor and is known for its spicy, crispy and slag-free. In addition, the Chinese cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of tofu is wrapped in Chinese cabbage leaves, which is delicious. The crisp tofu made in Zhecheng County, Henan Province is more mellow and delicious.
Tea oil fermented bean curd is a kind of fermented bean curd, which belongs to the category of red fermented bean curd, and its producing areas are concentrated in Yongzhou, Hunan, Guilin, Guangxi and other places. Tea-oil sufu is made of soybean as the main material, pepper and salt as the auxiliary materials, soaked in tea oil and pickled with natural spices. Bright color, delicious taste and fragrant smell. Tea oil fermented bean curd is soft and fragrant, rich in protein, which can stimulate appetite and prolong life. At the same time, tea oil contains oleic acid, linoleic acid and other substances beneficial to human body. Therefore, tea oil fermented bean curd is deeply loved by the broad masses of the people.
nutritional ingredient
Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colored sufu. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.
Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is a kind of bean product with high nutritional value. The protein content is 15% ~ 20%, which is equivalent to meat and rich in calcium. During the production of fermented bean curd, protein has higher digestion and absorption rate and richer vitamin content. Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried bean curd. Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers. These white hairs may look terrible, but in fact there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks and produce amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.