Generally, foods made from bean products can be divided into two categories: non-fermented and fermented. Non-fermented beans include whole beans (such as green beans and dried beans). ), bean sprouts, soybean milk, tofu, dried tofu (such as dried tofu, tofu clothes, etc. ), oily tofu, frozen tofu, etc. Fermented products include douchi, soybean paste, sour soybean milk, fermented bean curd and so on.

After the 1940s, while developing traditional soybean foods, new soybean protein foods were developed, including concentrated protein, isolated protein and tissue protein, and milk foods such as milk powder substitutes and imitation meat products were further developed according to their nutritional value or functional characteristics.

Many trace components in soybean, such as phospholipid oligosaccharides, saponins, isoflavones, etc. Constantly discover their nutritional value and functional characteristics. Soybean products have a good development prospect. Rich in unsaturated fatty acids, it can decompose cholesterol in the body, promote lipid metabolism, and make subcutaneous fat difficult to accumulate.

Recommended fermented bean products are:

Hairy tofu, natto, stinky tofu, tofu, soy sauce, lobster sauce and soy sauce are all fermented bean products.

Fermented bean products are easier to digest and absorb, and at the same time, because of microbial fermentation, the content of B vitamins will increase, which is a good supplementary source of vitamin B 12 for vegetarians.

China's hairy tofu and stinky tofu would be nice if they were stewed, steamed and fried in less oil. Unfortunately, it is not popular all over the country, and it is often only popular in some areas. Most vendors will also use deep frying to make it quickly, which needs attention.