More than 2000 years ago BC, the ancient Thracians living in northeast Greece and Bulgaria also mastered the technology of making yogurt. They started with goat's milk. Later, yogurt technology was spread to other parts of Europe by the ancient Greeks.
At the beginning of the 20th century, Russian scientist I Menchinikov, while studying why Bulgarians live longer, found that these people who live longer like to drink yogurt. He also isolated and discovered the yeast of yogurt and named it "Lactobacillus bulgaricus". Carazo, a Spanish businessman, likes Menchinikov's research results very much. He set up a yogurt factory after World War I and sold yogurt as a "longevity drink" with medicinal effects in pharmacies, but the market performance was mediocre. After the outbreak of World War II, carazo came to the United States and built another yogurt factory. This time, instead of selling in pharmacies, he broke into cafes and cold drinks shops and advertised. Yogurt soon opened the market in the United States and quickly swept the world.
1979, Japan invented sour milk powder. When drinking, just add a proper amount of water and stir well to get delicious yogurt.
China is the first country to grow soybeans and make tofu products from soybeans.
The origin of tofu can be traced back to the Han Dynasty. During the Han Dynasty, farmers in the Huaihe River valley used stone mills. Farmers soak rice and beans in water, put them in a water mill with a funnel, grind them into paste and spread them in a pot to make pancakes. Pancakes and homemade soybean milk are the daily food of farmers on both sides of Huaihe River. Farmers grow beans, cook beans, grind beans, eat beans and accumulate all kinds of beans.
Experience. Later, inspired by the long-term deterioration and solidification of soybean milk, people finally created the earliest tofu with the original self-sinking method.
According to legend, Liu An, king of Huainan in Han Dynasty, began to make tofu. He once recruited a large number of alchemists, improved farmers' methods of making tofu, and made white and tender tofu with gypsum or brine as coagulant.
Tofu has appeared in both north and south food markets since ancient times. According to the records in Qing Louis at that time, people called tofu "little slaughtered sheep" and thought that the tenderness and nutritional value of tofu could be comparable to that of mutton. In the Song Dynasty, tofu workshops mushroomed all over the country. Those who climb Mount Tai to worship Buddha and visit should try the smooth and delicate Taian tofu. In ancient Tai 'an, there were many bean curd workshops. At night, the grinding wheel of the whole city was rolling and the bean fragrance was overflowing. Anhui Bagongshan Tofu, Hubei Huangzhou Tofu, Fujian Shanghang Tofu, Hebei Zhengding Tofu Brain, Guangxi Guilin yuba and Zhejiang Shaoxing Sufu are all famous tofu products in ancient times.
Tofu includes South Tofu, North Tofu, Old Tofu, Tender Tofu, Board Tofu, Round Tofu, Water Tofu, Frozen Tofu, Steamed Tofu, etc. , are fresh tofu products (including dried tofu, tofu skin, tofu brain, etc. ); Fermented products of tofu include stinky tofu, milk rot and long-haired tofu. , is the traditional non-staple food of our people.