Huainan Fermented bean curd

What is Huainan Fermented bean curd? Authentic Anhui Huainan specialty: Huainan Fermented bean curd? This article is a special article that introduces in detail the specialty of Huainan, Anhui Province - Fermented bean curd. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Fermented bean curd in Huainan. The reading time of the full text is about 4 minutes, mainly including the basic introduction of Fermented bean curd in Huainan, and what is the nutritional value of Fermented bean curd in Huainan? What are the characteristics of Huainan Fermented bean curd? How to make Fermented bean curd in Huainan, how to taste Fermented bean curd in Huainan, etc

Basic Introduction to Fermented bean curd in Huainan

Fermented bean curd, a specialty of Huainan, originated from the rich production of tofu in Huainan, especially the Bagongshan tofu, which began with the removal of eight ministers from office, including Liu An, the king of Huainan in the Western Han Dynasty. It was originally refined into tofu as a result of alchemy, which is tender and delicious. It is also famous for its crystal clear product, white as jade plate, tender as cream, delicate texture, crisp and smooth, no taste of yellow paste water, and does not break up. High reputation

What is the nutritional value of Huainan Fermented bean curd

Although Fermented bean curd originates from soybeans and contains similar ingredients to tofu, it is bluer than tofu, and its nutrition and function are higher than tofu. The protein in tofu exists in a macromolecular state. After Fermented bean curd is made, the macromolecular protein is hydrolyzed into small peptides and amino acids under the action of microorganisms, which is easier for human digestion and absorption, thus improving the nutrition of soybean protein

What are the characteristics of Huainan Fermented bean curd

Fermented bean curd is delicate in texture, mellow and delicious

How to make Fermented bean curd in Huainan

Self made Fermented bean curd

Raw materials

A piece of fresh tofu. Prepare a container that can be sealed according to the amount of your tofu (fresh-keeping box, sealed jar, storage box, etc.). If there is no straw, use newspaper instead. Add some chili noodles if there is no rice straw. Method

1 Put the newspaper in a sealed container, spread plastic wrap or clean plastic bag, and place the beaten tofu on top

2. After placing the tofu, put a layer of plastic wrap or a clean plastic bag on top of it, and then put the newspaper on top

3. Cover the lid and let it sit for about four to five days. The taste of Fermented bean curd depends on this step

4. Mix the seasonings and roll the moldy tofu cubes in the seasoning powder

5. Put the bean curd with seasoning in a container, add Liangbaikai and Baijiu, and seal the bottle mouth. It usually takes a week to put it on. But the longer it stays, the better it tastes. Remember to put it in the refrigerator after opening it

Huainan Fermented bean curd tasting method

fermented bean curd is served at breakfast as a side dish of Congee for breakfast. In this way, even if fermented bean curd has high salt content, the sodium accumulation in the human body will be weakened after the dilution of Congee and the daily labor. Eat more vegetables and fruits while eating fermented bean curd to supplement VC. Try not to eat fermented bean curd in the night snack