Luoshan fermented bean curd [Jiangxi Fengcheng Specialty]

What is Luoshan fermented bean curd? Authentic Jiangxi Fengcheng Specialty: Luoshan fermented bean curd? This article is a special article that introduces in detail the specialty of Jiangxi Fengcheng -- Luoshan fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Luoshan fermented bean curd. The reading time of the full text is about 4 minutes, mainly including the basic introduction of Luoshan fermented bean curd and the nutritional value of Luoshan fermented bean curd? What are the product characteristics of Luoshan fermented bean curd? Tasting and eating methods of Luoshan fermented bean curd, etc

Basic Introduction of Luoshan fermented bean curd

What is the nutritional value of Luoshan fermented bean curd

Like lobster sauce and other bean products, Fermented bean curd is a healthy food highly recommended by nutritionists. Its raw material, dried tofu, is already a highly nutritious soy product with a protein content of 5% to 20%, comparable to meat, and rich in calcium. During the production of Fermented bean curd, mould fermentation has been carried out, so that the digestibility and absorption rate of protein are higher and the vitamin content is richer. Because microorganisms break down phytic acid in beans, minerals such as iron and zinc, which were originally low in absorption in soybeans, are more easily absorbed by the human body. At the same time, because microorganisms have synthesized vitamin B12, which is not available in general vegetable foods, vegetarian people often eat Fermented bean curd, which can prevent pernicious anemia. Fermented bean curd is generally high in salt and purine. Patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not to avoid aggravating the disease

What are the characteristics of Luoshan fermented bean curd

The surface is bright red, the interior is apricot yellow, the block shape is neat, the aroma is rich, the saltiness is suitable, and the aftertaste is endless

Tasting method of Luoshan fermented bean curd

Fermented bean curd meat

Raw materials: pork streaky meat, red bean Fermented bean curd, ginger, green onion, rock sugar, cooking wine, old soy sauce, star anise

Practice:

1 Boil pork belly until it is eight years old, then remove it and cut it into large pieces. Use a knife to cut patterns on the skin of the meat

2. Take two pieces of fermented bean curd and grind them into mud with a spoon; Crush rock sugar with a knife; Cut ginger into large pieces; Cut scallions into sections

3. In a bowl, pour some cooking wine, rock sugar, crushed fermented bean curd and Fermented bean curd juice, 1 tablespoon soy sauce, and mix well

4. Add an appropriate amount of water to a clay pot, then add pork belly, star anise, cinnamon, fragrant leaves, ginger, and scallions

5. After boiling over high heat, pour in the prepared Fermented bean curd sauce and stew it over low heat for 1 hour, then add refined salt and stew it for 10 minutes