Zhuxi fermented bean curd [Hubei Zhuxi specialty]

What is Zhuxi fermented bean curd? Authentic Hubei Zhuxi Specialty: Zhuxi fermented bean curd? This article is a special article that introduces in detail the specialty of Zhuxi in Hubei province -- Zhuxi fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about fermented bean curd in Zhuxi. The reading time of the full text is about 7 minutes, mainly including the basic introduction of fermented bean curd in Zhuxi and the nutritional value of fermented bean curd in Zhuxi? What are the product characteristics of Zhuxi fermented bean curd? How does the history of Zhuxi fermented bean curd come from? The production method of Zhuxi fermented bean curd, etc

Basic Introduction to Zhuxi fermented bean curd fermented bean curd, also known as musty bean curd and milk rot. It is one of the traditional fermented foods with a history of over a thousand years, produced in various parts of the country. However, due to different regions, the taste and color of fermented bean curd are also different. In terms of taste, there are salty, sweet, spicy and other flavors; In terms of color, there are red, white, green, soy sauce, floral patterns, etc. The fermented bean curd in Zhuxi is a kind of mixed Fermented bean curd, which is very special in color and taste. Smelling the fragrant aroma and looking tempting, I had a refreshing and appetizing taste. It has the effect of appetizing and enhancing appetite, and leaves a lasting aftertaste after eating

What is the nutritional value of Zhuxi fermented bean curd

The main components of fermented bean curd are protein, fat, carotene, vitamin A E， And minerals such as calcium and phosphorus. Rich in plant protein, after fermentation, the protein is broken down into various amino acids and produces substances such as yeast, which has the effect of enhancing appetite and promoting digestion. The content of vitamin B12 in Fermented bean curd is very rich, which can supplement vitamin B12 in human body and prevent senile dementia

What are the characteristics of Zhuxi fermented bean curd

Zhuxi fermented bean curd has good quality and delicious taste because of its unique production environment. Zhuxi is a mountainous county, with Jingxiang to the east, Sichuan and Shaanxi to the west, Chongqing and Sichuan to the south, and Han River to the north. It has superior ecology, distinct four seasons, a vegetation coverage rate of 81%, abundant resources, unique climate, good ecology, and no industrial pollution. This makes it excellent in water quality, fresh in air, and four distinct seasons in spring, summer, autumn and winter, all of which facilitate the seasonal production of fermented bean curd. Every winter, after entering the ninth lunar month, every family will start processing fermented bean curd. After leaving the ninth lunar month, they will never do it again. In particular, in terms of packaging, local earthenware jars are mainly used to effectively protect the natural flavor of fermented bean curd

How did the history of Zhuxi fermented bean curd come from

Zhuxi fermented bean curd's production method

The production of fermented bean curd in Zhuxi is very technical. Every time fermented bean curd is produced, it takes a month and a half. Its program is:

The first process is to select high-quality soybeans for soaking, grinding, boiling, spotting, filtering, and finally press dry to form. Shaped tofu should have a certain degree of hardness and contain much less water than regular tofu. After these are completed, they should be placed in a cool place for a few days for fermentation and then moved outdoors to bask in the sun. Only at this point can the first process be considered completed