![Lishan Fermented bean curd [a specialty of Sui County, Hubei Province]](https://i.gtylx.com/i.png)
What is Lishan Fermented bean curd? Authentic Hubei Suixian Specialty: Lishan Fermented bean curd
Content Abstract:Want to know what Lishan Fermented bean curd is? This is a special article that introduces in detail the specialty of Sui County in Hubei Province -- Lishan Fermented bean curd. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Lishan Fermented bean curd. The full text takes about 5 minutes to read, mainly including the basic introduction of Lishan Fermented bean curd and what is the nutritional value of Lishan Fermented bean curd? What are the product characteristics of Lishan Fermented bean curd? How did the history of Lishan Fermented bean curd come from? The production method of Lishan Fermented bean curd, etc
Basic introduction of Lishan Fermented bean curd. It is finely crafted, featuring fine, yellow, and soft characteristics, with a harmonious blend of five flavors and a crispy and fragrant taste. In 1960, when Dong Biwu, who was then the Vice President of the State, visited Suixian County, he tasted Lishan Fermented bean curd, which was called deliciousWhat is the nutritional value of Lishan 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, it has been fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content 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 Lishan Fermented bean curd
The English name of Fermented bean curd is "soy cheese". Its taste is somewhat similar to cheese, fermented like cheese and rich in protein and calcium. Cheese has a special flavor, while Fermented bean curd also has a fine texture and a special flavor. It can be said that Fermented bean curd is China's "vegetable cheese"
How did the history of Lishan Fermented bean curd come from
As early as in the Guangxu period of the Qing Dynasty, there was a Liu family in Xihe Town who was good at making Fermented bean curd and was famous in Sui County. In 1929, Qin Guanlou, a rich businessman in Lishan, opened a soy sauce garden and hired the descendants of the Liu family in Xihe with high salaries to monopolize Fermented bean curd, which soon made Lishan crispy Fermented bean curd a famous brand. In 1956, private soy sauce farms implemented public-private partnership, and crisp Fermented bean curd was changed to be produced and operated by Lishan Supply and Marketing Cooperative. Due to the skilled ingredients and meticulous production by experienced workers, the quality has always been stable, with an annual output of 500000 pieces<33 When the ingredients are ready, put the fermented tofu into a pot
4. Put all seasonings into a bowl and stir evenly
5. Pour high level Baijiu into a bowl containing tofu, pass all tofu through high level Baijiu, and let the tofu pieces take a bath
6. Evenly dip the tofu dipped in Baijiu with three kinds of seasonings
7. Just put it into the tile jar