Cihe Fermented bean curd [Hubei Gucheng Specialty]

What is Cihe Fermented bean curd? Authentic Hubei Gucheng Specialty: Cihe Fermented bean curd

Content Abstract:Want to know what Cihe Fermented bean curd is? This article is a special article that introduces in detail the specialty of Hubei Gucheng - Cihe Fermented bean curd. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Cihe Fermented bean curd. It takes about 5 minutes to read the full text, mainly including the basic introduction of Cihe Fermented bean curd and what is the nutritional value of Cihe Fermented bean curd? What are the product characteristics of Cihe Fermented bean curd? How did the history of Cihe Fermented bean curd come from? The making method of Cihe Fermented bean curd, the tasting method of Cihe Fermented bean curd, etc

Basic introduction of Cihe Fermented bean curd

According to the test of Hubei Provincial Geological Research Institute, Cihe River is rich in a variety of essential trace elements for human body, such as iodine, selenium, potassium and calcium. Tofu made from Cihe River is as white as pure jade and as fine as condensed fat. Cihe Fermented bean curd is refined from more than 10 kinds of natural raw materials, such as sesame oil, chilli, ginger, Chinese prickly ash, and is favored by customers because of its bright color, delicious taste, and exquisite texture

What is the nutritional value of Cihe Fermented bean curd

4. It has the effect of stimulating appetite, reducing digestion, and regulating the body. Can be used for post illness food retention, children with food accumulation or malnutrition, bloating, loose stools, etc

What are the characteristics of Cihe Fermented bean curd

The surface is gelatinous and transparent, with a refreshing yellow color, a unique fragrance, a delicious taste, and a long aftertaste

How did the history of Cihe Fermented bean curd come from

Cihe Fermented bean curd has a long history, first appeared in the Sui and Tang dynasties, and prevailed in the Ming and Qing dynasties. Its origin is closely related to Chengen Temple in the territory. As a royal temple, the Cheng'en Temple in history was full of incense and fast, with the rise and spread of tofu and Fermented bean curd. In this way, Cihe Fermented bean curd has a history of at least 1400 years

How to make Fermented bean curd in Cihe

The first process of Fermented bean curd processing is tofu making, which is a piece of cake in Cihe. To make bean curd, it is necessary to divide the tofu into uniform cubes, place them in a dustpan to dry, and undergo the first fermentation

After a week of growth in a constant temperature environment, Aspergillus will wrap around tofu like cotton wool. Afterwards, it can enter the pickling stage - the fermented tofu chunks are coated with spices and sealed in glass bottles for secondary fermentation. Spices are ground from over 30 types of green ingredients such as Sichuan pepper, peppercorns, chili peppers, cinnamon, etc. Tofu chunks are poured into bottles and coated with small grinding oil. After two to three months of secondary fermentation, they are fully flavored and labeled before leaving the factory

Tasting and eating methods of Cihe Fermented bean curd

Zhuyang Fermented bean curd are various. Gucheng people eat porridge and Mantou, and use it directly to accompany their meals. It can also be used as seasoning, such as cold tofu, vermicelli, spring sprouts, hot pot seasoning, fried pancakes, etc. It is a famous flavor dish in Gucheng