Chaling fermented bean curd [Hunan Chaling specialty]

What is Chaling fermented bean curd? Authentic Hunan Chaling Specialty: Chaling fermented bean curd? This article is a special article that introduces in detail the special product of Chaling in Hunan -- Chaling fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Chaling fermented bean curd. The reading time of the full text is about 4 minutes, mainly including the basic introduction of Chaling fermented bean curd and what is the nutritional value of Chaling fermented bean curd? What are the product characteristics of Chaling fermented bean curd? How does the history of Chaling fermented bean curd come from? The production method of Chaling fermented bean curd, etc

Introduction to Chaling fermented bean curd. With plump soybeans, spicy red peppers, pure green camellia oil, and pure Yunyang mountain spring water, the pickled fermented bean curd has a perfect color, aroma, and taste

What is the nutritional value of Chaling fermented bean curd

fermented bean curd contains rich amino acids and various trace elements, which can reduce the content of cholesterol in the human body and reduce the incidence of cardiovascular and cerebrovascular diseases such as hypertension. It also helps with digestion and enhances appetite

What are the characteristics of Chaling fermented bean curd

The delicacy of Chaling fermented bean curd lies in its taste. Each person's technique and habit are different, and fermented bean curd has its own flavor. Some colors are bright and sweet more than fragrant, some are orange yellow with a hint of sourness, some colors have a dark fragrance more than sweet, and some have a dry and hard fragrance more than sweet

How did the history of Chaling fermented bean curd come from

Chaling fermented bean curd, which originated in the Tang Dynasty and prevailed in the Southern Song Dynasty, is known as "the most magical food". According to historical records, in the second year of Shaoxing in the Southern Song Dynasty, Yue Fei led his team to join Chaling Zhitang and ate fermented bean curd made by local people, who were full of praise. Bringing back a jar to offer to the emperor, Emperor Gaozong of Song praised it as "something that should only exist in the sky" and requested that the people of Chaling offer it to the court annually

The production method of Chaling fermented bean curd

The production process of Chaling fermented bean curd is exquisite, rigorous and simple, and almost every family can make it. Fermented bean curd can be pickled from the beginning of winter to the beginning of spring of the next year. At this time, it was the off-season of agriculture. Every household soaked soybeans, tied dry wood, and came to the tofu workshop in the village one by one to take turns making tofu. Villagers spread the bean curd blocks on the straw stalks paved on the flat, and the straw stalks are placed in the big breathable bamboo basket (please pay attention to cleanliness to prevent the scale from producing acid, which will cause "slurry escape" and affect the taste of fermented bean curd). On a mild day, just five or six days later, there are some yellow mold on the surface of the tofu pieces, and the air is filled with a trace of tofu frankincense. When the penicillium is together, immediately cut it into small cubes, turn over in Baijiu to kill bacteria, pour fried salt and pepper powder, put it in the jar, pour tea oil, seal it, and make fermented bean curd. Half a month later, when I lifted the lid of the jar, the fragrance was strong and refreshing. I picked it into a bowl and found it to be yellow, orange, and tender, making my mouth water