Yuanjiang Four Season Red Fermented bean curd [Hunan Yuanjiang Specialty]

What is Yuanjiang Four Season Red Fermented bean curd? Authentic Yuanjiang specialty in Hunan: Yuanjiang Four Season Red Fermented bean curd? This article is a special article that introduces in detail the specialty of Yuanjiang in Hunan Province -- Yuanjiang Siji Red Fermented bean curd. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Yuanjiang Siji Red Fermented bean curd. The reading time of the full text is about 7 minutes, mainly including the basic introduction of Yuanjiang Siji Red Fermented bean curd, and what is the nutritional value of Yuanjiang Siji Red Fermented bean curd? What are the characteristics of Yuanjiang Sijihong Fermented bean curd? How did the history of Yuanjiang Four Season Red Fermented bean curd come from? The production method of Yuanjiang Four Season Red Fermented bean curd, etc

Basic Introduction of Yuanjiang Sijihong Fermented bean curd. Sijihong Fermented bean curd has a history of more than 300 years. The unique traditional process of Sijihong Fermented bean curd, a concentrated formula for hundreds of years, pays special attention to the "three most" in the production process. First, the purest soybeans are selected, first by sieving, and then by hand; The second is to use the most tender tofu. Generally, tofu only undergoes one coarse filtration, while theirs undergoes two fine filtration; Thirdly, the quantity is the most sufficient. Green, original ecology, tradition and health are the core qualities of Sijihong secret Fermented bean curd. The entire processing is done manually without adding any chemicals, making it a pure natural food. The flavor is pure and delicious, deeply loved by consumers and suitable for pairing with meals of all ages<21. In 1993, the street residents Liang Ninghui, Liu Zhiqiang, Han Dongsheng and others set up a small Fermented bean curd processing plant, and the production of fermented milk was scaled up by family workshops. Driven by them, Fermented bean curd processing has gradually become a leading industry for local farmers to increase their income, and a series of brands such as "Zhaoge", "Qunxiang" and "Xiangyi" have emerged. In addition to selling well in the province, the products are also exported to Guangzhou, Shenzhen and southwest China. At the same time, the town actively guides processing households to become bigger and stronger, enhancing market competitiveness. At present, there are 52 Fermented bean curd processing plants in the town, with the output increasing from 10000 jars in 1993 to 400000 jars in 2004, with an annual output value of more than 10 million yuan

What is the nutritional value of Yuanjiang Sijihong Fermented bean curd

1. Fermented bean curd is rich in vitamin B group. Eating it regularly can not only supplement vitamin B12, but also prevent senile dementia

2. Fermented bean curd is rich in plant protein. After fermentation, the protein is decomposed into various amino acids, and yeast and other substances are produced, so it can improve appetite and help digestion

3. Fermented bean curd also contains minerals such as calcium and phosphorus

4. Fermented bean curd is easy to be polluted by microorganisms during fermentation. The protein in the bean curd will produce sulfur compounds after oxidative decomposition, and excessive consumption will have adverse effects on human body

What are the characteristics of Yuanjiang Siji Red Fermented bean curd

High quality soybeans and home-made Baijiu are used as raw materials. Made using traditional craftsmanship through more than twenty processes. Pure natural, high nutrition, without adding any artificial colors or preservatives. The product contains various essential nutrients for the human body, such as amino acids, proteins, and reducing sugars. It has a bright yellow appearance, soft texture, and a fresh, spicy, and refreshing taste

How did the history of Yuanjiang Four Season Red Fermented bean curd come from

How to make Yuanjiang Four Season Red Fermented bean curd. Then, select combed straw and wheat straw and evenly spread them on a bamboo curtain. Place the tofu pieces on top, leaving a certain gap between each piece of tofu to prevent adhesion. Cover them with a layer of straw and place them in a cool place at 15 ℃ to allow the tofu pieces to ferment. After about a week, these tofu chunks will grow fine gray white hairs. At this point, marinating can be carried out. The method is to first take an appropriate amount of refined salt, five spice powder, shrimp, chili sauce or chili powder and stir them together. Then, put the fermented tofu pieces into a bowl and mix them evenly. Finally, put them in a jar and inject an appropriate amount of glutinous rice sweet wine into the jar. Seal the jar tightly. After about half a month, it can be opened for consumption. When consumed, if sprinkled with a little sesame oil, the taste will be even more fragrant and delicious