Fugui Spring fermented bean curd [Sichuan Qionglai Specialty]

What is Fugui Spring fermented bean curd? Authentic Sichuan Qionglai specialty: Fugui Spring fermented bean curd? This is a special article that introduces Fugui Spring fermented bean curd, a special product in Qionglai, Sichuan, which was reviewed and edited by the editorial team of China Specialty Website. It collects relevant information about Fugui Spring fermented bean curd. The full text takes about 4 minutes to read, mainly including the basic introduction of Fugui Spring fermented bean curd and what is the nutritional value of Fugui Spring fermented bean curd? How did the history of Fuguichun fermented bean curd come from? The production method of Fugui Spring fermented bean curd, etc

Basic introduction of Fuguichun fermented bean curd

Huangji "Fuguichun" home-made fermented bean curd began in the Ming Dynasty, and Huangji's "Fuguichun" series of bean products were first created by Pingle Huangshi. Huangji "Fuguichun" home-made fermented bean curd is made of soybeans, peppers, edible vegetable oil, Chinese prickly ash, salt, anise and other ingredients. It has the characteristics of strong aroma, long aftertaste and unforgettable food. It has always been a good food for the villagers around Pingle Ancient Town. In 2005, he was invited to participate in the China International Food Festival and was reported on the front page headline of "Today's Qionglai" at the same time

What is the nutritional value of Fugui Spring 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 15% 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

How did the history of Fuguichun fermented bean curd come from

Fermented bean curd has a history of more than 1000 years and is one of the unique fermented products in China. As early as the fifth century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu is Fermented bean curd after it is salted and matured". It is stated in the Collection of Materials of Compendium of Materia Medica that "bean curd, also known as bean milk, is salty and sweet when it is marinated with lees or soy sauce." The preparation of fermented bean curd has been described in detail in Li Huanan's Awakening Garden Record in the Qing Dynasty

How to make Fugui Spring fermented bean curd. One piece of white Fermented bean curd is crushed in a bowl, three eggs are beaten in, and mixed together to disperse. Prepare chopped scallions. 2) Heat oil in a wok, stir fry the shrimp until they change color, then pour in the egg mixture and chopped green onions. Stir fry until cooked together

Fermented bean curd streaky meat

Preparation: cut streaky meat into small pieces, slightly treat Fermented bean curd juice with cumin powder, yellow rice wine and salt

, buy canned Fermented bean curd, use soup juice and a piece of Fermented bean curd crushed cotton sugar

Practice:

2. After boiling, pour the fermented bean curd with crushed Fermented bean curd into the pot and cover it with low heat for stewing

Start the pot and put it on a plate