Suining Cabbage fermented bean curd [Sichuan Suining Specialty]

What is Suining cabbage fermented bean curd? Authentic Sichuan Suining Specialty: Suining Cabbage fermented bean curd

Content Abstract:Want to know what Suining Cabbage fermented bean curd is? This article is a special article that introduces in detail the specialty of Sichuan Suining -- fermented bean curd of Chinese cabbage. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about fermented bean curd of Chinese cabbage in Suining. The reading time of the full text is about 5 minutes, mainly including the basic introduction of fermented bean curd of Chinese cabbage in Suining and the nutritional value of fermented bean curd of Chinese cabbage in Suining? How did the history of Suining cabbage fermented bean curd come from? The production method of fermented bean curd of Suining cabbage, and the award-winning honor of fermented bean curd of Suining cabbage

Basic Introduction to Suining Cabbage fermented bean curd. It can enhance appetite, nourish the stomach and intestines, aid digestion, and provide abundant nutrients

What is the nutritional value of Suining cabbage fermented bean curd

The main components of fermented bean curd are protein, fat, carotene, vitamin A E， And minerals such as calcium and phosphorus. Rich in plant protein, after fermentation, the protein is broken down into various amino acids and produces substances such as yeast, which has the effect of enhancing appetite and promoting digestion. The content of vitamin B12 in Fermented bean curd is very rich, which can supplement vitamin B12 in human body and prevent senile dementia

How did the history of Suining cabbage fermented bean curd come about

According to historical records, as early as the 5th century AD, there was a saying in the ancient books of the Wei Dynasty that "dried tofu becomes Fermented bean curd after being salted and matured". In the Collection of Compendium of Materia Medica, it was recorded that "tofu is also known as bean milk. It tastes salty and sweet when it is marinated with lees or sauce". In the Ming Dynasty, Fermented bean curd was processed in large quantities in China. By the Qing Dynasty, Li Huanan's "Awakening Garden Record" had already described the preparation of fermented bean curd in detail. Today, Fermented bean curd has grown into a fermented food with modern technology, and its products are exported to Southeast Asia, Japan, the United States, Europe and other countries and regions

How to make Suining cabbage fermented bean curd, 4、 Ten grams of pepper powder, 5、 50 grams of high Baijiu, 6、 Stir fry 100 grams of soybeans, 7、 Green vegetable leaves (as long as they are large) Method:

Preparation:

Firstly, the leaves of the green vegetables, as long as they are large leaves, are fine. Clean them thoroughly and dry them in the shade Nothing should stick to oil

III Prepare a kimchi jar, clean it thoroughly, place it upside down for half a day, and let it air dry

Fourthly, the store bought two liang of stir fried soybeans, which were placed in a jar to absorb moisture

Production process

First, mix salt with minced sea pepper, star anise, and pepper powder

Second, put Baijiu in the bowl

Thirdly, take out the tofu and place it in a non greasy container

Fourth, use chopsticks to pick up a piece of tofu and sort it in high Baijiu, and then mix it with salt, pepper and other seasonings

Five, wrap it with dried green vegetable leaves

Suining cabbage fermented bean curd was awarded the national high-quality famous product in 1983