Yuexi fermented bean curd [Sichuan Yuexi specialty]

What is Yuexi fermented bean curd? Authentic Sichuan Yuexi Specialty: Yuexi fermented bean curd? This article is a special article that introduces in detail the specialty of Yuexi in Sichuan -- Yuexi fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Yuexi fermented bean curd. The full text takes about 7 minutes to read, mainly including the basic introduction of Yuexi fermented bean curd and the nutritional value of Yuexi fermented bean curd? How did the history of Yuexi fermented bean curd come from? The production method of Yuexi fermented bean curd, and the tasting method of Yuexi fermented bean curd

Basic Introduction to fermented bean curd in Vietnam

Fermented bean curd, also known as Fermented bean curd or fermented bean curd, is one of the famous traditional brewing condiments of the Han nationality. It is made from soybeans as the main raw material, through grinding, embryo making, early cultivation, pickling, and later fermentation. Rich in protein and possessing unique nutritional value, coupled with delicious taste, unique flavor, and delicate texture, it is deeply loved by consumers and has become an indispensable delicacy in people's daily lives

What is the nutritional value of Yuexi fermented bean curd

Fermented bean curd is an original condiment in China, including red Fermented bean curd, green Fermented bean curd, white Fermented bean curd, soy Fermented bean curd, and colorful Fermented bean curd. It can be eaten alone or used to cook dishes with unique flavor. Don't be fooled by their unremarkable appearance, when it comes to nutritional content, these things are really not simple

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 Yuexi fermented bean curd come from

According to historical records, as early as the 5th century AD in the ancient books of the Wei Dynasty, there was a record of Fermented bean curd production technology. By the Ming Dynasty, Fermented bean curd had been processed in large quantities in China, and now Fermented bean curd has grown into a fermented food with modern technology

How to make Yuexi fermented bean curd

Fermented bean curd

Fermented bean curd

<48. The mucor growing on the tofu block comes from the mucor spores in the air, while the modern production of Fermented bean curd is to directly inoculate fine mucor species on the tofu under strict sterile conditions, which can avoid the pollution of other strains and ensure the quality of the product

2. Marinate with salt

Place tofu chunks covered in mold layer by layer neatly in the bottle, and add salt layer by layer. The salt content increases with the number of layers, and the salt near the surface of the bottle mouth should be spread thicker. The development time for adding salt is about 8 days. Adding salt can extract the moisture from tofu, making it harder and preventing it from spoiling prematurely during the later stages of production. Meanwhile, salt can inhibit the growth of microorganisms and prevent tofu chunks from spoiling and deteriorating

III. The configuration of bittern soup is directly related to the color, aroma and taste of Fermented bean curd. Braised soup is made by mixing wine and various spices. The wine in braised soup can be selected from cooking wine, yellow wine, rice wine, sorghum wine, etc., and the content is generally controlled at around 12%. Adding wine can inhibit the growth of microorganisms and make Fermented bean curd have a unique flavor. There are many types of spices, such as pepper, Sichuan peppercorns, star anise, cinnamon, ginger, chili, etc. Spices can modulate the flavor of Fermented bean curd, and also have the function of antisepsis and sterilization. Braised soup can be prepared according to personal taste

Tasting and eating method of fermented bean curd in Vietnam

Fried egg with shrimp, Fermented bean curd pork, Fermented bean curd chicken, Fermented bean curd steamed meat, Fermented bean curd winter bamboo shoots