Haihuisi Cabbage fermented bean curd [Sichuan Pujiang Specialty]

What is Haihuisi Cabbage fermented bean curd? Authentic Sichuan Pujiang Specialty: Haihuisi Cabbage fermented bean curd

Content Abstract:Want to know what Haihuisi Cabbage fermented bean curd is? This article is a special article about the specialty of Sichuan Pujiang, Haihuisi Cabbage fermented bean curd. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Haihuisi Cabbage fermented bean curd. The reading time of the full text is about 6 minutes, mainly including the basic introduction of Haihuisi Cabbage fermented bean curd, and what is the nutritional value of Haihuisi Cabbage fermented bean curd? What are the product characteristics of Haihuisi cabbage fermented bean curd? Haihuisi cabbage fermented bean curd production method, Haihuisi cabbage fermented bean curd tasting method, etc

Basic Introduction of Haihuisi Cabbage fermented bean curd

Haihuisi Cabbage fermented bean curd is a traditional famous and special product of Chengdu, Sichuan Province. It was created by Luo Kezhi, a native of Pujiang County, Sichuan Province, in 1932. It is a special variety of colorful Fermented bean curd with spicy flavor

What is the nutritional value of Haihuisi cabbage 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

What are the characteristics of Haihuisi cabbage fermented bean curd products

The outer layer of each piece of Fermented bean curd is wrapped with specially pickled cabbage leaves, which not only highlights the delicious taste of pickled cabbage, but also has a unique spicy taste, which is a combination of fresh and spicy. It has the characteristics of Fermented bean curd and pickles. The appearance is red, brown and oily, while the heart is apricot yellow. It is famous for its crispness, delicacy, no residue, and the five flavors of juicy, spicy, fresh and fragrant are harmonious

How to make fermented bean curd with cabbage in Haihuisi

It is very simple to make Fermented bean curd with cabbage and red beans. The local practice is to put the tofu blocks flat in the cage drawer, control the temperature in the cage drawer at 15~18 ℃, and maintain a certain humidity. After about 48 hours, the mold begins to grow, and after 3 days, the mycelium grows vigorously. After 5 days, the surface of the tofu chunks is covered with mycelium. 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. Place the tofu chunks covered in mold neatly in layers in the bottle, while adding 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. The 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

Haihuisi Cabbage fermented bean curd Tasting Method. In addition to serving with food, it is often used in hot pot, Ginger Duck, mutton stove, noodles, bread and other sauce dipping and meat processing. In addition to serving as a delicious side dish, Fermented bean curd can also be used as a seasoning in cooking to make a variety of delicious dishes. Such as Fermented bean curd steamed bacon, Fermented bean curd steamed eggs, Fermented bean curd stewed carp, Fermented bean curd stewed tofu, Fermented bean curd fermented grains large intestine, etc. For example, Fermented bean curd meat, which is delicious and delicious, is made by roasting the skin of the whole meat on the fire and scraping the charred part out of the water. When the meat is half crispy in a clay pot, take it out and use a knife to deeply cut it into small pieces on the skin, but do not cut it open. Use several pieces of red bean Fermented bean curd, put more brine to crush and add some yellow rice wine to mix and smear on the meat, then add onion, ginger and the original meat soup in the casserole, burn it slowly with low heat, add rock sugar, and let the juice thicken