Moldy tofu and fermented bean curd should be eaten less

This is the making of tofu: table salt.

Tofu blanks, static fermentation, pickled blanks, jar filling, finished products.

All kinds of excipients. Note: Bean curd is not rotten tofu! When it is corrupted, a large amount of sulfide is produced, which is very toxic. (Only scavengers are not afraid).

A closer look reveals that there are a few things that are important:

Sufu 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 increase appetite and help digestion;

This one is very important:

When fermented bean curd, it is easy to be contaminated by microorganisms, and the protein in the tofu blank will produce sulfur-containing compounds after oxidation and decomposition, and excessive consumption will have adverse effects on the human body. Therefore, it must be sealed

The salt and purine content of fermented bean curd is generally high] Patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or no food to avoid aggravating the condition.

The moldy tofu you mentioned is contaminated with other bacteria, if it is not red (red yeast rice) and does not have a delicious taste, it is likely that the protein in the blank will be oxidized and decomposed to produce sulfur-containing compounds, which is very harmful and very different from bean curd.

Here are the advantages of fermented bean curd:

The ingredients are similar to those of tofu. It has the effect of appetizing digestion and neutralization. It can be used for poor food after illness, children's food accumulation or chancre accumulation, abdominal distention, loose stool, etc.

1.The content of vitamin B group in fermented bean curd is very rich, and regular consumption can not only supplement vitamin B12, but also prevent senile dementia;

2.Sufu 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 increase appetite and help digestion;

3.Sufu also contains minerals such as calcium and phosphorus;

If it's really moldy tofu, it's best not to eat it! Because there are sulfides.

Eat less of everything.

Be. There are no white hairs.

To make moldy tofu, it needs to be fermented, and the long white hair indicates that the fermentation is good. After buying the tofu, drain it first, then cut it into four squares, then put it on a strainer, cover it with plastic wrap, and leave it in a warm place for about a week. After the tofu is moldy, you can make moldy tofu.

To make tofu hairy is to make tofu grow mucor fungus, which is a heterotrophic aerobic type that grows well under conditions of high temperature, high humidity and poor ventilation. Mucormycetes are found in soil, grass and air. Mucormycetes can grow around 10 38 and the optimum temperature is 20 25.

These strains are not harmful to humans, and their function is only to break down the proteins in the white body to produce amino acids and some B vitamins.

Precautions for eating moldy tofu.

Because the salt content and bleaching content of tofu are widely high, patients with hypertension, cardiovascular diseases, gout, kidney disease and peptic ulcers should eat less or no food to prevent aggravating the condition.

Avoid excessive consumption: After fermentation, it is very easy to be polluted by microbial strains, and the protein in the water tofu blank is oxidized and decomposed, resulting in sulfur content compounds, such as eating too much will affect physical and mental health.

It can only be eaten with white hair.

The raw material of fermented bean curd is the "white blank" of dried tofu. Inoculate the white billet with the right variety of mold, put it in the right conditions and culture, and soon white hairs will grow on it - the molds will multiply in large numbers.

These strains are not harmful to humans, and their role is only to break down the proteins in the blank and produce amino acids and some B vitamins. The hairy white blank is rubbed and finally salted to become fermented bean curd.

You can't eat it in the following cases:

1. The salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or not at all, so as not to aggravate the condition.

2. After fermentation, stinky bean curd is easily polluted by microorganisms, and the protein in the tofu blank is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky bean curd, it will have adverse effects on the human body and affect your health.

Yes, tofu with long white hair is edible, and generally moldy tofu will have a layer of white hair. Both white and green hairs grow from food molds, but their types are different, such as Aspergillus grisea and Aspergillus alba. Some molds are indeed harmful to humans, but not all molds are harmful to humans, on the contrary, most molds are beneficial to humans, such as:

Mucor spp., Rhizopus spp., Aspergillus spp., Penicillium spp. Among them, penicillin, which we often hear about and use, belongs to the genus Penicillium, a profungal bacteria.

It can be eaten in the case of white hair.

In the process of making moldy tofu, the tofu cut into small cubes will be placed on a clean rice sieve, about a week or so, a layer of fluffy mold mycelium will grow on the surface of the moldy tofu, this mold is clean mold, does not produce toxins, can be eaten with confidence, but if the moldy tofu is done, because of improper storage or too long time to cause mold to grow other fimbria, it can not be eaten, in this case the moldy tofu is spoiled and poisonous.

Generally, moldy tofu will have a layer of white hair, moldy that is, white hair means that the tofu is fermented, and then you can remove the moldy white hair and add seasoning to make moldy tofu.

To make tofu grow hairy is to make tofu grow mucor fungus, which is heterotrophic aerobic and grows well under conditions of high temperature, high humidity and poor ventilation. Mucormycomycetes are found in soil, grasses, and air. Mucormycetes can grow around 10 38 and the optimum temperature is 20 25.

Here's how to make moldy tofu::

1. Buy the tofu and drain the water, then cut it into four squares and put it on the strainer. Cover with plastic wrap and put it in a warm place for about a week, and when mold grows on the tofu, you can make moldy tofu.

2. Put the chili flour, salt, pepper and sugar together and stir well to set aside.

3. Put the prepared liquor in a large bowl, then roll the fermented tofu in the liquor, roll one side in the stirred chili noodles, and seal it in the jar, and you will be able to eat the beautiful moldy tofu in about one month.

Extended Materials. Tips for making moldy tofu grow white hairs:

1. You can make some straw and put tofu on the straw, so that it is easier to grow hair; You can also put the tofu in a container and let it grow hair on its own, so that the bacteria will come from the air, but this method will take longer.

2. Provide a suitable environment for tofu: in a humid and less ventilated place, the temperature should be 20 25, so that it will grow hair faster.

Yes, it all has to be long to mean that it can be eaten after fermentation, and the normal color is white hair! When fermentation grows green and black hair, these two hairs are high carcinogens aflatoxin and aflatoxin, which are very dangerous. Therefore, it is generally not recommended to eat edamame tofu, and the production is very important!

Yes, in our hometown, we buy tofu in winter, then cut the tofu into small pieces and put it in a container, wait for the white hair to grow and then take it out and wrap it in salt and pepper, and then put it in the container for a few days.

Long white hair, in fact, is formed after fermentation of tofu, if it is not fermented, it is not called.

Moldy tofu. Moldy tofu is fermented during the production process, protease and bacteria attached to the skin slowly infiltrate into the inside of the tofu blank, and gradually break down the protein into various amino acids and free fatty acids.

There are two types of moldy tofu that are often eaten, red (tofu) and green (stinky tofu).

Yes.

Sufu is also known as moldy tofu, tofu milk, is tofu salt moldy fermented food, belongs to the heavy taste of food, usually divided into green square, white square and red side of three kinds, bean curd is sweet, flat, contains similar ingredients and tofu.

Bean curd is a traditional folk delicacy that has been passed down in China for thousands of years, and is a delicious dish that has endured because of its good taste and high nutrition.

Introduction of fermented bean curd in each place:

Guilin bean curd: Guilin bean curd is one of the "Three Treasures of Guilin" (Guilin Sanhua wine, Guilin chili sauce, Guilin bean curd), which shows its status. Guilin fermented bean curd has been produced and produced since the Song Dynasty, and it has a history of thousands of years.

Yunnan Muding bean curd: Muding County is located in the north-central part of Yunnan Province, in the central part of Chuxiong Yi Autonomous Prefecture; Muding, the mountains and rivers are beautiful, vertical and horizontal. The climate is warm and humid all year round, which is very suitable for making fermented bean curd. Yunnan "Muding oil tofu" is one of the specialties of Muding.

Jiajiang bean curd: Jiajiang County belongs to Leshan City, Sichuan, with superior geographical location and suitable climate, and unique water resources, making Jiajiang County known as the Pearl of Tianfu. Jiajiang tofu is a traditional dish with full color and flavor, which belongs to Sichuan cuisine.

Guanghe fermented bean curd: Guanghe bean curd is produced in Guangdong Province, which is a kind of fermented bean curd that is very in line with the taste of the people of Guangdong, with high-quality soybeans and various ingredients, plus Guanghe's unique strain.

Sufu and moldy tofu are different ingredients. Sufu is also known as tofu milk, which is a characteristic traditional folk food, which is divided into three categories: green side, red side and white side, with salty, sweet and spicy flavor, osmanthus flavor, five spices and other flavors.

Moldy tofu belongs to Hunan cuisine, Xiaoxiang flavor, is a common Han characteristic soy product in southern China, is made of fresh tofu fermentation, and the finished product is full of flavor.

Moldy tofu is suitable for making in autumn and winter.

In autumn and winter, the temperature is relatively low, and the lower temperature can make the flavor of moldy tofu better, so you can choose older tofu when choosing tofu, cut it into three to four cm cubes, and put it in a ventilated place to dry the water.

After 1 2 days, you can evenly spread the tofu blocks on the bamboo sieve, put each layer of tofu, separate it with a layer of kitchen paper in the middle, and then place it in a ventilated place for 5 7 days after mildew.

The edible salt used to make moldy tofu should not be too little, so as not to affect the taste and texture of moldy tofu. After the moldy tofu is ready, it needs to be stored in a cool place to avoid the moldy tofu from spoiling. <>

Introduction to moldy tofu and tofu.

Moldy tofu, Hunan cuisine, Xiaoxiang flavor. Moldy tofu brain is a common soybean product with Han characteristics in southern China. The method of making it is to use fresh tofu, leave it for about a week to become moldy, mix the bean curd with seasonings, and put it in a clay pot after passing through the white wine.

Moldy tofu is a traditional food loved by Chinese. Tastes great. Contains a variety of amino acids, minerals and B vitamins required by the human body.

It has high nutritional value and has the effects of appetizing, de-fire and seasoning.

Bean curd, also known as tofu, is a characteristic traditional folk food that has been passed down for thousands of years in China. Because of its good taste, high nutrition, smelly smell and special flavor, it is deeply loved by the Chinese people and the people of Southeast Asia. It's a long-lasting delicacy.

Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to "Fang Qing". "Big", "Red Spicy", and "Rose" belong to "Red Square". Sweet and spicy, osmanthus, spiced spices are all white.

Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste and high nutrition, it is deeply loved by the Chinese people and the people of Southeast Asia, and is an enduring delicacy. Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to the "green side".

"Large", "red spicy", "rose" and so on belong to the "red side". "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

In addition to being 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 steamed bacon with fermented bean curd, steamed eggs with fermented fermented bean curd, stewed carp with fermented fermented bean curd, stewed tofu with fermented fermented bean curd, large intestine with fermented fermented bean curd, etc. Sufu has a history of more than 1,000 years and is one of the unique fermented products in China.

Be.

Sufu and bean curd are foods that are fermented with salt and salt, and they are heavy foods.

Usually divided into three kinds of green formula, white square and red formula, fermented bean curd is sweet in taste, flat in nature, contains similar ingredients and tofu, has the effect of appetizing digestion, can improve food accumulation, abdominal distention, diarrhea and other symptoms after eating, and bean curd can also be used as a dipping sauce for bread, rice noodles, rice and other foods.

The same, moldy tofu.

Generally refers to fermented bean curd.

Sufu is also known as tofu milk.

It is a characteristic traditional folk food that has been passed down for thousands of years in China, and is usually divided into three categories: green square, red square and white square food.

Main effects: Flat bean curd and sweet taste. The ingredients are similar to those of tofu. It has the effect of appetizing digestion and neutralization. It can be used for poor food after illness, children's food accumulation or chancre accumulation.

Bloating, loose stools.

Thin, etc. Making good use of tofu can make the dish more varied and the taste more layered. In addition to accompaniment, it is more commonly used in hot pot and ginger duck.

It is used for mutton ovens, noodles, bread and other dipping sauces and meat processing.

It's not the same. 1. Different definitions: fermented bean curd is a kind of soybean fermented food with mold (mucor) as the main species. Moldy tofu is a kind of Han characteristic soy product soaked in liquor.

2. Different shapes and colors: bean curd is usually divided into three categories: green side, red side and white side. Among them, stinky tofu belongs to the "green side". "Large", "red spicy", "rose" and so on belong to the "red side". "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

The way the moldy beans are made is also slightly different in various parts of the South. The family makes moldy tofu every winter. First, cut the finished tofu into evenly sized cubes, leave it for about a week, wait until the tofu has fermented, and then pass the tofu through with high white wine.

Then mix the chili noodles, thirteen spices, Sichuan pepper noodles, salt and chicken essence together, spread them on the tofu that has passed through the white wine, and then put them in the jar and let them sit for about half a month before eating. The moldy tofu made by this method is fragrant, numb and spicy, which is very suitable for rice.