Is moldy tofu any good for rice besides being salty?

The Story of Moldy Tofu Basic Introduction Moldy tofu is generally called tofu milk by northerners. Sanbei folk called white bean curd, is one of the three "knocking rice nut tenons" with salted gun crab and amaranth aunt. Sanbei Farmers generally have the habit of making homemade moldy tofu.

As early as the 5th century A.D., there was a record in the ancient books that "dried tofu is matured with salt and salt". Sufu can usually be divided into three types: white, red and green: white bean curd is produced without red yeast rice to keep its natural color; The bean curd blank plus red yeast is red bean curd; Green bean curd refers to stinky bean curd, also known as green formula, which is added to bitter syrup water and salt water during the pickling process, and it is bean green.

During the fermentation process of fermented bean curd, protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and gradually decompose the egg white matter into various amino acids and free fatty acids.

Today, let's take a look at whether moldy tofu, a delicious food, is nutritious. First of all, we need to know its ingredients, we all know that moldy tofu is made of fermented tofu, and as we all know, yogurt is made by fermenting milk, in the process of being made into yogurt, although it does lose some nutrients, but it also produces more kinds of substances that are beneficial to people. And moldy tofu and yogurt are actually the same at this point, but some people don't believe it.

So what kind of substances are good for people in moldy tofu? If you want to know, let's take a look.

First of all, it is tofu that is made of moldy tofu, and tofu is made of soybeans, and soybeans have a lot of isoflavones, which have many benefits for people, such as beauty, cancer prevention, etc. And moldy tofu not only does not lose these isoflavones, but even increases their activity, making their effect better.

Secondly, moldy tofu actually has a compensatory effect on human cardiovascular and cerebrovascular vessels, which is beneficial to the prevention of diseases in this regard. In addition, the vitamin B2 contained in it can also prevent Alzheimer's disease to a certain extent. Therefore, moldy tofu is not only not as nutritious as people think, but also has some good benefits for people.

This thing can promote the absorption of the body, so it tastes delicious.

This may improve people's body's immunity, so that things taste good.

It has some trace elements that the human body needs, which can be appetizing and can also clear heat and detoxify.

This may boost people's body's immunity and is nutritious.

Other substances contained in it are also good for the human body.

It contains a lot of nutrients, so it can be eaten appropriately and is good for the body.

He can provide people with energy, soy products or protein, quite a lot.

Moldy tofu is formed by beneficial fungi, so it has certain benefits for the body.

It's just satisfying people's taste buds, it's okay to eat less, but there are not many benefits

At this point, there is no benefit, because the nutrients in this food are basically depleted.

1. The content of vitamin B group in fermented bean curd is very rich, and eating it often 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. Vegetarians often eat some bean curd, which can prevent pernicious anemia; A large number of oligopeptides are generated during the fermentation process, which have a variety of physiological health functions such as anti-aging, anti-cancer, and hypolipidemic properties. Good fermented foods such as high-quality fermented bean curd can play a role in increasing the beneficial bacteria in the body and can enhance the body's immunity.

Tofu is generally called bean curd in the north. Sanbei folk called white bean curd, is one of the three "knocking rice nut tenons" with salted gun crab and amaranth aunt. Sanbei Farmers generally have the habit of making homemade moldy tofu.

How to make it: Cut the tofu into small cubes, wait for it to become moldy, clean it slightly, dip it in various spices, seal it, and leave it for a period of time to become moldy tofu is also called fermented bean curd.

As early as the 5th century A.D., there was a record in the ancient books that "dried tofu is matured with salt and salt".

Sufu can usually be divided into three types: white, red and green: white bean curd is produced without red yeast rice to keep its natural color; The bean curd blank plus red yeast is red bean curd; Green bean curd refers to stinky bean curd, also known as green formula, which is added to bitter syrup water and salt water during the pickling process, and it is bean green. During the fermentation process of fermented bean curd, protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and gradually decompose the egg white matter into various amino acids and free fatty acids.

Stinky tofu is made by fermenting tofu with edible mold.

Your moldy tofu is basically a half-finished product of stinky tofu.

Tofu is good for the human body when used after fermentation.

Can help digestion Can be consumed.

The advantage is that you may have diarrhea after eating, so it is possible to **.

The benefits of taste are also not very good.

Ingredients: 5 kg of fresh tofu, appropriate amount of high liquor.

Seasoning: 8 grams of chili noodles, 3 grams of Sichuan pepper noodles, salt, chicken essence, and fresh orange peel foam.

The first thing to do is to buy tofu, after the tofu is bought, cut into squares, choose the size, put it on the grate and cover it with a cardboard box, and connect it with a basin (for water filtration) next to the heating, and it will become moldy after a week or so, and you can see that it has completely become "fermented tofu" as shown in the picture.

Method: Prepare all the seasonings and put the fermented tofu into a pot;

3. Put all the seasonings into a bowl and stir well;

4. Pour the high liquor into the basin with the tofu, pass all the tofu through the high liquor, and let the tofu cubes take a bath;

5. Evenly dip the tofu soaked in liquor with the seasoning in 3;

6. Put it in a tile jar.

4 points to make moldy tofu::

1. Choose tofu: The tofu used to make moldy tofu is still delicious made of gypsum water, and the tofu should be tender. If you can't buy tofu made of gypsum in the north, then buy as tender as possible, if the tofu is too old, it will be very dry, affecting the texture and taste;

2. Temperature: When the tofu is moldy in my hometown, straw is used, a layer of straw and a layer of tofu are put on top of the top, and something like a quilt is put on the top, and the mold grows out in about a week. White mold, each piece of moldy tofu has such a long white mold, pure white mold, it looks very beautiful.

There is no straw in the north, only a grate can be used, and the temperature should be maintained to about 12 to 18 degrees, as long as you see the fermentation like the picture above;

3. Ingredients: Fermented moldy tofu is fermented according to personal taste, add different ingredients for the second fermentation, I use 1:1: chili noodles, salt, pepper noodles;

4. Storage: The tofu is best stored in a tile jar, and then poured a layer of liquor on it, so that it will not be bad for a year or two, and it is fragrant, but you must put water on the edge of the jar to prevent air from entering, and you must clean the edge of the jar regularly. Generally, I eat it after a month, after all, it has been fermented, and it is better to eat it for a longer time, so I want to eat less.

Ingredients: Tofu, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of bean paste, appropriate amount of hot sauce, appropriate amount of sugar, appropriate amount of water.

Method 1Put the northern tofu into the steamer and steam for about 10 minutes, take it out and cool it for later useCut the tofu into diamond-shaped pieces, just a moderate thickness.

3.Put oil in the pot and boil until it is about 6 hot, put in the tofu cubes, and fry until both sides are golden brown and set aside for 4Cut the green and red peppers into sections, cook them in the pot with fried tofu oil until they are hot until 7, add green onions, ginger and garlic and stir-fry until fragrant, add a spoonful of Fulinmen hot sauce, and stir-fry the red oil.

5.Add the fried tofu cubes, stir-fry, add a teaspoon of sugar, add an appropriate amount of light soy sauce and stir-fry, and add a little water.

6.When the soup is almost gone, add a little salt and chicken essence to remove from the pot.

Benefits: Mold can help with fermentation; Disadvantage: But some mold will grow if eaten.

Moldy lower plants, a type of fungus, often parasitic on the surface of food and clothing, filamentous, branched, no chlorophyll: food, clothing, etc. are affected by hot flashes and molds Different environments produce different molds, and some molds have strong toxicity For example, ergot toxin It is secreted by the fungus of the genus Ergot in grains, and the chemical essence is a chemical group composed of numerous alkaloids in the sclerotia. Among these chemical groups, some alkaloids invade the nervous system, causing spasms and sensory nerve disturbances; Some invade the vascular system, causing vasoconstriction and limb gangrene; Some invade the endocrine system and affect the regulation of nerve division and secretion in the anterior pituitary lobe.

Therefore, ergot poisoning is characterized by vascular, nervous and endocrine disorders, and ergot poisoning in laying hens is manifested by reduced feed intake, decreased egg production rate, and thin feces. Some are also edible, such as moldy tofu, which is generally called fermented bean curd in the north. Sanbei folk called white bean curd, is one of the three "knocking rice nut tenons" with salted gun crab and amaranth aunt.

Mold? You said mold!

The benefits you mentioned are too general, if you say that fungi that can form fruiting bodies, such as oyster mushrooms, enoki mushrooms, oyster mushrooms, etc., are all edible. If it's scientific research, you can say too many good things, such as gray cover ghost umbrella, color-changing plugs, etc., which have many benefits.

No, it's mold that works naturally with tofu.

Moldy tofu preparation 1:

Cut the tofu into small pieces 2 cm wide and thick, put it on the curtain to control the water for a day, cover the tofu block with plastic wrap to be born red fungus, prepare chili noodles, salt, monosodium glutamate and mix evenly, the tofu pieces with red bacteria are mixed in the mixed chili noodles on both sides, put them in the bottle and stack them neatly, and put them in the bottle to sterilize and seal the liquor, you can eat it after a week, and it will be better to close the mountain for a long time. It should be noted that the production process should not be stained with oil, it is easy to break, and after opening, it is necessary to pour salad oil or sesame oil into the bottle to isolate it from the air, which is not easy to break, try it!

Method 2: Cook moldy tofu to ask for wheat stalks, remove the head of the wheat stalks cut with a sickle when harvesting wheat in summer, and peel off the outer leaves when you use it. In winter, buy a few catties of fresh tofu, cut it into small pieces and steam it in the pot, or just put it in a ventilated place to dry for a few days, if it is steamed, it should be cooled thoroughly, mainly to remove excess water.

Find a cardboard box, put a layer of wheat stalks and a layer of tofu on the top, cover the top with a layer of wheat stalks, and ferment at a temperature of about 15 degrees for about five days, just see that the tofu becomes red or has fine hairs. The leaves of the cabbage should be scalded with boiling water in advance and half dried, peeled a large bowl of garlic, finely chopped, and prepared chili powder, pepper, salt, and monosodium glutamate (look at the state to know personal taste, almost on the line, ten catties of tofu is about to.

Seven or eight taels of salt) are all together, put the good tofu into the liquor first, and then roll on the seasoning powder to a piece, and then dip in garlic (the effect of garlic is to remove the musty smell of tofu), and the cabbage on the bread outside, put it into the water seal jar.

You can eat it in three or five days. The jar used to hold moldy tofu should be clean, there should not be a little water and oil, and the jar with salted duck eggs should not be used, and it will not be washed either, so it will not be long before it will be broken, and you will know why. When you take it out, you should also be careful not to bring in water, oil, etc., or it will be broken.

The tofu produced in this way is salty and spicy, and has a special flavor, just steamed rice, and the more you eat it, the more addictive it becomes.

Sufu is made by fermenting with mold in the air.

Sufu is high in salt, and if you want to enjoy the nutritional value and health benefits of sufu, you must:Use it as a substitute for salt in your meals, and you can't eat the same amount of salt and have two pieces of bean curd at the same time.

Replacing a portion of salt with fermented bean curd can increase the amount of nutrients, including adding a little calcium, magnesium, and peptides that are good for controlling blood pressure, without increasing the total amount of sodium.

Take advantage of option one

In the morning, replace pickles with half a piece of bean curd, and serve with light foods such as porridge, steamed buns, eggs, nuts, and soy milk. No more other savory foods to accompany meals, and no salt in staple foods. For example, if you have already eaten a bowl of salty noodle soup, don't eat fermented bean curd.

Take advantage of option two

Use fermented bean curd to cook dishes. For example, add some bean curd when stir-frying water spinach, replace salt and soy sauce with bean curd and fermented bean curd when stewing meat and chicken, and use bean curd instead of salt when making pasta, etc. For the very salty and salty fermented bean curd juice, it is a pity to discard it, but it is too salty to eat.

When cooking with them, you must be very careful and strictly control the dosage, otherwise you will greatly overdose the sodium in a pot of dishes.

I like spicy food, and I think Sichuan, Chongqing, and Jiangxi are delicious; The northern ones are sweet and salty, and the red wine tofu is also good, depending on personal preference.

Is there any harm to your health from consuming tofu? It is a perfect match for many tables.