Whether the bean curd is produced in the south or in the north

1. Different fermentation methods are common accompaniments to Chinese breakfast, which are produced in many provinces, but they are different, such as Suzhou's bean curd is yellow-white and delicate in taste, and Beijing's bean curd is red and sweet. Sichuan's bean curd is relatively spicy. Sufu is usually fermented by mucormycetes, including Mucor fermented bean curd, Mucorella luceli, Mucor racemosa, and rhizopus, such as Rhizopus huaensis, but Kedong fermented bean curd is fermented by micrococcus, and Wuhan bean curd is fermented with Bacillus subtilis.

South milk, also known as red recipe, is made by fermenting red yeast rice. South milk is a kind of red bean curd made from taro in Guangdong, which is different from bean curd. Northerners also call the bean curd produced in Jiangsu and Zhejiang as southern milk, which is actually the abbreviation of Jiangnan bean curd, not southern milk.

In addition to the stewed dishes, the crispy Nanyu bones and Nanyu fried chicken wings are also famous. 2. Different nutritional values of fermented bean curd are 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. In addition, fermented bean curd juice also contains minerals such as calcium and phosphorus.

South milk is made of high-quality soybeans as the main raw material, with red yeast rice, Shao wine and other traces as auxiliary materials, refined by compound fermentation, rich in a large number of high-quality protein and a variety of amino acids required by the human body, rich in aroma, mellow in flavor, with the effect of strengthening the spleen and appetizing. Sufu is a kind of food fermented in the north, that is, a more representative food in the north. And southern milk is a red block of bean curd in Guangdong, a more characteristic food in the south, bean curd and southern milk, each with its own characteristics, both are more nutritious, can be eaten with confidence.

The difference between southern milk and fermented bean curd is as follows: the first difference is that it is obvious that the difference between the two colors of southern milk and fermented bean curd is very large.

The outer surface of the southern breast looks red, and if you open it and look inside, you can clearly see that the inside is apricot yellow. The ordinary bean curd is a very fresh and elegant white, and the bean curd in every household is basically this color. The second point is different:

The raw materials and auxiliary materials used for the production of southern milk and fermented bean curd are different. Nanyu usually uses red rice Shao wine as an adjunct, and high-quality rice is used as the main raw material, and it is fermented with red yeast rice. On the other hand, the ordinary bean curd is simply marinated with salt, and Wudong usually adds some liquor to make the taste more durable and mellow.

The third difference is that the taste of southern milk is with a hint of sweetness, which is the biggest difference from ordinary bean curd, which is usually mostly fragrant and salty, which can be said to be in stark contrast to the sweetness of southern milk. Henan is very fond of eating southern milk, which is also very related to the name of southern milk.

The differences are as follows:

1. The appearance is different. The south milk is jujube red on the outside and apricot yellow on the inside, while the ordinary bean curd is white on the outside and pale yellow on the inside.

2. The auxiliary materials made are different. South milk is fermented with red yeast rice, and bean curd is salted.

3. The taste is different. The taste of southern milk is sweet, and the taste of fermented bean curd is salty and delicious.

There is also a great difference in the nutritional value of southern milk and bean curd.

Due to the raw materials and excipients, Nan Milk contains a large amount of protein, and contains a wealth of amino acids needed by the human body, with high nutritional value, attractive fragrance, and has the effect of making people stomach and open food, which is a very valuable and delicious food.

Because of its raw materials, fermented bean curd contains a lot of vegetable protein, and after fermentation, it will produce a lot of amino acids, and there are yeast and other substances, so it is said that bean curd can be appetizing after eating, which is derived from this. In addition, fermented bean curd also contains a lot of calcium, phosphorus and other minerals, which is an excellent supplement for the human body, delicious and nutritious.

1. South milk is different from bean curd**South milk is a light yellow juice squeezed out of the intestines in the belly of marine fish, also known as marine fish intestine-shaped milk or marine fish southern milk. Because it is popular in Japan, the real southern country, it is also called Japanese southern milk. Sufu is made by fermenting milk through exposed rice, the color of fermented bean curd is white, viscous, has a faint sour taste, and the taste is delicate, which is very distinctive for cooking.

2. The taste of southern milk is different from that of southern bean curd, the taste of southern milk is very light and salty, with a little taste, but there is no sour taste. Whereas, bean curd has a slightly sour taste and a strong flavor with a certain sweetness. 3. South milk and fermented bean curd have different effectsSouth milk is rich in vitamin B12, which helps blood circulation in the body, improves endocrine function, antiviral, protects heart and blood vessels, and increases immunity.

The bean curd contains a lot of vitamin C, vitamin A and calcium, which is conducive to muscle growth, promotes bone contraction, helps digestion, enhances memory, and improves nutritional status.