Is tofu fermented, and does tofu need to be fermented

I don't know, soybeans, soy milk, tofu, tofu.

In addition to a lot of water, it is old tofu, and then there is dried tofu.

Frozen is frozen tofu.

Fermented stinky tofu, fermented bean curd, edamame tofu.

Stuffed tofu is prone to spoilage. Store it in a low temperature place, otherwise it is easy to ferment and deteriorate. No fermentation is required.

Stuffed tofu is a fermented food. It is particularly prone to breakage. Stuffed tofu should be stored at low temperatures. Otherwise it is easy to ferment. That's broken.

In this case, it is the tofu that does not need to be fermented. Once fermented, it becomes like tofu. Generally, it is better not to ferment.

Between 1959 and 1960, two Han tombs were excavated in Dahu Pavilion, Mi County, Henan Province. In the No. 1 Han Tomb, there is a large area of portrait stones, among which there are stone carvings of Tofu Fang. This is an image of the production of beans processed into non-staple foods.

Archaeological experts believe that this depiction can prove that the production of Chinese tofu was not later than the end of the Eastern Han Dynasty.

Huainan Hall is the name of a tofu workshop in Huainan, China, which is rumored to have been originally to commemorate the inventor of tofu? Liu An, the king of Huainan in the Han Dynasty. How could the dignified King of Huainan invent tofu?

It turned out that Liu An emphasized the skills of Huang Lao and practiced in Huainan day and night. The monk who accompanied him, who was a vegetarian all year round, carefully developed delicious tofu in order to improve his life, and dedicated him to Liu An to enjoy. Liu An tasted it, it was really delicious, and ordered a large number of productions.

In this way, the invention right of tofu was recorded in the name of Liu An, the king of Huainan.

By the way, this King Huainan is the King of Huainan who plotted to seize the throne and become the emperor in the TV series "The Son of Heaven", it seems that he did not really learn to be indifferent to fame and fortune with the monks. However, many of the plots in the play are fictional, just look at it.

I don't know, soybeans, soy milk, tofu, tofu.

In addition to a lot of water, it is old tofu, and then there is dried tofu.

Frozen is frozen tofu.

Fermented stinky tofu, fermented bean curd, edamame tofu.

Stuffed tofu is prone to spoilage. Store it in a low temperature place, otherwise it is easy to ferment and deteriorate. No fermentation is required.

Stuffed tofu is a fermented food. It is particularly prone to breakage. Stuffed tofu should be stored at low temperatures. Otherwise it is easy to ferment. That's broken.

In this case, it is the tofu that does not need to be fermented. Once fermented, it becomes like tofu. Generally, it is better not to ferment.

Hello dear: No. Tofu is not a fermented food, because tofu is made from beans, and it is not fermented in the process, so it is not a fermented food.

In addition, tofu is a kind of soy product, digging rock is also a kind of plant food, high protein content, rich in nutrition, he contains a variety of essential trace elements and high-quality protein, such as iron, calcium, phosphorus, magnesium, etc., he is called "plant meat". Tofu does not contain cholesterol, cholesterol is beneficial to the growth and development of human nerves, blood vessels and brain, and is a good product for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. As a kind of tofu, fried tofu can increase the content of iron in the blood, play a hematopoietic function, and the phytoestrogens flavonoids contained in it can lighten spots and improve menopausal syndrome.

Tofu is poisonous after natural fermentation, and tofu that stinks in its natural state may be contaminated, and there is a large multiplication of pathogenic bacteria, which is a rotten food, which will affect health.

The stinky tofu we usually eat is fermented through a special process, which requires a large number of microorganisms to proliferate, and then let the microorganisms multiply in the tofu to decompose the protein in the tofu, and further form odorous substances (such as ammonia, hydrogen sulfide, amines).

Stinky tofu smells bad, mainly because it is a soy product, soy products contain some sulfur-containing amino acids and other special amino acids, and soy products in the long-term fermentation process, will produce sulfide and methylamine, tryptamine and other substances, these substances are very volatile, and with a special smell, so it causes stinky tofu to smell bad.

If stinky tofu tastes fragrant, it is related to the role of microorganisms, because the protein contained in beans will be hydrolyzed into polypeptides and amino acids that are easier to digest under the action of microorganisms, and this substance is also the main principle of chicken essence and monosodium glutamate, so the taste of stinky tofu is fragrant, so it is very fragrant to eat.

After cutting into small pieces, put them in a cardboard box, a layer of straw and a layer of tofu, cover and ferment for three days

The ingredients that need to be prepared in advance include: 200g of tofu, appropriate amount of straw, and appropriate amount of liquor.

1. The first step is to cut the prepared tofu into small cubes.

2. Find a cardboard box, a layer of straw and a layer of tofu, stack it, cover it and ferment it for three days.

3. When you open the carton, you will see that the surface of the tofu is slightly yellow and sticky, and it is covered with white hairs.

4. After fermentation, put the bean skin into the liquor to kill the virus, and then take it out.

To judge whether tofu has been fermented successfully, you can judge it by smell. Generally, after successful fermentation, tofu will exude a slightly sweet and sour wine aroma, which usually takes 5 to 7 days, if the time is not enough, then the fermentation will naturally not be successful.

After the tofu is fermented, there is obvious mucus on it, and white hairs grow, which proves that the tofu has been fermented. Successfully fermented tofu will exude a slightly sweet and sour wine aroma, so the three flavors of sourness, sweetness, and wine must be present.

When the tofu is fermented, it must be stirred evenly, if the stirring is not even, the water in the tofu will increase, and then the tofu will not have a sweet taste. The fermentation time of tofu is usually about a week, so be patient and don't rush, if the fermentation time is too short, it will not be able to ferment successfully.

After the tofu is fermented, if there are black hairs, it means that the tofu has failed to ferment, and it is recommended that when fermenting the tofu, the tofu should be placed in a cool and ventilated place to avoid deterioration.

Fermented tofu can be refrigerated in the refrigerator, but it should be eaten as soon as possible so as not to affect the taste of the tofu. When storing tofu, you can also put it in a basin and sprinkle some salt, so that you can maintain the taste of the tofu and keep it for about a week.

Preparation materials: 1 piece of old tofu Production steps: 1. Wrap the plate with plastic wrap to prevent oil on the plate (once there is oil, it will not ferment), and put the washed tofu on the plate wrapped in plastic wrap.

2. Wrap the cutting board with plastic wrap and press it on the tofu, and press a bowl of water on the cutting board. Press out the water from the tofu. Pour water once in half an hour, pour it four times.

3. After pressing the water dry, cut the tofu into cubes. 4. Put the cut tofu neatly in the box, and leave some gaps for each piece of tofu to facilitate fermentation. 5. Wrap it in tin foil, don't wrap it too tightly.

Put the tofu in a cool place to ferment for three days, and open the tin foil once a day for gas. (There will be mucus on the tofu after three days, if the temperature is high enough, there will be yellow hairs, which means that the fermentation is successful, but if black spots are found on the tofu, it means that the fermentation has failed and should be thrown away) 6. The tofu is successfully fermented after three days.

When fermented tofu, its color is white, red, or cyan. White tofu is produced and processed without the addition of red yeast rice, so it retains its natural color and does not change color. If there are green or black spots on the tofu, it means that it has spoiled and can not be further eaten, just throw it away.

It can be judged by the smell, and generally when the tofu is successfully fermented, it will give off a slightly sweet and sour aroma.

It should be the metabolites of the fermentation flora.

If you are a novice who makes tofu at home, you will find the taste of tofu and you can ask your aunt who often makes tofu. It is important to note here that the temperature should not be too high when making tofu, and it is even more important to pay attention when cooking soy milk, otherwise it may take a little understanding and time to make tofu, and the more times you do it, the more experience you will have.

When the soybean milk is boiled, the temperature of the soybean milk should not be too high, and the temperature of the soybean milk is too high, and it is easy for the tofu to appear, but the most important thing is that the feel of the tofu is not mastered well, and there are professionals who teach the temperature of the soy milk is 80 degrees.

Here are the detailed ways to make your own tofu.

Soak 500 grams of soybeans for about 5 hours, pour them into a wall breaker to crush, and filter out the bean dregs.

Bring the soy milk to a boil over low heat while stirring constantly with a spoon.

After the soybean milk is cooled to about 80 degrees, pour in white vinegar water, which is made by adding 50 ml of white vinegar to 250 ml of water, which will not have a sour taste, and it is more delicious than brine.

Stir with a spoon until the bean curd appears, take out the bean curd and pour it into the tofu mold, and press it for another 20 minutes after it is finished.

It's possible that your production process is wrong, right? Or the ingredients are not in the right ratio.

Summary. Tofu is not a fermented food, it is a kind of food made with soybeans as the main raw material, through grinding, heating, coagulation and other processes. Tofu is made without the use of leavening culture, but by heating to solidify the protein in the soybeans.

Therefore, tofu is not classified as a fermented food.

Tofu is not a fermented food, it is a kind of food made with soybeans as the main raw material, through grinding, heating, and condensing Youling Zhaogu. The tofu is made by heating the protein in the soybeans instead of using a starter culture, rather than using leavening culture. Therefore, tofu is not classified as a fermented food.

Can you add, I don't quite understand it.

Tofu is not a fermented food, it is a kind of food made with soybeans as the main raw material, through grinding, heating, and condensing Youling Zhaogu. The tofu is made by heating the protein in the soybeans instead of using a starter culture, rather than using leavening culture. Therefore, tofu is not classified as a fermented food.

From the smell of Qi hail, you can judge whether the tofu is successfully fermented, because the successfully fermented tofu will exude a slightly sweet and sour wine aroma; Generally, tofu fermentation takes 5 to 7 days, and if the time is not enough, the fermentation will naturally not be successful; If there is obvious mucus on the tofu and white hairs grow, it is a sign that the tofu has been fermented.

Successfully fermented tofu will exude a slightly sweet and sour wine aroma, so the three flavors of sourness, sweetness, and wine must be present. When fermenting tofu, be sure to stir it well, if the stirring is not even, the water will increase, and then the tofu will not have a sweet taste.

The fermentation time of tofu is generally 5 to 7 days, and the temperature in summer is relatively high, so the speed of tofu fermentation will also be faster; If the tofu is fermented in winter, it will take about a week. Therefore, the fermentation time of tofu should be in accordance with the law, and if the time is too short, it will not be able to ferment successfully.

If there is obvious mucus on the tofu and white hairs will grow, it is a sign that the tofu has been fermented; On the contrary, if the tofu grows black hairs, it proves that the tofu has failed to ferment. It is recommended that when fermenting tofu, the tofu should be placed in a cool place for ventilation to avoid spoilage if it is held for too long.