What is the difference between fermented bean curd and stinky tofu?

First, first of all, stinky tofu should be served with marinade, that is, a marinade that can make it stink. It is then soaked and fermented, and then dried to turn into stinky tofu. The fermented bean curd we eat is made from soybeans, rice wine, koji, salt, etc.

In terms of production process, they are fundamentally different.

Second, the nutritional value is different.

Although they are all soy products, the nutritional value of fermented bean curd is relatively higher. Stinky tofu because it will have a specially fermented stinky marinade in it, so relatively speaking, it will contain certain substances harmful to health, of course, it will not have any damage to our body in the case of meeting the standards, but once the marinade is not done successfully, then some of the substances contained in stinky tofu are still harmful to the human body.

Suitable for consumption:

1. Those who often overeat heavy and greasy.

2. Those who are irritable and irritable, easy to have a full stomach and intestines.

3. Nervousness, i.e., stomach pain, cramps, and interpersonal relationship disorders.

Make. 1 After soaking in water, wash, remove and chop.

2 Cut the bamboo shoots into rice grains, add minced pork, mix well with seasoning (1) in Method 1, and knead into a filling.

3 Drain the tofu and put it in a basin, add seasoning (2) and mix well, and wrap the filling of method 2.

4 Finally, roll a layer of white powder and set aside.

5 Put water into the pot, heat it over medium heat to 80 (small bubbles from the bottom of the pot), add method 4 and cook for about 10 minutes, wait for the balls to float on the surface of the water, remove them and put them in a bowl for later use. Add seasoning (3) to another pot, wait for boiling, thicken with aether white powder, and sprinkle with chopped green onions.

22》Three shrimp tofu.

Ingredients: 1 box of homemade tofu, 50 grams of shrimp, 50 grams of dried shrimp, 1 green onion.

Seasoning: 1. 1 2 teaspoons salt, 4 egg whites, 1 2 tbsp powdered water.

2. 1 2 teaspoons rice wine, a pinch of pepper, 1 cup of broth.

3. 1 tablespoon of white powder water, 1 2 teaspoons of sesame oil.

Suitable for consumption:

1. Lack of yang energy, chills, poor energy, sexual dysfunction or cold feeling, weak stomach and do not like to eat and drink.

2. Those who have weak waist and foot strength and are unable to travel for a long time.

3. Those who are half-hearted and unstrong-willed.

Healthy whisper: Three shrimp tofu with shrimp as the main axis, shrimp is a good thing to nourish the kidney and aphrodisiac, nourish yin and benefit blood, and is suitable for people with weak waist and feet, night sweats, spermatozoa, and enuresis. It can help blood flow, enhance perseverance, and can also strengthen the stomach, appetizer, and fitness, and regular food is good for health.

Make. 1 Wash and dry the shrimp, add seasoning (1) and grasp well and set aside.

2 tofu cut into long thick slices; Wash and drain the dried shrimp.

3 Fill the pot with oil, boil until it is hot for 6 minutes, add to method 1, remove the oil and drain it.

4 Heat a little oil in a pot, add green onions, seasonings (2), 1 tablespoon shrimp oil and all ingredients, and cook over low heat until the water is 7 minutes dry.

5 Finally, thicken with aetheric powdery water and drizzle with sesame oil to remove from the pot.

The method of preparation and nutritional value are different.

Production method: fermented bean curd is made by mixing and fermenting soybeans, rice wine, sorghum wine, red yeast rice, salt, etc., and stinky tofu is made by selecting materials, mixing marinade, soaking, fermenting, drying, frying and other processes.

Nutritional value: The nutritional value of fermented bean curd is high, and stinky tofu is harmful to health.

Fermented bean curd is a fermented soybean product made from fermented tofu after being fermented by a specific mold and then marinated with salt and various spices. Both compared to cheese and its raw material, soybean, bean curd has unique advantages in terms of nutrition.

The smell of stinky tofu is an amino acid flavor produced by mold or lactic acid bacteria in the fermentation process, and the other is the smell of stinky brine that has not been fermented.

There are many ways to eat fermented bean curd, some people buy it back as a side dish to eat, and some people use it to make dishes, like fermented bean curd water spinach, although the sale is a little different, but the taste is a must, and you will be addicted to eating it once. Our local bean curd is red, so I naively thought that red bean curd was uniform across the country.

In recent years, there has been an extra kind of white bean curd in the supermarket, and at that time I thought it was a new variety of bean curd, but by chance I learned that the original bean curd from ancient times to the present day is divided into 3 kinds, one is red bean curd, one is white bean curd, and one is green bean curd. White bean curd is not a new variety, it also has a long history and a good reputation, but I don't know it.

Let's talk about green bean curd first, this kind of bean curd also has a name, it is called stinky tofu, I believe everyone is familiar with it, it smells smelly and fragrant, and the taste is particularly heavy, so the word of mouth is polarized, people who love to eat can't put it down, and people who don't like to eat avoid it.

In addition to green bean curd, white bean curd and red bean curd are all bean curd, so how should we choose when buying? Next, I will tell you a little knowledge about fermented bean curd, interested friends can take a look, don't say I didn't tell you, don't buy the wrong one in the future.

Difference Between White Sufu and Red Sufu:

The surface of red bean curd is red, the cut surface is yellow-white, the taste is mellow, the flavor is unique, in addition to accompaniment, it is suitable for everyone to cook and season. This kind of red bean curd is particularly exquisite from the selection of materials to the finished product, after 30 processes, and finally put it in the jar to add liquor to moisten, and open the altar to eat after a few months, which is a special tradition.

The surface of white bean curd is white, the texture is fine and soft, the taste is delicious and strange, and it gathers the characteristics of shape, color, fragrance and taste, and also has the effect of increasing appetite and promoting digestion. It is also suitable for food and cooking, but this white bean curd is a traditional specialty of Guilin and is also known as one of the "Three Treasures of Guilin".

Seeing this, I believe everyone is also clear that the difference between white bean curd and red bean curd lies in the color, taste and texture, as for which one you want to buy, you still have to choose according to your own situation. Whether it is white bean curd or red bean curd, we can eat it with confidence when we buy it, because they are all soy products, although the flavor is unique, but the nutritional value is very high, especially after the fermentation of mold, it can promote the digestion and absorption of protein.

Green bean curd, also known as tofu milk, is a traditional folk food of the Han nationality that has been passed down in China for thousands of years, because of its good taste, high nutrition, smelling smell, eating special fragrance is deeply loved by the Chinese people and the people of Southeast Asia, it is an enduring delicacy.

Stinky tofu, there are different types of northern and southern tofu, also known as stinky dried seeds in the south. Although its name is cheesy, but the outside is ugly and the inside is beautiful, it is strange in the peace, it has a long history, it is a very characteristic traditional snack of the Han nationality, ancient and traditional, once tasted, it often makes people want to stop, and it is fast to taste. There are regional differences in how it is prepared and eaten in China and around the world, and the stinky dried tofu in Nanjing and Changsha is quite famous, but its preparation and taste are very different.

But they all smell stinky and taste fragrant, which is the characteristic of stinky tofu.

1. The main ingredients are different

Bean curd: soybeans, rice wine, salt, sugar.

Stinky tofu: soybeans, stinky brine.

2. The main effects are different:

Sufu bean curd: appetizing and digesting.

Stinky tofu: It can benefit qi in the cold, and the spleen and stomach, reduce swelling and pain, clear away heat and blood, and lower the large intestine turbidity. For regular eaters, it can enhance physical fitness and toned skin.

1. The fermentation is different.

White tofu: It is made of soybean, rice wine, sorghum wine, red yeast rice and other raw materials to make tofu embryo first, and then use mucor mold to inoculate on the tofu embryo by fermentation.

Red bean curd: It is made by mixing soybeans, rice wine, sorghum wine, red yeast rice and other raw materials.

2. The color is different.

White tofu: The surface is orange and transparent.

Red tofu: The surface is naturally red, and the cut is yellowish-white.

<>3. The taste is different.

White tofu: delicious and fragrant.

Red tofu milk: mellow taste and unique flavor.

4. The time of making is different.

White bean curd: Inoculate the white billet with variety mold, put it under suitable conditions and culture, and white hairs will grow on it in January, and it will become fermented bean curd.

Red bean curd: After the bean curd is loaded into the jar, it is necessary to add high-quality liquor to continue to moisten it, and it can only be enjoyed after a few months.

5. Different uses.

White tofu: It has the effect of removing smell and greasy, and is suitable for accompaniment or seasoning.

Red bean curd: often used in cooking for flavoring.

It's a pleasure to serve you. Stinky tofu and tofu milk are not the same thing. Although they are all soy products.

But. The production process and nutritional value are all different. Sufu Fermented Bean Curd:

Appetizing and dissipating stinky tofu: It can benefit qi in the cold, and the spleen and stomach, reduce bloating and pain, clear heat and dissipate blood, and lower large intestine turbidity. For regular eaters, it can enhance physical fitness and toned skin.