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——【Foreword·】 ——»
Bean curd, a traditional delicacy that has been passed down for thousands of years, has conquered the taste buds of countless diners with its unique taste and flavor. Whether it is on the dinner table during the Chinese New Year or in daily life, bean curd plays an indispensable role.
So, which kind of fermented bean curd is the best? After fierce selection, these 5 kinds of fermented bean curd stand out, come and see if there is one from your hometown!
——【·广东广合腐乳·】——»
Guanghe bean curd has a wide range of applications in Guangdong, not only as a seasoning in the production of stir-fried vegetables, steamed vegetables and other dishes, but also as a separate dish. The unique taste of Guanghe bean curd makes it an indispensable element in Cantonese cuisine.
As a representative of the Cantonese cuisine series, Guanghe bean curd uses high-quality Northeast soybeans as raw materials, and through careful fermentation and pickling processes, it is completely produced in accordance with traditional handicrafts.
Amazingly, no preservatives are added throughout the production process, so the natural taste and healthy ingredients of the ingredients are preserved. The color of Guanghe bean curd is golden, and the attractive mellow aroma makes people want to eat it as soon as they smell it.
The production process of Guanghe fermented bean curd is a complex process that includes abundant natural fermentation time, and through unique strains and exquisite recipes that have been passed down for centuries, each piece of fermented bean curd is full of rich flavors.
This also makes the taste of Guanghe fermented bean curd delicate and rich, with a silky smooth taste and a long-lasting aroma. The reason why Guanghe bean curd can add a delicate taste and aroma to home-cooked dishes is that its unique texture and taste can be well integrated with various ingredients.
Whether it's a simple stir-fried greens or a complex Cantonese roast, you can make use of the unique mellow aroma of Guanghe bean curd to add a lot of color to the dish.
For diners who prefer a light taste, Guanghe bean curd is definitely a very suitable choice. Compared with heavy food, Guanghe bean curd has a lighter taste, but it does not lack delicate flavor, and can even be described by the word "delicate".
This delicate delicacy can satisfy modern people's pursuit of healthy eating. Whether it's a red, white, or green bean curd, it can bring infinite deliciousness in terms of texture and taste.
——【·云南牟定腐乳·】——»
The process of making Muding tofu is very tedious and requires many steps to be presented perfectly.
First of all, high-quality soybeans are selected as raw materials, and these soybeans are sourced from the fertile soil of the mountainous areas of Yunnan, and the unique climatic conditions of the soil provide an ideal environment for soybean growth.
After screening, the soybeans are washed and left to soak in water for several hours to improve their moisture content and expandability. Next, the soybeans are steamed to ensure a soft and delicate taste of the bean curd. The soybeans after cooking are cooled and squeezed to remove the water.
Next, the squeezed soybean syrup is mixed with a special starter culture, and the mixture is packed into a special fermented bean curd jar. Sufu jars are usually made of stone tiles, a material that helps to maintain a constant temperature and humidity, which is conducive to the fermentation process of sufu.
After a long fermentation process, Muding tofu shows a unique flavor and aroma. When you open the lid of the altar, you will be greeted by a strong fragrance of bean blossoms, which makes people salivate.
The texture of the bean curd is even more delicate like jade, exuding a smooth and tender touch from the inside out. Gently apply it to the tip of your tongue and the fermented bean curd melts instantly and melts softly in your mouth like silk, giving it an unforgettable delicate taste.
Muding tofu milk not only has a delicate taste, but also has a rich sense of layering. When you eat Muding tofu, you can taste a faint bean aroma and a slight sourness, and at the same time, a hint of sweetness echoes in your mouth.
This unique combination of flavors makes Muding tofu unique and is known as a delicacy. Years of inheritance and accumulation have made Yunnan Muding bean curd not only enjoy a good reputation in the local area, but also have wide recognition at home and abroad.
——【Beijing Wang Zhihe Tofu·】——»
In the course of more than 300 years of development, Wang Zhihe Tofu adheres to the excellent traditional craftsmanship and the attitude of excellence, and has carried out continuous innovation and improvement in the production of products.
In order to ensure the quality and taste of the tofu, the tofu selected by Wang Zhihe is a high-quality fresh tofu that is finely made and screened by traditional hand-cut and fine selection to ensure that each piece of tofu has a delicate and smooth texture.
Not only that, but the unique formula of Wang Zhihe Tofu Milk is also one of the keys to its success.
Its innovative tofu recipe and fermentation process make the product integrate the tender taste of the tofu itself, while adding a unique sauce flavor, making every bite of tofu bring full taste.
In addition to the traditional red bean curd and green bean curd, Wang Zhihe has also launched a variety of flavors and flavors of tofu products to meet the needs of different consumer tastes.
For example, they have innovatively introduced new products such as tofu lobster paste and tofu hoisin sauce to make people feel more enjoyable with rich seafood flavors.
Not only that, Wang Zhihe Tofu also pays attention to the shaping and marketing of brand image. They actively participate in food exhibitions and events at home and abroad, demonstrate the quality and characteristics of products, and interact and communicate with consumers.
At the same time, they have also collaborated with well-known chefs to launch a variety of unique dishes with Wang Zhi and tofu as the main ingredients, leading the fashion and trend.
——【·广西桂林腐乳·】——»
Guilin fermented bean curd, as a shining pearl in the food world, in addition to its unique flavor, its production process is even more unique. In the production of Guilin bean curd, soybeans are one of the most important raw materials.
The first step in making fermented bean curd is to grind soybeans to make a puree. Only by grinding the soybeans into a delicate pulp can the soybeans be ground into a delicate pulp that can provide a sufficient nutrient basis for the subsequent fermentation process.
Once the soybean milk juice is prepared, it is time to ferment it. The soybean milk juice is placed at a suitable temperature and fermented with the culture.
During the fermentation process, the cultures break down the sugars in the pulp into lactic acid and lactonic acid, resulting in a distinctive sour taste and aroma. This step is crucial and determines the mouthfeel and flavor of the final fermented bean curd.
It has delicate skin and tender meat, but also has a hint of sweet and spicy aroma, and the taste is delicate and smooth, which makes people have an endless aftertaste. It is this unique taste and texture that has made Guilin bean curd a darling of the food world.
Not only that, Guilin bean curd also contains rich nutritional value behind it. Soybeans, as the main ingredient in making tofu milk, are rich in protein, plant fiber and a variety of minerals.
Through fermentation and steaming, a large number of organic acids, probiotics and vitamins are also produced in tofu, which further enhances its nutritional value. Therefore, while making tofu, it also provides people with a food option that is both delicious and healthy.
In the production process of Guilin fermented bean curd, multiple steps such as fermentation, bran residue injection and canning, and evaporation of cooking water cooperate with each other to make the taste and flavor of Guilin fermented bean curd present a perfect balance.
It is this delicate workmanship and exquisite craftsmanship that makes Guilin fermented bean curd an indispensable delicacy on people's tables. While satisfying everyone's enjoyment, Guilin fermented bean curd also highlights Guilin's unique food culture and local characteristics.
——【·扬州三和四美腐乳·】——»
Yangzhou Sanhe Simei bean curd, as a traditional delicacy in Jiangsu Province, has a century-old history and rich cultural connotation.
Whether it is locally or nationally, Sanhe Simei bean curd has a good reputation and is known as the ceiling of the bean curd industry, shoulder to shoulder with Lao Gan Ma. Yangzhou, a city of food, is known as the hometown of Yangzhou meat button rice, Yangzhou fried rice and three-fold tofu skin.
As one of the city's signature dishes, Sanhe Simei bean curd has always attracted diners' taste buds with its unique taste and exquisite craftsmanship.
Sanhe Simei bean curd is not just a brand of tofu, it also includes a variety of flavored pickle toppings in its product line. Whether it's red bean curd or white bean curd, whether it's the texture or taste, you can taste the deliciousness.
The red bean curd is bright red in color, crispy and soft in taste, salty and delicious, while the white bean curd is white in color and delicate and soft in taste, bringing an amazing taste in the mouth.
For a long time, Sanhe Simei has adhered to the traditional craftsmanship and strictly required the quality control of each link. They use high-quality soybeans and fresh raw materials, combined with scientific formulas, to ensure the quality stability of the products and the excellence of the taste.
In addition to tofu, Sanhe Simei also has a range of other pickle toppings, such as pickled cucumbers, hot and sour dishes, etc. Again, the ingredients of these pickles are selected from high-quality fresh vegetables and are carefully crafted to give them a unique and memorable taste.
Yangzhou Sanhe Simei bean curd has a history of 100 years, it is developed from the Qing Dynasty court imperial dishes, after the passage of time, the traditional craft has been retained to this day.
——【·Conclusion·】——»
As a special delicacy that has been passed down in China for thousands of years, fermented bean curd is deeply loved by people for its unique taste and rich nutritional value. Overall, bean curd is a delicacy with a rich history and cultural heritage, with a unique production process, a unique taste, and a rich nutritional taste.
However, there are different opinions about where the best bean curd is, some people think that the bean curd in Guangdong is the best, and some people think that the bean curd in Sichuan is better.
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