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Source: North Drift Kitchen
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Sufu bean curd, also known as tofu milk, is a traditional Chinese folk delicacy. It is also an original condiment in the mainland. According to historical records, tofu was first invented by Liu An, the king of Huainan in the Han Dynasty. Liu An is the grandson of Liu Bang, the ancestor of the Han Dynasty, and the founder of Huainan Bagongshan Tofu.
Sufu is usually divided into three categories: green, red, and white. Red bean curd is the main common one in the market. White bean curd is represented by Guilin bean curd. Green bean curd is what we often call stinky tofu. With the increase of taste, there are now many varieties of soy bean curd and flower color bean curd in some places. The taste of fermented bean curd is delicate and soft, salty and fragrant, and the taste is rich. Many people are in favor of fermented bean curd.
The production process of tofu milk: it is to make soybeans into tofu first→ tofu is cut into small pieces to make "white billet", → "white billet" is inoculated with natural fermentation at a certain temperature and humidity→ mucor mold grows→ salted→ and marinated soup is added to the bottle→ sealed and stored. The principle is mainly to use the fermentation of microorganisms such as mucor. During the production process, a layer of white mold grows on the tofu, which is the source of the unique flavor of the bean curd.
Curd has the reputation of "oriental cheese" in the minds of many Chinese! Many people regard curd as their daily "food artifact". Whether it is served with rice, noodles, steamed buns or as a seasoning, many friends are favored by the unique flavor of fermented bean curd. Some restaurants also use fermented bean curd to make dishes, such as fermented bean curd button pork, fermented bean curd cabbage, fermented pork ribs, fermented bean curd grilled fish, etc., all of which are delicious products with unique flavors.
The nutritional value of fermented bean curd
The bean curd is delicious and the nutritional value is also very rich. We all know that fermented bean curd is usually fermented by mold. During the production process of fermented bean curd, a layer of white hair will grow on the surface. Although this layer of white hair looks "scary", in fact, these bacteria are not harmful to the human body.
"White hair" is the white hyphae of mucor mold, which is the manifestation of protease and bacteria attached to the skin slowly infiltrating the inside of the tofu blank. These white hairs can not only effectively promote the proliferation of mold, but also effectively promote the protein in tofu to be broken down into amino acids that are easier for the body to absorb. At the same time, these "white hyphae" are able to secrete amylase, protease and lipase, which are the main sources of the unique flavor of fermented bean curd.
In addition, tofu is also rich in vegetable protein, and fermented fermented bean curd protein will produce polypeptides and amino acids, which are more beneficial to the human body. And bean curd is lower in fat and does not contain cholesterol. At the same time, it is also rich in vitamins and minerals such as potassium, calcium, zinc, selenium, and manganese.
What are the effects of eating fermented bean curd on the body?
The unique flavor of fermented bean curd has been widely praised in the domestic market, and with the spread of Chinese food culture, many foreigners are now gradually falling in love with this unique Chinese delicacy. Many people love the unique taste and flavor of fermented bean curd, and they like to put some out of their daily meals and eat them with staple foods. And what are the effects of eating fermented bean curd on the body?
1. The purine content of fermented bean curd is high
Sufu is a fermented soy product that produces purine substances during the production process. Purine is a natural compound that exists in food, and eating too much may lead to an increase in uric acid in the human body, so long-term consumption of foods with high purine content will definitely have a certain impact on human health.
2. The sodium content of fermented bean curd is high
A lot of salt is added to the production of fermented bean curd, and the average sodium content per 100 grams of fermented bean curd can even exceed 500 milligrams. The taste is relatively salty, so people who love to eat bean curd should try to control the amount of food they eat every day. And if you eat a lot of bean curd, it is recommended to drink more water.
3. It is difficult to distinguish between mold and mold
As we said in the article, during the production process of fermented bean curd, a layer of white hair will grow on the surface. But this layer of white hair is caused by mucormycetes, which is a mold that is harmless to humans. But many people can't tell the difference.
Some people buy back bean curd improper storage, two days after opening the package, white hairs will appear on the surface of the bottle mouth, then most of this situation is a phenomenon of deterioration. Some of them have even been left out for many days, but they have actually been contaminated with harmful molds, such as Aspergillus flavus, which are harmful to the human body. But if you can't distinguish between the two molds and eat them for a long time, it will have an impact on your health.
In the past, it was rumored on the Internet that eating fermented bean curd would cause cancer, but the current scientific research has not provided conclusive evidence that tofu can cause cancer. Although the taste of fermented bean curd is relatively heavy and the salt content is high, eating one or two pieces a day does not have much effect. In addition, there are also low-salt, low-fat tofu on the market, so when you choose, you can also try to choose this kind of bean curd to eat.
Moreover, during the fermentation process of fermented bean curd, the nutrients of soybeans are better absorbed and utilized. Therefore, eating some bean curd in moderation every day can also provide our body with rich protein, vitamin B, calcium, iron and other nutrients. In addition, bean curd has a variety of flavors and can increase people's appetite. Especially in the morning, a bowl of porridge with a piece of bean curd is very refreshing and delicious.
Okay, that's all for today. I don't know if everyone likes to eat fermented bean curd every day? Welcome to leave a message to discuss and share different traditional foods.