Chinese food culture is broad and profound, and many foods can be said to be delicious and nutritious. Among them, there are also some special foods, such as the "thrombotic beans - tempeh" introduced to you before.
In life, tofu, stinky tofu, tempeh, ...... While so many fermented soy products with a changed taste are delicious, many people are worried about "stinky brine" and "unhealthy".
Tofu, stinky tofu, tempeh...... Are these things the best taste in the world, or are they problem foods? Can we middle-aged and elderly people eat them?
The antioxidant effect of fermented tofu mold is good for Alzheimer's disease
Sufu is called "Chinese cheese" by foreigners. In the process of making fermented bean curd, there is almost no loss of nutrients in the raw materials, but a variety of alcohols, esters, organic acids and amino acids with delicious taste and flavor are produced, which are better for the body.
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. Whether compared to cheese or its raw material, soybean, bean curd has unique advantages in terms of nutrition.
1. The activity of soybean isoflavones is increased, which assists in cancer prevention and antioxidation
After soybean fermentation into fermented bean curd, the activity of soybean isoflavones increases, which has a strong antioxidant effect, which is conducive to removing free radicals in the body and preventing lipid peroxidation, and also has a certain preventive effect on cardiovascular diseases.
2. Assist in lowering cholesterol
Sufu contains unsaturated fatty acids and does not contain cholesterol. Experiments have shown that fermented bean curd has a cholesterol-lowering effect and is more beneficial to health than cheese with high cholesterol.
3. Protein utilization rate is improved
The protein contained in soybeans is hydrolyzed by microorganisms to produce many small molecule peptides and free amino acids, which are easy to digest and absorb.
4B vitamins are increased, preventing anemia and Alzheimer's disease
Due to the action of microorganisms, the vitamin B2 content produced in fermented bean curd is second only to dairy products, 6~7 times higher than that of tofu, and the amount of vitamin B12 is second only to animal liver.
Tofu has a big disadvantage: salty and sodium. The general population should take a small amount of fermented bean curd or low-salt fermented bean curd to make juice before entering the dish.
Fermented and dried soybeans are internationally known as "nutritious beans"
Tempeh is made of black beans or soybeans as raw materials, after some washing, steaming, cooling, then put into a vat for fermentation, salting, and finally drying.
In life, tempeh is already a rare condiment and dish on the table. Tempeh has many benefits for the elderly, and has been called "nutritious beans" in the world, which is not only appetizing and digesting, dispelling wind and cold.
In conclusion, eating tempeh is very effective in improving blood flow to the brain and preventing Alzheimer's disease.
Tempeh is made by steaming high-quality soybeans or black beans, then inoculating them with specific molds for fermentation, and finally drying them.
It should be noted that no matter how good tempeh is, you can't eat too much, and it is advisable to take less than 50 grams per day. In addition, a lot of salt is added to the processing of tempeh, so if tempeh has been added to the dish, the amount of salt used in cooking should be reduced.
Stinky tofu and fermented tofu smell bad and taste fragrant
What's going on with stinky tofu and is it nutritious?
It is rumored that the "stinky brine" used to make stinky tofu is "fecal water" and "chemical agents", which are harmful to health if eaten. This is certainly not true!
The modern production of "stinky brine" is subject to microbial and quality control: the stinky brine is mainly based on amaranth, mustard greens or other vegetables, plus the protein contained in dried tofu, thus creating a stable lactic acid bacteria fermentation environment, and the safety is relatively guaranteed.
Stinky tofu can be divided into two types according to the process: fermented and non-fermented:
Fermented stinky tofu is made by fermenting on the basis of tofu, and the odor mainly comes from sulfide and indole produced by microorganisms such as (mold or lactic acid bacteria) fermenting proteins. The smell of non-fermented stinky tofu comes from the stinky brine. Stinky brine is mainly a stable lactic acid bacteria fermentation environment based on amaranth, mustard greens or other vegetables.
1 Protein is broken down, tastes fresher and is better digested
The protein in tofu is broken down to produce amino acids that are easier to digest and absorb, and some of the amino acids are the source of the umami taste of the food, so it will taste delicious.
2. Nutrition continues unabated
The various nutrients of tofu are almost lost after being made into stinky tofu.
The isoflavones in soybeans are fermented into a free form, which is more conducive to being absorbed and utilized by the body, and stinky tofu is also rich in plant-based lactic acid bacteria, which are conducive to improving the body's immunity.
Just eat stinky tofu in moderation, and don't worry about eating dung, and you don't have to believe the rumors that those stinky tofu is soaked in fecal water and chemical agents~
Source: Health and Wellness