origin: life times
Sufu is also called "Chinese cheese". Traditional Chinese medicine believes that Sufu taste, temperature, blood circulation and silting, The effect of invigorating the spleen and eliminating food and so on. Modern nutrition has proved that tofu can get more essential amino acids, nicotinic acid and calcium minerals after fermentation. In particular, fermentation can get vitamin B12 not found in general plant foods.
(map / CAP)
the color and flavor of Sufu vary according to the production methods and ingredients. White Sufu, without any supplementary material, is original. Red Sufu is fermented by marinade and red koji, white spirit, noodles and protease. The lovastatin in red koji is of great significance in reducing blood pressure and blood lipids, and has certain health effect. Green sufu, in fact, is stinky tofu milk. It is pickled with bitter water, brine and green bean, which is more thoroughly fermented than other varieties, and contains more amino acids and esters. Fermented bean curd usually adds chili, sesame, shrimp seeds, sesame oil, ham, cabbage, letinous edodes and so on, and its nutrients are the most complete. In addition, some of the Sufu will have white dots on it. In fact, it is tyrosine crystal, which can be eaten safely.
in addition to eating directly, fermented bean curd can play salty, fragrant and fresh effects in cooking, such as Sufu and fried pork, preserved bean curd, preserved bean curd and so on. It is important to note that patients with hypertension, cardiovascular disease, gout, kidney disease, and gastrointestinal ulcers should eat less, so as not to aggravate the condition; the general population should take a small amount of Sufu or low salt Sufu to reenter the dish.