Mysterious oriental power! Fermented tofu becomes "Chinese cheese", how attractive is it?

As one of the oldest processed foods, cheese has been recorded as early as 3000 BC. At that time, the Sumerians recorded about 20 kinds of soft cheese, which became the earliest documented evidence of the appearance of cheese. The actual year of cheese production cannot be accurately determined. A more popular saying is that around 10,000 BC, humans began to domesticate sheep and goats. Too much goat milk would turn sour if left alone, and the acidified goat milk could be separated into whey and curd. After molding and drying, a nutritious, delicious and simple flavor food appeared.

When it comes to cheese, most people will first think of France, the Netherlands, Italy and other countries. After all, these countries are well-known cheese producers. Among them, France alone has three or four hundred kinds of cheese, which is the most in the world. However, do you know that we Chinese also have our own "cheese", which is far superior to foreign cheese in terms of mass base. This kind of delicacy is the protagonist of today - fermented tofu.

Fermented bean curd, also known as fermented bean curd, is a traditional delicacy that Chinese people love to eat and has a large number of loyal fans around the world. Fermented bean curd has high nutritional value and good taste. It can be matched with other dishes and is an indispensable delicacy for all kinds of banquets. According to Chinese medicine, fermented bean curd has the effects of digestion, stomach strengthening, blood stasis and blood circulation. It is warm in nature and sweet in taste. Modern medical research also believes that it is rich in various amino acids and minerals, and is unique in vitamin B12 (general plant-based foods do not contain it).

Since fermented bean curd is made through fermentation, the above nutrients are easily absorbed and utilized by the human body, and it has many benefits. Although they are not very attractive in appearance and some of them have very "special" tastes, many nutritionists highly praise them. It is said that eating fermented bean curd regularly can also prevent pernicious anemia.

The history of fermented bean curd can be traced back to more than a thousand years ago. It is a unique fermented food "made in China". In the fifth century AD, the ancient books of the Northern Wei Dynasty recorded the words "dried bean curd is fermented bean curd after adding salt and ripening". "Supplement to Compendium of Materia Medica" also recorded that "tofu, also known as bean curd, is made by pickling bean curd with wine lees or sauce, and tastes salty and sweet". During the Jiajing period of the Ming Dynasty, Shaoxing fermented bean curd had already gone abroad and was exported to Southeast Asian countries, enjoying a high reputation. In the Qing Dynasty, Li Huanan gave a detailed description of the production method of fermented bean curd in "Xingyuanlu". In addition, there were subsequent reports that Chinese fermented bean curd won the gold medal of the Nanyang Industrial Exposition (1910) and the medal of the Panama-Pacific International Exposition (1915).

Fermented bean curd can be divided into white fermented bean curd, green fermented bean curd, red fermented bean curd, sauce fermented bean curd and flower (color) fermented bean curd, each with different production methods, different ingredients, and unique flavors and nutrition.

White fermented bean curd is natural in color, and no pigment is added during the later fermentation process, so it has a delicate taste. However, after consumption, the bottle cap must be tightened, and the soup must cover the fermented bean curd. Otherwise, once exposed to the air, it will oxidize and turn black, affecting the mood and appetite of the consumer.

Green fermented bean curd is commonly known as stinky tofu. It is delicious to eat but dejected to smell. Salt water and bitter water are added during the fermentation process, and the green color is actually bean green. Compared with other varieties, green fermented bean curd is fermented more thoroughly, and therefore contains more nutrients (such as soy isoflavones and vitamin B12). It is said that Empress Dowager Cixi loved it so much that she specially named it "Qingfang".

Red fermented bean curd, also known as red bean curd, requires the addition of liquor and red yeast rice during the fermentation process. It is one of the most popular varieties on the market because of its delicious taste and strong aroma. Red yeast rice, as a natural colorant, contains a certain amount of lovastatin, which has the effect of lowering blood lipids and blood pressure. Long-term (moderate) consumption is beneficial to the body and mind.

Red fermented bean curd

The fermented bean curd is consistent inside and out and is brown in color. In the later stages of fermentation, fermented bean curd is the main ingredient.

Flowery fermented bean curd is often supplemented with sesame oil, mushrooms, dried shrimps, sesame seeds and chili peppers, which are nutritious and have a variety of flavors. It should be noted that some fermented bean curd blocks will have white spots (or white grains), which are actually crystals of tyrosine, which are non-toxic and can be eaten with confidence.

At this point, someone will definitely ask: What about microorganisms? Haha, don't worry, it's the turn of microorganisms to appear. Although fermented bean curd is made from the white base of dried bean curd, the production process is inseparable from the role of microorganisms. Different types of fermented bean curd need to be inoculated with their own suitable molds and then supplemented with suitable culture conditions. After that, white hair will grow.

What!? That's right, it's white hair, the product of a large number of molds. When you see these white hairs, don't think that the thing is bad, and don't be afraid. These "hairy fungi" are not only harmless to the human body, but on the contrary, they can accelerate the release of nutrients in the white blanks and increase nutrition. The credit is great. Of course, the white blanks with hairs have to go through the step of rubbing the hairs later, otherwise the "appearance" is too scary.

In addition, the red yeast rice mentioned in the previous paragraph is actually japonica rice (red yeast rice) with purple Monascus (Latin name: Monascus purpureus). This Aspergillus, also known as Monascus, has branched mycelium, which is colorless at first, then turns red, and finally purple-red; the mycelium contains multiple nuclei and has transverse septa; it will form single or string conidia (asexual reproduction spores), and the spores are brown; some hyphae can also produce orange-red ascocarps (a type of fruiting body) at the top, containing 8 ascospores (sexual reproduction spores).

Although fermented bean curd is delicious and has so many advantages, it is best not to eat it in excess. After fermentation, fermented bean curd will produce a certain amount of sulfide, which is harmful to the human body. It is best to eat half a piece each time. In addition, patients with cardiovascular disease, kidney disease, gout and ulcers should also eat less, after all, the salt content and purine content of fermented bean curd are high.

Do you have an urge to eat fermented bean curd? Then, take action now.

Further reading: How to make fermented bean curd?

Fermented bean curd is delicious, but is its production process complicated and difficult? Of course not. If the ingredients are complete and the operation is orderly, we can easily make fermented bean curd at home.

First, cut the tofu into small pieces and place them flat in a container, and maintain a certain temperature and humidity. After about two days, mold will grow, and after about five days, the surface of the tofu will be covered with hyphae.

Afterwards, the moldy tofu blocks are neatly stacked. After each layer is laid, salt is evenly sprinkled on it (the amount of salt increases with the number of layers, and this process takes about 8 days). The purpose of salting is to extract the moisture from the tofu blocks to make them harder, and to inhibit the growth of bacteria and prevent them from spoiling.

Finally, the very important step is the preparation of the stewed soup, which is made up of wine and various spices. The wine can be cooking wine, rice wine, sorghum wine, etc. (the content is controlled at about 12%), and the spices mainly include pepper, prickly ash, star anise, cinnamon, ginger, and chili.

Although fermented bean curd is delicious, you should not overeat. The average sodium content of fermented bean curd is 2% to 3%, which is equivalent to 5% to 7.5% salt. Eating 20 grams of fermented bean curd is equivalent to eating more than 1 gram of salt, while according to the World Health Organization, the total daily salt intake of adults should be controlled within 5 grams.

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