Sufu is flat and sweet. Contains ingredients similar to tofu. Has effect in stimulating appetite, promote digestion, and regulating middle energizer. Can be used for treating dyspepsia after illness, dyspepsia or malnutrition in children, abdominal distension, loose stool, etc.
There is a limit to everything! The more, the better. ....
As long as there is a limit, it is delicious!
The following is some information about sufu:
Sufu has a history of 1000 years, and it is one of the unique fermented products in China. As early as the 5th century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu became fermented bean curd after being cured with salt". "Compendium of Materia Medica" records: "Tofu, also known as fermented milk, is salty and pleasant if it is marinated with distiller's grains or sauce." Li Huanan's "Wake Up the Garden Record" in Qing Dynasty has described in detail the making method of bean curd. The famous Shaoxing fermented bean curd was exported to Southeast Asian countries during Jiajing period of Ming Dynasty more than 400 years ago, and its reputation was second only to Shaoxing wine. 19 10 won the gold medal of "Nanyang Persuasion Society" exhibition; 19 15, which won another certificate at the Panama Pacific World Expo held in the United States. At present, China's sufu has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.
Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing; Beans such as "Big", "Red Spicy" and "Rose" belong to "Red Square"; "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour". In the production of white sufu, monascus pigment is not added to maintain its true color; Adding monascus pigment to the fermented bean curd blank is red fermented bean curd; Cyan fermented bean curd refers to stinky fermented bean curd, also known as Fang Qing. It is bean green because bitter pulp water and salt water are added in the pickling process. The fermentation process of stinky sufu is more thorough than other varieties, so the amino acid content is richer. In particular, it contains more alanine and esters, which makes people feel particularly sweet and ester-like when eating stinky tofu milk. However, due to the thorough fermentation of this kind of fermented sufu, some thioamino and amino groups in protein were released after fermentation, which produced obvious odor of hydrogen sulfide and ammonia, making people smell a peculiar smell of stinky sufu from a distance. Among the varieties of sufu, there are rice that is not good, yellow wine, sesame, rose, shrimp and sesame oil. Sufu in Shaoxing, Ningbo, Shanghai, Nanjing and other Jiangsu and Zhejiang provinces is famous for its delicacy, softness, delicious taste and slight sweetness. Tangchang bean curd in Dayi County, Sichuan Province is rich in Sichuan flavor and is known for its spicy, crispy and slag-free. In addition, the Chinese cabbage bean curd produced in Chengdu, Suining, Meishan and other places in Sichuan is also very distinctive. Every piece of tofu is wrapped in Chinese cabbage leaves, which is delicious. The crisp sufu in Tuocheng, Henan Province is more mellow and delicious.
Sufu is usually not only a delicious side dish, but also a seasoning in cooking, making all kinds of delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part. Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, add onion ginger and the original broth, put it in a casserole, slowly burn it with low heat, and then add rock sugar until the juice is thick. This meat is fat but not greasy, with a fragrant smell and a great appetite.
At present, sufu is produced all over China. Although they are different in size, composition and name, their manufacturing principles are mostly the same. First, make soybean into tofu, then press it into small pieces, put it in a wooden box, then inoculate Rhizopus or Mucor with strong protease activity, and then enter the fermentation and curing period. Finally, according to the requirements of different varieties, monascus enzyme, yeast and Aspergillus oryzae were added for sealed storage. The unique flavor of sufu is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of protein in tofu into amino acids with high nutritional value and some flavor substances. Some amino acids have their own flavor. In the process of fermentation, the starch in tofu is also converted into alcohol and organic acids. At the same time, the wine and spices in the auxiliary materials are also involved, which together produce esters and other flavor components with fragrance, thus forming the unique flavor of tofu. Fermented bean curd is fermented in the production process, protease and bacteria attached to the skin slowly penetrate into the interior of bean curd, and protein gradually decomposes. After about three months to half a year, the crisp and delicate tofu brain is ready, and the taste becomes delicate, delicious and palatable.
With the improvement of people's living standards and the development of national economy, people have higher and higher requirements for the quality of sufu. Sufu is developing in the direction of low salt, nutrition, convenience and serialization. We have reason to believe that the national specialty sufu will be further developed.