Sufu, flat, sweet. Contains similar ingredients to tofu. Has appetite and digestion to adjust the effect. Can be used to eat food after the disease is not fragrant, pediatric food product or hoarding abdominal distension, loose stools and so on. The use of fermented bean curd can make food more varied and tasteful. In addition to table meals, it is often used in hot pot, ginger duck, lamb oven, noodles, bread and other sauces and meat processing purposes.
In addition to being a tasty and delicious side dish, fermented bean curd can also be used as a seasoning in cooking to make a variety of delicious dishes. Such as fermented bean curd steamed bacon, fermented bean curd steamed eggs, fermented bean curd stew, fermented bean curd stewed bean curd, fermented bean curd starch and other large intestines. For example, the delicious and delicious fermented bean curd meat is prepared by roasting the skin of the whole piece of meat on fire and putting it in water to scrape off the charred portion. When the meat is boiled in the casserole until it is half-bread, remove it with a knife and make it deeper in the skin. Make it a few small pieces but do not cut it. With a few pieces of red bean curd, add some marinade crushed and add some yellow rice wine and mix thoroughly and spread on the meat. Add the onion ginger and the original boiled soup in the casserole. Add the rock sugar slowly with a small fire and add the sugar until the juice changes. Thick can be. This meat is not greasy but has a fragrant smell and appetite.
The content of zinc and vitamin B family in fermented bean curd is very rich. It can not only supplement vitamin B12 but also prevent senile dementia. The protein of fermented bean curd is twice as much as tofu, and it is easily digested and absorbed, so it is called oriental cheese.
The fermented bean curd is rich in vegetable protein. After fermentation, the protein is decomposed into amino acids that can be directly digested and absorbed. Yeast and other substances are produced, so it can strengthen the spleen and stomach, increase appetite, and help digestion.
The content of salt and purine in fermented bean curd is generally higher. Patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or not eat so as not to aggravate the condition.
In addition, after fermentation of stinky fermented bean curd, it is easily contaminated by microorganisms, and the protein in the bean curd cake is oxidatively decomposed to produce a sulfur-containing compound. If you eat too much stinky fermented bean curd, it will have an adverse effect on the human body and affect your health.
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