Fermented bean curd is a famous dish in the Huizhou region. Fermented bean curd is actually bean curd with fur. After fermentation, the bean curd develops white fur on the surface. Many people from outside the region are not familiar with fermented bean curd and feel that it is inedible when they see the white fur on the bean curd, and it does not look appetizing either. However, the dishes made with fermented bean curd are very tempting. Especially when the fermented bean curd is fried in a pan and topped with chili sauce, the taste is even more delicious, which is very suitable for people who like spicy food. Although fermented bean curd tastes good, not everyone is suitable for eating it because tofu itself can cause bloating. Therefore, friends with bloating or poor digestion should eat less or not at all.

How to make fermented bean curd

1. Making slurry:

Select high-quality soybeans, wash them with water to remove impurities, soak them for 6-10 hours until the beans are fully inflated without any hard parts, and then grind them into a powder; mix and grind the soaked soybeans and water in a weight ratio of two parts water to one part soybeans in the hopper of the mill; separate the soy milk and soybean dregs; heat the soy milk until it boils, and then cool it naturally to 75℃;

2. Coagulation:

Take the natural drainage water of the coagulation process in the production of regular tofu and place it for 3 days in advance; inject the reserved drainage water into the slurry bucket in a weight ratio of 7 parts soy milk to 0.8-1.5 parts drainage water, mix and stir evenly to coagulate for 12-16 minutes;

3. Molding and shaping into blocks:

After the coagulated slurry is injected into the mold box with filter cloth, it is molded under pressure and then demolded; cut into small pieces; collect the drained slurry water for reuse in the next coagulation process;

4. Emulsification:

Place the cut tofu blocks flat on bamboo strips, leaving gaps between each block, and set the environmental temperature to 15℃-25℃; after 3-5 days, the surface of the tofu grows uniform and dense downy fur, indicating that it has emulsified and matured.

Who is not suitable for eating fermented bean curd?

1. Gout patients:

Patients with gout should also not eat tofu, because the pathogenesis of gout is the disorder of purine metabolism, and hyperuricemia is an important feature. That is to say, foods high in protein and fat are foods that gout patients need to avoid eating.

2. People with poor digestion:

People who are prone to diarrhea, bloating, and spleen deficiency can also eat tofu in moderation.

3. People with peptic ulcers:

Patients with peptic ulcers should also try to eat less soy products in their daily lives, especially for patients with severe digestive ulcers, who should avoid eating soy products even more. This is because soy products contain a large amount of purines, which have the effect of stimulating the secretion of gastric juice, and if gastric juice is secreted in large quantities, it will stimulate the gastric mucosa, leading to the aggravation of ulcers.