The difference between white fermented bean curd and red fermented bean curd

Fermented bean curd is a specialty ingredient in Guangdong. It is usually used with Guangdong hotpot and porridge, mainly because the taste of fermented bean curd is suitable for eating with rice and is in line with the taste of Guangdong people. However, there are many types and brands of fermented bean curd, mainly white fermented bean curd and red fermented bean curd. The main difference between the two is the color, and the taste of the two is also different. You can choose fermented bean curd according to your taste.

What is the difference between white fermented bean curd and red fermented bean curd?

The raw material of fermented bean curd is the "white base" of dried bean curd. Inoculate the white blank with the appropriate type of mold and cultivate it under suitable conditions. Soon white hair will grow on it - the molds will multiply in large numbers. These white hairs may look a little scary, but in fact there is no need to worry, because these bacteria are not harmful to humans. Their function is only to break down the protein in the white blank, produce amino acids and some B vitamins. The hairy white dough is rubbed and then salted to make fermented bean curd.

Fermented bean curd, like fermented black beans and other soy products, is a healthy food highly recommended by nutritionists. Its raw material - dried tofu is a soy product with high nutritional value. It has a protein content of 15% to 20%, which is equivalent to meat, and is rich in calcium. During the production process of fermented bean curd, it undergoes mold fermentation, which makes the protein digestion and absorption rate higher and the vitamin content richer. Because microorganisms break down the phytic acid in beans, minerals such as iron and zinc in soybeans, which originally have a very low absorption rate, are more easily absorbed by the human body. At the same time, since microorganisms synthesize vitamin B12 that is not found in general plant foods, vegetarians can prevent pernicious anemia by eating fermented bean curd regularly.

The English name of fermented bean curd is "soy cheese". Its taste is somewhat similar to that of cheese. It is fermented like cheese and is also rich in protein and calcium. Cheese has a special rich flavor, while fermented bean curd also has a delicate texture and special umami flavor. It can be said that fermented bean curd is the Chinese "vegetarian cheese". In terms of some indicators, fermented bean curd is even better than cheese because it has a very low saturated fat content, does not contain cholesterol, and contains soy isoflavones, a unique health-promoting ingredient in soybeans. However, it is not as good as cheese in some aspects, such as it does not contain vitamin A and vitamin D. Fermented bean curd has high nutritional value. It is made from tofu through fermentation. This process makes the soy protein in the tofu easier for the human body to digest and absorb. In addition, the content of B vitamins in fermented fermented bean curd is much higher than that in tofu. Japanese research believes that eating fermented soy products such as fermented bean curd can also keep the skin smooth and moisturized. Because fermented bean curd is rich in nutrients and has a variety of flavors, foreigners call it "Chinese cheese."

Fermented bean curd is also known as "Chinese cheese". Traditional Chinese medicine believes that fermented bean curd is sweet and warm in nature, and has the effects of promoting blood circulation, removing blood stasis, strengthening the spleen and digesting food. Modern nutrition science has proven that after fermentation, tofu will obtain more essential amino acids, niacin, calcium and other minerals that are beneficial to digestion and absorption. In particular, fermentation can also produce vitamin B12, which is not found in general plant foods.

Depending on the production method and ingredients, the color, flavor and nutrition of fermented bean curd may vary. White fermented bean curd does not contain any auxiliary ingredients and is natural in color. Red fermented bean curd is made by fermenting pickled dough with red yeast rice, white wine, flour yeast and protease. The lovastatin contained in red yeast rice is important for lowering blood pressure and blood lipids, and has certain health benefits. Green fermented bean curd is actually stinky fermented bean curd. It is bean green in color because bitter water and salt water are added during the pickling process. It is fermented more thoroughly than other varieties and contains more amino acids and esters. Flowery fermented bean curd usually contains added chili peppers, sesame seeds, shrimp roe, sesame oil, ham, cabbage, mushrooms, etc., and it has the most complete nutrients. In addition, some fermented bean curds have small white spots on them, which are actually tyrosine crystals and can be eaten with confidence.

In addition to eating it directly, fermented bean curd can be used to add saltiness, flavor, and freshness to cooking, such as stir-fried meat with fermented bean curd, fermented bean curd water spinach, and fermented bean curd steamed buns. It should be noted that patients with hypertension, cardiovascular disease, gout, kidney disease and gastrointestinal ulcers should eat less to avoid aggravating their condition; the general population should take a small amount of fermented bean curd or low-salt fermented bean curd juice before adding it to the dish.

It is worth noting that fermented bean curd contains sulfide, and excessive consumption is harmful to human health, so half a piece each time is enough. In addition, fermented bean curd generally contains high levels of salt and purine, so patients with hypertension, cardiovascular disease, gout, kidney disease, and gastrointestinal ulcers should eat less or not eat it.

Nutritional information of fermented bean curd

Fermented bean curd is a condiment created in my country. There are red fermented bean curd, green fermented bean curd, white fermented bean curd, sauce fermented bean curd, and colored fermented bean curd. It can be eaten alone or used to cook dishes with unique flavors. Although fermented bean curd may look inconspicuous, its nutritional content is quite impressive.

Like fermented white bean curd, fermented black beans and other soy products, they are all healthy foods highly recommended by nutritionists. Its raw material - dried tofu is a soy product with high nutritional value. It has a protein content of 15% to 20%, which is equivalent to meat, and is rich in calcium. During the production process of fermented bean curd, it undergoes mold fermentation, which makes the protein digestion and absorption rate higher and the vitamin content richer. Because microorganisms break down the phytic acid in beans, minerals such as iron and zinc in soybeans, which originally have a very low absorption rate, are more easily absorbed by the human body. At the same time, since microorganisms synthesize vitamin B12 that is not found in general plant foods, vegetarians can prevent pernicious anemia by eating fermented bean curd regularly. The raw material of fermented bean curd is the "white base" of dried bean curd. Inoculate the white blank with the appropriate type of mold and cultivate it under suitable conditions. Soon white hair will grow on it - the molds will multiply in large numbers. These white hairs may look a little scary, but in fact there is no need to worry, because these bacteria are not harmful to humans. Their function is only to break down the protein in the white blank, produce amino acids and some B vitamins. The hairy white dough is rubbed and then salted to make fermented bean curd.

Is white fermented bean curd harmful?

1. White fermented bean curd generally contains high levels of salt and purine. Patients with hypertension, cardiovascular disease, gout, kidney disease and gastrointestinal ulcers should eat less or no fermented bean curd to avoid aggravating their condition. In addition, after fermentation, stinky fermented bean curd is easily contaminated by microorganisms, and the protein in the tofu is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky fermented bean curd, it will have adverse effects on the human body and affect your health.

2. White fermented bean curd and other soy products and honey are both nutritious foods, but these two foods cannot be eaten together. Tofu can clear away heat, disperse blood, and relieve turbid air in the large intestine. Honey is sweet, cool and smooth. Eating the two together can easily cause diarrhea. At the same time, honey contains a variety of enzymes, and tofu contains a variety of minerals, plant protein and organic acids. Mixing the two can easily produce biochemical reactions that are not beneficial to the human body. Therefore, it is not advisable to eat honey after eating tofu, let alone eat them together.

3. Beans contain inhibitors, saponins and lectins, which are substances that are harmful to the human body.