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Tofu is a bland thing. After fermentation, its protein is converted into more digestible amino acids, niacin, calcium and other minerals. In particular, you get vitamin B12, which is not found in ordinary plant-based foods. The fat in fermented bean curd is unsaturated fatty acids and does not contain cholesterol. Nitrate content in soybeans is inherently low, and fermentation for several months will not bring a lot of nitrite, so fermented bean curd does not have a nitrite problem like pickles. As a pure plant-based fermented protein food, its nutrition is comparable to that of Western cheese. Some people even think that the "Oriental cheese" of fermented bean curd is healthier than cheese. Although the ancients did not have scientific analysis, the golden combination "fermented bean curd to deliver porridge" was the national breakfast for the older generation.
00:00 start
0:17 diced tofu
0:36 Salted
0:47 Air dry
1:12 Rinse
1:21 steamed
1:29 drying
1:50 m koji
2:02 Disinfection
3:22 Bottled
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How to Make Fermented Tofu Recipe How to Make Fermented Tofu Recipe