The origin of tofu milk

Sufu has a history of 1000 years, and it is one of the unique fermented products in China. As early as the 5th century A.D., there was an ancient book in the Northern Wei Dynasty which recorded that "dried bean curd became fermented bean curd after curing". ) said. "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." Tofu, also known as fermented milk, is pickled with distiller's grains or made with soy sauce, which is salty and sweet.

The raw material of fermented bean curd is the "white blank" of dried bean curd. Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers.

These white hairs may look terrible, but in fact there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks and produce amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.

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