Introduction: Fermented bean curd, also known as "Chinese cheese," is traditionally considered in Chinese medicine to be sweet and warm in nature, with properties that invigorate blood, resolve stasis, strengthen the spleen, and aid digestion.
Modern nutrition has proven that after fermentation, tofu yields more essential amino acids, niacin, and minerals like calcium, which are easier to digest and absorb. Fermentation, in particular, produces Vitamin B12, which is generally not found in plant-based foods.
Fermented Bean Curd with Pork
Depending on the production methods and ingredients, the color, flavor, and nutritional value of fermented bean curd can vary. White fermented bean curd contains no additional ingredients and retains its natural color. Red fermented bean curd is made by pickling the curd blocks with red yeast rice, baijiu, wheat koji, and protease for fermentation. The lovastatin contained in red yeast rice is significant for lowering blood pressure and blood lipids, offering certain health benefits.
Green fermented bean curd, also known as stinky tofu, is pickled with bitter brine and salt water, giving it a bluish-green color. It undergoes more complete fermentation than other varieties, thus containing more amino acids and esters. Flower fermented bean curd typically includes added ingredients like chili, sesame, shrimp roe, sesame oil, ham, cabbage, and mushrooms, making it the most nutritionally complete. Additionally, some fermented bean curds have small white spots on them, which are actually tyrosine crystals and are safe to eat.
Fermented Bean Curd Steamed Pork with Rice Flour
In addition to being eaten directly, fermented bean curd can be used in cooking to add saltiness, enhance aroma, and bring out umami, as in dishes like Stir-fried Pork with Fermented Bean Curd, Water Spinach with Fermented Bean Curd, and Fermented Bean Curd Flower Rolls. It should be noted that individuals with hypertension, cardiovascular diseases, gout, kidney disease, or gastrointestinal ulcers should consume it in moderation to avoid aggravating their condition. For the general population, it is advisable to use a small amount of fermented bean curd or low-salt fermented bean curd, preferably in a sauce, when adding it to dishes.
Fermented Bean Curd Steamed Pork with Rice Flour