Fermented bean curd

Fermented Bean Curd

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A jar of fermented bean curd.

Fermented bean curd (Chinese: 腐乳), also known as Chinese cheese, is a type of preserved tofu made with fresh tofu (soybean curd), salt, rice wine, and other flavorings. The process of fermentation can take from several days to several months. The final product is a firm, cheese-like food that is used as a condiment in Chinese cuisine.

History

The history of fermented bean curd is believed to date back over 2,000 years to the Han Dynasty. It was originally created as a way to preserve tofu, which spoils quickly. Over time, the process of fermentation was refined and different varieties of fermented bean curd were developed.

Production

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Fermented bean curd production.

The production of fermented bean curd begins with fresh tofu, which is cut into cubes and allowed to air-dry. The tofu is then soaked in a brine solution made from salt and rice wine. Other ingredients, such as chili peppers, sesame oil, and rice vinegar, may be added for flavor. The tofu is then left to ferment for a period of time, ranging from a few days to several months.

Varieties

There are several varieties of fermented bean curd, including white, red, and stinky. White fermented bean curd is the most common variety and has a mild, slightly sweet flavor. Red fermented bean curd is colored with red yeast rice and has a stronger, more complex flavor. Stinky fermented bean curd is fermented for a longer period of time and has a strong, pungent odor.

Culinary Uses

Fermented bean curd is used as a condiment in many Chinese dishes. It can be used in stir-fries, stews, and marinades, or served as a side dish. It is also a common ingredient in vegetarian dishes, as it adds a rich, savory flavor that is similar to that of cheese.

Health Benefits

Fermented bean curd is a good source of protein and contains several beneficial bacteria that can aid in digestion. It is also low in fat and cholesterol, making it a healthy choice for those on a low-fat diet.

See Also

• Tofu
• Chinese cuisine
• Fermentation (food)