fermented bean curd

Peru fermented bean curd

Fermented bean curd, commonly known as moldy tofu, is made from soybeans, yellow rice wine, sorghum wine, red yeast rice and other raw materials to make tofu embryos, and then inoculates the tofu embryos with mucor by fermentation. The fermented bean curd has a delicious taste and has the effect of removing fishy and greasy. It is said that fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is a soybean food fermented by microorganisms. It is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that cannot be synthesized by the human body, carotene and various vitamins. It has the functions of invigorating the spleen and widening the middle, moistening dryness, and dehumidifying. It is often used to prevent hypertension and arteriosclerosis.

Liukeng specialty

Peru Liukeng specialty

Liukeng specialty

egg skin

Peru egg skin

Main ingredient: eggs. Accessories: starch, cooking wine, shallots, etc. 1. Beat the eggs, be sure to stir well. 2. Appropriate amount of starch, pour in cooking wine. 3. Stir well, the amount of starch should not be too much. 4. Pour into the egg mixture and mix well. 5. Brush a thin layer of oil in a frying pan and heat it up. 6. Pour the egg liquid into the pot. If the amount is not well controlled, you can use a large soup spoon to scoop some egg liquid into the pot. 7. Shake the pan so that the egg liquid is evenly spread on the bottom of the pan. The egg liquid solidifies quickly, and the action should be fast. After the egg liquid is completely solidified, turn over and fry again. 8. Put the fried egg skin on a plate to cool. 9. After shredding, you can

bean curd cake

Peru bean curd cake

bean curd cake

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