The vegetarian should often eat the fermented bean curd while supplying nutrition

The vegetarian should often eat the fermented bean curd while supplying nutrition
Summary: The English name of the fermented bean curd is " The cheese of soybean " . Its mouthfeel looks a little like cheese, ferments with the same process of cheese, contain abundant protein and calcium equally. The cheese has taste of special thick fragrant smell, and the fermented bean curd has fine and smooth texture and special delicious bad smell too. Can say so, the fermented bean curd is " plain cheese " of China .
There is " cheese of soybean " It claims Rich in protein and calcium The fermented bean curd is flavoring agent of the original creation of our country, there are varieties such as red fermented bean curd, blue and green fermented bean curd, white fermented bean curd, sauced fermented bean curd, design fermented bean curd,etc., it can eat alone, can also use the cooked food of the cooking with unique flavor. Although the appearance does not often attract attention, if the theory arises the nutrient component comes, the things are pretty difficult.
The raw materials of the fermented bean curd are dried bean curd " White base " . Inoculate white base against the variety appropriate mould, put under the appropriate condition and train, grow white hair above soon - -The mould are bred in a large amount. These is white hair seem may getting more terrible a bit,in fact but totally unnecessary and anxious, because these bacteria do not have any danger to people, their function only decomposes protein in the white base, production amino acid and some B clan vitamins. Rub the hair with the hands to deal with to the white base becoming mildewed, the salt is steeped, become fermented bean curd afterwards.
Fermented bean curd, fermented soya bean and other soyfood are the same, all the healthy food that nutritionists praises highly in a more cost-effective manner. Its raw materials - -Actually the dried bean curd was the soyfood with very high nutritive value, protein content was reached 15%- 20% , Equal to meat, contain the abundant calcium at the same time. Have made the digestion absorption rate of protein higher through the fermentation of the mould in the making course of the fermented bean curd, the vitamin content is more abundant. Because the microorganism has decomposed planting in the beans is sour, make minerals such as a iron, zinc with very low absorption rate of Central Plains of soybean,etc. easier to be absorbed by the human body. Meanwhile, because general plant unexistent vitamin B12 of food of little biosynthesis, the person of the vegetarian diet often eats some fermented bean curd, can prevent pernicious anemia.
The English name of the fermented bean curd is " The cheese of soybean " . Its mouthfeel looks a little like cheese, ferments with the same process of cheese, contain abundant protein and calcium equally. The cheese has taste of special thick fragrant smell, and the fermented bean curd has fine and smooth texture and special delicious bad smell too. Can say so, the fermented bean curd is " plain cheese " of China . On some indexes, the fermented bean curd even has places that surpasses the cheese, because the content of its saturated fat is very low, cholesterol-free, also contain the characterized health care composition in the soybean - -Soybean and different yellow ketone. However, it has places not so good as the cheese, such as not including vitamin A, vitamin D.
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