Fermented bean curd
Fermented bean curd, fermented bean curd, but also varies from place to place known as milk rot, south milk, mold tofu, soy tofu, bad tofu (if bad pickled), cat milk, soymilk, is a tofu use mold fermentation, pickled, Of the bean foods, common dishes for the East Asian people, or for cooking. China's mainland and Southeast Asia, Taiwan have production, but different, such as Suzhou's fermented bean curd was yellow and white, delicate taste; Beijing's fermented bean curd, was red, sweet; current Sichuan some kinds of fermented bean curd, more spicy Stinky tofu is also a kind of fermented bean curd. Li Yewang "Peng 栊 night" records: "Yixian County (now Anhui Huangshan City Yixian County) people like to fall in the summer and autumn, so that the color of hair with wiping, as soon as a little dry boiling oil in the burning, such as system And the smell is not known, but it is also known as Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, Mucor sufu, (Mucor Rouxianus), Mucor racemosus, and Rhizopus, such as Rhizopus chinensis, but fermented bean curd is fermented by micrococcus, and fermented bean curd is fermented with B. subtilis. ...