Chinese food culture is vast and profound, and many diets can be said to be a combination of delicious and nutritious. There is no shortage of special foods, such as the “first bean to dissolve blood clots – tempeh” introduced to you before. In life, tofu milk, stinky tofu, tempeh …… so many changed the taste of fermented soy products, delicious at the same time, there are many people worried about “stinky brine”, “unhealthy”. Tofu, stinky tofu, tempeh …… these things, in the end is the best taste of the world, or the problem food? Can we middle-aged and elderly people eat them or not? Tofu is fermented with mold, which reduces cholesterol, antioxidants, and prevents Alzheimer’s disease. In the process of making curd, there is little loss of nutrients in the raw materials, but instead, a variety of tasty and flavorful alcohols, esters, organic acids and amino acids are produced, which are better for the body. Curd is a fermented soybean product made from tofu that has been fermented with specific mold and then marinated with salt and various spices. Curd has unique nutritional advantages compared to both cheese and its raw material, soybeans. 1 Soy isoflavone activity increases, anti-cancer and antioxidant Soy isoflavone activity increases after fermentation into curd, which has a strong antioxidant effect and is good for scavenging free radicals in the body and preventing lipid peroxidation, and has a preventive effect on cardiovascular disease and certain tumors. 2 lower cholesterol curd contains unsaturated fatty acids, does not contain cholesterol. Experiments have shown that curd has a cholesterol-lowering effect and is more beneficial to health than high-cholesterol cheese. 3 Increased protein utilization The proteins contained in soybeans are hydrolyzed by microbial enzymes, resulting in many small molecule peptides and free amino acids, which are easily digested and absorbed. 4 B vitamins increased to prevent anemia and dementia Due to the role of microorganisms, the amount of vitamin B2 produced in curd is second only to dairy products and 6 to 7 times higher than tofu; the amount of vitamin B12 is second only to animal liver. Tofu milk has a big disadvantage: salty and sodium. The general population is recommended to take a small amount of curd or low-salt curd juice before entering the dish. Tempeh Fermented and dried soybeans, the first bean to dissolve clots, nutrition is comparable to beef Tempeh is made from black beans or soybeans, after some washing, steaming, cooling in a tank fermentation, salting, and finally dried in the sun, according to the addition of salt or not into two kinds of salt and light. In life, tempeh is already an indispensable condiment and dish on the dining table. Edamame has many benefits for the elderly and has been internationally known as a “nutritious bean”, which not only appeases the appetite, dispels wind and cold, but also prevents cerebral thrombosis and Alzheimer’s disease. Tests have proven that the nutrition of tempeh is almost equivalent to beef, tempeh contains 39.3% protein and beef is 22.7%, fat content tempeh is 8.2%, beef is 4.9%, the most important is its role on blood clots. There is also a claim that tempeh contains a large amount of urinary hormones that can dissolve blood clots and can effectively prevent the formation of cerebral thrombosis. In short, eating tempeh is effective in improving blood flow to the brain and preventing Alzheimer’s disease. Tempeh is made by steaming high-quality soybeans or black beans, then inoculating them with specific molds for fermentation, and finally drying them, and dividing them into two types, salty and light, according to whether salt is added or not. It is important to note that tempeh is good, but not eat more than 50 grams per day is appropriate. Also, a lot of salt is added to tempeh processing, so if tempeh has been added to a dish, the amount of salt used for cooking should be reduced. Stinky tofu, big tofu fermentation Smells bad, tastes good What is it about stinky tofu and is it nutritious? There are rumors that the “stinky brine” used to make stinky tofu is “fecal water” and “chemicals” that are harmful to health. This is certainly not true! The modern production of “stinky brine” has microorganisms and quality control: the stinky brine is mainly based on amaranth, mustard or other vegetables, plus the proteins contained in dried tofu, thus creating a stable lactic acid bacteria fermentation environment, and safety is guaranteed. Stinky tofu can be divided into fermented and non-fermented according to the process: fermented stinky tofu is fermented on the basis of tofu, and the odor mainly comes from microorganisms such as (mold or lactobacillus) fermenting proteins to produce sulfide and indole. Non-fermented stinky tofu, the stench comes from the stinky brine. Stinky brine is mainly a stable lactic acid bacteria fermentation environment based on amaranth, mustard or other vegetables. 1, the protein is broken down, the taste is fresher, better digestion Tofu in the protein breakdown to produce more easily digested and absorbed amino acids, part of the amino acids is is the source of the fresh taste of food, with a fresh taste, so eat will be very fragrant. 2, the nutrition has increased and not decreased The various nutrients of tofu after being made into stinky tofu, almost no loss, but on the contrary will be improved, for example: soybean isoflavones after fermentation into free form, more conducive to absorption and use by the body to play a role; stinky tofu is also rich in plant-based lactic acid bacteria, and these bacteria are conducive to enhance the human immune system. Eat stinky tofu in moderation, and do not worry about eating feces, those stinky tofu is with fecal water, chemical agents out of the rumors do not have to believe ~ now, three people have doubts about the delicious food you are clear, you want to eat when you can eat some without fear, as long as you do not worry about the amount of fear Oh!