小编的话豆豉是一种很古老的发酵食品,早在春秋战国时期,中国人就开始制作豆豉,并用于烹饪与医疗中。南方有些地方把酱油称为豉油,而朝鲜族人则把一种水豆豉称为“烂酱、臭酱”。可见,人们可能是在做酱或做酱油时制作了豆豉这个副产品。如今,普通人已不太清楚豆豉为何物,更不知道豆豉如何使用、有何功用了。其实,豆豉不仅营养丰富,鲜美开胃,还有养生作用。豆豉、酱油、酱、豆腐乳、纳豆都属于发酵类的豆制品。发酵是中国一种古老的食品加工工艺,包括酸奶、醋、 Xiao Bian’s words bean curd is a very old fermented food, as early as the Spring and Autumn Period, the Chinese began to make bean curd, and used in cooking and medical. Soy sauce is called soy sauce in some parts of the South, while a Korean bean sauce is called “rotten sauce, stinky sauce.” It can be seen that people may have made this byproduct of bean curd when making sauce or making soy sauce. Nowadays, ordinary people are not quite sure what the beans are, and they do not know how the beans are used. In fact, not only rich nutrition, tasty appetizers, as well as health effects. Bean curd, soy sauce, sauce, fermented bean curd, natto are fermented soybean products. Fermentation is an ancient food processing technology in China, including yogurt, vinegar,