豆腐乳是我国的传统特产,风味独到,向受人们喜爱。制作豆腐乳的主要原料是大豆或冷榨豆饼,先将其做成豆腐坯,腌豆腐坯时需要多量的食盐,使豆腐乳能产生出成鲜味来。加工豆腐乳的其它原料有黄酒、高粱酒、红曲、面曲等。豆腐乳的制作过程,大致经过接种培养、腌坯、装坛后熟等步骤。在烹调过程中,豆腐乳也被用作咸味和鲜味调料,可起到提鲜、增香、和味的作用,适用蒸、烧、焖、拌等烹饪方法。 Tofu is our traditional specialty, unique flavor, loved by the people. The main raw material for making fermented bean curd is soybean or cold pressed soybean cake. First, it is made into a tofu blank, and a large amount of salt is needed for the pickled tofu blank so that the fermented bean curd can produce delicious flavor. Other raw materials processing fermented bean curd rice, sorghum, red yeast rice, noodles and so on. Fudge production process, after inoculation culture, pickled billet, loaded altar and other steps. In the course of cooking, fermented bean curd is also used as a savory and umami seasoning, which can play the role of fresh, fragrant, and flavored. It is suitable for cooking methods such as steaming, burning, stewing and mixing.