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豆腐乳是我国素负盛名的传统发酵佐餐食品。它皮色艳红润滑,肉质淡黄、细腻柔糯、咸甜荤香、独有风味,自古以来被称为是价廉味美,营养丰富的家常便菜,在国内外市场上颇受欢迎。豆腐乳的主要原料是大豆或冷轧豆饼,通过加工制成豆腐坯,发酵后加入食盐以及理想的食用色素红曲和糯米制成的乳汁拌和,装入木桶或陶坛内,经过三个月的酿
Chinese fermented bean curd is a prestigious traditional fermentation of food. It is skin-lustrous and smooth, soft yellow, delicate soft waxy, sweet and sour, unique flavor, since ancient times is known as cheap delicious, nutritious home-cooked meals, popular in domestic and foreign markets. The main raw material for fermented bean curd is soybean or cold-rolled bean cake, which is processed into a tofu blank, added with salt after fermentation, and blended with milk, made from the ideal food color, red yeast rice and glutinous rice, into a barrel or pottery, Month of stuffing