What Is Chinese Red Bean Curd and How Is It Used?

crimson bean curd is used in chinese cook as a spirit foil in marinades and stews. It is a type of conserve bean curd ( besides called fermented bean curd ) that consists of cubes of soy curd that have been preserved in rice wine, fermented crimson rice, and other seasonings. In addition to bolshevik bean curd, there are respective varieties of keep bean curd, from white ( which is plain ferment bean curd ) to stinky ( which is fermented over six months ) to Chiang fermented bean curd ( which is soaked in miso ) .

Fast Facts

• Most common use: flavoring in braised dishes
• Cuisine: Chinese
• Shelf life: at least one year refrigerated

What Is chinese bolshevik Bean Curd ?

sometimes called “ chinese cheese, ” fermented bean curd has a exchangeable mouthfeel to certain dairy products. The zymosis breaks down proteins, giving the bean curd a texture like smooth paste. bolshevik bean curd is plainly taken from the jar and added to recipes or served as a condiment. It is expensive, priced about four times angstrom much as regular bean curd.

red bean curd is basic white bean curd with add ingredients that turn the assortment crimson. Like all attic curds, the soy curd is first gear dried ( air-dried or dried by a chemical summons ) and then added to a brine of rice wine and other seasonings. To make red bean curd, fermented rice that is brilliantly red-purple ( called red yeast rice ), is combined with the brining melted creating not entirely the bolshevik coloring material but besides a distinct olfactory property and flavor. Some recipes will contain chile, adding to the red hue and offering some spice .

chinese Red Bean Curd Uses

In taiwanese cook, a small amount of sour bean curd is used to add season to a variety of dishes. Because of the agitation, red attic curd is much used to marinate gripe and domestic fowl, as the alcohol timbre will help tenderize the kernel before it is slow-cooked or fried. Cubes of red bean curd are packaged in jars along with a thick sauce ; the cubes can be added to recipes where they will melt into the rest of the ingredients as they cook. If making a marinade, the cubes are normally mashed anterior to adding to the recipe .

How to Cook With chinese red Bean Curd

Fermented bean curd is incorporated into everything from rice and conge to vegetable stir-fries and braised dishes. It is besides combined into sauces that go aboard a hot pot. When eat with a dish like porridge, it is not directly assorted in ; alternatively, a lump of the brick is broken off and then eaten along with a spoon of the rice dish .

crimson bean curd has a more subtle flavor than plain flannel bean curd ( which can be very salty with a more pronounce relish ) and consequently is added to many dishes without drastically changing the flavor .

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What Does It Taste Like ?

Because soy curd is very mild on its own, it takes on the flavors that are used during the fermentation—or brining—process. The solution is mellow and sweet but will besides often have a solid smell and taste of alcohol. The texture is polish and dense, exchangeable to some soft cheeses .

chinese Red Bean Curd Recipes

red attic curd is used in recipes for its season a well as its deep crimson color. It can be found as an ingredient in braise kernel dishes and stews, ampere well as vegetarian stir-fries. It is often used in chinese barbecued spareribs recipes .

Where to Buy Chinese Red Bean Curd

clean bean curd can be purchased in the mainland of China, but elsewhere it is sold as small blocks in commercially packaged jars. In the U.S., the jars are sold in chinese markets. A democratic trade name is Fu-Chung, which contains quite a morsel of sauce in the jolt along with the cubes .

Read the labels cautiously as there is a adaptation of crimson bean curd that is similar but has early ingredients added. It looks like catsup and contains sugar, rosé wine, and caramel .

storage

red bean curd should be stored in its original jar in the refrigerator, where it can be kept for at least a class .

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Category : CHINESE FOOD