Classification
Fragrant, glutinous fermented bean curd
- Commodity name： Fragrant, glutinous fermented bean curd
- Description
-
Product Specification:
Product Name: Fragrant and Glutinous Fermented Tofu Product Specification: 340g
Shelf Life: 24 months
Ingredients: Water, Non-GMO soybeans, edible salt, rose flower (double-petaled red rose), food additives (red yeast rice, magnesium chloride, sucralose), white wine, yellow wine
Storage Conditions: Should be sealed and stored in a cool, ventilated, and dry place
Product Advantages:
1. Unique Flavor: The fermented tofu has a rich and delicate flavor, adding a unique fresh aroma and layering to dishes.
2. Natural Fermentation: Using traditional fermentation technology, maintaining natural flavor, no preservatives added.
3. Versatile Seasoning: Suitable for mixing with rice, mixing with vegetables, cooking, and seasoning, it goes well with various dishes.
4. Healthy and Nutritious: Rich in probiotics and protein, it is both delicious and healthy.
How to Use:
Mix with Rice: Directly mix into white rice to add a rich flavor.
Mix with Vegetables: Can be used as a condiment for cold dishes to enhance the taste.
Cooking Seasoning: Add fermented tofu when stir-frying or stewing dishes to enhance the flavor.
Hot Pot Dipping Sauce: As a hot pot dipping sauce, it adds a unique fresh aroma.
Filling: Can be used as a filling for buns and dumplings, bringing a special flavor.
Barbecue/Marination: Can be mixed with other seasonings to marinate meat or used for barbecue to enhance the flavor.
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It has successively developed spice powder series, stew, raw seasoning series, barbecue series, home-cooked sauce, 0-fat sauce series, flavor chili sauce, instant soup series, hot pot ingredients, Longkou vermicelli series, functional sugar, starch, soda noodles, soda, bread crumbs, crisp meat series, chicken essence, fermented bean curd, mustard tuber, cooking wine series, curry, horseradish root and lobster, mushrooms, edible fungus series and other ten series of nearly 300 kinds of products
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