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The broiled bean curd is a featured snack in south Yunnan. Each bean curd weighs about 20 grams. Bean curd is made from high-grade soybeans. First, get rid of the shell of the soybeans. Grind them, and soak them in the water until they expand. Mill them to get the juice. Boil the juice and sieve it. Pure it into the mould and give it shape. Finally, get rid of the water and ferment it. Among all the working procedures, the fermentation is the most important. If the fermentation is too short, the bean curd will be so hard and taste a little bitter. If it is too long, the bean curd will decay.
The so-called broiled bean curd is in fact a kind of bean curd with odor. It smells awful but taste great. After the fermentation, many nutriments in the bean curd which are not easy to be absorbed by the human body have been decompounded by yeasts or fungals, and thus are good to human health.
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