When tofu is processed, tofu is used as a coagulant to dot tofu, and it is difficult to make old tofu, which is quantitatively made into a paste.
Here's a simple way to introduce it: Place the boiled soy milk in a jar and put it into a quantitative gypsum. After the soy milk is solidified into curd, half a scoop of cold water is poured gently onto it. If the cold water is completely supported on the bean curd, the tofu is not old and tender; if the cold water sinks (the bean curd is gutter-like), the tofu is tender and should be stirred with a spoon for a few times, and a little bit of plaster should be added at the same time; The bean curd soup was egg-shaped, indicating that the bean curd was old and should be mixed with cold water in time.
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