bean curd skin is a kind of bean products. Interestingly, the term "bean curd skin" is somewhat confusing in all parts of the country, and the identification of bean curd skin is not consistent. There are probably two kinds: First, the bean curd skin formed by natural oil film on the surface of soybean milk after boiling is also called "oil skin", "yuba", "bean curd coat" and "bean shoot". Second, the bean curd skin pressed by bean curd is thicker and drier than the bean curd slices, and the northeast is called dried bean curd, also called thousand pieces and louvers. This bean curd skin is similar to dried bean curd but thinner, and it is obviously thicker and slightly drier than the oily skin, and sometimes it is salty, and its taste is different from tofu. Although both of them are called "tofu skin", they are quite different in shape, composition, taste and cooking methods. There are vegetarian chickens and ducks in vegetarian dishes. Vegetarian chickens are rolled into thousands of sheets, while vegetarian ducks are rolled into oil skins. The tofu skin we are talking about today is the oil skin.

Tofu skin is a kind of clothes with coagulated pulp surface before ordering tofu, which is uncovered and dried to become rotten skin. Thousands of pieces are squeezed into thin skin by rotten brain, also known as hundred pages. "Bean curd skin, also known as soybean oil skin and oil skin, has the functions of clearing away heat and moistening lung, relieving cough and eliminating phlegm, nourishing stomach, detoxifying and stopping sweating. Bean curd skin is rich in nutrition, high in protein and amino acids. According to modern scientific determination, there are 18 trace elements such as iron, calcium and molybdenum that are necessary for human body.