2. Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the joint action of heat and coagulant, that is, tofu.
3. Sufu, also known as tofu, is a traditional folk food with characteristics that has been circulated in China for thousands of years. Because it tastes good and smells bad, its special flavor is deeply loved by people in China and Southeast Asia. This is a lasting delicacy.
4. Soymilk. The earliest soybean milk, a traditional drink of Han nationality in China, was made by Liu An, the king of Huainan in the Western Han Dynasty. Soak soybeans in water, grind, filter and boil.
5. Douchi is a traditional condiment for fermented bean products in China. Douchi is made of black beans or soybeans as the main raw materials, and soybean protein is decomposed by Mucor, Aspergillus or bacterial protease. When it reaches a certain level, it is made by adding salt, wine and drying to inhibit the activity of enzyme and delay the fermentation process.