First, raw materials:

The raw materials of bean curd are very easy, and there are only three kinds of soybean, water and coagulant. Because of the low juice of soybeans produced in Taiwan Province, most of the beans used for beancurd in Taiwan Province are imported from the United States and Brazil.

the amount of water is the factor that affects the shade; The coagulants are usually gypsum and bittern. Usually, gypsum is used in southern China and Taiwan Province, so tofu pudding is soft, but the opposite is true in the north.

second, production:

to make bean curd, soybean should be soaked for about 4 to 8 hours according to the variety or personal preference, and then beaten, filtered, boiled and cooled to 9℃. The last step is called "tofu pudding", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

tofu pudding