Why is steamed old tofu expensive?
Steamed bowls of old tofu are expensive because of the complicated technology. Steamed bowl of old tofu is a feature of Taiyuan. First, clean soybeans need to be ground into watercress, peeled and soaked in clear water for about four hours. When the watercress swells and turns white, take it out, grind it into fine soybean milk, filter the fine soybean milk with cloth, pour the juice from the bean dregs into an iron pan, then melt the plaster of Paris with clear water, put it into a crock, and pour the soybean milk while it is hot. After these complicated procedures, steamed old tofu should be made with Taiyuan-style marinade, and the overall taste of old tofu can be adjusted through the taste of marinade to achieve the purpose of sweet and salty neutralization. The secret process of marinade is much more complicated than the production of tofu brain. It is necessary to have its own unique formula and add side dishes such as mustard tuber and chopped peanuts to form an authentic steamed old tofu bowl in Taiyuan. Because the salary is very complicated, the price is expensive.