Bitter kinkajou tofu, in Jiangxi, Zhejiang, Fujian area has long been famous, its nutrients, starch, lecithin, flavonoids and calcium, zinc and other trace elements content is very high, can reduce human cholesterol, delay the decline of the brain, cool and laxative function

Generally wait until the fruit is ripe after the fall, pick up the home, after the sunshine to remove the shells, bitter kinkajou fruit has a natural bitter taste, you must soak in clear water for one night, then beat the paddle, sieve filtering, heating and cooling, congealed into blocks, and then small pieces of small pieces of cut, can be used to eat. Then beat the paddle, sieve filtering, heating and cooling, condensed into a block, and then small pieces of small pieces cut, put in the water after soaking bleach, can be used to do dishes eat

common eating method, will be bitter kozo tofu, with chili peppers, ginger, onion, garlic, stir-fry a little bit can be eaten

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