You can make Xi Shi tofu.

One of the characteristics of corn starch and bean jelly is that there is starch in the ingredients. Both of them have the characteristics of general starch, which can be used for thickening and making delicious food. Tofu is a kind of food with rich nutrition and a long history. The public's love for tofu has promoted the progress and development of tofu production technology.

Introduction to Tofu

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 action of heat and coagulant, that is, tofu.

Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as vegetable meat. The digestion and absorption rate of tofu is above 95%, and this kind of healthy food has always been loved by everyone. However, if we want to give full play to the nutritional value of tofu, we need to pay attention to good collocation.

in the traditional production process of tofu, firstly, soybean is soaked to soften the soybean, then the soaked soybean is ground into pulp, and then the soybean dregs are separated by filtration to obtain soybean milk, and then the soybean milk is cooked, and then the coagulant is added to gel the soybean protein to form the tofu. Indications: Broadening the middle energizer, invigorating qi, harmonizing spleen and stomach, eliminating fullness, dredging turbid qi in large intestine, clearing heat and dispersing blood.