Soybean flower and bean curd brain are not the same.

Soybean flower is not tofu brain, both are made from soybeans into tofu when processed out of things, but there are some differences. When tofu is made, the first thing that comes out is soy milk, then tofu brain, followed by soya bean flower, and finally tofu.

The soybean flower and the tofu brain are also different in terms of time, because the tofu brain is made before the soybean flower. In addition to this, the texture of tofu brain is a little more tender when you eat it, while the texture of soybean flower is slightly stronger and easier to mold. The most important feature of tofu brain is the tenderness of tofu as well as its softness, which is why it is called the brain of tofu, while the texture of soya bean flower is more robust and unique to eat.

The classification of bean curd

There are sweet bean curd and salty bean curd, and sweet bean curd is eaten with syrup or granulated sugar or brown sugar, and is usually eaten cooled in the summer, or with hot sugar water in the winter, and is eaten with green beans, red beans, colorful fruits, or powdered doughnuts in order to make it more appealing to the palate. The more innovative way to eat and add chocolate syrup, made into a full of stars "chocolate doudoune moncler," so the sweet doudoune moncler is still very rich in variety.

The savory bean curd is more typical, with some northern regions using gypsum as a coagulant to make the curd more tender. In the north, it is often eaten with soy sauce and with Sriracha. Commonly eaten in the north with soybeans, butter, celery, peanuts, green and red chili peppers, sesame leaves (dried vegetables), tofu skin (qianzhang) and other ingredients, its flavor is also unique.