fermented bean curd
Tofu milk is a traditional Chinese folk food that has been circulating in China for thousands of years. Soybeans become tofu and then compacted into pieces. From the selection of materials to the finished products, we must go through nearly 30 processes. After the altar, we should add high-quality white wine to continue to moisturize. During this period, the microbes secrete various enzymes to promote the decomposition of protein in the bean curd into nutrients. High value amino acids and some flavoring substances. After a few months of opening the altar, a special taste stimulates the sense of smell, the taste buds are ready to move, the entrance is delicate and delicate, delicious and palatable, and appetite is increased.