Sweet potato tofu has a characteristic of light taste, white color, and high nutritional value.
Its processing method: Wash soybeans first and soak in water for 15 hours (soaking time in winter is about 24 hours). Add a small amount of water to the crusher while smashing the soaked soybeans into a slurry. Then add the agitated tank, filter the resulting bean juice to the residue, pour it into an iron pot and boil it. The temperature is maintained at about 100°C, and every 7 The soymilk was mixed with about 700 grams of paste-like sweet potato starch that was previously crushed with a pulverizer. After gently stirring for 1 minute, 50 g of coagulant was added. At this point, the protein of soybeans and sweet potatoes gradually accumulates and precipitates, is placed for a while, poured into a box provided with a filter cloth, and the water is pressed out of the box and cut into appropriate-sized pieces, and the cooled sweet potato tofu is obtained.
Its processing method: Wash soybeans first and soak in water for 15 hours (soaking time in winter is about 24 hours). Add a small amount of water to the crusher while smashing the soaked soybeans into a slurry. Then add the agitated tank, filter the resulting bean juice to the residue, pour it into an iron pot and boil it. The temperature is maintained at about 100°C, and every 7 The soymilk was mixed with about 700 grams of paste-like sweet potato starch that was previously crushed with a pulverizer. After gently stirring for 1 minute, 50 g of coagulant was added. At this point, the protein of soybeans and sweet potatoes gradually accumulates and precipitates, is placed for a while, poured into a box provided with a filter cloth, and the water is pressed out of the box and cut into appropriate-sized pieces, and the cooled sweet potato tofu is obtained.
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