Tofu is made of soybean grinding, rich in a variety of nutrients such as calcium, iron, zinc and magnesium, as well as high-quality plant proteins, which are comparable to fish meat and are therefore referred to as “plant meat”. Tofu itself is of little taste, but it can be made from a variety of cooking methods; the variety of bean products derived therefrom enriches the table of the household. Tofu is free of cholesterol, high proteins, low fat, blood pressure, and the efficacy of blood resin, which is available to the general population. A small plate of bean can't afford to rot, followed by me to make halogenated tofu and tasted more juicy, a pound of tofu and cold two ways to eat, with a table more popular than duck fish, and then it's gone。
