Homemade tofu milk
By VicentaLakin
My mother-in-law, for the first time, managed to make tofu milk, and just opened the lid, soaked my nose and put a piece of porridge in it. That's why someone said that if a piece of milk could eat a big meal, it'd be a big meal. Tofu milk, also known as fermented milk, is soybean foods that are fermented by microorganisms, fragrances, fragrances, ready to enter, decompressive, suitable for grafts or spices, and a good food at a price. The emulsion is rich in plant proteins, which, after fermentation, are slowly infiltrated into the tofu zone by protein enzymes and bacteria attached to the microcosm, gradually decomposing the protein into various amino acids and free fatty acids, and producing substances such as yeasts, thus promoting appetite and digestive efficacy. Also, while the milk is a pickled food, the nitrite content is not high, and proper consumption is good for the human body, although tofu milk tastes good, but the soy milk is high in salt and larvae, suffering from high blood pressure, cardiovascular disease, pain, kidney disease and digestive ulcer, and it is appropriate to eat less or not to eat it。
Recipe Recommendations
Steps for Homemade tofu milk
1
Fresh tofu wears salt on every face while it's hot
2
It's tanned tofu dry
3
Cut into small pieces
4
Get the beans, the ginger, the garlic, the peppers, the peppers
5
The salt in the open water cools, and the salt in the raw eggs rises in the salt water at the size of a dollar
6
A small piece of salt tofu is placed in a glass or ceramic tank, with bean bean and ginger, garlic, pepper, pepper, salt water, cap sealed, stored in a cool ventilator for about one year。
7
In about a month or two, when the tofu dryer becomes soaky and soaky, it tastes good。