In fact, wrapping pulp tofu is not wrapping soy milk into tofu. Please take a closer look...

Whether it is made with stone high, brine or sour slurry points, it is made into tofu blanks. You can make syrup tofu! Cut the beans into small pieces, and when pressed on the mold, they will not be cut. Cool dry surface water, add baking soda, proportion, calculated by dried beans, 1 kg of dried beans made of tofu 8 to 10 grams, not necessarily accurate, the weather heat reduces a little, the weather is cold to add a little more, put in water to immerse the tofu blank, time 2 to 4 hours, according to the cold weather, hot and add or subtract, or touch with your hands, like a child's ass, soft and soft will become a pulp tofu. Note: Too much baking soda, the color of the tofu is black, the taste is bitter, a large stream of right gray gas, the taste is strange, too unpalatable. Baking soda fits, regardless of frying, grilling a fresh smell of scrambled eggs... It's so beautiful, indescribable....