290K views · 433 shares | How soybeans get turned into soft, jiggling blocks of tofu | Eater | Facebook
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Burmese tofu: the easiest soy-free tofu using any bean or lentil By @wendythefoodscientist Shan tofu (often called Burmese tofu internationally) is naturally soy-free, and does not need any coagulant like regular tofu. It’s just any legume water heat. This tofu comes from the Shan people of Myanmar, where it’s traditionally made from chickpeas, and called Shan tofu. Over time, it spread throughout the country and became known as Burmese tofu. It crossed borders to neighboring Yunnan, China where
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29K views · 245 reactions | If you love hotpot, you've already enjoyed tofu skin, a Chinese traditional food made of soybeans. Here is how tofu skin is made. #HakkaFoodCulture | Xi's Moments | Facebook
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Machine vs. Tradition in Soy Bean Product Manufacturing 🌱 Adam embraces modern machinery for production efficiency, while Thomas sticks to traditional methods, facing obstacles. Which path would you choose for business success? Comment below to share your thoughts! #storytime#soy #soybean #soyproduction #tofuproduction #foodmachine #foodequipment #tofumachine #roller #squeezer #foryou #fyp #businessdecisions #businessowner #sucessfulmindset
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