Item description "soy milk powder 150g" is thoroughly stick to the domestic soybean, without the use of any such chemical processing and additives, was in as it is soy milk powder, the whole domestic soybean. Common ones as tofu coagulant is "bittern", but the soy milk powder to increase the intestinal bifidobacteria, we attach a "gluconodeltalactone" to improve the work of the intestine. "Gluconodeltalactone" will solidify the soy milk changes to gradually "gluconate" in soy milk. Soybean because whole nutritious and look-alike contains a component of soy, high density rich soy milk, yuba, tofu is easy. Can be fresh, enjoy the Yuba and tofu of piping hot. Hamburger, tempura, please use, such as to a variety of cooking noodles. The expiry date is one year at room temperature storage than manufacturing. In the case of standard soy milk How to make How to make soy milk, tofu: If the soy milk powder 15g (about 3 tbsp) water 200cc (1 servings) of tofu: ready when the soybean milk powder 150g water 1L Detoku, the bittern 3g with water 50cc to. 1. soy milk powder 150g mixer, or in a foaming device, and then stirred into the water 1L. 2. (in the case of the pot) about 10 minutes on low heat takes a bubble Kitara boiling. You ready delicious tofu. 3. (in the case of a range) about 10 minutes in the oven, take the middle of the bubble, the trick is to stir. You ready delicious tofu. 4. When the bittern 3g with water 50cc, leave put into the container. 5. Remove the momentum well poured foam as bittern at the time of the more than tofu humidity of 80 degrees mix well. 6. mass in about 10-15 minutes, and even more delicious tofu is ready and cool. Please refrain from the intake? Please note soy allergy. Skin of soybeans has been removed. We are not used at all, such as chemical processing and additives. Please keep away from direct sunlight.
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