This tofu originates from Taiwan, where it is called louvered tofu. After Sutianxia Food introduced louvered tofu to the mainland in 2002, it was the first to register the name and trademark of louvered tofu in China.

At the same time, a Taiwanese manufacturer in mainland China wanted to produce this product but could not use louvered tofu, so it changed its name to Chiba tofu. Later, many domestic manufacturers began to produce this tofu, and then there were: Qianye, Qianye, Qianye, Qianye, Qianye and so on.

Qianye Tofu is a new vegetarian product and is widely popular in coastal cities and northern areas of the mainland. It adopts Taiwan's latest tofu making technology and is refined with soybean flour and starch as the main ingredients. It is a new century delicacy rich in protein.

It not only maintains the original tenderness of tofu, but also has its unique Q-ness and crispness. It also has super soup absorption capacity. With modern cooking skills, it can make high-quality new fashionable delicacies. Delicious food comes.

1. Chiba tofu, which is made from soybean protein isolate, is prone to expansion.

2. Thermal expansion and contraction. When hot, the gap between water vapor molecules becomes larger, which will expand the tofu.

However, if the temperature is too high, the expansion will be very large, which will affect the product structure and taste. It is recommended that the cooking temperature be controlled at 85 degrees, so that it will not expand.

Thousand-page tofu can be fried, boiled, stir-fried, deep-fried, steamed, baked, braised, hot pot, etc. The ingredients are simple, but the presentation is exquisite and classy. The tofu tastes hot, smooth and delicious.