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Huakai Fugui (cold Bean Tendon)
by Tail's Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
3
Bean tendon, also known as bamboo shoots, is a soy product made by grinding soybeans into soy milk. After heating, the film on the surface of the soy milk is rolled up with bamboo sticks and dried.
Doujin and yuba should be regarded as twin brothers, except for the shape of the finished product, the production process is basically the same. If you want to talk about the difference, the biggest difference lies in the taste. Because the bean tendon has more layers, the taste is firmer and more chewy.
Bean tendon is generally used in braised or cold sauce, and can also be used for quick stir-frying or boiling soup, but I like the method of cold salad most: it tastes full of aroma, crispy and crisp, and it is really delicious without chopsticks.
Doujin and yuba should be regarded as twin brothers, except for the shape of the finished product, the production process is basically the same. If you want to talk about the difference, the biggest difference lies in the taste. Because the bean tendon has more layers, the taste is firmer and more chewy.
Bean tendon is generally used in braised or cold sauce, and can also be used for quick stir-frying or boiling soup, but I like the method of cold salad most: it tastes full of aroma, crispy and crisp, and it is really delicious without chopsticks.
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