Do I have to keep the sour water of sour tofu every time?

Physalis alkekengi water is the secondary water (i.e. by-product) produced in the process of squeezing or dewatering in the production of tofu products. After a period of natural fermentation, it turns sour and is used in the next pulping process. Sometimes a little vinegar will be added to ferment when making sour water to speed up the fermentation. Generally, the first acid slurry water is fermented by adding a certain proportion of white vinegar into the water and then putting it into a covered container; The water used as acidic water in production will turn sour after being stored and fermented in a covered container for about 48 hours, which is the real "acidic water".

The use of sour water in some dishes will increase the flavor of food, have a special sour and refreshing taste, improve people's appetite and make food easier to swallow.

Physalis alkekengi water is used to produce many tofu products and make Physalis alkekengi tofu. Yogurt tofu is a traditional method of making tofu, which is very popular in some areas of Shandong.