The difference between salted bean skin and dried bean skin

Salted bean skin is stronger, more delicious and chewy, and dried bean skin is easy to rot. Bean curd skin is a traditional bean product in China, and it is a kind of food made of beans. There are many famous dishes in the south and north of China.

Bean curd skin is flat and sweet, and has the effects of clearing away heat and moistening lung, relieving cough and resolving phlegm, nourishing stomach and detoxifying, and stopping sweating. Bean curd skin is rich in nutrition, and the content of amino acids in protein is high. According to modern scientific determination, there are 18 kinds of trace elements such as iron, calcium and molybdenum necessary for human body.

Method for make bean skin

Choose thick soybean milk, pour it into the pot, and be careful not to boil it when heating. There will be a film on the surface of soybean milk in the pot, which will be properly fished out with bamboo sticks and dried slowly, but some of them are cooked and eaten before drying. After this film is fished out, the skin film will be produced in the pot again, and continue to fish. Repeatedly, the concentration of soybean milk will gradually become thinner, so it should be supplemented appropriately.

Nutritional value of soybean skin

According to the theory of traditional Chinese medicine, children can improve their immunity and promote their physical and intellectual development. Long-term consumption by the elderly can prolong life. Especially for pregnant women in postpartum period, it can not only restore their health quickly, but also increase milk. Bean curd skin also has the advantages of easy digestion and quick absorption. It is a good food for women, children, the elderly and the weak.