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... ttempt at making tofu using his method actually resulted in a higher quality than hers. Whether it’s soft tofu or firm tofu, it’s more delicate, has a better texture, and even tastes richer.
"This is called tofu skin, the process isn’t complicated, and after drying, it can be stored for a long time. When you’re ready to eat, soak it in warm water; you can use it in salads or soup."
Following that, Lin Miao made tofu skin, a product Yun had never seen before, and it was completely ...
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