Which has higher nutrition, tofu brain or soy milk?

　　Dongjiang is made from yellow beans.

it is processed by grinding them into a paste, filtering, and boiling.Tofu brain is formed when the bean paste is curdled after adding brine.

　　Proteins solidify and precipitate to form solid blocks.

The difference between tofu and tofu brain lies in the degree of protein coagulation and moisture content.They share the same origin, so their nutritional values are similar. When the bean paste is curdled into tofu brain, proteins settle at the bottom while water remains on top, reducing its volume.

An article I read once joked that to be rich, make tofu brain from thickened bean paste and tofu from diluted bean paste.

If you can't sell both, transform leftover tofu into tofu dry or stinky tofu. At the beginning, if the beans were soaked first, they could become bean sprouts.

haha, impressive!

Haha, so if the bean slurry is thickened for tofu brain, and diluted for soy milk,then leftover tofu brain and soy milk can be made into tofu, and surplus tofu can be turned into tofu dry or stinky tofu.If the beans have been sprouted, they can be made into bean sprouts. Haha, impressive, right?