Maklumat Produk
Description
MAKLUMAT PRODUK
In Tasty Bean Curd Recipes, local veteran chef Amy Wong shows how to make bean curd tastes great in 50 creative ways. Soybean is a very versatile ingredient. It can be eaten whole, sprouted or ground into soy milk, and made into several different types of bean curd: soft bean curd, firm bean curd, fuyong bean curd, black bean curd, bean curd puff (tau pok), and the list goes on. This book will also unveil the secret of making homemade soy milk and bean curd without preservatives and additives for the entire family. Are you ready for it? Let’s start our “Journey of Bean Curd” TODAY!