问:泡发腐竹总是泡得外烂里硬,口感不好。什么方法能让水分平均渗透,使内外都变软呢?答:腐竹是由大豆磨浆烧煮之后,豆浆的蛋白质遇到热凝固,在表层凝结成皮,然后卷成棒状,经过脱水干制而成的。因为腐竹卷成棒状,所以冷水向腐竹内部渗透比向表皮扩散困难, Q: foam hair yuba rotten leaves are always hard, taste bad. What method allows the average penetration of moisture, both inside and outside are softened it? A: Yuba is cooked by grinding soybeans, soy protein encountered thermal coagulation, the skin surface coagulation into the skin, and then rolled into sticks, after dehydration Made of Because the dried bean curd into a rod-shaped, so the cold water to the internal osmosis of yuba spread to the epidermis more difficult,