点卤

酸性物质可以同样让大豆蛋白凝固，但是“酸水”更大的意义在于伴随着点卤的过程，其中的微生物们也随之流入，像种子一样被埋植进豆腐当中。

The sour substance can make soy protein clot . What 's more important is that microorganisms flow into the milk with the pouring of sour juice .

酸性物质可以同样让大豆蛋白凝固，但是酸水更大的意义在于伴随着点卤的过程，其中的微生物们也随之流入，像种子一样被埋植进豆腐当中。

The sour substance can make soy protein clot . What 's more important is that microorganisms flow into the milk with the pouring of sour juice . It 's just like burying seeds into tofu .

油豆皮被晾晒在竹筷上，风干后成为毛豆腐的副产品，它们是另一种质感的美食。制作毛豆腐的关键在于用自制的发酵酸水来点卤。

Tofu skin is hung on the chopstick when air dried and become a by-product of hairy tofu . In other delicacy with a totally different texture , the key to produce hairy tofu is to add self-made sour juice into soymilk for fermentation .