I have always been curious about what kind of bean curd that has been out of stock for so long. It turns out that the hand-shredded vegetarian meat I have been eating is made of soy protein. The three comparison pictures, Xiangxiangzui tastes the best, and the taste is the toughest and most solid. , I probably want to imitate the banjin; Daniel is the most oily, a little too oily, it is best to cook it again to remove the oil, the taste is very unique, and the taste of beef is carefully imitated, some friends may think that the flavor is heavy; Peng Jixuan tastes the most The mild imitation of meat is also good. In addition to the bean curd, the other two tastes are soft. Personal preference: Doubanjin first☝️
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一直好奇断货那么久的豆板筋到底是什么样，原来跟我一直吃的手撕素肉一样都是大豆拉丝蛋白做的，三款对比图，乡乡嘴味道最好，口感最韧最实，大概想模仿板筋吧；大牛哄哄最油，有点太油了，最好煮一遍去油，味道很独特，用心模仿了牛肉味，有的小伙伴可能觉得香精味重；彭记轩味道最温和模仿的肉味也不错。除了豆板筋，另两款口感偏绵软。个人偏好：豆板筋第一☝️
