"Bean-residue" also known as lazy tofu, it is a kind of soy food in Enshi, central China’s Hubei province.
To make the dish, the soybeans are soaked in water and grounded into soya-bean milk, which was cooked with some water, together with chopped vegetables. Since it’s much easier to make bean-residue than to make bean curd, so it is nicknamed lazy tofu (lazy bean curd).
There are several advantages of bean-residue: first, it is rich in protein and vitamins; second, it has a delicate special taste; third, it suits the diet of Tujia ethnics, who eat rough maize as staple food.
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