First, the white spots on tofu are compound acid crystals, which belong to amino acid crystals and are produced during the fermentation of tofu. The solubility in water is low, so with the increase of concentration, small white spots will form crystals, which is a normal phenomenon, non-toxic and harmless.

Second, the white spots on tofu milk are produced during fermentation, not harmful substances, and can be eaten normally without endangering health.

1. Sufu, also known as tofu, is a traditional folk food that has been circulated in China for thousands of years. Because of its good taste, high nutrition and smelly smell, its special flavor is deeply loved by people in China and Southeast Asia. This is a lasting delicacy.

2. The surface of red sufu is naturally red, with yellow and white sections, mellow taste and unique flavor. Besides serving food, it is also often used to cook condiments. The raw materials for making red sufu are not only soybeans, but also taro. Its ingredients also contain a lot of protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.

3. Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colorful sufu. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.