The brine used for making tofu was something she extracted from crystallizations in salt herself, generally, large-grained salt could be boiled to produce it.
Although the salt of this time wasn't industrial salt, it had large grains, unlike the highly refined salt of the previous era. From now until the 70s or even the 90s, people were still using grainy salt, so substances like salt brine were still easy to obtain.
However, when she brought the tofu home, the family was stunned because this tofu was made by her own hands, and they were shocked by this.
Only then did Ye Huan realize that in this era, their family could make tofu too. With the crackdown on speculation and profiteering, it was already the mid-60s.
Moreover, if they used the soybeans grown by their own family, combined with the beans in her space, the tofu produced would have a harmonized taste, even better.
