Tofu is a common dish on the Chinese table. The Chinese have developed a variety of ways to eat tofu, fried and fried, and it can be said that it is full of color and flavor. Even the simple cold tofu is interpreted by the Chinese. A variety of ways to eat, preserved eggs with tofu, dried Fish fillets with tofu, and even old dry mom mixed with tofu, etc., Chinese people's love for tofu can be seen.
Tofu is so common. The most common tofu is also made by the Chinese. In general, the tofu that we have in the market can be roughly divided into old tofu and tender tofu. What is the difference between them?
1, the texture of the mouth is different
Intuitively, the old tofu is more compact, the structure is more solid, the color is yellow, not easy to break, the taste is more solid, and the tender tofu is delicate and smooth, the color is white, the texture is closer to the bean flower, and it is easy to break. On the palate, there is a softness of the entrance.
2, different production methods
The old tofu is the north tofu, also known as "brass tofu" which uses brine (magnesium chloride) as a coagulant. The calcium and magnesium ions in the brine combine with the soy protein to form a coagulation reaction, which makes the tofu form. After the tofu is formed, the tofu is pressed with tofu and pressed for about 30 minutes. In order to further drain the tofu to achieve the specified quality, the product is firm and elastic. Therefore, the old tofu has a higher hardness and a rough texture.
The tender tofu is divided into two types, one is the south tofu and the other is the lactone tofu.
South tofu uses gypsum as a coagulant, so it is also called "gypsum tofu." The chemical composition of gypsum is calcium sulfate, which has a low solubility and a slower solidification rate than brine.
Lactone tofu uses a substance called "gluconolactone" as a coagulant, and some merchants use the Japanese name "绢 tofu". The coagulation induced by gluconolactone proceeds relatively slowly, so the soymilk can be subjected to ultra-high temperature sterilization, and after adding gluconolactone, the container is sealed. The tofu obtained in this way is much longer than the other two types of tofu.
The tender tofu tender tofu does not need to be pressed after molding. Therefore, the tender tofu contains higher moisture and the taste is more delicate.
3, nutrition is different
Compared with the old tofu, the moisture content of the tender tofu is higher. In terms of the same weight, the content of nutrients is “Northern Tofu>Southern Tofu>Lactone Tofuâ€, especially calcium, and the South Tofu is equivalent to the same weight of milk. The northern tofu is even higher, and the lactone tofu can be ignored. Northern tofu loses some nutrients dissolved in water because of water oozing, but cockroaches in soy milk are also removed with the oozing of these waters, which is good for gout patients.
4, different cooking methods
Generally speaking, the old tofu is suitable for cooking methods such as frying and simmering. The old tofu has less water and large pores, and is most suitable for absorbing the umami taste of the soup, and also helps to stabilize the shape and is not easily broken.
The tender tofu is suitable for the pursuit of delicate recipes such as cold tofu, tofu, Crab and tofu.
Squid,Frozen Squid,Frozen Calamari,Frozen Squid Roe
ZHEJIANG EVERNEW SEAFOOD CO.,LTD , https://www.evernewseafood.com