What is the best way to make tofu?

Many people love to eat soy products, especially tofu. Tofu can be divided into gypsum tofu, brine tofu, and rennet tofu. Different types of tofu can be produced by using different coagulants. For example, adding gypsum can make southern tofu; adding brine can make northern tofu; adding beta-gluconolactone can make lactone tofu. Different people like to eat different flavors of tofu. People in the south prefer gypsum tofu, while people in the north prefer brine tofu.

1. What is the best way to make tofu?

Each has its own characteristics: Southerners prefer southern tofu, which is delicate and smooth. Northerners prefer northern tofu, which can be used in stews and processed into frozen tofu, which can be stored for a longer time. Renilla tofu: suitable for all ages, also good for weak patients. The tofu cooked with brine has a purer taste. Using brine to cook tofu is safer, more hygienic and has no toxic side effects.

First of all, it depends on what kind of tofu you like to eat, and then you can choose the coagulant accordingly. For example, if people in the south like to eat gypsum tofu, they should choose gypsum coagulant, and if people in the north like to eat brine tofu, they should choose brine coagulant. Another point is that no matter what coagulant you choose, safety must be the first consideration. Be sure to choose food-safe grade ones.

1. Main ingredients of gypsum tofu king coagulant: food grade gypsum powder.

2. Main ingredients of brine tofu coagulant: food grade magnesium chloride (brine raw material).

3. Main ingredients of lactone tofu king coagulant: food grade glucono-5-lactone.

3. What are old tofu and soft tofu?

Old tofu, also known as northern tofu and hard tofu, refers to tofu with a water content of 80%-85%. Generally, brine is used as a coagulant. Its characteristics are that the slurry point temperature is relatively high, the coagulant action is relatively rapid, the tofu is harder and more tough, the water content is lower, the taste is more fragrant, and the protein content is above 7.4%. Tender tofu, also known as southern tofu and soft tofu. Generally refers to tofu with a high water content made with gypsum as a coagulant. It is characterized by a tender texture, elasticity, and high water content (usually 85%-90%) and a protein content of more than 5%.

4. Introduction of tofu coagulant

1. Brine: also called bittern, the main component is magnesium chloride, followed by sodium chloride, potassium chloride, etc., and also contains trace elements. It has the function of coagulating protein, so it can be used to make tofu.

2. Gypsum: It is a mineral containing hydrated calcium sulfate. It is widely distributed throughout the country. Used in traditional Chinese medicine, it has the effects of clearing away heat and purging fire, relieving restlessness and quenching thirst, mainly clearing heat from the lungs and stomach.

3. Physalis: It is the juice that drains out after making tofu, commonly known as juice water; when the temperature is suitable, it becomes sour due to the action of its own lactic acid bacteria, and is called sour in the industry. Using the lactic acid it contains to make tofu is a favorite of people in some regions.

4. Gluconolactone: commonly known as: lactone, is a food additive with a wide range of uses. The tofu made with it is more tender, tastes better and has higher nutritional value. The fat-free tofu you see in supermarkets is made with it.