What is the reason why the marinated tofu doesn't taste fresh?

The correct practice is: point pulp: pulp appropriate amount of brine or lactone with a small amount of water, put into the container containing tofu brain, will be cooked soybean milk while it is still hot, the temperature will be adjusted to 85 degrees Celsius or so, gypsum tofu brain to reach 95 degrees Celsius or so to punch, if you feel that the soybean milk is not mixed with coagulant sufficiently, immediately after the punch with a spoon stirred for a few times, pay attention to can not be churned too much too fast, the general need to stir. Generally do not need to stir. Waiting for the coagulation can be.

North tofu, also known as northern tofu, brine tofu, Han specialty soybean products, soybean milk boiled with salt brine, so that it is coagulated into blocks, and then pressed part of the water made of water than the south of the tofu, less water, harder, containing copper, calcium and other minerals, eat more to improve immunity.