Tofu is a common delicacy in China. What's the difference between old tofu and tender tofu?

Some use gypsum or acidic yellow pulp as coagulant, which is characterized by high pulp temperature, quick action of coagulant, high hardness, good toughness, low water content, fragrant taste and protein content above 7.4%. Tender tofu is called south tofu and soft tofu. Generally speaking, it refers to tofu with high water content made of gypsum as coagulant. It is characterized by fine texture, elasticity and high water content. Generally speaking, the moisture content is 85%-90%, and the protein content exceeds 5%. Boxed tofu and bagged tofu with glucuronolactone as coagulant also belong to the category of tender tofu. The taste and texture are different. Old tofu is relatively compact in texture, yellow in color, unbreakable and solid in taste. Tender tofu is delicate, smooth, white and crisp, and has a soft feeling of melting in the mouth.

Different manufacturing methods. Old tofu uses salt water as coagulant to shape tofu. After molding, the tofu is discharged by squeezing the tofu. Therefore, old tofu is firm, elastic and high in hardness. Tender tofu uses gypsum or "gluconolactone" as coagulant. They solidify more slowly than salt water. Finally, tender tofu is softer than old tofu. Generally speaking, they have the same nutritional effect on human body. From the point of view of calcium supplementation, there is no difference between the two. Judging from the potassium content, the potassium content of tender tofu is 1.45 times that of old tofu. If you want to supplement potassium content, you can choose tender tofu. Judging from the content of zinc and phase, the content of old tofu is about twice that of tender tofu. If you want to supplement these two contents, you can choose old tofu.

Where there is tofu, there are rivers and lakes. "The battle between sweet and sour bean curd brain" is an old topic. A Weibo netizen once said. As far as the saltiness and sweetness of tofu brain are concerned, we can see the difference between north and south ... We feel sick when we see each other. The situation of the war can be imagined. Tofu brain is considered as an "intermediate product" of tofu. Although there are differences, they are all family. Speaking of "civil war", tofu has not been spared. As can be seen from the classification of tofu in supermarkets, people are "fighting and killing" every day.

Tofu is made by grinding, cooking and solidifying soybeans. The difference between old tofu and tender tofu lies in the different coagulants used. Old tofu is also called north tofu. Coagulant is brine (mainly calcium chloride or magnesium chloride). Tender tofu is also called south tofu. The coagulant is gypsum (mainly calcium sulfate). From the point of calcium supplementation, there is no difference between eating old tofu and tender tofu. The effect of calcium supplementation is very good. Dietary Guidelines for China Residents suggest that 20 ~ 25g of bean products should be eaten every day. 25 grams of soybeans is roughly equivalent to 77 grams of old tofu or 150 grams of tender tofu. A box of 300 grams of tofu, whether it is cold, stir-fried or made into tofu soup, is enough to meet the recommended intake of a family of three bean products and supplement calcium.