Difference between marinated tofu and gypsum tofu

The difference between marinated tofu and gypsum tofu is that they have different textures, different ways of eating, and different ingredients.

1, the taste is different

The taste of brine tofu is on the side of tough, eating feel hard, because it contains less water, brine tofu tastes like soybean flavor, the color looks white slightly yellow, brine tofu texture is more coarse and old, commonly known as "old tofu", "The first thing you need to do is to get your hands dirty.

2, eating different

The brine tofu soy flavor, chewy, suitable for frying, deep-frying, stuffing and stuffing, etc., gypsum tofu soy flavor is light, cut and stir-fry easy to crumble, suitable for mixing, chowder, burning, making soups, soups dishes.

3, different ingredients

It is understood that the main components of the brine is sodium chloride, magnesium chloride, and some sulfate, gypsum is the main component of calcium sulfate, brine and gypsum are the main components can play a role in coagulation of tofu, gypsum in the use of coagulation is high, so the same tofu raw materials, you can make more tofu, businessmen for the pursuit of yield, more money. Inevitably counterfeiting.

Brine tofu origin

After decades of salt gangs traveled the world, salt refining by-products of brine, has become another mainstream solidifying agent for tofu, slightly closer to Zigong Sichuan and Chongqing, has been along the brine point of production of soybean flower, but also become the eye of the Sichuan cuisine, to the north, brine is more unique to the martial arts, brine tofu name has become the bean curd The representative of the, was called more widely.

After five hundred years of brine tofu, from Shanxi in the Ming Dynasty period, following the footsteps of Shanxi salt merchants, became the mainstream of today's China's northern tofu and southern soybean flower, at the same time, she with the footsteps of the Belt and Road, to the distant world, spreading the Chinese food culture.