There are two kinds of brine, one is salt brine and the other is gypsum brine. The main chemical composition of salt brine is magnesium chloride, and gypsum is calcium sulfate. These things can go to the dry seasoning store to buy directly, go back to the water modification can point tofu. In addition to these two types of brine, you can also use gluconolactone to point tofu.

There are some differences between the three types of brine.

A, salt brine

Salt brine is seawater salt production time to stay down the mother liquor, and then after evaporation and crystallization into a block. Although the main component is magnesium chloride, but also contains potassium chloride, calcium chloride, magnesium sulfate, magnesium bromide, sodium chloride and other incidental substances. Salt brine tofu is also China's most traditional point tofu process, commonly used in the north.

When making tofu, use half a catty of soybeans to grind 5 catty of soy milk, boil it and leave it at 80 degrees, and use 3 to 5 grams of salt brine to melt it with about 30 grams of water to point the brine. Pointed soybean flower into the tofu mold, with a heavy object to squeeze out the water, half an hour is ready.

Salt brine point out of the texture of the tofu is relatively hard, tough, also known as the old tofu, there is no smooth texture, can be made into fried tofu and other dishes. Salt brine is also more suitable for the production of dried tofu, soybean skin and other dry soybean products.

Two, gypsum brine

Gypsum is calcium sulfate powder or block, but also a Chinese medicine, so the general Chinese medicine store and dry seasoning store are sold.

The same half a kilogram of soybeans ground out of 5 pounds of soybean milk, you need to use 200 milliliters of warm water will be about 10 grams of gypsum powder melted point out of the soybean flower in accordance with the above the same method of making out of tofu.

Gypsum tofu and salt brine tofu compared to the taste of more tender, the finished product more water, the color is relatively white. It is often used to make medium tofu, and is commonly used in the south. Medium tofu is often suitable for making ma po tofu, homemade tofu, or shabu shabu, and can be used in a wide range of ways, but of course you can choose according to your own preferences.

Three, gluconolactone

The market often see a finished boxed tofu, written on the top of the lactone tofu, which is gluconolactone made out of the so-called tender tofu. So it is said that gluconolactone point out of the tofu is the most smooth and tender of these three kinds of tofu.

Weakly tough, easy to break, with some sour flavor, it is more suitable for making tofu brain, tender bean curd, or tofu dessert.

Method of production: also half a pound of soybeans ground out of soy milk boiled and cooled to 80 ℃, with 50 grams of water will be 6 to 7 grams of gluconolactone melted, the same way point out the soybean flower after, put into the mold properly squeezed out of the water, keep warm for half an hour.

If you want to use lactone to make tofu brain, dilute the soybean milk a little bit, with 40 grams of water to melt 4 grams of lactone, the soybean milk into the container of lactone water, do not need to squeeze the insulation put 15 minutes into the tofu brain.

Note: All lactone is a chemical product, must not be put directly into the mouth to try the flavor. Note that it will be placed in a safe place to prevent children from accidentally eating, especially salt brine past poisonings have occurred from time to time.