First of all, coagulants are different.

1. Internal fat tofu uses β -gluconic acid internal fat as coagulant. The principle is that it is decomposed into gluconic acid by heating in water, and protein is solidified.

2, the general guide to tender tofu Tofu is also called gypsum tofu, and the coagulant it uses is gypsum liquid.

Second, it tastes different.

1, lactone tofu is smooth and shiny, palatable, clean and hygienic, and more delicious than tender tofu.

2. Tender tofu is white in color, delicate and tender in texture, rich in protein and high in nutritional value. Eating gypsum tofu often can make people's faces white and tender.

Third, the yield and shelf life are different.

1, tender tofu, complex technology, low yield, short shelf life and easy absorption.

2. Lactone tofu can reduce the loss of protein and improve the water retention rate, which is nearly 1 times higher than tender tofu. The process is simple and the shelf life is long.

Extended data:

The method of mixing shallots with tofu (both tender tofu and lactone tofu);

Ingredients: tofu (both tender tofu and lactone tofu), shallots, salt and sesame oil.

1, 200g diced tofu, as shown in the figure below.

2. Chop 50g shallots, as shown in the figure below.

3. Add salt and sesame oil, as shown in the figure below.

4. Sprinkle with chopped green onion, as shown below.

5. Just take it out. As shown in the figure below.

References:

Baidu encyclopedia-tender tofu

References:

Baidu encyclopedia-lactone tofu