Among them, soybean tofu is not only the traditional first-generation tofu, but also the tofu with rich flavor. However, due to the exquisite production technology and high production cost, the retail price of soybean tofu is impossible to talk about.
Therefore, there are not many people willing to sell soybean tofu in the market, but those new varieties of tofu are not so particular about the production process, and some steps can be omitted, and various additives can be added as soon as possible, so this has caused the new varieties of tofu not to have much tofu flavor.
I am an old cook who makes tofu. Tofu, which has been cooked for decades, has no smell of tofu now. There are several reasons. The first point. Beans used in tofu are not good. Hey! Additives were used. It was not ordered with salt water. The second point. The processed tofu foam is too thick. The most important thing is that after tofu is cooked, in order to increase personal income. There are too many tofu skins taken out of the pot. In this way, all the fine products in tofu are taken out. Nutrition is gone. Only the dregs are left. Made of tofu. Naturally, it has no taste. That's all that matters. Okay, tofu. When it is cold, the corners will appear yellow. This kind of tofu is delicious and nutritious, and 1 kg of tofu skin is 1 kg. A master with a little conscience wears less skin. No conscience, no skin. Can you taste such tofu? Can such tofu be nutritious?
Hello, the tofu on the market now is different from before. Tofu is white, tender and beautiful, but it doesn't taste like tofu, nor does it taste like tofu. The reason for this situation is that the production process has changed now.
In the past, the quality of soybeans was very good, and they were all natural fertilizers with high nutrition and no pollution. This kind of soybean has a strong bean flavor. In addition, the production technology of tofu is different from before. In the past, tofu was made of 65,438+00 kilograms of soybeans and 2 kilograms of tofu. This kind of tofu is nutritious, delicious and has a strong bean flavor. The current tofu water is too heavy, and many additives will be added. This kind of tofu looks beautiful, but it doesn't smell like beans at all.
In view of this problem, my opinion is that tofu on the market is made of soybeans, and the reason why tofu doesn't smell like tofu lies in the difference in points. See the video for the complete answer!
Hello, I hope it helps you.
Tofu is a common bean product, also known as water tofu. Tofu is delicious and healthy, and it is also the main raw material of vegetarian dishes. It is called "plant meat".
It's not that tofu has lost its fragrance, but that there are many kinds of tofu. If we have to divide the tofu on the market completely according to the category, it can be divided into soybean tofu, lactone tofu, old pulp tofu and a series of tofu.
Soybean tofu is a traditional first-generation tofu with a strong tofu flavor. In the past, soybean tofu was ordered with brine, but now tofu is made of grape lactone or gypsum. Tofu is really tender, but it doesn't taste like tofu. Tofu made of soybeans is also very delicate, but its cost price has never been mentioned, which leads to the fact that soybean tofu is rarely listed.
In the past, traditional tofu was ground by hand, but now the market demand is large, and most of it is rolled by machine. In this case, tofu certainly has no original flavor, but it will taste like a machine. But hygiene can be assured, without excessive additives.
Another situation is the current genetically modified soybeans. Most of the beans planted in the past were farmyard manure. But also artificially planted into bean seedlings. Now beans are all sown by machine, and a lot of chemical fertilizers and pesticides are sprinkled, so the original bean flavor is lost.
Personally, I think it's not just the smell of tofu that's gone. Almost any food is not as delicious as before. It's not that the taste of food has changed. Most of them have no childhood memories.
To sum up, it is not that tofu is not delicious, but that tofu is becoming more and more mechanized and has no original bean flavor. So don't worry about the quality of tofu.
Nowadays, a lot of tofu is made by the most convenient method, rather than the traditional technology in the past. It's made of soybeans, but it's not bold. It's made of gypsum, which is not as delicious as traditional technology.
Why doesn't tofu on the market have a "bean flavor"? There are three reasons,
It's fake. It is said that it has been found. At the end of 20 10, the industrial and commercial department of Dongxihu, Wuhan investigated and dealt with a problem tofu factory, which used soy protein isolate, modified starch, white pigment and other synthetic tofu to produce and sell fake foreign registered brands. Fake tofu flows into Huangshi, Jingzhou and Yichang in Hubei, Yueyang and Changde in Hunan. This kind of tofu made of soy protein isolate is a bit like frozen tofu, and it has rich pores. In a word, this kind of tofu is not particularly uncomfortable, but it is not only nutritious, but also contains pigments and food additives, so it is useless to eat more. Tips for distinguishing between true and false tofu Take a piece of tofu and observe it directly under scattered light. Traditional tofu is even milky white or light yellow, with a slight luster. Synthetic tofu is much whiter and dimmer than traditional tofu because of the addition of white pigment. There may also be waterlines, bubbles, fine particles, etc. Second, touch the traditional tofu and press it with your hands. It feels elastic and moderately hard. Synthetic tofu is rough in section, not delicate in texture and poor in elasticity, and there is no white tofu liquid flowing out. Smell directly at room temperature. Traditional tofu is made of soybeans and has the smell of soybeans. Synthetic tofu is made of soy protein isolate, which tastes very light and even smells like chemicals. However, it is also possible that some tofu is made of glucono-delta lactone instead of salt water. So the taste is not as good as the previous tofu.
I'm Xiao Li from Rizhao, and I'm glad to answer your question! I hope I can help you!
1, traditional tofu is hand-polished with a millstone! Hand pulping! Some are brine tofu, some are gypsum tofu!
2, the current tofu is quickly and conveniently ground with an electric mill!
Before making tofu, we used a cauldron and made a fire with firewood. Temperature is experience!