1, the production principle is different: internal fat tofu mainly refers to tofu produced with glucono-lactone as coagulant, which has higher water content, and the amount of tofu produced is twice as much as that of ordinary tofu. Tofu is made of brine and gypsum as coagulants. The production process of ordinary tofu is complicated, and the yield is very low, and the storage time is short, and it is not easy to be absorbed by the human body.
2. Different shelf life: Lactone tofu can be stored for about five days at the longest after being sterilized at high temperature and then boxed and sealed. Tofu, on the other hand, has a short shelf life and should be kept in cold storage for no more than two days.
3, the taste is different: the inner fat tofu is also called tender tofu, its shape is more tender and shiny than ordinary tofu, and its taste is tender and delicate than ordinary tofu. Tofu, on the other hand, has high water content, delicate texture and water content of about 90%.
Introduction to the time of cooking tofu:
The time it takes to cook tofu is directly related to the size of tofu pieces. The bigger the tofu block, the longer it takes, and the smaller the tofu block, the shorter it takes. For example, tofu is cut into small pieces of one to two centimeters, which is easy to cook. It only takes about four to five minutes to cook.
If tofu pieces are used to cook fish soup, tofu is usually served last, and it takes six to seven minutes to cook. In addition, tofu in many places is used for frying or frying. At this time, tofu is often cut into pieces and then fried in an oil pan. The whole process takes less than ten minutes, but the fragrance is very lasting.