1, different practices

North bean curd, also known as North bean curd, is a special bean product of the Han nationality. After the soybean milk is boiled, it is added with bittern to make it coagulate into blocks, and part of the water is removed, which is less and harder than South bean curd.

South tofu is also called gypsum tofu (warm tofu in Northeast China), and its molding agent is gypsum liquid. Compared with North tofu, its texture is softer and more delicate.

2, the taste is different

The kind of tofu we buy in the supermarket is generally south tofu. This kind of tofu has more water and tastes tender, so it is generally not suitable for cooking. It is a good choice to make soup, and the kind that looks yellow and older is north tofu. Generally, if tofu is used for cooking, it is not easy to come apart.

3, the appearance is different

South tofu is white in color and very tender. North tofu is relatively yellow and older.

The minerals such as copper and calcium contained in Beidoufu have an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver, heart and other internal organs. Beidoufu also contains carbohydrates and protein, which can improve immunity. Lowering blood pressure and buffering anemia are beneficial to growth and development.

South tofu, with more water and tender, is not suitable for cooking, but it can be used to make soup. The onion mixed with tofu in the restaurant uses south tofu. The pieces of tofu made in the supermarket are all north tofu, which looks older and is suitable for cooking.

There is a knack for choosing tofu. The cut surface of high-quality tofu is neat and free of impurities, and tofu itself is elastic. Inferior tofu, on the other hand, is irregular in section and sometimes embedded with impurities, which are easily broken and sticky on the surface.

References:

Baidu encyclopedia-Bei tofu

References:

Baidu encyclopedia-south tofu