The one on the third floor doesn't seem to understand the problem. This brine is different from that one. You're talking about the brine for cooking pot-stewed vegetables, but people are asking about the brine for ordering tofu.

The brine used for tofu is dissolved from a natural mineral, the scientific name is magnesium chloride, and the brine is magnesium chloride aqueous solution. We often sell them in the country. Pieces look like stones, but the surface is wet and easy to melt. It's called bittern, which is collected from the mountains. Dissolve into liquid, that is, you can order the brine of tofu. But you'd better add some water when using it, otherwise the tofu will be astringent if the concentration is too high. This degree depends on experience.

Actually, it's not just brine that can order tofu. As long as it is something with strong electrolyte, soybean milk can be solidified into tofu, such as gypsum. It's just that the tofu ordered is a little different in texture. Tofu made of brine is old and porous, while tofu made of gypsum is tender and smooth, with heavier moisture than brine, and generally there is no hole in the middle. In cooking materials, they are usually called North Tofu and South Tofu respectively. When cooking, you should choose according to the specific situation of the dishes.