1, different taste and texture

Intuitively speaking, old tofu is denser in texture, firmer in texture, yellow in color, unbreakable, and firmer in taste, while pot-cooked tofu is delicate, smooth and tender, white in color, closer to tofu, easy to break, soft in taste, and has a feeling of breaking immediately.

2, the production method is different

After the tofu is formed, the old tofu should be squeezed with tofu for about 30 minutes. In order to further drain the tofu, the specified quality was achieved and the product was firm and elastic. Therefore, old tofu has high hardness and rough texture. Moreover, there are two kinds of pot-cooked tofu, one is south tofu and the other is lactone tofu.

3. The nutrition is different.

Compared with old tofu, pot-cooked tofu has higher water content, and the nutrient content is "north tofu >: south tofu > lactone tofu", especially calcium. South tofu is equivalent to the same weight of milk, while north tofu is higher, and lactone tofu can be ignored. "

4. Different cooking methods

Generally speaking, old tofu is suitable for cooking methods such as frying and stewing. Old tofu has less water content and large pores. It is most suitable for absorbing the delicate flavor of soup, and also helps to stabilize the shape and is not fragile. Pot-cooked tofu is suitable for pursuing exquisite recipes, such as cold tofu, tofu soup, crab yellow tofu and so on.

Dietary taboos:

Bean products such as old tofu and honey are good nutrients, but these two foods cannot be used at the same time. Tofu can clear away heat, disperse blood and turn turbid qi in large intestine. Honey is sweet, cool and slippery, and it is easy to have diarrhea when they are eaten together. At the same time, honey contains a variety of enzymes, and tofu contains a variety of minerals, plant proteins and organic acids, which are easy to produce biochemical reactions that are not conducive to the human body. Therefore, after eating tofu, honey should not be eaten, nor should it be eaten together.

Beans contain inhibitors, saponins and lectins, which are harmful to human body. The best way to deal with them is to cook soybean milk, and people who eat soybean milk for a long time should not forget to supplement zinc.

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