The scientific name is salt brine. It is the mother liquor that remains in the salt pond after making salt from seawater or salt lake water. The main ingredients are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride. It tastes bitter and is toxic. . After evaporation and cooling, magnesium chloride crystals precipitate, which are called halogen blocks. It is a coagulant commonly used in making tofu in northern my country. It can coagulate the protein in soy milk into a gel and analyze the water out. Tofu made with brine as a coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu, or hard tofu. The proverb goes: Add brine to the tofu, and one thing will be reduced.

When using brine as a coagulant to make tofu, the concentration is generally 18-22°Be', and the dosage is about 2%-3.5% of the weight of raw soybeans.

Brine has a strong stimulating effect on the skin and mucous membranes, and has an inhibitory effect on the central nervous system. It cannot be eaten directly. If people accidentally take it, they will feel nausea and vomiting, dry mouth, stomach pain, and burning sensation. , abdominal distension, diarrhea, dizziness, headache, rash, etc. In severe cases, breathing stops, shock occurs, and even death. Since it contains toxic ingredients, it is best not to try to make it yourself if you are not a professional and do not know the dosage! ! ! !