Speaking of brine, I believe many people will think of braised pork goose and duck soup. This kind of bittern soup is made of garlic, pepper, cinnamon, star anise, fennel and soy sauce, so it is also called bittern. This brine is soy sauce-colored. Whether it's chicken, duck, goose, beef, etc., as long as it is marinated with this pot of secret brine, the marinated meat has a strong halogen flavor, among which the halogen flavor is famous in China for its stewed lion-headed goose in Chaoshan area in the south.

But in addition, there is a kind of brine that is very mysterious. Many people have only heard of it, but only those who know how to make tofu know that it is brine for ordering tofu. So what exactly is this bean curd brine? What's the difference between brine and braised pork? Xiao Heng will tell you now that it's very different. The brine used for tofu is completely different from that used for braised pork. It can be said that there is no relationship between the two.

The bittern used is the mother liquor left in the salt pond after salting with seawater and salt lake water, and its chemical composition is magnesium chloride. Tofu made from this brine has the characteristics of hard texture, strong toughness and non-friability, and is suitable for cooking methods such as frying and frying, and can also be used to make fried dried tofu. South tofu is also called water tofu.

It is made of gypsum brine, and its chemical composition is mainly calcium sulfate. Tofu made from this gypsum brine has the characteristics of high water content and tender taste, and is often used to make soup or mapo tofu. Have you all seen it after reading it? I didn't expect it to be all brine. The difference is too big.