The scientific name of bittern is bittern. After the brine is boiled, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. It is a by-product of sea salt, which has certain toxic and side effects, so it is rarely put when making tofu, emphasizing "point". When it is combined with protein in beans, its toxicity becomes very small, so it is just as well to eat less. As the saying goes, "Bitter water makes tofu, and everything drops." Generally, someone who is praised for having a certain skill can be the nemesis of another person who is hard to surrender.

The scientific name of gypsum is calcium sulfate, and "gypsum tofu" is also called "south tofu". The molding agent used in it is gypsum liquid, which is soft and delicate, but has no bean flavor. If you use natural gypsum, the side effects are not obvious, but I am afraid that people with black hearts will make a fuss about raw materials and use gypsum with insufficient purity.

Generally speaking, gypsum tofu is healthier, but brine tofu is better!

There is also a boxed tofu with fat in it. Gluconic acid-δ-lactone is an excellent food additive with good antiseptic effect. At the same time, it is also a coagulant, which can coagulate protein in soybean milk and make tofu. If you are worried, try this kind of tofu, hehe.