1, north tofu or north tofu, also known as old tofu and hard tofu. Tofu made with brine as coagulant has stronger hardness, elasticity and toughness, lower water content, generally between 80% and 85%, and more fragrant taste.

2. The difference between south tofu and north tofu.

From the appearance: South tofu is white and very tender. North tofu is relatively yellow and old.

From the production point of view: South tofu uses gypsum as coagulant, and North tofu uses brine as coagulant.

Usually we go to the supermarket to buy several boxes of tofu, all of which are southern tofu, with more moisture and tender. Not suitable for cooking, but it can be used to make soup. The onion-mixed tofu in the restaurant is also made of south tofu. The tofu blocks made in the supermarket are basically north tofu, which looks older and can be used for cooking.

Beidoufu has a special taste (kerosene taste) because it uses brine!

3. Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste.

4. Brine is widely used, no matter all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.