The brine is toxic.

The brine itself is toxic, because it is a mixture of magnesium chloride sodium chloride and magnesium sulfate, but in the process of pointing tofu, which the element of chlorine will be calcium ions in the soybean milk to displace out of the brine itself is no longer a brine, and it is also non-toxic. But there is also the problem of excess, if you add too much brine will indeed make the tofu poisonous because the reaction is incomplete, but add more brine to the tofu will turn black.

Note on the use of brine

There is a layer of floating oil on top of the brine, floating oil, how much should be appropriate, neither more nor less, if there is no floating oil, it is easy to volatilize the flavor, brine is easy to be bad, brine is not easy to maintain a constant temperature of the pot, and brine out of the bright color is not enough, if the floating oil is too much, then it is not conducive to brine dissipation, the hot air smothered in it! And the brine stinks, bubbling, long also prone to mold.

The brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine. It is recommended to filter once a day, if the brine meat is not much, it is recommended to filter at least 2 days. It is recommended to use stainless steel mesh, the more mesh the better.

The above content reference? Baidu Encyclopedia - Brine