Tofu is the main raw material of vegetarian dishes in China, which can be divided into north and south tofu. The main difference lies in the different materials for ordering tofu. The south tofu is made of gypsum, so the solidified tofu flower has high water content and delicate texture, and the water content is about 90%. However, the northern tofu is mostly made with brine or acid paste, and the solidified tofu flower has less water content, older texture than the southern tofu, and the water content is about 85%.

Tofu is rich in nutrition, strong in flavor and tough in texture, so it is easy to cook. It is a traditional food in China, delicious and healthy. However, when discussing the issue of tofu with a friend recently, we all had the same feeling, that is, tofu in the market is getting less and less fragrant. Why? As it happens, this friend made tofu at home twenty years ago.

Everyone knows that at that time, the equipment for making tofu was basically made by hand, and 1 kg of soybeans could make about two and a half kilograms of tofu. In recent years, the prices of many foods have increased many times, but the price of tofu has not increased much. However, after investigation, it was also found that tofu was mainly made of brine, but now it is mostly made of internal fat. The production process has also changed from manual to machine, and one kilogram of soybeans can make 4 kilograms of tofu.

Therefore, although the development of the times has provided us with more convenience, I believe many friends still miss the smell of tofu they ate when they were children. Why doesn't tofu smell like beans now? What really goes bad is bittern and internal fat. Although the output has increased, the taste has also changed. I wonder if you can still buy tofu made of pure soybeans now? Is it a long knowledge after reading it?