1. Classification of tofu

Tofu generally includes: internal fat tofu, southern tofu, northern tofu, old tofu

Internal fat tofu contains beta-gluconic acid. Lipid is a coagulant. The principle is that it decomposes into gluconic acid when heated in water to coagulate the protein. The process is simple, the texture is fine and white, and the shelf life is long.

Nan tofu is white in color and very tender.

Northern tofu is relatively yellow and older, and is also called hard tofu.

Southern tofu uses gypsum as the coagulant, while northern tofu uses salt brine as the coagulant. It is characterized by stronger hardness, elasticity and toughness than southern tofu, but lower water content than southern tofu.

Southern tofu, also known as gypsum tofu, has a relatively solid shape, which means it has stronger coagulation properties and is less soluble in water. Its taste is compared to northern tofu. The taste is better. The texture of northern tofu is rougher, but the southern tofu tastes smoother and tender.

2. Nutritional analysis of various types of tofu

Lactone tofu: 5.0 grams of protein, 1.9 grams of fat, 89 moisture, 0.6 ash,

Northern tofu: protein 9.2 grams, fat 8.1 grams, moisture 78, ash 1.1, calcium 105 mg, selenium 2.46 mg

Nan tofu: protein 5.7 grams, fat 5.8, moisture 83, ash 1.0, calcium 113 mg. Selenium 1.23 mg

Old tofu: protein 1.9, moisture 96.7, others are ignored

According to nutrition, choose northern tofu, southern tofu, and internal fat tofu. Forget it, Lao Doufu

The best medicine is food

The best doctor is the body

The best hospital is the kitchen

Healthy, young and happy coach Duan Haiyan