Tofu, as the soul of China traditional cuisine, is loved for its light and refreshing taste and rich nutrition. In a dazzling array of tofu families, brine tofu and ordinary tofu are two stars. Today we will find out which of these two kinds of tofu is better or worse.

The birth of brine tofu

The technology of making brine tofu has a long history, which was recorded in historical materials as early as the Han Dynasty. Its unique flavor is derived from bean in brine. Brine is a brine solution rich in magnesium chloride and calcium sulfate. When it meets soybean milk, calcium and magnesium ions in it will react with protein in soybean milk to form solidified tofu flower.

Debate on taste and flavor

Brine tofu and ordinary tofu are both tofu, but the taste and flavor are quite different.

Brine tofu: Brine tofu is relatively hard in texture, tough to eat and rich in bean flavor. Its unique solidification method makes its interior honeycomb and has strong juice absorption, which is very suitable for cooking methods such as braised or braised.

Ordinary tofu: ordinary tofu is soft and tender, melts in the mouth and has a light bean flavor. Most of its coagulants are gypsum, and after solidification, the interior is in a delicate grid shape, which is suitable for frying, frying and steaming.

Nutritional composition competition

The nutritional value of brine tofu and ordinary tofu is different.

Brine tofu: Brine tofu is rich in minerals such as calcium and magnesium, which is beneficial to the development of bones and teeth. Its protein content is also relatively rich, which is a good source for supplementing high-quality protein.

Ordinary tofu: Ordinary tofu has low fat and calorie content, which is more friendly to people who pay attention to body management. Its dietary fiber content is also relatively high, which is helpful to promote intestinal health.

Suitable cooking methods

Brine tofu and ordinary tofu have different taste, flavor and nutritional characteristics, which determines that they are suitable for different cooking methods.

Brine tofu: Brine tofu has strong juice absorption and is suitable for long-term braising, braising or frying. Common dishes include brine tofu, Maoxuewang, roasted tofu and so on.

Ordinary tofu: ordinary tofu is soft and tender, suitable for short-term cooking methods such as frying, frying and steaming. Common dishes include Mapo tofu, boiled tofu, fried tofu with eggs and so on.

summary

Brine tofu and ordinary tofu have their own advantages and disadvantages, and there is no absolute difference between good and bad. Brine tofu has a hard taste and strong bean flavor, which is suitable for cooking methods such as braised and braised, and its nutritional value is relatively high. Ordinary tofu is soft and tender, with light bean flavor, suitable for frying, frying, steaming and other cooking methods, with low calorie and fat content. According to your own taste and eating habits, choose the right tofu.