1, coagulant is different

Brine tofu is made of crystallized magnesium chloride aqueous solution, also called bittern tofu, because crystallized magnesium chloride aqueous solution is commonly known as bittern. Gypsum tofu is made of gypsum water formed by calcium sulfate (gypsum). In fact, in addition to brine and gypsum, gluconolactone and citric acid can be used to make tofu.

2, the taste and taste are different

The taste of brine tofu is soft and tough, and it feels hard to eat because it has less water content. Brine tofu tastes like beans, and its color looks slightly yellow in white. The texture of brine tofu is coarse and old, commonly known as "old tofu" and "north tofu". Gypsum tofu tastes tender and smooth, which is much softer than brine tofu, but the bean flavor is light because of its high water content. From the color point of view, gypsum tofu is white, whiter than brine tofu, commonly known as "tender tofu" and "south tofu".

3, eat differently

Brine bean curd is rich in bean flavor and chewy, which is suitable for frying, frying, brewing and stuffing. Gypsum bean curd is light in flavor and fragile when cut and stir-fried. It is suitable for mixing, stewing, roasting, making soup and soup dishes.

Reaction principle of tofu with bittern;

To turn the colloidal solution into tofu, you must order brine. Bittern or gypsum is used to light the bittern. Bittern mainly contains magnesium chloride, and gypsum is calcium sulfate. They can make the dispersed protein granules quickly gather together (that is, the aggregation of colloid) and become the tofu brain of glistening. Squeeze out the water again, and the tofu brain becomes tofu. Tofu and bean curd brain are condensed bean protein.