Brine tofu or gypsum tofu, which is delicious, is eaten differently in the north and south, and this tofu is also different in the north and south. Why is bittern tofu also called north tofu? Because the tofu in the north is basically bittern tofu, while gypsum tofu is more popular in the south, which is caused by different production techniques. What kind of tofu is better? North tofu tastes thick, while south tofu is tender and smooth, each with its own merits.
In addition to different tastes, the contents of protein, calcium and magnesium in brine tofu and gypsum tofu are actually different, and the content of nutrients in brine tofu made by traditional technology is higher. There are still many foods on the market that are not pure bean products under the guise of bean products. Fish tofu, Chiba tofu, Japanese tofu, etc. are not authentic bean products, and even have nothing to do with tofu, but they are similar in appearance. This so-called tofu must be eaten less.
How to distinguish between brine tofu and gypsum tofu It is very easy to distinguish between brine tofu and gypsum tofu. The surface of brine tofu looks rough, the color is yellowish, and there are a few uneven holes in the cut surface, which will not shake in your hand and will not be easily broken when you put it in a plastic bag. Gypsum tofu looks very smooth and delicate, with white color and no holes in the cut surface, which will shake when held in your hand. In order to avoid breakage, most gypsum tofu is boxed.
The water content of brine tofu is lower than that of gypsum tofu, so it is also called old tofu and north tofu. Brine tofu has a stronger bean smell than gypsum tofu, and its texture is more flexible, so it is suitable for alkali, frying, stewing, roasting and stewing. Typical foods of brine tofu are: home-cooked tofu, pot-fried tofu, crispy tofu, stewed tofu with Chinese cabbage and tofu balls.
Gypsum tofu has a water content of 90%, also known as tender tofu and south tofu. Gypsum tofu tastes very tender, but the tofu tastes weak. It is generally used for cold salad and soup, such as preserved egg tofu, West Lake beef soup and appetizing soup. The tofu used inside is tender tofu.
Brine tofu and gypsum tofu are suitable for cooking. Brine tofu has a slightly bitter taste, and it will also have a slightly bitter feeling when eaten. The taste of tofu is slightly old, so it is suitable for cooking dishes such as Mapo tofu, which need heavy flavor reconciliation, and it is also suitable for cooking-resistant dishes such as stewed fish. This kind of tofu is generally not fragile, and because this slightly bitter taste is combined with heavy flavor seasoning, it will have a special taste, which people who like it will like it very much, but people who don't like it will.
Gypsum tofu has no bitter taste compared with brine tofu, but it has a slightly sour taste. It is more suitable for stuttering, cold salad or cooking soup and shabu-shabu with the special taste of beans. But also suitable for children to eat, because there is no particularly strange taste, children are easy to accept.