Tofu belongs to the hairy things. Belongs to the hair of the vegetable oil, bad, wine, white wine, peas, soybeans, tofu milk, silkworm pupa and onions, garlic, chives and so on. Sometimes also meat and stench and other food as a generalized hair.

Tofu is a nutritious and time-honored ingredients, the public's love of tofu to promote the advancement of tofu production process and development. The main production process of tofu is a pulp, soybean milk made of soybeans; coagulation molding, that is, soybean milk in the heat and coagulant *** with the role of solidification into a gel containing a large amount of water, that is, tofu

Tofu contains a variety of trace elements essential to the human body, but also rich in high-quality protein, known as "plant meat," the name. The tofu is also rich in high quality protein, known as "plant meat". The digestive absorption rate of tofu is more than 95%, such a healthy food has been loved by everyone, but to better play the nutritional value of tofu, but also need to pay attention to a good match.

Expanded Information:

The color that good quality tofu exhibits is a uniform creamy white or pale yellow, the color of ground beans. Poor-quality tofu is dark gray in color and has no luster.

Good-quality tofu is flexible, uniformly structured, tender and well-formed. Inferior tofu is rougher, not elastic to the touch, and not slippery, but sticky.

Normal high-quality tofu will have the characteristic flavor of soy products. Inferior tofu has a heavier soybean odor and other odors. When you break off a bit of tofu, the flavor is delicate and fresh. Inferior tofu has a rough texture, a light flavor, and a bitter taste.

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