Which is healthier, gypsum tofu or marinated tofu
Marinated tofu is healthier than gypsum tofu, and marinated tofu tastes chewy and good, so marinated tofu has been favored by people.
Brine tofu is generally more yellow, while gypsum tofu white, its brine tofu smell is also more fragrant, while gypsum tofu smells more sour, and brine tofu after cooking than gypsum tofu hard, brine tofu soy flavor is also heavier, in short, brine tofu than gypsum tofu to be tasty.
What is the difference between gypsum tofu and marinated tofu
1, raw materials are different
Marinated tofu is made with salt brine (magnesium chloride) point slurry production of tofu; gypsum tofu is made with gypsum (calcium sulfate) point slurry production of tofu.
2, the color is different
Brine tofu color white slightly yellow, texture is relatively coarse, commonly known as "old tofu"; gypsum tofu color white, texture tender and smooth, commonly known as "tender tofu".
3, the characteristics of different
The taste of brine tofu is tough, hard, less water content, soy flavor; gypsum tofu is soft and tender, more water content, but the soy flavor is not enough.
4, different cooking methods
General northern people are used to brine point tofu, mainly used for frying, deep-frying, brewing and stuffing, etc.; southern people are used to gypsum point tofu, mainly used for mixing, braising, burning, and the production of soups and so on.
What is gypsum tofu
Gypsum tofu refers to the use of gypsum in the production of tofu.
To turn the colloidal solution into tofu, it must be brined. Point brine with salt brine or gypsum, salt brine contains mainly magnesium chloride, gypsum is calcium sulfate, they can make the dispersed protein clusters quickly gathered to a piece, that is, colloidal aggregation and sinking, into a white tofu brain. Then squeeze out the water, tofu brain becomes tofu. Tofu, tofu brain is cohesive soy protein.
Is gypsum tofu acidic or alkaline
Alkaline. Many people in life do not know whether tofu is acidic or alkaline food, but in fact, the acidity or alkalinity of food is not differentiated by taste, it is based on the acidity or alkalinity of the inorganic salts left in the body after digestion of the food is determined by the tofu containing calcium, sodium, potassium, magnesium and other metal elements of the total amount of high in the body after metabolism ultimately produces alkaline gray matter, so the tofu is alkaline food.