There are many kinds of salts in the brine, such as magnesium chloride, potassium chloride, magnesium sulfate, etc. When ordering tofu, these salts are mainly magnesium chloride and magnesium sulfate in the brine, which can make the dispersed protein granules gather together quickly, which can be said to be a chemical change.

Bitter taste is mainly magnesium chloride, which is salty and bitter. As long as tofu is ordered with brine, it will be used, and it will not be eradicated completely.

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