China is the home of soybean soybean cultivation has been five thousand years, but also the first to develop the production of soybean products. Soy products are the crystallization of the wisdom of the ancient Chinese working people, far-reaching influence, widely spread. After a long time of evolution, there are more and more ways to make soy products today.

Tofu, too, is a very common table material, loved by many. Tofu can be made in a variety of dishes, and fried foods are fine. Tofu is rich in protein, the human body needs amino acids similar to animal protein, can supplement the human body needs minerals, vitamins and fiber. Tofu eat more can protect the liver, promote the body's metabolism, improve resistance.

But tofu is very good, but not everyone is suitable, so eat when you must pay attention to the amount. There are also many kinds of tofu. There are southern tofu, northern tofu, lactone tofu, dry tofu and so on. Southern tofu is gypsum tofu and northern tofu is marinated tofu, but as the tofu making process progressed, glucose esters began to be used as a coagulant to make tofu. The lactone tofu is softer and more delicate and has more water, but the nutritional value drops dramatically. Southern tofu is whiter in color and softer in texture than northern tofu. But the highest nutritional value is definitely in northern tofu, with a protein content of around 12.2%, compared to southern tofu's 6.2%, which is only about half that of northern tofu. In addition, the calcium and magnesium content is also a handful better than that of northern tofu.

In addition, say again dry tofu, dry tofu can be said to be tofu and a milk sibling brother. Its early production method is the same as tofu, but the later production of thin. Dry tofu is a specialty of the Northeast, and the south of the ceiling and tofu slices are different, thinner, can be eaten raw, thousands of years by the people of the Northeast favorite. And the nutritional value is similar to tofu.

If you want to set the order of tofu, the first is northern tofu, then southern tofu, and finally lactone tofu. The nutritional value of lactone tofu has decreased, but there has to be one. To avoid greasiness, it is recommended that you often change the kind of food.