The main components of brine are magnesium chloride, sodium chloride and potassium chloride. Trace elements contained in brine can solidify and denature protein, so it can be used to order tofu. Tofu made with salt water is safer and non-toxic than other coagulants. The common practices of brine tofu are "fried tofu" and "fried tofu".

2. Gypsum.

The main component of gypsum is calcium sulfate, which can also be solidified and denatured by protein. Tofu made of gypsum has smooth surface and high water content, commonly known as "tender tofu". Common dishes in daily life are "Mapo Tofu" and "Onion Tofu".

3. Gluconolactone.

It is an additive widely used in food processing. Tofu made of gluconolactone is tender and smooth, with high nutritional value, and is deeply loved by people. The common internal fat tofu on the market is made of this additive.

note:

Traditionally, north tofu is made of brine (liquid obtained by adding water to brine), also known as brine tofu or hard tofu. Cations in brine are mainly calcium and magnesium, and anions are mainly chloride ions and sulfate ions. Both calcium and magnesium can form a strong link between protein molecules, and their high solubility can make the nodes of the "network" denser, and the tofu formed is harder and rougher.

South tofu, also known as "gypsum tofu", uses gypsum as coagulant. Gypsum is calcium sulfate, and its solubility in water is not high, so the "network" nodes formed are sparse compared with the tofu in the north, and the tofu obtained is more delicate.