In my personal opinion, it’s not that the tofu sold in the market has no tofu flavor, but that the tofu we buy is wrong, because if the tofu on the market is strictly divided according to varieties, then it can It is divided into soybean tofu, rice milk tofu, old milk tofu, etc.

Among them, soybean tofu is the traditional first-generation tofu, and it is also a tofu with a strong tofu flavor, but Since the production process of soybean tofu is relatively particular, the production cost has remained high, but the retail price of soybean tofu cannot be raised

Therefore, there is no such thing in the market. How many people are willing to sell soybean tofu, but those new varieties of tofu are not so particular about their production process. Some steps can be omitted, and various additives can be added as they can, so this As a result, the new varieties of tofu don’t have much tofu flavor

I am a senior tofu maker. The tofu that has been made for decades has no tofu flavor. The reasons are as follows. Point one. The beans used to make tofu are not good. Why! Additives are used. Not ordered with brine. Point two. The processed tofu foam is too thick. The most important point is that after boiling the tofu, in order to increase personal income. Too much tofu skin was removed from the pot. In this way, all the best parts of the tofu are taken out. The nutrition is gone. Only the dregs remain. Made tofu. It's naturally tasteless. This is the main thing. Good tofu. After it cools down, the edges and corners will turn yellow. This kind of tofu is more delicious and nutritious. One pound of tofu skin costs sixty or seventy yuan per pound. A chef with a bit of conscience will take less skin. If you beat the skin without conscience until no more skin comes out, can the tofu taste like this? Can such tofu be nutritious?

Hello, the tofu on the market now is different from before. The tofu is white, tender and beautiful, but it no longer has the flavor of tofu, and you can’t feel the flavor of tofu when you eat it. The reason for this is that the production process has changed now.

In the past, the quality of soybeans was very good. All the soybeans were added with high-nutrient and pollution-free natural fertilizers. This kind of soybeans had a strong bean aroma when they grew. Also, the process of making tofu is different from before. In the past, 2 pounds of tofu was made from 10 pounds of soybeans. This kind of tofu is nutritious and delicious, and the bean flavor is very strong. Today's tofu is too heavy in water, and a lot of additives are added to it. This kind of tofu looks beautiful, but it has no bean flavor at all.

Regarding this question, my opinion is: the tofu on the market is made of soybeans. The reason why the tofu does not have the flavor of tofu is the difference in the paste. See the video for the complete answer!

Hello, I hope this will be helpful to you

Tofu is a common soy product, also known as water tofu. Tofu is delicious and healthy. It is also the main raw material of vegetarian dishes and is known as "plant meat".

It’s not that tofu has lost its flavor, but that there are more types of tofu. If we have to classify the tofu in the current market completely according to categories, it can be divided into a series of tofu such as soybean tofu, lactone tofu, laojiang tofu, etc.

Soybean tofu is the traditional first-generation tofu, with a rich tofu flavor. In the past, soybean tofu was brine, but today's tofu is made of grape lactone or gypsum. The tofu is indeed very smooth and tender, but it loses the aroma of tofu. Tofu made from soybeans is also more exquisite, but its cost price has never been raised. This has resulted in soybean tofu being basically rare on the market.

In the past, traditional tofu was made by hand grinding. Now the market demand is huge, and most of it is made by machine crushing. In this case, the tofu made will definitely not have the original taste, but I will use the machine. the taste. But you can rest assured about hygiene, there are no excessive additives.

Another situation is the current genetically modified soybeans. Most of the beans grown in the past were made from domestic farmyard manure and farmyard manure. Bean sprouts are also grown manually, but now beans are sown using machines, with a lot of chemical fertilizers and pesticides applied, so the original bean flavor is lost.

Personally, I feel that not only the aroma of tofu has disappeared, but also almost any food does not taste as good as before. It is not that the taste of the food has changed, but most of them have lost their childhood memories.

To sum up, it’s not that tofu doesn’t taste good, it’s just that today’s tofu is becoming more and more mechanized and loses the original bean aroma. So you don’t have to worry about the quality of tofu.

Nowadays, many people use the most convenient way to make tofu, instead of relying on the traditional techniques of the past. It is made of soybeans, but it is not made with plaster, so it is not as delicious as the traditional one.

Why does the tofu on the market now lose its "bean flavor"? There are three reasons.

Some are fake and it is said that they have been found. At the end of 2010, Wuhan Dongxihu Industrial and Commercial Department investigated and dealt with a problem tofu factory. The factory used soy protein isolate, modified starch, white pigment and other synthetic tofu, and faked the production and sales of foreign registered brands. Artificial and fake tofu flowed into Hubei Huangshi, Jingzhou, Yichang and Hunan. Yueyang, Changde and other places. This tofu made from soy protein isolate is somewhat similar to frozen tofu and is rich in pores. In short, although this kind of tofu does not taste particularly unpleasant, it is not only nutritious, but also contains added pigments and food additives. Eating more of it is not beneficial. Tips for distinguishing real and fake tofu: Take a piece of tofu and observe it directly under scattered light. Traditional tofu is uniformly milky white or light yellow and slightly shiny. Due to the addition of white pigment, synthetic tofu is much whiter and duller than traditional tofu; it may also contain water lines, bubbles, fine particles, etc. Second touch: You can feel a certain elasticity when pressing traditional tofu with your hands, and it is moderately soft and hard. The cut surface of synthetic tofu will be rough, the texture is not fine, the elasticity is poor, and there is no white tofu liquid flowing out. Three smells: Smell the smell directly at room temperature. Traditional tofu is made from soybeans and has a soybean flavor. Synthetic tofu is made from soy protein isolate and has a very light smell, even smelling like chemicals. But it is also possible that some tofu uses glucolactone as a coagulant instead of brine. So the taste is not as good as the previous tofu

I am Xiao Li in Rizhao, and I am very happy to answer your question! Hope this helps!

1. Traditional tofu is ground by hand using a millstone! Manual pulping! Some are tofu with brine, and some are tofu with gypsum!

2. Today’s tofu is ground quickly and conveniently with an electric grinder!

3. In the past, when cooking tofu, a large pot was used and firewood was used to light the fire. The heat depends on experience!