The old family do tofu are brine tofu, so what is the brine, and gypsum there is a difference?

There is still a difference, the main component of salt brine is magnesium chloride, salt brine is seawater or salt lake water salt, residual in the salt pond after the mother liquor evaporation and cooling, the precipitation of the crystal and the formation of brine block. In addition to magnesium chloride, also contains sodium chloride, potassium chloride, calcium chloride, magnesium sulfate and other ingredients.

And gypsum is calcium sulfate. They can all make the soy milk dispersed protein clusters quickly cohesive together, that is, colloidal agglomeration and sinking, into a white tofu brain, and then squeeze out the water, the tofu brain becomes tofu.

The color of the two kinds of tofu is not exactly the same, brine tofu is slightly yellowish in color, the texture is relatively coarse, commonly known as the old tofu, northern tofu, hard tofu; gypsum tofu is white in color, the texture of the tender and smooth, commonly known as tender tofu.

The taste of brine tofu is harder, less water content, soy flavor; gypsum tofu taste soft and tender, a little more water content, soy flavor is not enough.

Generally, people in the north are used to pointing tofu with brine, while people in the south are used to pointing tofu with gypsum.

The brine tofu is healthier to eat, but it is difficult to operate and the product yield is low.