Foreigner Why does tofu taste so bland but people still eat it

First of all, it is true that tofu tastes bland, but the reason why people like to eat it is not that we eat it directly. In Chinese food, there are many ways to cook tofu, such as mapo tofu, crispy tofu, home-style stir-fried tofu, cabbage stewed tofu and so on.

Usually foreigners cook food mainly by boiling, frying, roasting and baking, and foreigners do not like to cook small pieces of food like Chinese food, which may also be determined by the way foreigners cook food. We can see that in addition to boiling, frying, roasting and baking, these three ways of cooking food are all high-temperature cooking, and they are very particular about cooking small pieces of food, otherwise small pieces of food are easy to be burned or burned. The same is true for tofu, which is boiled, fried, roasted and baked by foreigners, so it is necessary to cut the tofu into large pieces, but because the texture of the tofu can only make the surface of the tofu stained with the flavor of condiments, there is no such flavor as cooking small pieces of tofu.

In addition, some contemporary instrumental examinations have also shown that tofu is rich in protein and a variety of amino acids. And the nutrients in tofu are very easy for people to absorbIt can be said that it melts in the mouth and quickly decomposes in the human body. Therefore, this inexpensive and delicious food has become an indispensable delicacy in the eyes of Chinese.

The main reason is that ordinary Chinese people can obtain high-quality protein from low-cost soy products, and soy products can make a lot of delicious food, which is more in line with the living needs of ordinary people.

Because tofu is a soy product, it is more suitable for men, women and children to eat, and there are many ways to make tofu.

Because tofu is cheap and delicious, it is a good food to supplement protein, eating tofu has many benefits for our body, and tofu can be eaten steamed, fried, and cooked and souped is a good choice.

Tofu has a long history in Chinese cuisine, with a history of more than 2,000 years, and grinding soybeans to make tofu is obviously another great invention of our soybeans. We need to know that it is difficult to eat larger pellet foods, such as corn, cocoa beans, and wheat. The production of tofu undoubtedly solves the problem of how to eat soybeans, and we also use tofu to make a lot of delicious foods.

But it's interesting that we use soybeans to make tofu, and some foreigners don't understandThey think that tofu has no taste at allOn Quora, some foreign netizens asked: Why Chinese eat tofu, it has no taste?!!

First of all, to understand why we eat tofu, we must talk about the origin of soybeans. Soybeans are native to China, we have eaten them for 5,000 years, and soybeans have been made into tofu for our use for more than 2,000 years. Moreover, soybeans are suitable for our climate and can be easily obtained as a food resource.

It is undeniable that tofu is tasteless if eaten directly, but we do not eat tofu directly, but use tofu as an ingredient to cook and eat. As a foreigner said: Many Westerners think tofu is vegetarian, but Chinese know that it goes well with ground pork.

We can take a look at some of the dishes we make with tofu, such as mapo tofu, minced pork tofu, home-style stir-fried tofu, braised tofu, crispy tofu, and many other foods. We will cook the tasteless tofu and put some condiments to make the tofu taste very good. For example, mapo tofu, cooked with pork, pepper, chili pepper and other ingredients, has now become popular abroad and has become an international famous dish.

China is undoubtedly the birthplace of tofu, and its hometown is in Shou County, Anhui Province.

Liu An, the king of Han Huainan, invented tofu and became the ancestor of tofu. In the 12th year of Tang Tianbao (757 AD), Jianzhen traveled east to Japan and brought the tofu making method. After Japan, neighboring countries such as North Korea, Thailand, Malaysia, Singapore, Indonesia, and the Philippines have also learned tofu-making skills from China.

Later, with the footprints of a large number of Chinese laymen, Chinese tofu went to Western Europe and North America, and almost all countries in the world have the production and sales of soybean food. China is a big country, since ancient times, it has had a deep influence on the culture and food of Asian countries, so Japan, South Korea and other neighboring countries in China prefer to eat tofu, and also enrich the tofu culture with their own wisdom and customs, such as Japan uses natural pigments as raw materials to produce red, blue and green colorful tofu; The Korean people make tofu soup with different flavors based on local resources. As a traditional Chinese food, tofu is just like fried chicken and steak between Chinese and American, after all, due to long-term food culture differences, it is not commonly eaten.

Therefore, tofu, by extension, although Chinese food is also favored by foreigners, it is not generally liked by foreigners.

As we all knowThe processing of tofu is time-consuming and laborious, you must know that the labor cost of foreign countries is quite high, and the tofu ingredient has to go through multiple processes, first of all, it must be refined, and then boiled, although there are ready-made equipment, but also someone must operate. In addition, the shelf life of tofu is a little short, and it cannot be stored for a long time, at most three days!

Tofu with brine is better and tastes betterFor foreigners, brine is toxic and harmful, dare to add it casually. The slightest carelessness will bankrupt the family, so the brine tofu production technology is basically not leaked, only China retains the traditional tofu production process, and even the Japanese and South Koreans have not learned to make brine tofu.

There are a lot of ** lactone tofu in American supermarkets, which is made of gluconate-δ-lactone as a coagulant tofu with a delicate texture and shiny, but the taste is very poor, and many Chinese think that it is not called tofu at all, and it does not deserve to be called tofu, some Japanese Koreans like to eat lactone tofu, and some supermarkets ** gypsum tofu, which is made with gypsum water made of calcium sulfate (gypsum). This kind of tofu also has a lighter taste, and many elderly people don't like to eat it, and most foreign countries use this kind of tofu to make Chinese food.

Because the early Westerners did not understand the deep processing technology of soybeans, and later understood how to make tofu, but the cooking level was not good, so they gave up. Just like foreigners like to eat mashed potatoes, and Chinese like to eat potatoes but will not process them like abroad, because in the eyes of Chinese, mashed potatoes are more like baby poop.