The difference between tofu brain and bean curd, the difference between bean curd and tofu brain

Tofu flower is not the same as tofu brain. Bean curd and tofu brain are actually intermediate products of making tofu, and tofu brain is the first to come out, which is relatively tender and cannot be picked up with chopsticks, so it can only be eaten with a spoon.

The tofu brain is solidified a little more, that is, the bean curd, which can be eaten with chopsticks, and the bean curd is compacted and solidified in the mold. The bean curd looks relatively solidified and has a relatively fixed shape. And tofu brain is particularly tender and crumbly.

In fact, tofu brain is the previous step of the formation of bean curd, which belongs to the pre-product, and the difference in the form of the two is due to the difference in the degree of coagulation. Tofu brain can be made into salty, by making a certain marinade, it can also be divided into two kinds of marinade, meat and vegetarian, and at the same time, it can be stirred with an appropriate amount of sugar to become sweet. You can choose according to your different preferences and tastes, and bean curd is mostly salty.

Finally there is a field that I am more familiar with, first of all, I am the same as the subject in the southwest region, I myself because of the study relationship, I have lived in the north for four years, and my family used to make tofu by themselves, I understand the process, but the specific operation has not been done by myself. But I wonder why the subject said that there is no tofu brain in his hometown, and I am also from the southwest region, and my hometown (Guiyang City, Guizhou Province) has bean curd and tofu brain.

Now for the question. Bean curd and tofu brain are actually intermediate products of making tofu, and tofu brain is the first to come out, which is relatively tender and cannot be picked up with chopsticks, so it can only be eaten with a spoon. If the tofu brain is solidified a little more, it is bean curd, which can be eaten with chopsticks; After the bean curd is put into the mold and compacted and more solidified, it is tofu. So the process of making tofu should be like this:

Soy milk - tofu brain - bean curd - tofu. There are other concepts such as old tofu on the market, but in fact, they are just different degrees of coagulation. However, strictly speaking, it is not right to distinguish between bean curd and tofu brain by whether you can eat it with chopsticks, and there are examples below.

Summary: Bean curd and tofu brain are both intermediate products of making tofu, and they can be distinguished by the difference in the degree of coagulation, but they are mostly distinguished by different ways of eating in various places, so it can also be said that there is not much difference between bean curd and tofu brain.

To make tofu, you need to use a coagulant, which is often referred to as some tofu. Generally speaking, there is a slight difference between the north and the south, and the north likes to use salt brine (magnesium chloride) to order tofu, and the so-called northern tofu is made; The south likes to use gypsum to order tofu, and the resulting one is the so-called southern tofu. However, China is a vast country, and there are many coagulants used in local tofu.

Like my family, my grandmother is from Guangxi, and the gypsum used to order tofu, and my grandmother is from Guizhou, in addition to using gypsum to order tofu, Guizhou often uses sour soup to order tofu, the so-called sour soup is the sour water that Guizhou people make sauerkraut, and the sour water in the jar is pickled in the sauerkraut. Note that Guizhou sauerkraut and Northeast sauerkraut are also different, and the dishes used are also different. There is also a kind of thing in Guizhou called Kidney Bean Cauliflower Vegetable Tofu, that is, when making it, vegetables are added to the soybean milk, and then ordered, and the resulting bean curd and tofu are mixed with vegetables.

In addition, you can order tofu with vinegar or even fruit juice, and now there is the so-called lactone tofu, which is made with gluconolactone. In the three southwestern provinces, it was popular to order bean curd, that is, to bring boiled thick soybean milk to the table, add a mixture of gypsum and gluconolactone directly in front of the guests, stir quickly, cover the lid, and open it after a few minutes to eat the bean curd. This is the example I mentioned earlier, although this spot bean curd is called bean curd, it is very tender and cannot be picked up with chopsticks, so it must be eaten with a spoon.

The difference between bean curd and tofu brain is mainly the following 2 points.

First, there is a conceptual difference.

Tofu brainAlso known as water tofu, it is a famous traditional specialty snack. The use of soy protein made of high-nutrition food, mostly in the morning**, often mixed with tofu flower, bean curd, according to the taste of different places, some places prefer salty food, while some places prefer sweet, and some regions like hot and sour taste.

Tofu flowersIt is a snack made from soybeans, and some are made with beans such as peas and broad beans. Soybeans are soaked in water, ground and filtered out of soy milk, which will condense into a very thin and soft solid if salt brine or gypsum is added.

Second, the production process is different.

How to make tofu flowersYes: Step 1, soak dried soybeans in water for about 6 hours (change the water 2 3 times in the middle), grind them into a pulp with a stone mill, filter out the bean dregs, put them in a pot and boil, and then add lettuce oil to disperse the foam. Add 150 grams of water to a basin to melt the gypsum, and then flush the foamed soybean milk into the basin and cover it with a lid, and form a ball after about 1 hour.

Step 2: Mix the soy sauce, Sichuan pepper powder, black bean sauce (pressed with a knife), cooked oil chili, monosodium glutamate, and green onion (washed and finely chopped) in a bowl and put them into each small plate. When eating, put the bean curd into a bowl, 1 plate of seasoning per person, and dip the bean curd in the saucer to eat.

How to make tofu brainYes: 1. Slurry: Adjust the appropriate amount of gypsum with a small amount of water, the amount is three to five thousandths of the amount of soy milk, put it into a container containing tofu brain, and flush the boiled soybean milk while it is hot (up to about 95), if you feel that the soybean milk is not fully mixed with the coagulant, stir it with a spoon immediately after flushing (note that you can't stir too much too fast, generally do not need to stir).

2. Dun Brain: After the pulp is pointed, cover the container and let it stand for 5-10 minutes to become a tender and delicious tofu brain.

Douhua and tofu brain are both intermediate products of tofu, but in chronological order, tofu brain is the first to come out, more tender, tofu brain is coagulated a little more is bean curd, slightly stronger than tofu brain, bean curd is compacted in the mold and more solidified after it is tofu.

Tofu brain is made of soybean milk after grinding soybeans into soybean milk, removing the slag mountain, and using a small amount of brine or gypsum. Tofu is a snack made from soybeans, and some are made with peas, broad beans and other beans.

The manufacturing process of bean curd and tofu is different, so the taste is also different, but the nutritional content is no different. The two are distinguished in terms of water content, and the water content of tofu is much lower than that of bean curd.

Bean curd is sweet.

Tofu brain is salty.

1. The production time is different.

When making tofu, the first thing that comes out is soy milk, then the tofu brain, followed by the bean curd, and finally the tofu.

2. The taste is different.

When eating tofu brain, the taste is more tender, while the taste of bean curd is slightly stronger and easier to form. The biggest feature of tofu brain is that it is delicate and soft, so it is called the brain of tofu.

Tofu is a soybean-based food that originated in China and is also common in Vietnam, Japan, and the Korean Peninsula.

Old tofu is a high-nutrient food made from soy protein. The absorption rate of the human body can reach 92 to 98 percent, and in addition to the protein content, tofu brain can also provide a variety of vitamins and minerals for human physiological activities. Especially when gypsum is used as a coagulant, it not only produces many finished products, but also contains calcium, which meets the body's need for calcium, and has a certain effect on preventing diseases such as hypochondria and tooth dysplasia.

Tofu brain and bean curd are both intermediate products of making tofu, and there is not much difference in composition. Tofu brain is the first to come out, it is relatively tender and soft, it is difficult to pick it up with chopsticks, and it needs to be used with a soup spoon; Wait until the tofu brain solidifies a little more, it is bean curd, which has a smooth taste compared with the tofu brain; After the bean curd is put into the mold and compacted and more solidified, it is tofu.

Although tofu brain and tofu are in the same family, they are different. Tofu is a clotted solid, and tofu brain is a semi-coagulated flowing juice. The production process of tofu brain:

First grind the net soybeans into watercress, peel and soak them in clean water for about 4 hours, take them out when the watercress swells and turns white, pour them into a grinder or stone mill to grind into fine soybean milk, filter the fine soybean milk with a cloth, pour the slurry juice from the bean dregs into the iron pot, boil it with a strong fire, pour it into a special bucket, and then dissolve the plaster with clean water, put it in the clay jar, pour the soybean milk in the bucket while it is hot, about 5 minutes, and become a tofu brain.

The difference between bean curd and tofu brain is mainly in the setting time, eating method and taste during production, and it is precisely because of these differences that the variety of soy products is more abundant, and it also allows us to eat different deliciousness. Whether it's bean curd or tofu brain, it's perfect for breakfast.

1. The solidification time is different during production.

Bean curd and tofu brain are empty potatoes are delicious foods made of soybeans or black beans as the main raw materials, they are intermediate products in the production of tofu, but their coagulation time is different, people add brine after boiling soybean milk, and the more tender tofu that comes out first is what people call tofu brain, so that tofu brain can get bean curd by continuing to solidify a little.

2. Different ways to eat.

There is a clear difference between the eating method of bean curd and tofu brain, bean curd is an important raw material for people to make desserts many times, when eating bean curd, honey beans, sugar osmanthus and sugar and other sweet seasonings will be added, and bean curd has a hard taste, usually boiled, and tofu brain will be added with eggs, fungus and other salty marinades when eating, and it can be heated directly when eating.

3. The taste is different.

The curd takes longer to solidify, the taste is harder than the tofu brain, and it is slightly more chewy, but compared with tofu, the taste of the bean curd is still refreshing and tender. However, tofu brain has a soft texture, smooth taste, and melts in your mouth. Douhua can be eaten with chopsticks, but tofu brain is not good, so you can only dig it with a spoon and eat it.

The difference between bean curd and tofu brain

Bean curd and tofu brain are actually intermediate products of making tofu, but they are just the sedans of time. Tofu brain is the first to come out and is relatively tender. The tofu brain is solidified a little more, it is the bean curd, and the bean curd is put into the mold and compacted to be more solidified, and after Brother Shenfan, it is tofu.

Douhua can be eaten with condiments, or boiled, such as meat bean curd, vegetable bean curd, bean curd fish, etc., while bean wide attack tofu is generally eaten directly with sugar or soy sauce. Because tofu brain is very tender, it is generally not boiled and eaten.