How to choose tofu and how to choose tofu?

Tofu, made from soybeans, known as "plant-based meat", originated in Bagong Mountain, Anhui Province, China, and has a history of more than 2,000 years. Tofu has a high nutritional value, and some people jokingly call it the "fifth great invention" in addition to the four great inventions of ancient China.

So how to choose tofu?

First, the color of the tofu should be slightly yellowish, if it is too dead white, it may have added bleach, and it is not suitable to buy;

Second, a good boxed lactone tofu has no voids in the box, a smooth surface, no bubbles, no water, no shaking when shaken in the hand, and a little bean aroma can be smelled when the box is opened;

Third, tofu itself is a high-protein food, which is easy to spoil, so it is best to buy it in a place with good refrigeration equipment;

Fourth, after buying home, it should be soaked in water immediately, put in the refrigerator for refrigeration, take out before cooking and make within 4 hours to keep it fresh.

1) Visual identification: The color of the tofu can be directly observed in the sun, and the high-quality tofu is uniform milky white or light yellow, slightly shiny. Inferior tofu is dark gray, dark yellow or reddish-brown in color.

2) Identification of cuts: cut into several pieces with a knife and then carefully observe the incision, and finally gently press with your hands to test its elasticity and hardness. High-quality tofu has a complete block shape, moderate softness and hardness, a certain elasticity, delicate texture, uniform structure, and no impurities.

Inferior tofu has an incomplete lump shape, a rough and loose tissue structure, brittle and inelastic, a sticky surface and still sticky after rinsing with water.

3) Olfactory identification: Smell the smell of tofu directly at room temperature. High-quality tofu has the unique flavor of tofu. Inferior tofu has undesirable odors such as beany smell, rancid smell or other foreign odors.

4) Taste identification: Take a small piece of tofu at room temperature and chew it carefully to taste its taste, the taste of high-quality tofu is delicate and tender, and the taste is pure and fragrant. Inferior tofu has a rough taste, sour, bitter, astringent and other undesirable tastes.

It is said that good tofu can be hung on a scale hook.

But Japanese tofu doesn't seem to meet this standard. I think Japanese tofu is pretty good.

Smell it and see if it's sour.

If it smells, it's not good.

1. Look at the color: fresh tofu is generally milky white or slightly yellow, in a moist state, the gloss of the surface of the tofu is better, if the color of the tofu is dark, and even the phenomenon of redness indicates that the tofu is not fresh, or there are flaws in the production, there is a possibility of unhygiene, it is not recommended to choose.

2. Look at the incision: The texture of high-quality tofu is delicate, and you will feel the weak elasticity when pressed by hand, and the surface will not be broken if you gently cut it with a knife. If the elasticity of the tofu is poor, the texture is loose, and the internal structure is uneven, the structure will fall off when cut with a knife, and the cut surface will be uneven.

This is not recommended tofu, most of this kind of tofu has been placed for a long time and has become widened and textured.

3. Smell the smell: Most of the high-quality tofu will have a unique bean aroma, and the aroma of ordinary tofu will not be obvious, but if Hantang feels the fishy smell or deterioration odor when picking tofu, it means that the tofu is not fresh.

4. Look at the taste: high-quality tofu has a smooth taste and a strong bean flavor, while inferior tofu has a poor taste and obvious graininess, even accompanied by a sour taste. If you buy a large amount of tofu at one time, try it before cooking it before you can eat it. You can also learn about it.

When I buy boxed tofu, I will choose the ancestral tofu directly, and the whole cold chain from production to sales does not have to worry about quality problems.

1. Look at the color: Fresh tofu is generally milky white or slightly yellowish.

2. Smell the smell: Most of the high-quality tofu will have a unique bean aroma, and the aroma of ordinary tofu will not be obvious, but if you feel the fishy smell or spoiled smell when picking tofu, it means that the tofu is not fresh.

3. Look at the incision: The texture of high-quality tofu is delicate, and you will feel the weak elasticity when pressed by hand, and the surface will not be broken if you gently cut it with a knife.