Why is buying tofu called beating tofu and what is called ordering tofu?

Beat the tofu and add it.

According to folk tradition, after beating tofu, businessmen usually add a small piece called "添樂 (chèng)".

Tofu is a food drenched in water, and after customers buy it at home, they weigh it (inspect), and it is not enough to weigh it, so it is a traditional folk practice and a pleasing trading method for businessmen to sell tofu to add a name.

Tofu is made by soaking soybeans in water, swelling and softening, then processing them into raw soy milk with a mill, filtering out the okara and boiling them. At this time, the protein particles in the soybeans are surrounded by water and keep moving, and they cannot gather together, forming a "colloid". Only with the help of brine can the bean protein pellets come together to form tofu brain.

Tofu is formed by putting the tofu brain into permeable gauze to squeeze out the water, and then putting the burden into a wooden abrasive and squeezing it for a period of time. Brines include brine brine, gypsum brine, etc.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the combination.

Reaction principle of tofu making:

To turn the colloidal solution into tofu, it is necessary to spot the brine. Salt brine or gypsum is used for point brine, salt brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can make the dispersed protein particles quickly gather together, that is, the colloidal polysink, into the tofu brain of the white flower. Squeeze out the water again, and the tofu brain becomes tofu.

Tofu and tofu brain are condensed legume proteins.

The principle of brine point tofu is because the raw material of tofu is soybean, which is rich in protein, with a protein content of 36 40, and the colloidal protein (a mixture between solution and suspension and emulsion) obtained by water immersion, grinding, slag removal and heating. Ordering tofu is an attempt to make the protein coagulate and separate from the water.

Salt brine is an aqueous solution of crystalline magnesium chloride, which is an electrolyte solution, which can neutralize the charge of ions adsorbed on the surface of colloidal particles, so that protein molecules can be condensed to obtain tofu.

Since ordering tofu is to make the protein coagulate, the gelling agent used is not necessarily salt and halogen, and other such as gypsum, ester acid, citric acid, etc. have the same effect, and can be used to order tofu. It is also worth mentioning that in recent years, a boxed tofu has been sold on the market, which is white and delicate, and the quality is significantly higher than that of traditional tofu, and it turns out that its coagulant uses a new chemical - gluconolactone, which is also an example of the use of new technology in food processing.

To put it simply, brine tofu is tofu made with salt brine (magnesium chloride), and gypsum tofu is tofu made with calcium sulfate.

The taste of brine tofu is tough, relatively hard, with bean fragrance, less water content, slightly yellowish in white color, and relatively coarse and old texture, commonly known as "old tofu" and "northern tofu", mainly used for frying, frying, stuffing and stuffing.

Gypsum tofu is delicate and smooth, with a lot of water content and white color, commonly known as "tender tofu" and "southern tofu", which is mainly used for mixing, stewing, burning, making soup and soup dishes.

Grinding tofu is an ancient traditional handicraft technique. The whole process of making tofu is commonly known as grinding tofu, and the hipsters call it "dried tofu". On the twenty-fifth day of the lunar month, the folk have the custom of grinding to make tofu ("on the twenty-fifth day of the lunar month, pushing and grinding to make tofu").

Grinding tofu is to push the grinding disc around in circles.

For a long time, it was known that the method of making tofu before the order was purely done by manpower, and it was very laborious to grind soy milk, filter tofu residue, press water, etc. Modern technology has enabled tofu to achieve assembly line production, and various electrified refiners, slurry spinning machines, and dryers will make tofu from soaking soybeans to producing finished products.

South tofu is made of gypsum, and the texture is delicate because of the high water content of the solidified tofu flowers, and the moisture content is about 90%; Northern tofu is mostly made with brine or sour pulp, and the coagulated tofu flower has less water content, and the texture is older than that of southern tofu, with a moisture content of about 85%, but because of the less water content, the tofu has a stronger flavor, tougher texture, and is easier to cook.

"Selling small tofu" is a Chinese saying that means to do something step by step, step by step. It emphasizes that things should be done step by step, don't panic, don't panic, and do things slowly step by step in order to achieve good results. Therefore, the meaning of "selling small tofu" is that the chain bridge should take its time, do things step by step, ensure that every step is done well, and finally succeed.

Tofu is the most common soy product, also known as water tofu. According to legend, it was invented by Liu An, the king of Huainan in the Han Dynasty. The main production process is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water, i.e., tofu under the combined action of heat and coagulant [1].

Tofu is the main raw material of vegetarian dishes in China, which was difficult to eat at the beginning in the memory of the ancestors, and after continuous transformation, it was gradually welcomed by people and was praised as "plant-based meat". Tofu can be produced all year round and is not limited by the season, so in the off-season of vegetable production, the variety of dishes can be adjusted.

Tofu is divided into north and south tofu, and the main difference is the different materials used to order tofu. South tofu is made of gypsum, and the texture is delicate because of the high water content of the solidified tofu flowers, and the moisture content is about 90%; Northern tofu is mostly made with brine or sour pulp, and the coagulated tofu flower has less water content, and the texture is older than that of southern tofu, with a moisture content of about 85%, but because of the less water content, the tofu has a stronger flavor, tougher texture, and is easier to cook. Tofu is a traditional Chinese food, which is delicious and healthy.

In general, tofu is mostly made from beans with high protein content, such as soybeans, black beans and peanut beans. There are also mung bean tofu, oak tofu and other alternative tofu products.

It's not boiling, it's boiling water. You can get rid of the beany smell. At the same time, it can also make the tofu more tender and taste better. After using hot water, let it cool with cold water. In this way, the tofu is not only tender, but also not easy to break when stir-fried

Summary. 1. Because I like tofu.

2 Because of making money.

It's okay to kiss it.

It can be said that you can experience life and kiss it.

1. Tofu sticky on the surface. The main ingredients for making tofu are soybeans and water, so whether it is old tofu or tender tofu, as long as it is fresh, the surface is very moist and very elastic, so you should buy this kind of tofu.

2. Tofu with peculiar smell. Tofu is a soy product with a faint bean flavor, which is the most obvious feature of fresh tofu. When you buy tofu and find that there is no bean flavor, but sourness, odor and other peculiar smells, it is not fresh, and you don't want to give it for free.

The first type is tofu with an unusual color, the second type is tofu with a very sticky surface, and the third type is tofu that smells unpleasant.

Tofu with an unusual color. Tofu is a soybean product, and soybeans are yellow, so the finished tofu will have a pale yellow color no matter what, and it can't be pure white.

Tofu is a soft white lumpy food made by pressing the curd obtained by curdling after solidifying soy milk.

The origin of tofu is no longer known, and it has become a home-cooked dish for thousands of households today. Its cooking methods are also varied, including braised tofu, stinky tofu, mapo tofu, braised tofu, boiled tofu, dried tofu and other home-style methods. It can be added to other dishes as a condiment, and it can be said to be the king of all dishes.

Tofu is highly nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg lutein, and vitamin B6. For every 100 grams of firm tofu, water accounts for grams, including grams of protein, fat, carbohydrates and fiber, which can provide kilojoules of calories. Tofu's high amino acid and protein content makes it a great complement to cereals.

Tofu is 78% unsaturated fatty acids and contains no cholesterol, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

Tofu is a health food that nourishes and clears heat, and regular consumption can replenish the middle and nourish qi, clear away heat and moisten dryness, quench thirst, and clean the stomach and intestines. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever. Modern medicine has confirmed that in addition to increasing nutrition, helping digestion and increasing appetite, tofu is also quite beneficial to the growth and development of teeth and bones (there is also the king of calcium in the fruit - sour horn), which can increase the content of iron in the blood in the hematopoietic function; Tofu does not contain cholesterol and is a medicinal delicacy for patients with high blood pressure, high blood lipids, high cholesterol, arteriosclerosis and coronary heart disease.

It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer, and sterols and stigmasterol in tofu are effective ingredients for inhibiting cancer.

Tofu is soak the soybeans overnight, beat the pulp, boil some brine, take it out and put it in the mold to press and form, and it becomes tofu.

Tofu is made of soybeans, soybeans are soaked and ground into soybean milk, and then tofu is made.

Tofu is made from soybeans, water, and white vinegar together. First, soak the yellow for about 6 hours. Then grind the yellow into soy milk.

Next, strain out the okara with a strainer. Put the soy milk in a pot and bring to a boil over high heat. Add the prepared vinegar and mix well.

Wait to watch the soy milk turn over and stop. The steamer is ready and covered with a cloth. Then put in the evenly mixed bean curd wrap and press it with a heavy object, and the tofu will be made after a while.