There are several types of tofu and what varieties of tofu are there

1. South tofu.

The first kind of tofu is to add gypsum powder as its coagulant, which is more common in the southern region, and the coagulated tofu flowers are delicate because of their high water content, and the water content of this kind of tofu is generally about 90%.

2. Northern tofu.

This kind of tofu is made of brine or sour pulp, there are more in the northern region, the solidified tofu flower is harder in texture because of the water content, and the taste is harder, its moisture content is between 85% and 88%, although the taste is harder, but because the water content is less, the fragrance of tofu is relatively strong, and it is also delicious when cooked.

3. Lactone tofu.

This one is gluconate-δ-lactone, also known as lactone tofu. This is a new type of coagulant, compared with the traditional preparation method, the yield and product quality are improved, and the texture is significantly more tender and delicate than the northern tofu and southern tofu.

Northerners like to eat tofu at the brine point, and the tofu at the brine point has less water content and higher hardness. That's why it's called "big tofu" and "old tofu".

Southerners like to eat gypsum tofu, gypsum tofu is tender, if it is done and it will break when it is touched by water, so it is called "water tofu".

The more water you have, the less fragrant the tofu is. Fat tofu simply can't be eaten directly, it has no taste, and can only be cooked. So I personally think that brine tofu is the best.

I wonder what you mean by "water tofu". You mean the tender kind, right? Because the same thing is called differently.

There is also a semi-finished product of tofu, which is the soybean milk that is finished with brine, that is, the form before the tofu is pressed into a block, the soybean milk becomes a piece, and the water that is not wrapped in the pulp is together, a bit of tofu brain feeling, but not tofu brain, this kind of tofu is also called water tofu, because tofu is tofu and water is water. Are you eating this? Because this kind of semi-finished product is a semi-finished product in the north, it is rarely sold.

The varieties of tofu are: northern tofu, southern tofu, and lactone tofu.

1. Northern tofu: made with salt brine as coagulant, mostly found in northern areas, with a water content of 85%-88% and a hard texture.

2. Southern tofu: made of gypsum powder as a coagulant, mostly seen in southern regions, with a water content of about 90% and a soft texture.

3. Lactone tofu: gluconate-δ-lactone is used as the coagulant, which improves the yield and product quality compared with the traditional preparation method, and reduces environmental pollution.

Tofu: It is a nutritious and long-standing ingredient, and the public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu 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 under the combined action of heat and coagulant, that is, tofu.

Our country is the birthplace of tofu.

1. South tofu.

The first type of tofu was to add gypsum powder as its coagulant, southern region.

It is more common, and the coagulated tofu flowers have a delicate taste because of their high water content, and the water content of this kind of tofu is generally about 90%.

2. Northern tofu.

This tofu is made with brine or sour pulp.

point-made, northern region.

There are more, the solidified tofu flower is harder in texture because the water content is not much, and the taste is also harder, its moisture content is between 85% and 88%, although the taste is harder, but because the water content is less, the fragrance of the tofu is relatively strong, and it is also delicious when cooked.

3. Lactone tofu.

This one is the addition of grape glucoacid-δ-lactone, also known as lactone tofu. This is a new type of coagulant of Huhu, compared with the traditional preparation method of Kaiqingju, the yield and product quality are improved, and the texture is obviously more tender and delicate than that of northern tofu and southern tofu.

There are two main categories: first, normal tofu, and second, stinky tofu.

Sub-categories: 1. Frozen tofu, chain judgment rolling tofu flower, tofu skin, tofu curd, tofu brain, tofu milk, tender tofu.

There are more ways to eat, and the more famous ones are: mapo tofu, braised tofu, braised tofu, casserole tofu, home-style tofu, washed fish tofu, pot fan tofu, chicken shaved tofu,,, tofu is a good high-protein food, and regular consumption is conducive to the health of the body.