Did you know that tofu is divided into north and south? What is the difference between southern tofu

After eating tofu for so many years, do you know how to divide tofu from north to south?

Difference Between Southern Tofu and Northern Tofu:Southern Tofu: White in color and very tender.

It is made with gypsum as a coagulant. Northern tofu: Northern tofu is relatively yellow, relatively old, and is made with salt brine as a coagulant.

South Tofu: This kind of tofu is made with gypsum powder added as a coagulant, so the tofu made has a high water content and a very delicate texture of the tofu. That's why this kind of tofu is also called "tender tofu".

Northern tofu: Unlike southern tofu, northern tofu is mostly made with sour water or brine. The water content of northern tofu is not as good as that of southern tofu, and the texture is slightly harder, so it is also called "old tofu".

South tofu is more tender to eat, it is processed with gypsum as a coagulant, although the speed of solidification will be slower, but the water content is higher, and the texture is delicate, and the taste is better.

The difference between northern tofu and southern tofu is that northern tofu uses brine as a coagulant, and the main components of brine are magnesium chloride, calcium chloride and calcium sulfate. These substances are added to the soy milk to make the soy milk solidify quickly. Compared with southern tofu, northern tofu has a coarser texture and a harder texture.

A brief introduction to tofu:

Tofu is a nutritious and time-honored ingredient, and the public's love for tofu has promoted the progress and development of the tofu making process. 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.

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.

When you hear the word tofu, I believe everyone is familiar with it, because no matter who it is? You should have eaten tofu, tofu, tofu, tofu, soy products, things into the cherry blossom mouth is tender and smooth, and very tender, is the best choice for children and the elderly, but although we have all eaten tofu, but do not understand tofu, there are many varieties, for example, what is the difference between southern tofu and northern tofu?

First, the appearance is differentFirst of all, I would like to introduce to you, we often talk about southern tofu and northern tofu, which means that the god takes the northern tofu is the old tofu and the southern tofu is the tender tofu, so from their names, you can know that the texture of the white tofu is harder than the tofu, and it must be that there is no northern tofu and no difficult tofu is soft, so this point should also be seen from the appearance, and another point is that the color of male tofu is more tender and white, and the color of northern tofu is relatively dark yellow.

2. Difference in nutritional valueTofu can clear heat and go to fire, but also can be healthy, can supplement the body's blood gas, can also clear heat and go to the fire plot, our human body's stomach and intestines absorption, some harmful garbage substances to the human body, and then it is discharged from the body, and tofu is very soft to eat, and there is a role in calcium supplementation, it also has a certain effect on our growth and development, and then let's talk about it, the calcium content of northern tofu is very high, so eating northern tofu can supplement calcium, and for southern tofu, its protein content is relatively high. Therefore, eating southern tofu supplements protein.

Tofu is an ingredient that we often eat in our lives, and it has a lot of nutritional value, such as being rich in protein, calcium, etc., good digestion and absorption, and suitable for all kinds of people.

The difference between southern tofu and northern tofu is also that the taste of the two is different, and the southern tofu side is more fine and tender than the northern tofu. And the northern tofu is more solid.

Northern tofu, also known as northern tofu, Han characteristic soy products, soybean milk is boiled and salt is added to make it coagulate, and a part of the water is pressed away, which is less and harder than southern tofu. North tofu is also known as brine tofu, as the name suggests, its molding agent is brine, compared with the south tofu texture is firmer, the cut surface is not as smooth as the south tofu. Northern tofu is harder than southern tofu, and the recovery will be less, and the taste is not as delicate as southern tofu, but the nutritional value is not low at all.

1.Minerals such as copper and calcium are important for the development and function of the blood, central nervous system and immune system, hair, bone tissue, brain, liver, heart and other internal organs. Northern tofu is rich in minerals and trace elements, which have a good effect on promoting growth and development.

2.Northern tofu also contains carbohydrates and proteins, which can improve the ability to avoid reeds and spring epidemics. Lowers blood pressure, buffers anemia, and is conducive to growth and development.

Regarding some differences between southern tofu and northern tofu, the above introduced to you, southern tofu and northern tofu are in different regions, the practice and taste are also different, northern tofu is the northern tofu, which is distinctive, more solid than southern tofu, and the nutritional value is also very high.

The difference between the north and south tofu is that the coagulant used is different, and the north tofu uses brine (Calcium chlorideorChloride is magnesiumThe coagulant used for southern tofu is gypsum (the main ingredient isCalcium sulfate

Northern tofu or northern tofu, also known as old tofu and hard tofu, northern tofu refers to tofu made with salt brine as a coagulant. It is characterized by hardness, anti-tremor elasticity, and toughness stronger than that of southern tofuWater contentIt is lower than southern tofu, and the coagulated tofu is harder and has a rougher texture. The cut is not as smooth as the southern tofu.

Northern tofu is relatively yellow, and the calcium content of northern tofu is high, no less than milk, and it has a relatively good calcium supplementation effect. Because the moisture content is not high, it is more suitable for pan-frying, stir-frying, steaming, boiling, frying and other dishes.

South tofu, also known asGypsum tofu, the color is white, and it "kills" northern tofu in terms of appearance. It is characterized by a delicate texture and poor toughness, and it has a whitening effect when eaten regularly! Because of its high water content and easy to break, it is not suitable for frying, but more suitable for cold dressing, steaming, soup and other cooking methods.

Representative dish,Shallots tossed with tofu, scallion oilTender tofu, seaweed tofu soup, etc.

When buying tofu, you need to pay attention to:

You can't ask for tofu with too much water, and if there is a lot of juice flowing out of the cross-section of the tofu when buying tofu, this kind of tofu does not taste good and does not weigh enough!

You can't ask for too much slag of tofu, and if you cut the tofu on the cross-section, there will be tofu dregs (small pieces) falling out, and this kind of tofu is not recommended to buy.

The coagulant is different from the southern tofu, also called soft tofu, which uses gypsum as a coagulant. Northern tofu, also called old tofu, uses brine as a coagulant. The hardness of the southern tofu is that the water content of the tofu solidified by gypsum is higher than that of the northern tofu, so the texture is relatively soft; Northern tofu uses brine as a coagulant, and the coagulated tofu is harder and has a rougher texture.

Different calcium content The calcium content of northern tofu is high, no less than that of milk, and it has a relatively good calcium supplementation effect. The main ingredient in gypsum is calcium sulfate, and after solidification, the calcium content is not as good as that of northern tofu.

First, the water quality is different, second, the mentality of making it is different, third, the proportion is different, fourth, the concentration is different, and fifth, the taste is different.

Southern tofu is generally more tender and made with gypsum powder, while northern tofu is made with brine, and it will taste rougher.