Is there a difference between tofu brain and tofu ingredients?

Soy milk: Nutrient content (per 100 g): calories (kcal) Carbohydrates (g) Fat (g) Protein (g) Fiber (g).

Tofu: Nutrient content (per 100 g): Calories (kcal) Carbohydrates (g) Fat (g) Protein (g) Fiber (g).

Tofu brain: Nutrient content (per 100 grams): Calories (kcal) Carbohydrates (grams) Fat (grams) Protein (grams) Cellulose (grams).

1.The three types are compared, and the nutrients are all the same, but the content is high and low.

2.Which one is high, it depends on which nutrient, is it a comparison of 3 types of fat or protein? So let's compare them separately.

In terms of calories, tofu is high.

When comparing carbohydrates, tofu is high.

If you compare fat, tofu is high.

Compared to protein, tofu is high.

If you compare fiber, tofu is high.

Tofu is the most nutritious of the three because it is high in calories, so the nutrient content is naturally high.

No, it's just that there is more water and one less water.

Tofu brain is a denatured protein with a large water content in soy milk, and tofu has less water content than tofu brain, and if the water is further squeezed out, it becomes tofu skin or dried tofu. They are all soy denatured proteins in different physical states.

The difference lies in the water content and operation process: one pound of soybeans and eight pounds of water grinds out of the slurry filtered and cooked is the standard soybean milk. After cooking with five catties of water, gypsum (or glucose inner fat) is added, and the coagulation is tofu brain; The tofu brain is slightly pressed and dried to be water tofu, and half of the water is pressed out to be dried tofu.

Tofu brain, also known as old tofu, is a semi-finished product in the process of tofu production, and the soybean milk is old tofu after being made by edible gypsum, because the semi-finished product pointed out by brine is inedible, so the old tofu we often eat is lit out by edible gypsum. Tofu 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.

The one made with salt is harder, commonly found in northern China, and is called tofu brain; It is made of gypsum and is white and soft, called tofu flower, which is mostly seen in southern China. Tofu flower is also known as tofu brain (the name of the north), bean curd, old tofu. Characteristics: soft white and smooth, melt in the mouth, rich bean aroma, rich in nutrition.

Actually, these are actually two kinds of food!

First of all, the two types of tofu are made differently.

Old tofu is a soybean milk marinated with "salt brine", and the texture is old and tough after solidification, quite similar to tofu, so it is called "old tofu". In fact, the old tofu is pressed and squeezed into some water, and after molding, it is brine tofu.

Tofu brain is marinated with "gypsum", and the texture of the coagulated soybean milk is delicate, quite similar to the "brain pulp" of white flowers, which is probably the reason why it is called "tofu brain".

Second, the two types of tofu are eaten in different ways.

Old tofu is mainly tofu, with soy sauce, leek flowers, chili oil and other condiments. Nowadays, it is difficult to find authentic old tofu in Tianjin. Tofu brain is mainly made of marinade, and then served with sesame sauce, chili oil and other condiments.

Tips: Grams of water are used to make soy milk, not to soak beans;

2.Soy milk can be boiled more to remove the beany smell;

3.Don't put too much glucolactone, too much will make the tofu brain old and not tender;

4.After the soy milk is out of the pot, it should be dried for one minute before being washed into the basin of the lactone solution, and never stirred again, otherwise it will form a bean curd shape;

5.The proportion of marinade can be adjusted;

6.If you want to make it for breakfast, you can beat the soy milk the night before, cook it again the next day, and then solidify it, which does not take any time.

What is the difference between old tofu and tofu brain.

The difference between old tofu and tofu brain.

1. The production process is different.

Old tofu generally refers to the tofu that is set and dispersed in unfiltered water after the process of making tofu after the marinated process is completed, while the tofu brain refers to the tofu flower precipitated after the tofu is marinated, which can be mixed with sugar or other seasonings and eaten.

2. Different matching materials.

Old tofu pays more attention to the original taste when eating, so when eating, at most add some soy sauce, sesame oil and the like to enhance the umami, but when eating tofu brain, pay more attention to the taste of tofu, and usually pour a marinade before eating.

3. The taste is different.

The reason why old tofu is called old tofu is because its taste is relatively old, not so tender and smooth, and the structure is firmer. The texture of tofu brain is extremely smooth, and you can swallow it without even chewing it in your mouth.

1. The definitions are different.

Tofu brain: Tofu brain is a famous traditional snack of the Han nationality, often mixed with tofu flower and bean curd, according to the different tastes of different places, the north prefers salty food, while the south prefers sweetness, and there are also regions such as Sichuan and other favorite sour and hot tastes.

Old tofu: Old tofu, also known as northern tofu, originated from the traditional snacks of Shandong Province, the product is similar to tofu brain, but it is more complex in production, stronger in craftsmanship, and older in taste than tofu brain. The old tofu is white and bright, tender but not loose, the marinade is clear but not light, and the flavor is unique.

2. The characteristics are different.

Tofu brain: The biggest feature of tofu brain is the tenderness and softness of tofu, so it is called the brain in tofu, so it is necessary to master the skill of marinating. It requires boiling the pulp with a slight fire, not overflowing the pot (you can put in a special defoamer for soy products to eliminate foam, edible oil can also be), so that the tofu brain is not pasty, not bitter, not astringent, hook the brine with a rapid fire, just open the pot.

The cooking of the marinade should be made with fresh mutton slices and a good mouthful of grinding soup, and the heat should be mastered, and the stew should not be boiled with the technique of stewed meat, so as to maintain the freshness of the marinade. Due to the raw materials, the original taste of tofu brain is tasteless.

Old tofu: old tofu is white and bright, tender but not loose, marinated but not light, fragrant but not greasy; The aroma of food is tangy, with a meaty but not fishy taste, and a spicy taste but not choking.

3. The nutritional value is different.

Tofu brain: Tofu brain is rich in nutrition, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugar, vegetable oil and rich high-quality protein, 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.

Old tofu: generally made with salt brine (magnesium chloride), it is characterized by greater hardness, strong toughness, low water content, very "coarse" taste, slightly sweet and slightly bitter, but the highest protein content. Although the northern tofu is a bit bitter, it has a higher content of magnesium and calcium, which can help reduce blood pressure and vascular tension, prevent cardiovascular diseases, and strengthen bones and teeth.

There is no difference between tofu brain and old tofu, in our case tofu brain is old tofu. It's just called differently. Let's take a look at the recipe of tofu brain, which you can also do.

Homemade tofu brain method.

Method 1: The main ingredient is 150g soybeans.

Lactone ingredients 7 cups water.

Steps: 1 Soak the soybeans in advance, preferably the day before and overnight.

2 Add water and beat into soy milk.

3 Strain out the okara, put the soy milk into the pot, and bring to a boil over high heat.

4 Prepare a large bowl and dissolve the lactone in a little water at the bottom of the bowl.

5 After the soy milk is boiled, continue to cook for three to five minutes.

6 After cooking, turn off the heat and let cool for three or four minutes.

Dry to 80-90 degrees, and rinse the inner fat with a spoonful of soy milk.

7 Then close the lid, and after 20 minutes, the tofu brain is ready.

TipsAfter the tofu brain is ready, you can add sweet seasonings or salty ones, depending on what you like.

Method 2: 1Weigh 100 grams of dried baby soybeans and prepare gluconolactones.

2.Soak the soybeans in water overnight, swell completely, and filter the water after soaking (weighing, 100 grams of dried soybeans are soaked in 236 grams).

3.Add 1000ml of water to the soymilk maker.

4.Pour in the soaked soybeans and turn on the function of making soy milk.

5.The finished soy milk should be filtered twice with a strainer (the effect will be better if it is filtered with gauze or a cloth bag).

6.I measured the temperature of the filtered soybean milk, which was only 72 degrees, and the suitable temperature for making soy milk with lactones was about 85 degrees.

7.Pour the soy milk into the pot and heat it again, cook over medium heat until you see the edge of the pot start to move, and then it will bubble, the temperature is enough, turn off the heat.

8.Weigh 2 grams of gluconolactone in advance and dissolve it with a teaspoon of cold water.

9.Pour the melted gluconolactone liquid into the pan, stirring as you pour.

10.Cover and let stand for about 15 minutes (to maintain the temperature, sit the whole soy milk pot in a large pot filled with hot water.)

The difference between tofu brain and old tofu is very big, because old tofu is the kind of lump that can be stir-fried, but tofu brain is particularly tender and is a by-product when making tofu.

There are differences in coagulation, taste and production process between tofu brain and water tofu.

1.Coagulation: Tofu brain is the key step in making water tofu, which is made of soybean milk at a certain temperature, after adding coagulant, filtering through a cloth, and finally compacting.

The water content of bean eyes and rotten brain is higher and more tender, similar to jelly. Water tofu, on the other hand, is made by pressing the tofu brain, which has a lower water content and a tougher texture.

2.Taste: Because the water content of tofu brain is higher, the taste is more tender, while water tofu is more tender and tough because of its lower water content.

3.The process of making the tofu brain: tofu brain is an important step in making water tofu, and water tofu is made by continuing to press and process tofu brain.

In general, tofu brain and water tofu are both important forms of soy products, because of their different characteristics, the way to eat them is also different.

The degree of coagulation varies and the taste is different.

1. Different degrees of coagulation: water tofu and tofu brain are actually intermediate products of making tofu, but they are only in chronological order. Tofu brain is the first to come out of the fiber and swim in the year, and the taste is relatively tender.

2. The taste is different: the tofu brain is solidified a little more, which is water tofu, and the taste is slightly stronger than the tofu brain.

1. The production process is different: old tofu refers to the tofu that has not been shaped by filtered water and is dispersed after completing the point brine process in the process of making tofu; The tofu brain is the tofu flower that is precipitated after the marinade.

2. Different condiments: Old tofu pays more attention to the original taste of tofu, so usually only some simple seasonings such as soy sauce and sesame oil are added; Tofu brain, on the other hand, pays more attention to the taste of tofu, so it is usually poured with a braised before eating.

3. Different taste: the oral sense of old tofu is relatively old; The taste of tofu brain is very tender and smooth.

Old tofu, also known as northern tofu, originated from the traditional snacks of Shandong Province, compared with tofu brain, it is more complex in the production process, with the characteristics of white and bright, tender but not loose, and the halogen hall is clear but not light.

Tofu brain, also known as water tofu, is a famous traditional specialty snack, often mixed with tofu flower, bean curd, the taste is tender and smooth, according to the different tastes of various places, the north loves salty food, the south prefers sweetness, and some regions like sour and hot tastes.