Tofu is a regular customer on the table, mapo tofu, shallot mixed with tofu, fish fragrant tofu, not only eat a variety of ways, nutrition is also very rich. How to choose brine tofu and lactone tofu?
The key to the processing of tofu lies in the solidification and molding process:
The traditional way of tofu molding is to use a salt coagulant, such as gypsum (the main component calcium sulfate) or brine (the main component magnesium chloride, calcium chloride, magnesium sulfate) for spot halogen molding;
In modern times, acid coagulants are mainly used for the molding of tofu, such as gluconic acid (gluconolactone is mainly used in the food industry).
Therefore, when we choose tofu, we can refer to our own needs, pursue nutrition to choose brine tofu, and pursue the taste of lactone tofu.
Can I still buy non-boxed tofu?
Is it true that bulk "naked tofu" is not hygienic and is particularly prone to breeding microorganisms?
In fact, homemade tofu (non-pre-packaged food) sold in farmers' markets is easily contaminated by microorganisms if the production and sale environment is not good, so special attention needs to be paid to considering whether there is a safety risk when purchasing. For example, if the tofu is sour or acidified, it may indicate that there may be spoilage and so on.
So can bulk tofu still be bought? You can buy it, but try to choose formal channels to buy, and pay attention to it when eating.
Whether it is loose tofu or boxed tofu, it must be sterilized at high temperature before eating. Especially in bulk tofu, try not to choose cold mix to eat, to avoid gastrointestinal discomfort and other risks.
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