China is the hometown of soybeans, according to historical research, there have been five thousand years of history, ancestors use superb wisdom, created many widely influenced soy products, such as tofu, tofu bamboo, tofu skin, vegetarian chicken, soy milk, tempeh, soy sauce, bean tendons, curd milk, spicy strips, etc., are inseparable from soybeans, in many ancient poetry literature, there are a lot of records about soybeans, soy product nutrition, mainly reflected in protein, but also trace elements, do not contain cholesterol, I know the benefits of soy products, often bought to make for the family to eat, Soy products are an important part of a balanced diet, very suitable for the elderly and children to eat, cold mix, stir-fry, make soup, color and flavor.
In the north to live habitually, suddenly come to the south, but a little unaccustomed, take tofu, there is actually "north and south points", many people share the recipe, will be specially marked, prepare a piece of north tofu, or prepare a piece of south tofu, "south tofu" and "north tofu" What is the difference? In fact, the difference is more than a little, learn not to buy randomly, different tofu, cook different dishes, do not zhang guan Li Dai, wrong understanding.
<h1 class="pgc-h-arrow-right" data-track="4" > north tofu</h1>
North tofu is also known as brine tofu, also known as old tofu, is made of brine points, the texture is relatively hard, there are many small holes on the surface, currently advocating the use of glucose point tofu, small elasticity, small water content, yellowish color, north tofu is often used to make dishes, stir-frying, frying are appropriate.
Northern tofu
To prepare home-cooked tofu:
1, prepare a piece of north tofu, that is, old tofu, this is very good to distinguish, old tofu is suitable for frying, because it is tough enough, when stir-frying, it is not easy to break and spread, first change the knife to cut into thin slices, put into the plate for later.
2: Beat 2 eggs into a bowl, stir into egg liquid, pinch the tofu one by one, wrap in a layer of egg liquid, the more uniform the better.
3: Heat the oil slightly more, heat it on medium-low heat, add the tofu cubes in turn, turn the noodles every other minute, fry until the color is golden, you can get out of the pot.
4, in addition to prepare a pot, pour vegetable oil, oil heat under the onion ginger garlic minced, in order to be beautiful, you can also a small amount of pepper, love spicy put two millet pepper, burst the onion flavor.
5, then pour in half a bowl of water, add 1 spoonful of soy sauce, 2 spoons of oyster sauce, an appropriate amount of salt, sugar, pour in the fried tofu, simmer for 2-3 minutes, and finally pour in starch water, collect the juice, this is the most classic way to eat north tofu, fresh and delicious, special rice, fried tofu, chew more tendons.
<h1 class="pgc-h-arrow-right" data-track="12" > nan tofu</h1>
South tofu is also known as gypsum tofu, because it is made of gypsum, compared to the north tofu, it is more tender and smooth, the surface is also flat, no impurities, no potholes, soft and delicate, white color, the taste is completely different, not suitable for frying and frying, suitable for burning to eat, common practices are tofu soup and mapo tofu, tender and tender.
Southern tofu
To prepare Mapo tofu:
1, prepare a piece of south tofu, south tofu is generally packaged, unlike the north tofu, can be sold in the vegetable market, back home first cut into square cubes, boiling water, add half a spoon of salt, blanch for 2 minutes, control the dry water, so that you can remove part of the bean smell.
2: Prepare the ingredients to be used, the appropriate amount of millet pepper, minced green onion and ginger, minced meat, soy sauce, salt, and then add some minced meat, stir well, marinate for a while.
3, in addition, you also need to adjust a sauce, and then prepare a bowl, add 2 spoons of soy sauce, 1 spoon of pepper powder, 1 spoon of corn starch, 1 spoon of chicken essence, a little white pepper, 4 spoons of water, stir and melt, the juice is made.
4: Heat the oil, put in a pinch of peppercorns, fry out the aroma, fish out and throw it away, then pour in the bowl of marinated meat filling, add a spoonful of Pixian bean paste, and fry the red oil over low heat.
5, then pour in the tofu, and the prepared sauce, simmer for 2 minutes, when the pot is out, sprinkle in the green onion, pepper noodles, put on the plate, the recipe made of south tofu, tender and delicate, melt in the mouth.
<h1 class="pgc-h-arrow-right" data-track="27" > this is what old tofu looks like</h1>
Suitable for home-cooked tofu, fragrant fried tofu, braised tofu, green pepper fried tofu, cumin tofu, fried tofu, teppanyaki tofu, tofu stewed cabbage, pot collapsed tofu, tofu balls, yellowish color, stomata, uneven surface, less moisture, good toughness, will not easily break and scatter.
<h1 class="pgc-h-arrow-right" data-track="29" > this is what nanfu looks like</h1>
Suitable for mapo tofu, tofu soup, tofu pot, minced meat tofu, cold mix tender tofu, of course, if you have the technology in place, you can also make braised tofu, home-cooked tofu, the disadvantage is poor flexibility, suitable for burning, not suitable for stir-frying, south tofu surface balance, high water content, tender, smooth, delicate.
From the perspective of the nutrition of the two kinds of tofu, the difference is not big, but from the taste point of view, the difference can be large, the difference is not a little, if you want to do mapo tofu, it is best to use the south tofu, tender kind, if you insist on using the north tofu is also OK, but the taste, slightly worse so a little meaning, do you understand?
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