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The difference between tender tofu and old tofu

The difference between tender tofu and old tofu is reflected in texture, production method, cooking method, etc. tofu is delicate, tender and smooth with white color. It is made of gypsum as coagulant, which is more suitable for making tofu soup, Mapo Tofu and other dishes. The texture of old bean rot is compact and solid. With brine as coagulant, it is more suitable for cooking methods such as frying and stewing. The difference between tender tofu and old tofu 1. Different texture

Tender tofu is delicate, tender and smooth. Its color is very white. Its texture is close to Douhua. It is easy to break. It tastes good. It has a feeling of instant melting in the mouth. The texture of old tofu is more compact and solid. It looks yellow, not easy to break, and the taste is not so tender and smooth.

2. Different production methods

Tender tofu, also known as South tofu, is made of gypsum as coagulant. After molding, it does not need to be pressed, and the taste is richer. Old tofu uses brine as coagulant. After forming, it is also pressed by pressing tofu with tofu. The pressing time is about 30 minutes. Only in this way can its hardness and texture be guaranteed.

3. Different cooking methods

Tender tofu tastes delicate and fragile, so it is often more suitable for pursuing delicate recipes when making dishes, such as tofu soup and Mapo Tofu, while old tofu is more suitable for cooking methods such as frying, stewing and stewing. Old tofu has low water content and solid quality, which helps to stabilize the shape and make dishes not easy to break when making.