It depends on the quality, water quality and technology of beans. Too hard and too soft will affect the taste of tofu. Traditionally, north tofu is made of brine (liquid obtained by adding water to brine), also known as brine tofu or hard tofu.
Cations in brine are mainly calcium and magnesium, and anions are mainly chloride ions and sulfate ions. Both calcium and magnesium can form a strong link between protein molecules, and their high solubility can make the nodes of the "network" denser, and the tofu formed is harder and rougher.
Extended data:
There is also a large class of "lactone tofu" on the market, which uses gluconolactone as coagulant. Gluconolactone is slowly hydrolyzed to release gluconic acid, which leads to the coagulation of soybean milk. Its advantage is that it can concentrate all soybean milk into solid, so the water content is very high and it is extremely soft and tender.
Japanese silk tofu is characterized by being extremely soft and tender. Compared with China's tofu, it does not dehydrate after solidification, and it is formed directly in a box. It is very convenient to use gluconolactone for such an operation. If soy milk is solidified into soft and smooth silk tofu with brine, it is necessary to control the use of coagulant very carefully-too little can not be solidified; Too much will harden; Uneven, tofu is soft and hard.
People's Network-There are four ways to order tofu.