The secret to delicious tofu is to add this one! Experts teach you how to make your own 3 steps at home

Eating a bowl of sweet and icy tofu in the hot summer will not only relieve heat and quench thirst, but also be a "people's delight" for all ages and young people. What are the differences in the taste of traditional tofu and pudding tofu on the market? What are the precautions when buying tofu or making tofu? In response to this, the Food and Drug Administration invited Professor Cai Minlang from the Department of Food Science at Taiwan Ocean University to carefully solve the problems for the people.

The solidification principle of tofu is very different

Traditional tofu:

Traditional tofu, pudding tofu and boxed tofu sold in supermarkets are also mainly made of bean paste, but the taste is obviously different. Cai Minlang said: "Traditional tofu is made of gypsum or salt-bean curd as a solidifier. The galvanic ions of gypsum or salt-bean curd has positive electricity, which will be compared with The negative charges on the protein in the soybeans attract each other, forming a gel structure. After solidification, it is the tofu that we usually eat. "When making traditional tofu, gypsum is usually mixed with sweet potato powder (spice powder). After these powder molecules gelatinize, the molecular links fully expand and shuttle through the protein structure, which can make the tofu more delicate and dense and flexible after solidification.

Pudding beans, boxed beans:

As for pudding beans or boxed beans, they use watercress, gelatin, gelatin, pudding powder and other animal gels to make the beans into glutinous states. Compared with gypsum-solidified beans, the taste is soft and tender. If you make it with pudding powder or add chicken eggs, it will also bring the egg aroma.

Select a trusted store to buy

Cai Minlang emphasized that the advantages and disadvantages of raw beans will directly affect the quality of tofu, but consumers cannot confirm the raw material status with their eyes when buying tofu. It is recommended to choose a well-known store and brand to buy. If you are buying tofu in a store or carton, you can pay attention to the cleanliness of the surrounding environment, the health of the staff, and whether the containers are clean.

Beans contain rich protein and are prone to decay when stored in poor condition. You can also pay attention to whether the store’s tofu has refrigerated or hot equipment and warm-keeping buckets to keep the tofu in suitable conditions to reduce the risk of decay. After buying tofu, you should taste it as soon as possible and should not be left for too long.

3 steps for making self-made peace of mind beans

It is very simple to make self-made tofu at home. Just master the 3 key points:

1. Pay attention to soaking beans when soaking yellow beans. If there is a sour smell, it means that the microorganisms are growing. It is safer to soak until they are soaked.

2. Raw beans contain enzymes that affect human digestion, so beans must be cooked.

3. When using gypsum solidification, it is recommended to soak it in a small amount of water first. When the beans are in heat, the beans are poured into the solidification agent. After mixing evenly, they should not be swelled again, so that they can be condensed to be complete and beautiful.

The Food and Drug Administration has been promising. Whether buying out or making tofu, you need to pay attention to the cleaning of the environment and utensils, and eat them as soon as possible to avoid the growth of microorganisms and affecting the safety of food.

Original citation from: Pharmaceutical Food Safety Weekly