How can we distinguish between pure tofu and plaster mixed tofu is the question of many housewives. Let’s bag the following good tips to identify clean tofu correctly.
Why use plaster to make tofu?
Gypsum is a substance whose main component is calcium sulphate which contains many heavy metal metals such as lead, cadmium, … which are dangerous to health. However, due to its fast-setting properties (often used in construction), the price is cheap, only about VND 60,000 for 40 kg, so it is very popular with manufacturers.
Illustration.
According to the traditional way of making tofu, often using sour vinegar or manually fermented tofu itself will produce a little amount of scum and is quite time-consuming and unprofitable for the producer. As for plaster, the scum will float faster, precipitate faster, double the amount of scum and make it possible to use less beans to make much more profit. Thus, the bargain from using gypsum to make tofu has made production establishments blurred.
Delicious and safe tofu
First, a piece of delicious tofu is usually ivory-white, very soft.
Second, the characteristic aroma and fatty taste of soybeans, like when eating whey, will prove that it is quality tofu, safe for people to eat.
Tofu mixed with plaster
Due to being mixed with gypsum, it is certain that the taste of tofu will be markedly different, in particular, the taste is slightly acrid, holding heavy hands than the weight before mixing it.
In addition, the tofu with tofu is usually yellowish, the more yellow you can confirm the more plaster of the tofu. At the same time, the hardness and firmness of the “witty” tofu is twice that of the normal fresh tofu.
Hopefully these sharing will help you choose a quality tofu piece for processing delicious dishes, everyone who eats it will also commend it!
You must log in to post a comment.