First, the introduction of brine tofu
Brine, also known as bittern, is a by-product of sea salt production. After evaporation and cooling, magnesium chloride crystals are separated, and then they are called halogen blocks. When dissolved in water, halogen blocks are also called brine. They are commonly used coagulants in tofu production, which can solidify protein solution into gel. Therefore, tofu made of brine is more elastic and tough in India, also called old tofu or hard tofu. In addition, brine tofu also has the functions of lowering blood pressure and buffering anemia, which is beneficial to growth and development and is a very good food for the elderly. It should also be noted that although the taste of brine tofu is chewy, it is rough, not as tender as gypsum tofu and suitable for frying.
Second, the introduction of gypsum tofu
Gypsum tofu is also called south tofu. This kind of gypsum tofu contains a lot of water and is tender in texture, so it is slippery when chewed in the mouth and easier to absorb than brine tofu. There are many tofu workshops in Chengdu, and they are used to ordering tofu with gypsum, so the name of gypsum tofu comes from this. However, it should be noted that the chemical composition of gypsum is dissolved in hydrated calcium sulfate, which is slightly sweet in water, so gypsum tofu will be harmful to some extent. And some ingredients in gypsum tofu may cause lung cancer or skin cancer. Bian Xiao suggests that you eat less gypsum tofu and more brine tofu, which is more beneficial to your health.
Finally, the tofu made of gypsum is much whiter than brine tofu because of the addition of white pigment, and its appearance is dull.