When people talk about gypsum, they think this thing is a chemical. In our lives, it is mainly used to stabilize the symptoms of limb fractures. It is a medical material. But is it unhealthy to use gypsum to make tofu?

In fact, this just reflects a misunderstanding of food safety among Chinese people.

First of all, tofu is definitely non-toxic, and the origin of tofu is said to be because Liu An, the King of Huainan, accidentally put gypsum into the soy sauce while refining alchemy, thus making tofu.

Tofu was not truly the main food until the Southern Song Dynasty.

It has been solidified by brine or gypsum for thousands of years. It is impossible for a type of toxic food to be eaten without being discovered, so it must be healthy.

The reason why tofu supplements calcium is because it must contain gypsum, and the ingredients of gypsum are calcium sulfate and crystal water.

Calcium deficiency can lead to malnutrition.

However, when many people hear it is gypsum, they feel it is not good first because they think it is a chemical.

But you have to know that our daily lives are inseparable from chemicals. The most common one is table salt, also known as sodium chloride and soda, called sodium carbonate and sodium bicarbonate...

In addition to these, all foods that are indispensable in daily life in later generations contain chemical raw materials such as food additives. To put it more bluntly, from a chemical point of view, this world should be made up of chemical substances. Even humans can be called carbohydrates.

Therefore, just accept it calmly, there is no need to be so full of plants and trees.

The main component of gypsum powder is calcium sulfate. In the process of making tofu, it plays a role to make soy protein in soy milk condense and thus make tofu.

The actual gypsum content in tofu is not much, and most of it is lost with water.

It's just that the tastes are different from the north and south.

The brine is generally old tofu, which is in line with the taste of northerners.

Southerners like tender tofu, so it is not easy to make old tofu with gypsum.

What Tao Yi taught was tender tofu. Zhuo Lin thought that tender tofu was suitable for stewing soup, and old tofu was suitable for stir-frying. Everyone had their own advantages!

There is a ratio of how much gypsum is placed per pound of beans. It can produce 2-4 kilograms of tofu. The scope here is mainly divided into water tofu and old tofu. If it is tender tofu, it will definitely be made more, but if it is old tofu, it will definitely produce less, after all, it will be compressed.

Of course, the quality, water quality and technology of the beans themselves are also closely related to the finished products. Too hard and soft tofu is not delicious. This absolutely requires long-term control to achieve a good degree of soft and hardness.

In general tofu shops, there are also bean curds for bean curds. Bean curds are a layer of skin on the surface of soy milk. When they are pinched and dried, they are bean curds. The real bean curd tastes great, rather than being as fake as later generations, or soaked with chemical raw materials, with a strange smell and salty taste.

"We should choose high-quality soybeans when we choose beans, and pick them, wash them clean, and then soak them in water."

"Our family has not made a rocking bag for filtering soy milk yet, so we first filter it with gauze. When we go back, we still have to buy some solid, durable and breathable fabrics for filtering."

"When cooking soy milk, you must not leave people around you. You must always pay attention to avoid burning, but you must also boil it."

"We also need a clean large tank. We need to scoop out the boiled soy milk liquid into the large tank, cool it to a certain temperature, but not too low, just like now."

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Chapter completed!