Category:catering food
Question:
can always see some tofu recipes mentioned above, the South or the North tofu tofu, always say this is not clear why?
Answer:
also known as gypsum Southern tofu tofu, which uses liquid forming agent is plaster, texture compared Ruannen, fine. North, also known as brine tofu tofu, by definition it is a brine forming agent, compared with some of the South tofu texture should be firm, not as the Southern bean curd with smooth facets. With the wealth of food markets, and now there are a lot of new types of tofu to choose from. Tofu is a selection of know-how, high-quality tofu relatively neat aspect, no impurities, tofu itself has flexibility; poor tofu is not, and sometimes irregular aspect embedded impurities, easily broken, the surface tacky.
Northern bean curd or tofu, said the North, also known as Lao Doufu, hard tofu. Refers to as coagulant made from tofu bittern, which is characterized by hardness, elasticity, toughness stronger than the southern tofu, tofu with low water content than the south, generally in the 80% ~ 85%, and the taste of the more southern tofu incense.
South and North tofu tofu difference
From the exterior view:
South tofu color white, very tender. The North tofu is relatively yellow, older.
from production point of view:
South tofu is to use gypsum as a coagulant, while the north is to use brine as a tofu coagulant.
usually we go to the supermarket to buy a box inside a box of tofu, are the Southern tofu, are more moisture, and also more tender, not suitable for cooking, but can be used for soup. Restaurant inside the shallot mix tofu, and tofu are also used in the South. .
the supermarkets are now doing the kind of a piece of tofu, tofu is basically the north, looking older, can be used to cooking.
Answer:
Southern tofu made with silk cloth, Douzhi delicate, with plaster to point out tofu to lubricants, delicate, light, soft.
North tofu with Wen Zhangbu to do cloth, Douzhi rough, tofu with brine to point out to strong, flexible. In particular, frozen tofu, tofu skin, fresh and delicious!
Chinese:豆腐为什么会有南北之分?
类别: 餐饮食品
问题:
经常看到一些豆腐食谱上面讲到南豆腐或者是北豆腐,总是不太清楚为什么会这样讲?
回答:
南豆腐又称石膏豆腐，它使用的成型剂是石膏液，质地比较软嫩，细腻。北豆腐又称卤水豆腐，顾名思义它的成型剂是卤水，相比南豆腐质地要坚实一些，切面也不如南豆腐细滑。随着食品市场的丰富，现在又有了很多新型的豆腐可供选择。挑选豆腐是有诀窍的，优质的豆腐切面比较整齐，无杂质，豆腐本身有弹性；劣质豆腐则不然，切面不整齐有时还嵌有杂质，容易破碎，表面发黏。
北豆腐或称北方豆腐,又称老豆腐、硬豆腐。指用盐卤作凝固剂制成的豆腐,其特点是硬度、 弹性、韧性较南豆腐强,含水量较南豆腐低,一般在80％～85％之间,口味较南豆腐香。
南豆腐和北豆腐的区别
从外观上看：
南豆腐色泽白，非常嫩。而北豆腐则相对发黄，比较老。
从制作上看：
南豆腐是用石膏作为凝固剂的，而北豆腐是用盐卤作为凝固剂的。
平时我们去超市里买的一盒一盒的豆腐，都是南豆腐，水分比较多，也比较嫩，不适合炒菜，但可以用来做汤。饭馆里的小葱拌豆腐，也都是用的南豆腐。。
而超市里现做的那种一块一块的豆腐，基本上都是北豆腐，看上去比较老，可以用来炒菜。
回答:
南豆腐用丝绸做滤布，豆汁细腻，用石膏点出豆腐来滑润、细腻、轻软。
北豆腐有蚊帐布做滤布，豆汁粗糙，用卤水点出豆腐来坚挺、富有弹性。特别是冻豆腐、豆腐皮，好吃！
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