Why is the surface of dried tofu sticky?

Dried tofu is salty, fragrant and refreshing, hard but tough, and can be stored for a long time without spoiling. It is a delicacy in all major cuisines and one of my country's traditional bean products. It is rich in nutrients and contains many nutrients needed by the human body. Why is the surface of dried tofu so sticky? The following is a detailed sharing.

Contents of this article

1. Why is the surface of dried tofu so sticky?

2. Production process of dried tofu

3. How to choose the best tofu

Why is the surface of dried tofu sticky?

Key points for identification: Fine texture is preferred.

Pay attention to identification when purchasing. The skin of high-quality white dried tofu is milky white or light yellow, shiny, fine in texture, neat in edges and corners, elastic, no water can be squeezed out when cut, no impurities, bean fragrance, no other peculiar smell, pure taste, salty and palatable. Do not choose the color of dark yellow and slightly reddish, no luster, rough texture, uneven or missing edges and corners, poor elasticity, sticky surface, sticky knife when cutting, water droplets can be squeezed out of the incision, bad smells such as sour and rancid, sour or other bad tastes. Some vendors add bean dregs or corn flour to tofu. The surface of dried tofu with bean dregs or corn flour feels rough, has poor gloss, is inelastic when gently folded, and has an irregular serrated cross section after breaking. If you look closely, you can see corn dregs.

Production process of dried tofu

The production process is: preparing materials, grinding, boiling, solidifying, cutting, wrapping, soaking, and boiling. Dried tofu, also known as dried bean curd or dried bean curd, is a reprocessed product of tofu. The production process of dried bean curd is basically the same as that of tofu, except that the thickness is smaller when poured, generally 5 to 6 cm.

Dried tofu (dried tofu) can be divided into the following categories according to different processing techniques: braised dried tofu, fried dried tofu, smoked dried tofu, fried and braised dried tofu, stir-fried dried tofu, and steamed and boiled dried tofu.

Dried tofu is salty, fragrant and refreshing, hard but chewy, and can be stored for a long time without spoiling. It is a delicacy in all major Chinese cuisines and is one of China's traditional soy products.

Dried tofu is rich in nutrients, containing a large amount of protein, fat, carbohydrates, calcium, phosphorus, iron and other nutrients needed by the human body.

How to choose dried tofu

Key points for identification: Fine texture is preferred.

Pay attention to identification when purchasing. The skin of high-quality white dried tofu is milky white or light yellow, shiny, fine in texture, neat in edges and corners, elastic, no water can be squeezed out when cut, no impurities, bean fragrance, no other peculiar smell, pure taste, salty and palatable. Do not choose the color of dark yellow and slightly reddish, no luster, rough texture, uneven or missing edges and corners, poor elasticity, sticky surface, sticky knife when cutting, water droplets can be squeezed out of the incision, bad smells such as sour and rancid, sour or other bad tastes. Some vendors add bean dregs or corn flour to tofu. The surface of dried tofu with bean dregs or corn flour feels rough, has poor gloss, is inelastic when gently folded, and has irregular serrated cross-sections after breaking. Corn dregs can be seen carefully.