The production of stinky tofu is certainly indispensable tofu, to a large extent, the quality of tofu affects the taste of stinky tofu. The following stinky tofu franchise teaches you how to choose fresh and high-quality tofu raw materials, hoping to help you!
Direct observation under scattered light shows that high quality tofu is milky white or light yellow with a slight gloss. Secondary tofu becomes dark until it is light red and dull. Weak tofu is dark gray, dark yellow or reddish brown to identify the tissue status of tofu.
Then cut it into several pieces with a knife and observe the incision carefully. Then press it gently with your hand to test its elasticity and hardness. High quality tofu is complete in shape, moderate in hardness and softness, rich in elasticity, tender in texture, uniform in structure and free of impurities. Secondary tofu is basically complete in shape. Rougher, less delicate texture, poor elasticity, yellow liquid exudation and sticky surface can be seen on the cut surface. After washing with water, the tofu will not stick to the hand. Low-quality tofu is incomplete in shape, rough and loose in structure, fragile in touch, inelastic, impurities, sticky in surface, and sticky after washing with water.
Smell it directly at room temperature. High quality tofu has the unique flavor of tofu. Secondary tofu has a flat aroma. When inferior tofu has bad odor such as bean smell, stench or other foreign odor for tofu taste identification, small pieces of sample can be taken at room temperature and chewed carefully to taste its taste.
High quality tofu tastes delicate, fresh, pure and fragrant. Secondary tofu tastes rough and plain. Bad tofu has sour, bitter, astringent and other bad tastes.
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