Pocket tips to identify tofu containing gypsum in seconds, sellers are also indisputable

Why use plaster to make tofu?

Gypsum is a substance composed mainly of calcium sulfate containing many heavy metal needles such as lead, cadmium, etc., which are dangerous to health. However, due to its fast-acting properties (often used in construction), the price is cheap, only about VND 60,000 for 40 kg, so it is very popular with producers.

According to the traditional way of making tofu often sour vinegar or manual silage tofu will produce a small amount of pea flakes and is quite time consuming and has no profit for producers. But using gypsum, the bean scum will float faster, precipitate faster, the amount of bean scum can be doubled and it is possible to use less amount of beans to make a lot of profit. Thus, the bargain from using gypsum to making tofu has made the production facilities blurred.

Tofu is delicious and safe

First, a piece of delicious tofu is usually ivory white, very soft.

Second, the aroma and the characteristic fatty taste of soybeans, just like when eating milk scum will prove it is a quality, safe tofu for people to eat.

Tofu plaster

Due to gypsum phase, make sure the taste of tofu will be markedly different, specifically taste a bit harsh, much heavier than weight before being mixed.

In addition, tofu with colored plaster is usually yellower, the more yellow, the more tofu you can claim as more plaster. At the same time, the hardness and firmness of the 'mummy' tofu also doubled the normal fresh tofu.

Hopefully these sharing will help you choose a quality tofu piece for processing delicious dishes, anyone who eat well compliments the switch!