How to identify tofu mixed with plaster

Sisters need to be observant to choose delicious, clean tofu pieces without gypsum!

Tofu is a familiar dish that many people love because it is soft, smooth, and refreshing, and can be made into many attractive dishes.

Dr. Lam Van Man - Head of Research, Development and Technology Transfer Department said that normally, tofu made in the traditional way, to create precipitation, people will press the tofu into a mold, then they can use vinegar or use the tofu itself to ferment. With this method, the amount of tofu that precipitates is very small. Therefore, to earn more profit, some tofu makers add gypsum to the pot of cooking tofu. This way, the tofu skin will float faster, the amount of tofu skin collected can be more than doubled.

Tofu is a familiar dish that many people love because it is soft, smooth, and refreshing, and can be made into many attractive dishes (Photo: Internet)

However, if the amount of gypsum exceeds the allowable level or the gypsum is not pure and contains impurities, it will have a negative impact on the health of the eater.

Gypsum mixed tofu often has the following signs:

- Tofu with a lot of gypsum often has a slightly bitter taste. When you hold it, you will feel that the tofu is quite heavy.

- Tofu with gypsum is usually more yellow, the more yellow it is, the more gypsum it contains and the harder and firmer it is much more than normal fresh tofu.

To avoid buying tofu containing gypsum, you should not buy pre-fried tofu in the market because it is difficult to distinguish whether the tofu contains gypsum or not.

Therefore, when buying, women should note to only choose clean tofu pieces that meet the following criteria:

- Good, clean tofu is always ivory white and very soft.

- Safe tofu will have the characteristic aroma and fatty taste of soybeans.

Safe tofu will have the characteristic aroma and fatty taste of soybeans (Photo: Internet)

Note, clean tofu should be used on the same day after purchase. If necessary, it should only be stored in the refrigerator for 2-3 days.

You can also make your own tofu at home, which is both delicious and clean, without worrying about containing gypsum:

Ingredient:

- 250gr dry soybeans
- 1.2 liters of water
- 20ml vinegar; 20ml lemon juice; 20gr salt; 100ml cold water mixed in a bowl.

Perform:

- Wash and soak soybeans overnight. Then rinse thoroughly with cold water (you can remove the shell if you want). Put soybeans and the above amount of water into a blender and puree.

- Put the mixture (step 1) into a thin cloth and squeeze out the water. Put the soy milk in a pot and boil for 20-25 minutes over medium heat. Then add the bowl of vinegar, lemon, and salt, stir well and cook for 5-7 minutes until the soy milk forms small pieces. Turn off the heat and let it cool slightly.

- Spread a thin cloth over a small basket, then scoop the soybeans into the bag and wrap it up.

- Place a heavy object on top of the tofu for a few hours to let the water drain out and the tofu form into pieces. The weight of the object will make the tofu firm or soft. If you like the tofu soft, don't put too much weight on it.

According to Giaoducthoidai