The preparation method of tofu salt brine is as follows:
Material: salt brine. Water. Bean curd.
Step: Add the right amount of water to a large pot.
The salt brine is added to the water in a certain proportion, which can be adjusted according to individual tastes and needs.
Heat over fire, stirring constantly, until the salt brine is completely dissolved in the water.
Remove heat and wait for the brine to cool.
Add an appropriate amount of water to another pot and heat until boiling.
Cut the tofu into small pieces and add to boiling water to cook.
Take out the boiled tofu and soak it in the salt brine for a period of time to allow the tofu to fully absorb the taste of the salt brine.
Remove the tofu, drain and serve.
Why is tofu salt brine made?
Tofu salt brine is mainly made to add flavor and texture to tofu. Salt brine is rich in magnesium chloride, magnesium sulfate and sodium chloride and other components, which can make the protein coagulated into colloids, which is toxic to the human body when eaten directly. However, dissolving salt brine in water to make salt brine can be used to soak tofu to make it more tender and elastic while increasing the saltiness and texture of the tofu.
What is the significance of making tofu salt brine?
Making tofu salt brine not only makes tofu more delicious and tasty, but also has the following meanings:
Increase the texture and taste of tofu: Salt brine can make tofu more tender and elastic, while increasing the saltiness and texture of tofu, making people more likely to eat it.
Preserve tofu: Soaking tofu in salt brine can extend the shelf life of tofu and avoid spoilage and decay.
Inheritance of traditional food culture: Making tofu salt brine is a part of traditional Chinese food culture, and by making and eating tofu soaked in salt brine, Chinese food culture can be inherited and promoted.
In short, making tofu salt brine can make tofu more delicious and tasty, and at the same time have the effect of preserving tofu and inheriting traditional food culture.