Dried tofu is easy to distinguish between good and bad from these aspects. Dried tofu is often eaten by everyone, such as fried tofu with celery, fried tofu, shredded tofu, etc. Good finished products need good ingredients. Let’s see how to distinguish between good and bad dried tofu.

Color identification:

Good quality dried bean curd - milky white or light yellow, shiny. Substandard dried bean curd - darker than normal dried bean curd. Inferior dried bean curd - dark yellow, slightly reddish or greenish, dull or uneven gloss.

Organization status identification:

First take the sample for external observation, then cut it with a knife and then carefully observe it, and press it with your hand to feel its elasticity. High-quality dried bean curd - fine texture, neat edges and corners, with a certain elasticity, no water can be squeezed out of the incision, no impurities. Substandard dried bean curd - rough texture, uneven corners or defects, poor elasticity and easy to be folded and sticky, water droplets can be squeezed out of the incision. Inferior dried bean curd - rough and inelastic texture, sticky and slippery surface, sticks to the knife when cutting, and water flows out when the incision is squeezed.

Smell identification:

High-quality dried bean curd - has the unique fragrance of dried bean curd, and has no other peculiar smell. Inferior dried bean curd - the characteristic aroma of dried bean curd is flat. Inferior dried bean curd - has bad smells such as rancidity and rancidity.

Taste identification:

High-quality dried tofu - pure taste, salty and palatable. Inferior dried bean curd - dried bean curd itself is bland, salty or bland. Inferior dried bean curd - has a sour, bitter and astringent taste and other unpleasant tastes.