1, tofu tends to be sticky after a long time, which affects the taste. As long as the tofu is cooked in salt water, put in a fresh-keeping box filled with water, cooled and put in a refrigerator, it can be preserved for at least a week.
2. Fresh tofu can be refrigerated. Once the vacuum-packed tofu is opened, it must be preserved. You can put it in water and then put it in the sealed box of the refrigerator. If you change the water once every two days, you can keep it for a week.
3. Frozen tofu is more elastic and yellow. Before cooking, it should be thawed in the refrigerator, and its texture should be changed as little as possible to prevent the growth of bacteria. However, it is best to eat tofu on the same day.
Extended data
Introduction to purchasing skills of tofu
1. Visual inspection method: South tofu, commonly known as water tofu, has no water marks and impurities, and is of high quality. Those with waterline, bubbles, fine particles and yellow color are all inferior tofu.
North tofu is commonly known as old tofu, and the content of protein is higher than that of water tofu. There are bubbles in the old tofu, and it flows out because the water in the old tofu is separated from protein. Hot tofu will turn yellow when blown, which is normal. Just look at whether the cross section of tofu is smooth or not, in case it is ginseng bean dregs or other flour.
2. Identification method of sewing needle Hold 1 sewing needle, let go at a height of 30 cm from tofu, and let the needle fall freely. Needles that can be inserted into tofu are all high-quality tofu. Old tofu may not be suitable.
3. Cut with a knife, but not too old, with bright color, good taste and no peculiar smell.
4. Gypsum tofu, some of which will taste like sand, because gypsum is not too broken and not delicious.
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