豆腐,无论炒、烧、烩、拌,都应先焯过水再烹食。因为豆腐的传统制作方法不外是使用了两种凝固剂:或是卤水,或是石膏。卤水的化学成分主要是氯化镁,石膏的化学成分主要是氯化钙。这两种物质都有一股苦涩味,而且过量食入还会导致腹泻。如果豆腐在烹 Tofu, whether fried, roasted, braised, mixed, should be the first boiled water before cooking. Because the traditional method of making tofu is nothing more than the use of two coagulant: or brine, or gypsum. The chemical composition of brine is mainly magnesium chloride, the chemical composition of gypsum is mainly calcium chloride. Both substances have a bitter astringent taste, and excessive ingestion can cause diarrhea. If the tofu is cooking