Jiangxi people especially love to eat tofu, especially the people in northern Jiangxi, even more so, every New Year's holiday, or there are guests to visit, will come to a tofu dish, whether it is stewed or fried, or fried taste is surprisingly delicious. It is worth mentioning that every time I eat it, I can always smell a rich bean fragrance, which is quite pure, and I will never forget it after eating it once.

However, I don't know when I started to eat tofu again, but it was difficult to find the familiar smell of beans again. Has the tofu changed, or have our taste buds become picky? The uncle of our village, who has been making tofu all his life, revealed to me four of the practical reasons.

First, a change in raw materials

The same is tofu, but the raw materials are different, the things made are also different, in the past, tofu was made, and the non-GMO soybeans were grown by themselves, and the beans were full and fragrant.

Now it's different, in order to reduce costs and increase yields, many tofu mills use genetically modified soybeans. Although genetically modified soybeans have high yields and low prices, the flavor of the beans is greatly reduced.

It is important to know that genetically modified soybeans are often genetically modified in the planting process in order to resist insects and diseases, which affects the original flavor of soybeans to a certain extent. Moreover, the oil content of genetically modified soybeans is higher, and the tofu made has a hard taste, which is less delicate and smooth.

According to relevant institutions, the protein content of non-GMO soybeans is usually higher than that of GMO soybeans, and protein is one of the important sources of tofu flavor. Therefore, the change of raw materials directly leads to the weakening of the flavor of tofu beans.

Second, the simplification of the production process

In the past, making tofu was a delicate job. From soaking beans, grinding, boiling pulp to marinating and molding, every step is exquisite, especially grinding, which has to be slowly ground with a stone mill, so that the soybean milk can be refined and the bean fragrance is rich.

However, with the development of technology, stone grinding was gradually replaced by machines. Although the machine improves production efficiency, it also makes the process of making tofu simple and crude. The grinding speed of the machine is fast, but the delicacy and flavor of the soy milk are not as good as before. Moreover, some tofu factories will also omit some traditional production steps in order to be in a hurry, resulting in a decline in the quality of tofu.

Insist on grinding the pulp with a stone mill, although the yield is not high, the bean flavor of the tofu is obvious. However, in order to pursue economic benefits, this kind of basic is also difficult to eat.

Third, the abuse of additives

Now some tofu factories, in order to extend the shelf life of tofu and improve the appearance, will add some chemical additives. Like preservatives, whitening agents, defoamers, etc., these things are added, and the tofu is good-looking, but the bean flavor is gone.

The abuse of additives not only destroys the original flavor of tofu, but also may pose a potential threat to human health. Here is also a reminder to everyone that when buying tofu, you must choose regular channels and try to buy tofu with no or less additives.

Fourth, the intensification of market competition

Now the tofu market is too competitive, and everyone is fighting a price war. In order to reduce costs, some tofu factories will cut corners in the use of materials and production, resulting in a decline in the quality of tofu."

Under the pressure of market competition, some tofu mills have to reduce their quality and attract consumers at low prices in order to survive. However, although this approach can be effective in the short term, in the long run, it damages the image of the entire industry and makes consumers lose trust in tofu.

What makes what was once "overflowing with beans" so scarce? Is it the progress of science and technology, or the impetuousness of people's hearts? Perhaps, both. But in any case, we must not forget that the essence of food is to satisfy people's appetites, not just the pursuit of production and profit. Tofu no longer has a "bean flavor", which is not only a food problem, but also a social problem.