What happened to the tofu brain? ——Analysis of hot topics on the Internet in the past 10 days
Recently, "What's going on with tofu?" has become a hot topic on the Internet, triggering discussions among netizens on traditional snack production techniques and food culture. This article will combine the hot content of the entire network in the past 10 days, analyze it from the perspectives of phenomena, causes, netizens’ opinions, etc., and attach relevant statistics.
1. Statistics of hot topics (last 10 days)
| platform | Amount of related topics | Highest number of reads | keywords |
|---|---|---|---|
| 12,000 items | 58 million | #豆诹狠了#, #豆奶奶奶熟 distinction# | |
| Douyin | 8600+ videos | 130 million views | "Tutorial on the failure of tofu noodle" and "Repair for thin tofu noodle" |
| Zhihu | 320 questions | 420,000 followers | "Principle of coagulation of tofu brain" "Calculation of soy milk concentration" |
2. Three major reasons for the thinning of tofu brain
1.Imbalanced ratio of raw materials: According to the experimental data of the food blogger @老 FanGu, the ideal ratio of soy milk and coagulant (gypsum/lactone) is 100:1.5. If it exceeds 2:1, it will easily lead to coagulation failure.
2.Improper temperature control: Professional chef Wang Gang pointed out in the video that the pulping temperature needs to be maintained at 85-90°C. Lower than 80°C will significantly reduce the solidification strength.
3.Disputes over regional differences: The traditional method in some areas in the south (such as Yangzhou) pursues a smooth and tender taste, which is essentially different from the "shaping" pursued in the north.
3. Summary of hotly discussed opinions among netizens
| opinion type | Proportion | Typical comments |
|---|---|---|
| technology explorer | 45% | "It is recommended to use a thermometer to strictly control the pulping process." |
| cultural differences | 30% | “Sichuan tofu pudding is inherently thin, this is a feature and not a mistake.” |
| Entertainment joker | 25% | “Thiner ones are better, just drink it as soy milk and save steps.” |
4. Professional solutions
1.Remedies: "Sheep Cuisine", a big V in the food field, suggests that the thinned tofu curd can be steamed again in a pot with 5% starch water, which can restore part of the shape.
2.Prevention Guide:
• Choose soybeans with protein content ≥3.5%
• Strain the okara at least 3 times before serving the milk
• Use an electronic scale to accurately weigh the coagulant
5. Extend cultural phenomena
This topic accidentally triggered the "North and South Breakfast Culture PK", and the related derivative topic #sweet and salty tofu brain battle 2.0# became a hot search. Data shows that 73% of netizens in the discussion believed that "existence is reasonable", reflecting the tolerant attitude of contemporary young people towards dietary diversity.
Conclusion
"What's wrong with tofu brain" seems to be a discussion of cooking techniques, but in fact it reflects the public's need for scientific understanding of traditional food. As nutritionist Fan Zhihong said: "The difference in food status is a reflection of Chinese dietary wisdom. The key is to understand the scientific principles behind it." This discussion may promote more standardization research on traditional snacks.
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