Superseded90% confidenceFactTime unknown
北豆腐（老豆腐）蛋白质约9-12g/100g、含水量低更耐炒炖；南豆腐（嫩豆腐）蛋白质约6g/100g、口感滑但煎炒易碎；内酯豆腐仅适合凉拌或做羹
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
This knowledge claim has been superseded by newer content
做家常豆腐（煎烧类）必须选北豆腐（老豆腐）或卤水豆腐，含水量低、蛋白质≥8g/100g，煎制不易碎；嫩豆腐（南豆腐/内酯豆腐）含水量高达90%，只适合做汤和凉拌Sources
Related Entities
Cite This Claim
Stable URI
https://kongchang.com/claim/428413API
curl https://kongchang.com/api/v1/knowledge/claims/428413MCP
get_claim(id=428413)