The bean curd is delicious, cold and stir fried. But all the dried beancurd we bought home is dried beancurd. We need to soak the beancurd before cooking. Do we use cold water or hot water to soak the beancurd? What's the difference? Let's have a look.
To soak beancurd is to use boiled water to return cold water
Soak dried beancurd, don't use boiled water, it's really easy to soak beancurd, and the taste is not good.
Generally, the temperature of the water is selected according to the length of time. If you don't need to use it urgently, you'd better soak it in cold water for about three or four hours. When you soak it in cold water, you'd better use a plate or other things to press it so that all the beancurd can be soaked in the water.
If the time is relatively short, you can use warm water bubble, the water temperature should not be high, just soak for an hour or two, use warm water to soak the beancurd, when mixing, it's better to pass the cold water.
Can dried beancurd be eaten directly
May not.
First of all, we can be sure that even if we eat dried beancurd, there will be no danger to our lives. Dried beancurd, whether salty or not, can't be eaten. We have to soak it before we eat it. If we can't soak it, it's hard to eat. Besides, eating dried beancurd is not good. All the suggestions are not to eat dried beancurd.
Can beancurd be eaten when it is damp and soft
You can eat.
The nutritional value of beancurd is similar to that of soybeans. The high-quality beancurd is yellow and bright, with straight branches, dry and fragile, free of impurities, and has the inherent fragrance of soybeans. It's edible if it's damp and not moldy. Note that it has a shelf life.
What's the secret of soaking in beancurd
In order to speed up the soaking time of beancurd and make the beancurd not fragile, here are some tips:
1. Soak the U-shaped part of broken beancurd
The U-shaped joint where the beancurd is broken, because it is the driest and hardest place, it is not easy to soak. Before soaking, the U-shaped joint is broken to increase the contact area between the beancurd and water.
2. Soak beancurd in vinegar or salt
When soaking in beancurd, add a few drops of white vinegar or a certain amount of salt to the water, and soak all beancurd in the water. Let all the water go through the beancurd and soak for about 3-4 hours. In this way, the beancurd will not rot or crumble. When salt enters into the beancurd, it will make the beancurd taste better.
Notes on soaking beancurd
1. Dried beancurd is very light. When it's soaked, a small part of it will float on the water surface. Some places can't be soaked. When it's soaked, cover a plate on it. For a long time, it is recommended to cut off the beancurd by hand to ensure that all beancurd are soaked in the water, so as to ensure that every place is soaked.
2. Normal humus can see lean and fleshy fibrous tissue, and the water soaked is yellow but not muddy. The beancurd added with sulfur dioxide or formaldehyde has bright color, no fiber structure, and the water soaked in beancurd is yellow and turbid. This is not edible.
The practice of beancurd
cucumber mixed with beancurd
Preparation of ingredients: proper amount of beancurd and cucumber
The method of mixing cucumber with beancurd:
1. Wash the cucumber, remove both ends, cut into small pieces, put in a bowl, add some salt, marinate for about 15 minutes.
2. Soak up the beancurd, wash it, blanch it with boiling water, cool it and cut into slices.
3. Stir the prepared cucumber, beancurd, garlic, salt, monosodium glutamate, white vinegar, sesame oil and sugar evenly.
Spicy fried Yuba
Preparation of ingredients: beancurd, green pepper, bean paste
Stir fried beancurd with hot sauce:
1. Soak the beancurd in warm water and cut into sections. Wash the green pepper and cut into pieces.
2. Put some oil in the pot. When the oil is hot, put in the beancurd. Fry the beancurd into golden yellow and take out.
3. Leave the right amount of oil in the pot, stir fry the onion and ginger, put in the right amount of bean paste, and then put in the beancurd. Before leaving the pot, add some chicken essence and salt to make it out.