Many people like to eat beancurd, but if you want to put beancurd in your cooking, you need to soak it in advance, and beancurd is very hard. If you don't advance two hours or more, it's absolutely useless. What's the way to quickly soak beancurd? Actually, here are some tips for soaking beancurd. Let's take a look.
Fermented beancurd with white vinegar
First, we take out a bowl and break the beancurd into small pieces by hand. Then add warm water (about 30 degrees is the best), and the water must be no more than the beancurd. Then put in a bottle of white vinegar. Because white vinegar can accelerate the foaming of beancurd, use a smaller bowl or plate than the container to buckle on the water surface, and try to immerse all beancurd pieces under the water for five minutes. You'll find that soon the beancurd will be fully soaked.
Salted beancurd
Yuzhu is very popular because it is delicious and nutritious. However, before eating the beancurd, you need to soak the beancurd. The general method is relatively slow. We can break the beancurd cloth into 5cm pieces and put them in the basin, and add some warm water into the basin. Then we add a little salt, which can make the beancurd absorb water quickly and make the beancurd cleaner. Let's stir it with chopsticks. Finally, we prepare a plate and buckle it on the beancurd. The purpose of this connection is to isolate the beancurd from the outside world so that the water temperature doesn't drop too fast. Moreover, we can also press some surface floating beancurd into it, so that beancurd will absorb more water.
Fermented beancurd in microwave oven
It's also a good way to make beancurd in microwave oven. Use a container with a cover to heat it for three to five minutes, and it'll be ready soon, depending on the amount of beancurd.