Do you want to use boiling water for the tofu skin, and use hot or cold water to soak the bean skin

Tofu skin. Don't fry it directly, treat it like this, the taste will be smoother and tender, and there will be no beany smell.

When it comes to tofu skin, everyone is familiar with it, and it is a very common soy product. Not only delicious, but also nutritious, protein, amino acids.

High in calcium. Moreover, the ** of tofu skin is very cheap all year round, and those who have elderly and children at home can eat more, which is very good for health. There are many ways to make tofu skin, and today we will talk about fried tofu skin.

The method of stir-frying tofu skin is very simple, but it also requires skill to make tofu skin with a smooth texture. Many people fry tofu skin directly in the pot, which is completely wrong. Before the tofu skin is put into the pot, this step must not be missing, to remove the beany smell, and the taste is smoother and tenderer.

So today, I will share with you a method of stir-frying tofu skin, and some to make tofu.

Tips for making the skin more delicious, if you like it, let's take a look. Don't fry the tofu skin directly, so that the taste is smoother and tenderer, and there is no beany smell.

Stir-fried tofu skin] Ingredients: tofu skin, pork, green and red peppers, garlic, salt, cooking wine.

Soy sauce, water starch, monosodium glutamate.

Steps: Step 1: Cut the tofu skin into strips of appropriate thickness, then put it in a bowl, pour in an appropriate amount of boiling water, soak for 10 minutes, and then drain the water for later use.

This will not only remove the beany smell, but also make it more tender after cooking, and blanching the water in a pot under boiling water is also the same effect.

Step 2: Cut the pork into strips, put it in a bowl, add an appropriate amount of salt, cooking wine, soy sauce and starch, grasp well, and marinate for 10 minutes; Shred the green and red peppers and slice the garlic for later use.

Step 3: Heat the pot, pour in an appropriate amount of oil, the oil temperature is heated to seventy percent hot, shake the pot, let the hot oil stain the inner wall of the pot, then turn off the heat, let the oil cool, this process is called the pan, so that the pot will not stick to the pan if you fry or fry any ingredients, a little trick, let the oil temperature cool to forty percent hot and put in the shredded meat, quickly slide the shredded meat, and fry until the shredded meat is white.

Step 4: Then we pour in the soaked tofu skin and stir-fry evenly, pour in an appropriate amount of light soy sauce and salt and stir-fry evenly, add green and red chili peppers and stir-fry until they are broken.

Tips: Don't fry the tofu skin directly into the pot, soak the tofu skin with boiling water first, or blanch it in a pot under boiling water, which can not only remove the beany smell of the tofu skin, but also the fried tofu skin has a more smooth and delicious taste, you can try it.

Tofu skin is also very nutritious, and it tastes very fragrant and delicious, and it is one of the indispensable dishes on the New Year's table.

Cold tofu skin] ——

Main ingredients]: tofu skin, cucumber, green chili, green onion, chives, garlic, white sesame seeds, chili noodles. Alkali, peanuts.

Seasoning]: salt, chicken essence, sugar, light soy sauce, balsamic vinegar, oyster sauce, sesame oil.

Specific production steps]:

1. Prepare a piece of tofu skin, cut it from the middle, then roll up the tofu skin, cut it into shreds, put it on a plate, prepare a cucumber, cut it into slices first, then cut it into shreds, put it in a bowl, remove the green pepper from the head and seeds, cut it into shreds and put it in the bowl, cut the green onion from the middle, take the white part of the green onion, cut it into thin strips, and cut the coriander into sections for later use.

2. Prepare a few grains of garlic, first pat them flat, then chop them into minced garlic, put them in a basin, then cut some minced green onions and put them in a basin, put a handful of white sesame seeds, a small amount of chili noodles, like to eat spicy and put more, then pour in hot oil, stir well with chopsticks, then put salt, chicken essence, sugar, appropriate amount of light soy sauce, balsamic vinegar, a small amount of oyster sauce, sesame oil, and stir well.

3. Boil water in a pot, put some salt to increase the bottom taste after the water boils, then put some edible alkali, put in the tofu skin and blanch the water for 1 minute, take it out when the time is up, and then go through the cold water again to remove the water.

4. Put the blanched tofu skin into the seasoned sauce, then add the cucumber shreds, green pepper shreds, green onion shreds and coriander, stir well, then put a handful of peanuts, stir it to get out of the pot and put it on the plate.

1. Cut the tofu skin into shreds, not too thick and not too fine.

3. When blanching the tofu skin, an appropriate amount of edible alkali should be put in, and the edible alkali should be put to make the tofu skin smooth and tender, and the taste is very delicious.

Put the bean skin in a pot and boil it to remove the beany smell.

Personally, I think that the bean skin should still be scalded with boiling water, because this is relatively soft and glutinous in all aspects, and it is very sweet, so it is best to blanch it with boiling water.

It is okay to soak the bean skin with hot or cold water, but it is best to choose warm water. If you want to soak faster, you can add some hot water appropriately, but the temperature should not be too exaggerated, otherwise the bean skin may be soaked.

If you choose to soak the bean skin in cold water, the soaking time may be longer, and at this time, you need to be patient. The bean skin soaked in cold water will be harder as a whole, so try to choose warm water.

When soaking the bean skin, you can add an appropriate amount of salt, and the salt is best to add iodine, which can accelerate the soaking of the bean skin and will not let the bean skin soak rotten.

Generally speaking, the texture of the bean skin is relatively light, if you soak it in warm water, it may be easy to float on the water, at this time you can find a plate or a slightly smaller bowl, so that the bean skin can fully absorb the water and soak more evenly.

If you want the taste of the bean skin to be softer, you can soak it for a while, and the water temperature can also be increased appropriately, so that the soaked bean skin will be softer and rotten, and it is also suitable for some people who are not very good at the mouth.

Tofu husks are a by-product of the processing of beans, and this food is generally found in major breakfast shops on the street**. Sanxian bean skin is one of the main foods of Wuhan people's "premature", and it is also a traditional snack with great characteristics of Wuhan folk.

We will need to enter the kitchen in our daily life, and we also need to cook and cook by ourselves, because we can feel more fun in the process of cooking, and we can also learn more cooking skills, we can make our cooking skills to the next level, and many times cooking requires certain skills.

If we don't have a certain amount of common sense, we may not be able to make ourselves better cooking, and we may not be able to improve our cooking skills. In fact, we can learn a lot of skills through daily cooking, do we need to soak tofu skin in water before cooking? I think it needs to be soaked for three reasons:

First, soak it to make it more flavorful.

I think we must soak the tofu skin in water before cooking, because if we can soak it, it can make the tofu skin more flavorful, and it can also make the tofu skin more delicious, we can spend a certain amount of time to soak the tofu skin in water, this is not an act of superfluous, this is a necessary step, and it can also make us reduce unnecessary trouble in the process of cooking. <>

Second, soak it to remove the taste.

Although the tofu skin is more fragrant, if you can soak it, it can also remove the taste of the tofu skin, and it can also make the tofu skin cleaner, we don't need to use a lot of water to blister, we only need to soak it in a short time, which can indeed make the taste of the tofu skin better, and can also make the tofu skin more delicious after cooking. <>

3. Soak it for easier cooking.

Although the process of cooking tofu skin is not long and not difficult, I think it is especially worthwhile to be able to soak the tofu skin in water, which makes it easier to cook and allows us to cook more delicious food in less time. <>

Therefore, I think the tofu skin really needs to be soaked in water.

Need. If you soak it in water, it will taste better and will not become stiff, so it will be more delicious.

Yes, the skin of the tofu will be softer, and it will not be dry and hard, and the taste will be very good.

Of course, it needs to be done so that it tastes better, and it tastes very chewy and feels particularly soft.

Summary. It needs to be soaked in advance.

First, the tofu skin is boiled in the soup, which is very soft and glutinous, so we can usually add the tofu skin when cooking the soup. Generally, the tofu skin bought has been dried, and after returning home, you need to soak the tofu skin softly, and then add the tofu skin to cook together when cooking the soup, so that the fat in the tofu skin will make the soup more refreshing at the same time, and the tofu skin after cooking will be more soft and glutinous.

Do you want to soak in water before hot pot under the bean skin?

It needs to be soaked in advance. First, the tofu skin is boiled in the soup, which is very soft and glutinous, so we can usually add the tofu skin when we cook the soup. Generally, the tofu skin bought has been dried in the hotel, and after returning home, you need to soak the tofu skin softly, and then add the tofu skin to cook together when cooking the soup, so that the fat in the tofu skin will make the sedan soup more refreshing, and the tofu skin after cooking will be more soft and glutinous.

There are two other ways you can do this

1 Hot potUsually friends like to eat hot pot, in fact, tofu skin is also very delicious when scalded in the hot pot soup base. We only need to soak the tofu skin in advance to soften, and then put it into the hot pot to blanch, which is particularly delicious, and now the tofu skin has become the preferred vegetarian dish for hot pot. 2 Stir-fried tofu skin tofu skin can also be used to stir-fry, so that it tastes tougher.

Tofu skin can be used with any ingredient, so we can usually stir-fry tofu skin with Lutana sausage, lettuce, cucumber and other ingredients, which is very delicious and can also relieve the oiliness in the food.

Two minutes. Spread the bean skin in a pot of water for 2 minutes, remove and let cool. Finely shred the bean skin, wash the green onions, carrots and coriander, and set aside. Mix the soy sauce and balsamic vinegar.

Oyster sauce, sugar, chicken essence.

Put salt and sesame oil in a bowl and stir until the sugar, salt and chicken essence are melted. Place the tofu skin.

Put shredded green onions and coriander into a plate, pour in the prepared juice, pour an appropriate amount of oil and spicy seeds, and mix well. <1. Spread the tofu skin in a pot of boiling water for 2 minutes, remove and cool.

2. Cut the tofu skin into 1 2 mm filaments.

3. Wash the green onions, carrots and coriander, shred and set aside.

4. Put the soy sauce, balsamic vinegar, oyster sauce, sugar, chicken essence, salt and sesame oil into a bowl and stir until the sugar, salt and chicken essence are melted.

5. Put the tofu skin, shredded green onion and coriander into the plate, pour in the prepared juice, pour an appropriate amount of oil and spicy seeds, and mix well.

It is better to use hot or cold water to soak dried bean skin, and it is not advisable to use freshly boiled boiling water, which is easy to soak the dried bean skin. Dried bean skin is a traditional soybean product in a cave hall in China, it is the membrane of the surface layer of thick soybean milk, the texture is light and thin, the taste is chewy, and the preservation time is relatively long. The dried bean skin needs to be soaked before eating, and the soaking time is about 20 minutes in warm water.

How to soak dried bean skin with boiling water or hot water

It is best to choose hot water for soaking dried bean skin, the so-called hot water is warm water, the temperature should not be too high, hot water is the best choice for soaking dried bean skin, which can not only soak the dried bean skin quickly, but also make the dried bean skin soak more fully. Hot water is not suitable for soaking dried tofu skin, and the temperature is too high to soak the tofu skin.

In addition to hot water, dried tofu skin is also more suitable for soaking in cold water, and if you are not in a hurry to use it, you can also soak it in cold water. Compared with warm water, cold water will take longer to soak, but it can also protect the bean skin and will not run away.

How to soak dried bean skin

When soaking the dried bean skin, you should first rinse it under clean water, being careful not to use too much force, to wash off the dust on its surface before putting it in a basin. Then pour warm water or cold water to soak, soak in warm water for about 20 minutes, cold water for more than half an hour is the best.

If you don't need to use cold water, it will become very thin after cold water, and it won't taste good as long as you eat it.

Because of the tofu skin.

Blanching is meant to be eaten, he is a relatively soft one, after this taste is not cold, your cold bean skin will become hard, and it will taste like a texture, and there will be a stiff taste.

Chilled tofu skin ingenuity:

Pour a little cooking oil into the pan.

Then put a little pepper and star anise, turn on low heat to fry the fragrance, and then take out the pepper and star anise, pour hot oil on the surface of the bean skin shreds, and stimulate the fragrance.

Then add light soy sauce, aged vinegar, salt, and sugar to the bowl.

Stir, love parsley and put some chopped coriander.

Finally, pour a spoonful of sesame oil and stir, so that the cold bean skin is ready, fragrant, it looks like it smells delicious, and it is too little to mix a plate every time, and it is more fragrant than eating meat.

Cold bean skin is a special delicacy in China, before making cold bean skin, you need to soak the bean skin in water for about half an hour, then put it in a pot to cook, after cooking, take out the bean skin, and rinse it with cold water to serve cold.

Tofu is one of the famous snacks in Wuhan City, Hubei Province, and is generally served at breakfast stalls in the streets and alleys**, and at noon or evening in some special restaurants or time-honored restaurants. Nowadays, many tofu skins are made into different dishes, and many people in many places have accepted the existence of this food.