Do you need to blanch the skin of fried tofu first, do you need to blanch it first to fry tofu

The weather is getting hotter and hotter, high-calorie dishes have been laid off, cold dishes have been listed, speaking of cold dishes, tofu skin is my favorite dish, only I have time to make cold tofu skin to eat, and if you want tofu skin cold salad delicious seasoning is the key, many people in life cold tofu skin is not delicious, not flavorful, in fact, this is you did not use the right method, I want to ask everyone in the cold tofu skin, tofu skin needs to be blanched? 10 people do 9 people wrong, no wonder it is not delicious and fishy, today I will let my second uncle teach you the right way, the second uncle is a chef, his cold tofu skin can be said to be a must, the taste is very authentic, super flavorful, 68-year-old chef said: cold tofu skin, these 3 flavors are indispensable, to ensure that the gluten is delicious and no fishy smell.

Ingredients: Tofu skin, green and red peppers, green onions, garlic, dried chilies, etc.

Correct approach] 1Prepare an appropriate amount of tofu skin and steam it in a pot for about 2-3 minutes, soak the tofu skin in cold water after steaming, then take it out and squeeze out the water and cut it into thin strips.

2.Green pepper and red pepper each take out the pulp and wash it and cut it into shreds, cut the green onion into thin strips, wash the coriander and cut it into small pieces, put it together in a basin for later use, cut the garlic into minced garlic and put it in a bowl, add a spoonful of edible salt, an appropriate amount of sesame oil, and then stir evenly for later use.

3.Heat the oil, put some dried chili peppers, a small amount of water, then pour some oyster sauce, stir-fry the light soy sauce until the fragrance is fragrant, and then pour it into the pot with minced garlic to stimulate the aroma of garlic.

4.After all the ingredients are ready, pour all the tofu skin into a basin, pour in the sauce you just mixed and stir well, then pour in the side dishes and start eating.

Tips for making cold tofu skin].

1.Don't blanch the tofu skin, put it in a pot and steam it, if you steam it in a pot, the nutrition will not be lost, and the taste will be more chewy.

2.After steaming, the tofu skin must be cooled for a while, so that the tofu skin will be more delicious.

3.Pour some water when stir-frying dried chili peppers to prevent them from stir-frying.

When frying tofu skin, it is best to boil it in water in advance and then fry it, which is very convenient and has a good taste.

Blanching is required.

Before frying tofu, blanch it with hot water and use hot water for a while, such as Botan can remove the beany silver flavor. At the same time, it can also make the tofu more tender and taste better.

The tofu you bought back should be cut into pieces and then washed with tap water to remove the beany smell, and then add boiling water (you can drown the tofu) and salt (twice as much salt as cooking) to soak for half an hour, you can also cut the tofu into thin slices or cut into 2 cm square pieces, so that it is easy to taste when stir-frying.

Don't, steam the tofu skin before cold dressing, instead of blanching the tofu skin. In the process of blanching the tofu skin, it is easy to lose the nutrients in the tofu skin, and if you put it in the steamer to steam, there will be no loss of nutrients.

Tofu skin is a layer of film formed on the surface of soybean milk after boiling, and this film becomes tofu skin after being fished out and dried. It is a traditional soy product in our country and has a long history and culture. Regular consumption of tofu skin can clear heat and moisten the lungs, relieve cough and phlegm, nourish the stomach, detoxify, and stop perspiration.

Using tofu skin for cold salad is a healthy way to eat to retain the nutrients in the tofu skin, and we can eat more in our daily life.

How to make tofu skin delicious.

The taste of tofu skin is very good, and the way to eat tofu skin is also very rich, first of all, you need to prepare tofu skin, salad oil, chili, green onion, ginger, garlic, onion shreds, pepper, spices, coriander, sugar, white vinegar, sesame oil, monosodium glutamate, white sesame seeds, etc. Cut the tofu skin into shreds of uniform thickness, then put all the cut tofu skin together in boiling water, blanch for more than ten seconds, wait until the tofu skin turns white and then you can take it out, and then let the scalded tofu skin shreds cool, and then use a little salad oil to stir the chili noodles evenly, add oil to the pot, wait until the oil is hot, you can put in the green onion, ginger, onion shreds, peppercorns and ingredients, fry dry together, fry the fragrance out, you can pour the fried oil into the pepper noodles that have been mixed, and you can also put in the carrot shreds, Shredded coriander and green onions, put them in the shredded tofu skin and stir well.

There are other ways to eat tofu skin, first of all, prepare 300g of shredded pork, 200g of tofu skin, oil, chicken essence, 50g of dry yellow sauce, 50g of sweet noodle sauce, 50g of spicy sauce, 50g of bean paste, 1 cucumber, and an appropriate amount of shredded green onions. Grease the shredded meat and serve on a plate. Wait until the oil is hot to sauté the shallots, then add four different sauces and add the right amount of water.

When it is boiled and foamed, it means that the viscosity is about the same, at this time, you can put in shredded meat, add a little chicken essence, and wait until the sauce is almost ready to be put out of the pot and put on the plate. Prepare the tofu skin and cut it into squares, cut the cucumber into strips and set aside, and cut a little shredded green onion. Put shredded meat, cucumber strips and shredded green onion on the bean skin, wrap it and roll it up, add salt, sugar, white vinegar, cooking wine, sesame oil, minced garlic, monosodium glutamate, white sesame seeds, and chili oil, grasp it well with your hands and eat.

How to fry tofu skin.

It is a good choice to stir-fry the tofu skin, first wash the tofu skin with water, and then cut it into shreds for later use. Remove the seeds from the green peppers and cut them into shreds. Heat the oil, add the peppercorns in the pan and stir-fry until fragrant, then remove the peppercorns.

At the same time, we need to pour in the dried tofu skin, stir-fry and season it with salt and light soy sauce. Then pour in the green peppers and stir-fry until they are broken.

Don't fry the tofu skin directly, blanch it first.

Blanch the tofu skin to remove the fishy smell of the tofu skin.

Tofu skin needs to be blanched. According to the query of relevant information, when the tofu skin is cold, the tofu skin must be blanched, because the tofu skin is a bean loose product, there will be a smell of beans, if we blanch the water, we can remove this taste, so that only the fresh fragrance is left, and the tofu skin is naturally delicious. There is also a shouting point that everyone needs to keep in mind, do not cut the tofu skin directly after blanching, remember to soak it in cold water for a while, and wait until the tofu skin becomes cool, and then squeeze out the water cold dressing is the right way, so that the taste of the tofu skin is the best.

The methods and practices of blanching tofu skin are as follows:

Ingredients: 2 tofu skins, 1 green onion, 1 coriander, 1 carrot, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar, 1 tablespoon of balsamic vinegar, appropriate amount of oil and spicy seeds.

Production steps: 1. Prepare the ingredients.

2. Spread the tofu skin in a pot of water and boil for 2 minutes.

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

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

5. 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.

6. 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.

7. Serve as soon as it is served.

Tofu skin can be eaten without blanching, and whether tofu skin is blanched or not is based on personal taste.

Tofu skin is a traditional bean product of the Han nationality and has a variety of famous dishes in southern and northern China. It is a tofu skin that forms a natural oil film on the surface after the soybean milk is boiled, and it is also called "oil skin", "Shentong yuba", "tofu coating" and "bean shoots".