Do you want to blanch rice tofu, do you need to blanch tofu

Rice tofu is a traditional Chinese snack that is often eaten as a snack or side dish. As for whether it is necessary to blanch, the following is an explanation from the list of ingredients and the steps to make it:

From the point of view of the ingredient list, the rice tofu itself is already a cooked food, so it does not need to be reheated during the preparation process. Therefore, when choosing rice tofu, you need to pay attention to choosing rice tofu that is fresh, odorless, and has a delicate texture. For side dishes such as minced meat, shredded mustard and shallots, you should also choose ingredients that are fresh, odorless and brightly colored.

From the point of view of the production steps, blanching is a cooking technique that is mainly used to remove off-flavors or impurities from certain ingredients. Blanching is not a necessary step for rice tofu because it has no odor or impurities, and it only needs to be used directly after dicing. If you have different taste preferences, you can also decide whether to blanch or not according to your needs.

To sum up, rice tofu does not need to be blanched, just choose fresh, odorless ingredients and make it directly. If you have different taste preferences, you can decide whether to blanch or not according to your needs.

Rice tofu. On the one hand, the rice tofu is very tender, and on the other hand, because the rice tofu has no beany smell, so there is no need to blanch.

Because rice tofu is formed by addition and subtraction, it can be removed by taking water before eating. Rice tofu he hot and cold stones. It is mainly mixed into cold dishes, adding spicy seeds, spicy and so on.

It can be eaten hot, burned, and has a variety of vitamins, which can clear away heat and defeat fire** detoxification, refresh and cool off the heat, and beautify the skin.

When you do it, you have to blanch the water, so that you go to the fishy smell, and put a little salt in the water, so that the rice tofu is not easy to disperse and has no peculiar smell.

It is best to blanch the tofu when cooking.

Tofu, a food that can be eaten all year round, is rich in nutrients. In addition, it is also beneficial for the growth and development of teeth and bones. In the practice, it is ever-changing, and it can be cooked, boiled, stewed, fried, and fried.

It is best to blanch the tofu when cooking, while other cooking methods depend on the actual situation. For example, the freshness of the tofu, the moisture content, the firmness, and so on.

So why is tofu blanched? The reason is that the blanched tofu is less likely to break, and it can also remove the beany smell, and at the same time make the taste better. The traditional dish mapo tofu needs to be blanched, and the braised tofu and roasted tofu also need to be blanched.

Many people may not know that tofu needs to be blanched, resulting in a firewood and fishy taste of the burned tofu. So today, Glory shares with you a delicious home-cooked roast tofu.

【Classification of tofu】

There are 3 types of tofu, northern tofu, southern tofu, and inner fat tofu.

Northern tofu is the practice of northern tofu, which is often used as a coagulant with salt brine and a hard taste.

As the name suggests, southern tofu is the practice of southern tofu, which is often used as a coagulant and has a delicate taste.

Lactone tofu is made with gluconolactone as a coagulant, and the yield and quality are much better than the other two types of tofu.

After the boiling water is boiled, add a little salt, put the tofu in the boiling water, and boil again for 1 2 minutes. The purpose of adding salt is to make the water in the tofu seep out as soon as possible.

Before blanching the tofu, it should be cut into suitable small pieces, pot under cold water, the amount of water should not be too small, and the tofu should not be stirred after it is put into the pot, otherwise it is easy to break the tofu. Wait for the water to boil for another two or three minutes to see that it is removed.

Stir-fried tofu should be cooled in a pot under water, put fried tofu on the tofu in the pot, and boil for one or two minutes.

Tofu blanching skills.

Both southern and northern tofu have a beany smell, and northern tofu has a slight bitter and astringent taste. In order to get rid of the peculiar smell, the key in the production of many tofu dishes is to blanch the tofu in the water before cooking, this blanching is very particular, and many blanched tofu are either broken or hollow in the center, which does not meet the requirements of cooking, which is not the trick of mastering tofu blanching. The correct way is to divide the tofu into small pieces of the same size, and then put it in a pot of water, heat it with cold water at the same time, and when the water temperature rises to about 90, it should be switched to a slight fire and constant temperature, and slowly see the tofu floating, and when the hand pinches it seems to have a certain fastness, take it out and soak it in cold water.

If the heat is too strong when blanching the tofu, it is easy to cause holes in the center of the tofu as soon as the water boils.

Put water in the pot and blanch with some salt.

Boil water in a pot to put water in the tofu pot, take out the tofu in the pot, and pour out the water.

When blanching the tofu, you should boil it in a pot under cold water, and then when the water starts to boil, turn to medium-low heat, and wait until the tofu is boiled until the tofu floats up, and then soak the tofu in cold water, so that the tofu can not be crumbly.

Blanching tofu requires hot water. Boil water in a pot, wait until the water boils, add some salt, and then blanch the tofu in the pot.

Tofu blanching, it should be hot water in the pot, wait for the water to boil, blanch for a minute or two, after blanching, there is also a little cold water to prevent the tofu from sticking to a piece.

It is hot water in the pot, put the tofu in the water after boiling, the time is not too long, blanch for a few minutes and then take it out, so that the taste is good.

Blanching tofu is definitely hot water. Blanch it in hot water, and the boiled tofu is sure to be very delicious.

Blanching tofu, cold or hot? The reason for blanching the tofu or hot water in the pot will come out at once, and it is best to pour water on the tofu, so that it is better.

Do all dishes made with tofu need to be blanched first? Tofu should be blanched, before making tofu, if you blanch it with salt water, the tofu will not be easy to break when you cook again, tofu is nutritious and can be eaten all year round. In addition, it is beneficial for the growth and development of teeth and bones.

It can be boiled, boiled, stewed, fried, deep-fried, and other cooking methods. Do you need to blanch tofu before making tofu food? It's best to blanch the tofu when you cook it, and other cooking methods depend on the situation.

For example, the freshness and water content of tofu.

and hardness. <>

Tofu can easily break when cooked. Here's a way to fry tofu without breaking.

1. Soak the tofu in salted water for 30 minutes, then scald it with hot water.

Before making tofu, if you blanch it with salted water (take half a teaspoon of salt and sprinkle it in clean water. Soak the tofu in salted water for 30 minutes) and it will not break easily when cooking. Especially southern tofu.

The texture is soft, tender and elastic, and the moisture content is relatively large. Before cooking, bring the water in the pot to a boil, put a teaspoon of salt, and bleach the tofu to keep it intact. The method of scalding is to boil the water over high heat, pour the diced tofu into a leaking spoon, put it in a pot of boiling water and blanch it, so that the diced tofu is heated evenly, and take it out immediately, which can be used for cooking dishes.

2. Steamed tender tofu.

20 minutes. In tofu, lactone tofu.

is the most delicate, but also the most fragile. If you don't want to crumble the fatty tofu inside, you can pack it and steam it for 20 minutes before cooking, then cool it and cut it into various shapes for cooking according to your cooking needs.

3. Fry before cooking.

Although Befu is tough and unbreakable, you should also be careful. While cooking, you can fry in hot oil for 1-2 minutes and turn over until the surface is firm.

4. Do not use a spatula when making tofu.

No matter what kind of tofu you fry, don't use a spatula, but gently push the opposite side with a spatula, which will not only mix the tofu evenly with the ingredients, but also prevent the spatula from scraping the tofu.

Boiled tofu is delicate, so it's not crumbly. Tofu blanching process, tofu is made of soy milk and gypsum; Northern tofu.

It is boiled with salt and brine and then pressed into shape.

Both southern and northern tofu have a beany smell, while northern tofu has a slight bitter taste. To get rid of the odor, many tofu dishes are made.

The key is to bleach the tofu in water before cooking. This kind of scalding water is special. It is common for many blanched tofu tofu to either break or have an empty center, which is not in line with the requirements of cooking. This is the secret of not mastering the scalding water of tofu.

The correct way is to divide the tofu into small pieces of the same size and put it in a kettle while heating it with cold water. When the water temperature rises to around 90, the tofu should be kept at a low temperature. The tofu floats slowly, and when it seems to have some firmness in your hand, you should take it out and dip it in cold water.

As soon as the water and fire are strong when the tofu is boiled, it is easy to make holes in the center of the tofu.

Not all dishes made with tofu need to be blanched first, and there is no need to blanch the tofu when stewing it, because after blanching, it will be particularly scattered, which will affect the overall taste, and it is also particularly inconvenient when eating, affecting the deliciousness.

It needs to be blanched, because if you blanch it with salt water before stir-frying, the tofu will not break easily when cooking, especially the southern tofu.

I think it's needed because if the tofu is not blanched, it may cause it to rot when cooking, and there will be some fishy smell of tofu.

1 Refrigerator storage method 1. Put fresh tofu in the refrigerator and store it at low temperature, and the storage time should not be too long, about two days. If you want to keep it for a longer time, you can soak the tofu in salted water and then put it in the refrigerator to prolong the shelf life. 2. You can put the tofu into the freezing layer to turn it into frozen tofu, and when you want to use it, take it out and rinse it with running water to thaw it.

This will last a long time, but will leave the tofu.

It becomes harder. Tips: Soak tofu in water and refrigerate it immediately after you buy it to keep it fresh.

2 Salt water preservation method 1, soak the tofu in salt water, put it in a cool and ventilated place, change the salt water every day, can reduce the breeding of microorganisms, can be stored for at least two days in summer, and can be placed for at least three or four days in winter. 2. Boil the tofu in 35% salted water for about 20 minutes, then take it out and let it cool, put it into a jar that has been scalded and washed in advance and can be completely sealed, seal it, and store it in a cool and ventilated place, which can be stored for ten days.

3 How to choose tofu 1. Look (1) The color of tofu should be slightly yellowish, if it is too dead white, it may have added bleach.

Not for purchase. (2) A good boxed lactone tofu has no voids in the box, a smooth surface, no bubbles, and no water. 2. Touch (1) High-quality tofu has a certain elasticity, delicate texture, and is not sticky, and substandard tofu has a rough cut surface, not delicate texture, poor elasticity, and will be sticky to the touch.

2) Good boxed lactone tofu has no shaking sensation when shaken in the hand. 3. Smell High-quality tofu smells of tofu's unique aroma, inferior tofu has a bland aroma, and low-quality tofu has a beany smell, rancid smell and other bad smells. 4. Location Tofu itself is a high-protein food, which is easy to spoil, so it is best to buy it in a place with good refrigeration equipment.

Blanched tofu is fine with plastic wrap at normal temperatures.

You can also change the water frequently and sprinkle some salt on the upward side of the tofu, so that it is basically no problem.