Do you need to scald the bean skin with boiling water, and use hot or cold water to soak the bean sk

We usually eat cold dishes also occupy a very important position, cold dishes are done and can even be better than a lot of stir-fried vegetables, the family's favorite is the cold tofu skin, every time will do a lot, the old man likes to use it to drink, when eating in the bowl it is also very delicious. When cooking, it should be noted that the shelf life of tofu skin is generally longer, but it will also breed a small amount of bacteria after a long time, although it cannot be seen with the naked eye, so it must be blanched with hot water when cooking, so as not to eat bad stomach. Here's how to make it, I hope you like it.

Dish name]: Cold tofu skin.

Ingredients: 1 tofu skin, 1/2 onion, 1/2 purple cabbage, 1/2 carrot, 1/2 cucumber, 1 coriander, 1/2 oyster sauce, 1/2 spoon salt, 1/2 spoon sesame oil, 2 spoons vinegar, 1 spoon light soy sauce.

Cooking process]:

1. Prepare a piece of tofu skin and wash it with water.

2. Use a knife to cut the tofu skin into small strips.

3. Prepare a soup pot, add an appropriate amount of water to the pot, boil over high heat, put the shredded tofu in hot water, and blanch the shredded tofu.

4. Remove the blanched shredded tofu, pass it in cold water, then remove the dry water, and put it aside for a while before using.

5. Wash the carrots, onions and cucumbers, cut them into thin strips, and use a wire grater to save time. Purple cabbage should be used with relatively thin leaves, and the roots should not be used, and cut into thin strips.

6. Put all the chopped vegetables into a bowl with shredded tofu.

7. In another pot, after the pot is heated, add 2 tablespoons of cooking oil, heat the oil and smoke, and then pour the hot oil into a bowl.

8. Pour 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, half a tablespoon of oyster sauce and half a tablespoon of salt into the tofu skin.

9. Wash 1 more coriander, then cut the coriander into small pieces, also pour into the tofu skin bowl, all the ingredients and sauces are ready, stir them well with chopsticks. Finally, sprinkle with an appropriate amount of cooked white sesame seeds and enjoy.

A plate of fresh cold tofu skin is ready, super delicious, every time I have to make a ** by myself, otherwise the food is not enjoyable.

Many friends say that the tofu skin they make has a bad taste, and the taste is particularly poor, so how to make the tofu skin delicious? Does tofu skin need to be blanched? Today I would like to share with you this delicious and delicious spicy tofu skin, and friends who like it can try it at home.

Spicy tofu skin] ——

Ingredients: Tofu skin, meatballs, shiitake mushrooms, green onions, ginger, garlic, dried chilies, coriander, edible alkali.

Specific production steps]:

First: Handle the tofu skin.

Wash the prepared tofu skin, then roll it up, cut it into strips, and shake the cut tofu skin to pieces.

Second: Prepare the ingredients.

Then prepare some meatballs; Cut two more shiitake mushrooms, remove the roots and cut into slices; Cut some green onion and ginger, then chop some green onion, cut the garlic into cubes, then prepare some dried chili peppers, and cut some coriander.

Third: Blanch the tofu skin.

Add an appropriate amount of water to the pot, boil some salt to increase the bottom taste, and then put some edible alkali; Then put in the tofu skin, blanch for a minute, take it out to control the water, and then pass it through cold water to prevent sticking.

Step 4: Stir-fry the bean paste.

Heat the pan with cold oil, then pour in the chopped ginger and green onion slices, stir-fry until fragrant, then add a spoonful of bean paste, stir-fry the red oil, and then add water.

Step 5: Seasoning.

Add light soy sauce, a spoonful of salt, sugar to enhance freshness, a small amount of chicken essence, boil the water and first put the meatballs and shiitake mushrooms to cook, and then take out the meatballs after cooking, and then put in the tofu skin, and cook the tofu skin, so that it is more flavorful.

Step 6: Cook the ingredients.

After the tofu skin is boiled, pour in the soup, put some coriander, add minced green onions, minced garlic, dried chilies, and finally the key step, pour in hot oil to stimulate the fragrance.

Spicy Tofu Tips]:

To make spicy tofu skin, blanch the tofu skin, which can not only remove the beany smell; Add an appropriate amount of salt, which will increase the base taste; Then add an appropriate amount of edible alkali, and the tofu skin made in this way taste more smooth and tender.

The most critical step of spicy tofu skin is to bring out the aroma of onions, garlic and dried chili peppers in the hot oil, so that it tastes full of flavor and is very spicy and delicious.

Do you have any good suggestions and methods for making spicy tofu skin?

The oil bean skin should be blanched, because the oil bean skin is relatively dry and hard when it is bought, so it is best to blanch it when making dishes, and it tastes better, not only in the hot pot but also in the cold dressing.

How to make cold oily bean skin:

Ingredients: 200g of fried bean skin, 2 3 teaspoons of refined salt, appropriate amount of green onions, appropriate amount of coriander, 2 teaspoons of oily chili pepper.

Method: 1. Wash and fold the oil bean skin, and cut it into thin strips like long and short.

2. Blanch the oil bean skin with boiling water, and remove the water control after blanching.

4. Put the shredded oil bean skin, green onion and coriander into a clean container, add refined salt, and mix well with an appropriate amount of oil and chili peppers.

Cold oil bean skin is a more homely cold dish, the bean skin is nutritious, rich in relatively high protein, is a very good dish, you can also match carrots, green peppers, the taste is refreshing, crisp and sweet, dry winter to eat a few bites, is also a very good choice.

It is best to blanch the bean skin before eating. Blanching can remove the floating and star flavor in the bean skin.

If you want to fry the bean skin, then blanch it with boiling water, and you don't need to eat it cold.

To make a cold salad, you have to boil the water, and the cold salad is delicious.

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.

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.

Prepare the old bean skin in dry spring and soak it in warm or cold water.

Use cold or lukewarm water, if you use hot water, it is easy to soak it. First of all, rinse the dried tofu skin, pay attention not to use too much force when rinsing, and then put it into a basin to soak, the soaking time is not too long, soak in warm water for about 20 minutes, to avoid soaking too soft into a paste.

Tips for picking dried bean skin

Look at the surface: the surface of the high-quality dried bean skin is uneven, with many folds, and the thickness is uneven. Its color is similar to that of soybeans, and there is a slight amount of oil on the surface, and there will be a slight grease on the hands when you touch it.

In addition, if you put it in front of your nose and smell it, you will smell the beany smell of the bean itself.

Soaking: High-quality dried bean skin, the color after soaking is a bit like the pale yellow of latex gloves, and the folds will not disappear, the whole bean skin is elastic, and it can be lifted by hand without breaking or rotting.

Taste: When the high-quality dried beans are cooked, they will not be broken, bad, and elastic to eat, as well as soft and glutinous, and there is still a little beany smell when eating. The taste is so good that you won't forget it even after eating it.

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.