How to keep tofu in summer, how to keep tofu in summer, how to keep shredded tofu in summer

Boil the salted water, cool it, soak the tofu in it, and store it for several days Soak the tofu in 50 edible hot alkaline water for 15 30 minutes, and then rinse it with water, it can be stored for 1 week without souring If the tofu becomes sour, you can use 50 edible hot alkaline water to soak the tofu for 20 30 minutes, and then rinse it with water, and the sour taste can be removed immediately Food spoilage is due to the invasion of bacteria Tofu becomes sour because the bacteria attached to the tofu produce acidic excrement Put the purchased tofu in a cold-resistant container such as an enamel cup, Soak in boiling water for about 1 minute to kill the bacteria attached to the surface of the tofu and the wall of the container, then pour out the soaked water, re-add boiling water or high-temperature hot water, seal the container after filling the container, and then cool the container quickly and evenly with cold water to make the container into a vacuum state, which can make the tofu not sour for several days. Note that if you find that the container has air leakage, you should open it immediately to check. You can also soak the tofu in kimchi, so that if you leave it for four or five months, the tofu will not spoil, and it will taste delicious.

Be careful not to let the kimchi become moldy. In summer, tofu is easy to taste bad and is not easy to store, so you can use salt water to keep tofu fresh. Take a small amount of salt and put it in boiling water to dissolve it (500 grams of tofu needs 50 grams of salt), wait for the salt water to cool, and then soak the tofu that you can't eat that day in cold salt water, and soak the tofu in salt water.

In this way, the tofu can be kept without tasting for 7 weeks. When cooking with tofu, you can use no salt or less salt. You can use 50 edible hot alkaline water, soak the tofu for 13 20 minutes, and then rinse it with water to prevent the tofu from becoming sour within a few days.

1. Refrigerator storage method

1. Put the fresh tofu in the refrigerator and store it at low temperature, 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 for a long time, but it will make the tofu harder.

2. Salt water preservation method

1. Soak the tofu in salt water, put it in a cool and ventilated place, change the salt water frequently every day, which can reduce the breeding of microorganisms, and can be stored for at least two days in summer and 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. Nutritional value of tofu:

Tofu is rich in nutritional value, containing a variety of vitamins and minerals, especially calcium, iron, and zinc. It can effectively supplement all kinds of nutrients needed by the human body, and has a good effect on enhancing the body's immune function. In addition, tofu also contains a lot of protein, which can prevent some diseases caused by hypoproteinemia, such as low blood pressure, anemia, dizziness and other symptoms.

And tofu is soft and tender, relatively easy to digest and absorb, for some infants and the elderly who are still very weak in gastrointestinal function, often eating tofu can promote digestion and play a role in strengthening the spleen and stomach.

Tofu is placed in water soaked and stored at a water temperature controlled at 18, preferably.

Tofu storage is really simple, so prepare a bowl of water and put it fresh for 3 more days.

<>1. If you don't eat it immediately, you can immediately put the fresh tofu into a vacuum fresh-keeping bag and store it at low temperature, and the storage time should not be too long, about two days.

2. Put the tofu in a cool and ventilated place, change the water frequently every day, add a little salt after changing the water, and store it for at least two days in summer and three or four days in winter.

3. After boiling the salted water and cooling, the tofu can be immersed in it, and when it is all soaked, it can be stored for about two days, and it is best to put it in the vacuum fresh-keeping machine in the hall. But keep in mind that when cooking, you can do without salt or a little.

4. When saving tofu, fry or cook it, it can also be stored for a long time, when frying the beans and pretending to be a macro curd, put more oil and cut it out and put it in the container eggplant, do not touch it, otherwise the effect is not good, boiled tofu is put in a little salt, the same treatment, can be kept for a long time.

1. If fresh tofu is not eaten on the same day, it should be put in the refrigerator in time, but the storage time should not be too long, preferably not more than 24 hours.

2. Place fresh tofu in a cool and ventilated place, and replace the brine of the unwashed tofu twice a day, so that it can be stored for about 2 days in summer and about 3 days in winter.

3. Boil the brine and cool it, pour the brine into the bowl and pour the brine into the tofu, and then put it in the refrigerator or in a cool and ventilated place, so that the storage method can be stored for about two days.

Here's how to store tofu fresh:

1. Salt boiling water immersion method.

Fresh tofu is perishable and difficult to preserve, so it can be soaked in salt water to keep it fresh. The method is to put a small amount of salt into boiling water to dissolve it, and mix it into salt boiling water at the ratio of 500 grams of tofu to 50 grams of salt.

Then let the brine cool, wait for the brine to cool, and then put the purchased tofu into the cold salt water to soak, the amount of brine can soak the tofu. This keeps the tofu sticky and smelly for a week. Remember that when cooking tofu, you can't put salt anymore, and even if you do, you have to put less salt.

2. Vacuum preservation method.

Soak the purchased tofu in boiling water for about 3 minutes in a cold-tolerant and heat-resistant container such as a glass jar to kill bacteria that adhere to the surface of the tofu and the walls of the container. Then pour the soaked water into the water, add boiling water, and seal it after the water fills the container. The container is then cooled quickly and evenly to a vacuum, so that the tofu does not sour for several days.

Note: If the container is found to be leaking, it should be opened immediately for observation.

3. Edible alkaline water preservation method.

Take an appropriate amount of edible alkali, add an appropriate amount of hot water, prepare hot alkaline water according to the ratio of edible alkali and hot water 1:3, soak the bought tofu for 12 20 minutes, and then wash the tofu with water, so that the tofu will not become sour and sticky within a week.

4. Kimchi preservation method.

You can also soak the tofu in kimchi, so that if you put it for four or five months, the tofu will not spoil, and the flavor will be stronger and the taste will be better, but be careful not to let the kimchi become moldy.

Tofu buying tips:

1. Look at the color.

The color of high-quality tofu is uniform milky white or pale yellow, which is the color of the bean grinding. Inferior tofu has a dark gray color and has no luster.

2. Look at elasticity.

High-quality tofu is elastic, has a uniform structure, a tender texture, and a complete shape. Inferior tofu is coarse, not elastic to the touch, and not slippery, but sticky.

3. Smell the smell.

Normal, high-quality tofu will have the unique aroma of soy products. Inferior tofu has a strong smell and other peculiar smells.

4. Taste the taste.

The high-quality tofu is broken and tasted, and the taste is delicate and fragrant. Inferior tofu has a rough taste, a relatively light taste, and a bitter and astringent taste.

Fresh tofu is stored at room temperature for a maximum of six or seven hours, but if it is not consumed on the same day, it should be stored in the refrigerator immediately, and it is best to eat it the next day.

Tofu is best eaten fresh, if you really want to keep it for a few more days, you can put the tofu in a crisper with a salt content of 3% light salt water, and the light salt water is better than the tofu. Then put the crisper in the refrigerator crisper to extend the shelf life of the tofu, and the preserved tofu will taste and feel better.

If you want to keep it longer, you can blanch it with boiling salt water and put it in the refrigerator, which can be stored for about two days. However, if the temperature is well controlled, it is best not to exceed 2 days. Because soy products are easy to sour and spoil.

1. Water immersion method

Unpackaged tofu is perishable, so you should soak it in clean water immediately after buying it and change the water at least once a day. If it is in summer or when the indoor temperature is relatively high, change the water at least 3-4 times a day, and change the water immediately if it is cloudy.

2. Salt water immersion method

Put a pinch of salt in warm water, let the salt dissolve in the water and cool, soak the tofu and store it for several days. The proportion of salt should be determined according to the amount of tofu, 100 grams of tofu and 10 grams of salt. This can keep it fresh for 5-7 days without tasting good, and if it is refrigerated in the refrigerator, it will keep fresh for a longer time.

But keep in mind that you can cook with this tofu without or with little salt.

3. Refrigeration method

The refrigerator is sometimes equipped with a storage box, and the ingredients that cannot be used up will be put into the refrigerator habitually, but the storage of each ingredient has its attention and time. Tofu is refrigerated in the refrigerator, if it is soaked in water and put in the refrigerator, the freshness effect is better, but it is best to eat it within 2 days, so as not to inhale other flavors due to too many ingredients in the refrigerator.

4. Kimchi auxiliary method

Cut the tofu into pieces and put it in the kimchi with the soup, because the kimchi soup contains lactic acid bacteria, which can inhibit the growth of harmful bacteria, and it will not spoil for 1 month, and it will be more delicious, but be careful not to make the kimchi moldy.

5. Boiling method

Cook the tofu, you can also put a little salt in the process of cooking, and cook for about 2 minutes after boiling. Heating can sterilize and boil out some of the water in the tofu, and after cooking, remove it and put it in a cool place. It can be stored for about 2 more days, and refrigeration is better.

6. Frying method

Deep frying is usually a good way to retain water and preserve, but due to the high temperature, it can cause nutrients to be destroyed and can also cause excessive fat intake. If you really choose this method, you can choose steaming, boiling, stewing, and less or no oil in cooking, and set up a hood with some ingredients containing dietary fiber, such as fungus. Or ingredients that contain vitamin C, such as cabbage, etc.

How to get rid of the smell of tofu:

Rinse with a small stream of water and soak in water for half an hour to remove astringency.

Before the tofu is put into the pot, soak it in boiling water for more than ten minutes to remove the peculiar smell of swill.