How long do you soak red beans to make tofu, and how long do you soak red beans in red bean soup

Deep-fried tofu method:

Ingredients. Ingredients: Water tofu 500g Accessories: appropriate amount of oil and appropriate amount of salt.

Step: Fresh water tofu.

Cut into two pieces. Cut the lid knife into small pieces Do not cut too thin pieces.

The oil temperature should not be too high Add the tofu.

Slowly fry over low heat until golden brown.

Cut for easy flavor.

Fried tofu is a fried food of tofu, the main raw material is soybeans, which are made by grinding, pressing, frying and other processes. Its color is golden, like silk flesh inside, delicate and empty, and elastic. It can not only be used as the main dish of steaming, stir-frying and stewing, but also can be the ingredient of various meats, and it is a good product for both meat banquets and vegetarian banquets.

Fried tofu is rich in high-quality protein, a variety of amino acids, unsaturated fatty acids and phospholipids, etc., and is also high in iron and calcium.

How to choose fried tofu.

High-quality fried tofu is golden in color, fragrant, thin, hollow, elastic, and honeycomb-shaped inside. The water-filled fried tofu is greasy, has a poor taste, rough surface, some fade, and the edge color is whitish. Twist it with your hand, and there will be water dripping.

High-quality fried tofu can quickly return to its original shape after twisting by hand, and water-filled fried tofu is easy to rot when twisted vigorously.

How to store fried tofu.

Tofu is easy to oxidize after frying, resulting in spoilage, if it cannot be eaten in time, it should be frozen as soon as possible.

Contraindications for the consumption of fried tofu.

Fried tofu is not easy to digest compared to other soy products, so people who often have indigestion and weak gastrointestinal function should be cautious about eating it.

Cooking tips for fried tofu.

Fried tofu is easy to absorb soup and is often used as an ingredient in soup.

To fry fried tofu, the heat should be high, so that it will be tender on the inside and crispy on the outside.

Soak overnight.

1. Soak the red beans in water overnight, and when it is hot, you can put them in the refrigerator to soak. Rinse the soaked red beans, boil them in a pot over high heat, remove the foam, and simmer over low heat.

2. Another way is to wash the unsoaked red beans, wait for the water in the pot to boil, then put in the red beans, boil again and continue to cook for 3 5 minutes, turn off the heat and soak for about 30 minutes. After 30 minutes, it will be ** again, and it will rot after cooking for more than 10 minutes or so.

3. Wash the red beans and put them directly in the pot, boil, simmer, boil, and simmer again, and repeat up to 3 times to boil the red beans. The repeated simmering method can also be used in this way, put the red beans in the pot, put some less water first, add a small amount of cold water after boiling, then add cold water after boiling, and repeat several times to boil the red beans to bloom. This cooking method is also one of the most delicious.

Summary. Hello, if the beans are soaked for a long time, it is not recommended to make tofu! It is easy to spoil and can affect the quality of tofu!

The soak time of soybeans is about 10 hours. If the time is short, the soybeans may not be soaked sufficiently, and too long will affect the yield of soy milk. Soybeans that are usually soaked for 8 hours are more suitable for foods such as soy milk, tofu, etc., which can improve the taste of these foods to a certain extent.

Is it OK to make tofu and soak the beans for a long time?

Please wait. Hello, if the beans are soaked for a long time, it is not recommended to make tofu! It is easy to spoil and can affect the quality of tofu!

The soak time of soybeans is about 10 hours. If the time is short, the soybeans may not be soaked sufficiently, and too long will affect the yield of soy milk. Soybeans that are usually soaked for 8 hours are more suitable for foods such as soy milk, tofu, etc., which can improve the taste of these foods to a certain extent.

Soaking tofu brain for 12 hours can ensure that soybeans fully absorb water, which is the best time to soak beans. If the indoor temperature is high, to avoid overgrowth of bacteria, you can soak the beans in the refrigerator for 24 hours. Snacks can be seasoned according to your own habits.

Hello, the time to make tofu and soybeans is as follows:

Soak dried soybeans for 3-4 hours (summer) and 7-8 hours in winter, I hope it can help you.

Thank you for adopting.

Red beans are slightly harder, so it is better to soak them for more than two hours before using them to make soy milk. And it can lower cholesterol, one thing is that the starch from the red bean pulp is high, so the amount should be appropriate, and it is best to mix it with a dozen peanuts, so that it is not easy to paste the bottom. It can also be paired with others, such as soybeans, lotus seeds, etc.

Red beans and soybeans can be made together soy milk, the nutrients contained in the two foods are relatively rich together, the taste is better, more conducive to the absorption of the body, soybean milk contains flavonoids, which can supplement estrogen in the body, is a food with high plant protein content, red beans contain iron, can replenish blood, can prevent iron deficiency anemia, soybeans and red beans should be soaked in cold water before beating soy milk, generally soaked for 2 to 3 hours, and then add some honey appropriately, Or rock sugar to taste.