Cook the great teacher and give an idea: The bean curd blanched is not fragile

Cook the great teacher and give an idea: The bean curd blanched is not fragile
Cook the great teacher and give an idea: The bean curd blanched is not fragile
It is more ordinary in bean curd last material,but it is getting softer soft and in it, fragile when not cooking, how could make the bean curd keep intact? China cook the intersection of great teacher and Wu store big introduction, cook, in front of the bean curd, blanch with the brine, it is not fragile to cook again. Especially the south bean curd slips softly and tenderly and thinly flexibly, the content of the moisture is larger. Before cooking, boiled water in the pan first, put a small spoon of salt, stripped, sliced and blanched the bean curd, could keep intact. The most fine and most smooth water of bean curd of ester is tender in the median of bean curd, but the most fragile too. Want in thinking the bean curd of lipoprotein does not break to pieces, can go for its packaging and enter the pan to steam for 20 minutes first before cooking, cut various shapes to cook according to the need of cooking again after it cools. In addition north bean curd although toughness strong, too should take care, can fry 1- 2 minutes in hot oil at the stir-fry, wait for the surface to become hard to turn over the surface to fry again. Finally, Wu stores bigly and reminds, no matter which kind of bean curd to fry, don't use the slice, want with light to push away opposite the slice, in this way can let bean curd with batching mix evenly, can prevent a slice of garrulous bean curd. (Liu YuanLong)


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