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What is used to soak dried bean curd?

First use clear water bubble, the water should be wider, there can be no part above the water surface; 2. Then boil it slightly in alkaline water. After this treatment, the dried tofu will be very soft and fleshy.

Hard dried bean curd usually softens after soaking in warm water overnight. Dried bean curd, one of the traditional bean products of the Han nationality, is a reprocessed product of tofu. Xianxiang refreshing, tough in the hard, unbreakable for a long time, is a delicacy in all the major cuisines in China. Dried bean curd is rich in nutrition, containing a lot of protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body.

Dried bean curd can be soaked in light salt water, put in a safe box, or refrigerated in the refrigerator. It is important to note that you can't freeze dried bean curd. We soak dried bean curd in light salt water and put it in the fresh layer of the refrigerator. It is best to change the water every two days, so that it can be preserved for about ten days.

Buy high-quality dried bean skins from the supermarket. Turn on the electric kettle and boil a pot of hot water. Take 100g dried bean skins and put them in a clean bowl. Pour the freshly boiled hot water into a basin containing dried bean skins and add water until they have just passed the bean skins. Mix the bean skins with chopsticks to heat them evenly. Soak in hot water for two minutes. After two minutes, pour out the hot water.

The process of making dried bean curd: (the whole process takes 4 hours) select fresh, full-grained soybean to shell, after full cleaning, soak in water for 6 ~ 8 hours to make it expand. Soaking in water should not be less than 1 hour, and less time affects the utilization rate of protein. Soymilk is crushed by a high-speed grinder (mainly affects the molecular size of cellulose), and soybean milk and soybean dregs are separated. Then boil the soybean milk (soybean milk).

How does the orchid string soak quickly?

1. If the root system is soaked in water (take the strong domesticated orchid as an example), it is not a problem for the orchid plant to survive for more than 20 days, but it may take a little longer if the environment is damp and ventilated. The root system is soaked in water with the Reed head, and the survival time of the orchid plant is about 7 days. This is the example I have encountered above.

2. Pickled ingredients: marinate the cut meat with appropriate amount of salt, pepper, cooking wine, light soy sauce, soy sauce, minced ginger and garlic for 15-30 minutes to taste the meat kebabs. At the same time, the roots of the orchids can be slightly soaked in light salt water to remove possible bugs and keep the orchids fresh. String orchid string: the pickled meat, vegetables and orchids are strung on the bamboo stick in turn, and each string is placed at intervals to make the color match evenly, beautiful and generous.

3. Dry and wash the tofu, blanch for one minute to dry or wipe dry. Take a piece of dried bean curd, put a bamboo stick for barbecue along the upper and lower sides, cut the vertical knife first, and cut to 2/3 of the thickness of the dried bean curd, that is, the position of the bamboo stick. The dried bean curd can be cut vertically with an interval of about 2 mm. After cutting, turn over, cut the oblique knife, also cut to 2/3, oblique cut about 16 knife.

4. The preservation of broccoli can be prolonged by vacuum. Get the vacuum bag ready, put it in the broccoli, and start vacuuming. After the vacuum is completed, the vacuum bag can be sealed, put into the refrigerator freezer, cold storage can be placed for a week.

5. Cooking: put the orchid kebabs on a preheated oven or grill and bake over medium heat. Turn over from time to time during the baking process to make sure that each side is heated evenly. If you use the oven, you can put a plate of water at the bottom to increase the humidity in the oven and prevent the ingredients from drying. Bake: the orchid kebabs are roasted until golden brown, the meat is thoroughly cooked, and the vegetables can be baked when they become soft. After baking, you can sprinkle some cilantro, minced garlic, sesame and other spices according to your personal preference.

Could you tell me how to soften the hard dried tofu?

Water, of course. It softens after a soak, or boil it with boiling water.

Boil the hard dried bean curd in clean water for as long as possible, at least 20 minutes, to make the dried bean curd as soft as possible. When cooking dried tofu, you can put about 1 tablespoon of baking soda to help the dried bean curd boil more easily. After boiling for about 5 minutes, pour out the boiled water and wash it twice.

Dried tofu can only be softened by steaming in a pan. First, wash the dried tofu, put it on a plate and steam it in a pot for about 10 minutes.

Hard dried bean curd usually softens after soaking in warm water overnight. Dried bean curd, one of the traditional bean products of the Han nationality, is a reprocessed product of tofu. Xianxiang refreshing, tough in the hard, unbreakable for a long time, is a delicacy in all the major cuisines in China. Dried bean curd is rich in nutrition, containing a lot of protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body.

Thousands of pieces: due to the layers of suppression in the special tools, there seem to be thousands of pieces superimposed together at the time of production, which is called thin sheets of bean curd in Anhui and other places, and dried tofu in some parts of northern China. It is a special bean food, a thin dried bean curd slice, which can be understood as a large, thin, tough dried bean curd, colored rice yellow, cold salad, stir-fried and cooked.

How is the dried orchid bean made?

1. To sum up, the production process of dried orchid beans includes: material selection, soaking, stirring, filtration, boiling, reverse mold, steaming, scratching, pickling and baking. Each step requires careful operation to ensure the quality and taste of dried orchids. Through the above steps, we can make excellent and fragrant dried orchids and beans, bringing delicious enjoyment to our family and friends.

2. To sum up, the key to making dried orchids lies in the treatment and stewing process of dried orchids. The dried beans should be cut into appropriate thickness to better absorb the flavor of the seasoning; when stewing, keep the heat evenly so that the dried beans are fully flavoured. In addition, the choice and collocation of condiments are also very important and can be adjusted according to individual taste. Through the above steps, you can make delicious orchid dried beans at home and enjoy its unique taste and nutrition.

3. Cut each piece of dried bean curd with 18 cubes on both sides, cut 2 to 3 deeply, do not cut; hang dried tofu to dry; put dried tofu in boiling water, boil for 5 minutes, drop dry water, drop into oil, deep-fry until slightly hard, boil seasoning, put dried tofu and simmer for 5 minutes, do not cover, turn off heat and soak for 15 minutes, cut into small pieces when eating, sprinkle with sesame oil.

4. The appropriate amount of dried five-vanilla orchid: cut dried white bean curd with orchid knife; cut green onions and sliced ginger; heat the wok, heat 80% of the oil, add dried bean curd, stir-fry until the water is exhausted, remove and control the clean oil when the color is golden, heat the oil in the pan, stir-fry spring onions and ginger, add cinnamon, seasoning and cooking wine, add seasoning and water; boil into dried bean curd, taste with slow fire, collect juice with Wang fire.

5. 185 grams of dried bean curd, 5 grams of dried chili, 3 grams of cinnamon, 3 grams of star anise, 2 grams of soy sauce, 2 tablespoons of sugar, 0.5 tablespoons of refined salt, 5 tablespoons of monosodium glutamate, step 1 ingredients: dried orchids, dried chili, cinnamon, ingredients, onions. Step 2 soak the fragrant rot of orchids in boiling water. Step 3 then put the dried orchids in a pot of water and bring to a boil with dried chili, cinnamon and large ingredients. Step 4, add 2 tablespoons of soy sauce.

6. Green and red pepper: 1 spring onion: 1 ginger: 1 small garlic: 3 star anise: 2 incense leaves: 2 pepper: 1 small handful of light soy sauce: 2 tablespoons of soy sauce: 1 tablespoon salt: right amount of sugar: 1 tablespoon of water: right amount of cooking oil: right amount of production steps: prepare dried tofu, wash it, cut it into long strips about 1 cm wide, then cut it in half, but do not cut it. So that it can open like an orchid.