Cold water soaking: When soaking dried tofu, it is recommended to soak it in cold water so that the flavor of the dried tofu will not be lost and the appearance will be neater and cleaner. Be careful not to soak the yuba in boiling water, as this can easily lead to uneven softness and hardness, or even rot on the outside and hard on the inside. Soaking in warm water: Generally, two pieces of yuba are connected together and broken at the U-shaped connection of the yuba, because this is the most difficult place to soak. Then, fold the bathroom heater a little shorter. Soak it in warm water for two or three minutes, then squeeze it with your hands, just like squeezing out the water in a sponge, and then soak it in more water.

1. Soak in cold water: When soaking dried tofu, it is recommended to soak in cold water so that the flavor of dried tofu will not be lost and the appearance will be neater and cleaner. Be careful not to soak the yuba in boiling water, as this can easily lead to uneven softness and hardness, or even rot on the outside and hard on the inside.

2. Soak the yuba in warm water: Usually two pieces of yuba are connected together and broken at the U-shaped connection of the yuba, because this is the most difficult place to soak, and then the yuba becomes shorter. Soak it in warm water for two or three minutes, then squeeze it with your hands, just like squeezing out the water in a sponge, and then soak it in more water.

3. Soak in warm water and salt: When soaking tofu, soak it in warm water and add a little salt to the water. This way the tofu will be easily soaked and the hardness will be uniform. Some places will not become soft and some will not become soft. Still dry and hard.

4. White vinegar and warm water soaking: Add a few drops of white vinegar to the warm water, soak the dried beans in the warm water, and then press it with a large bowl or plate so that all the water does not pass through the dried beans, which can speed up the drying of the beans. Dry soaking speed. Soak for about 3-4 hours.