When you scald tofu, you should put it in hot water. Some people may just blanch the ribs with cold water, which is not correct. Tofu is different from meat, so you must put it in hot water.
You should also pay attention to controlling the time of blanching. Not too long. You can take out the tofu in about two minutes and put it in a basin to drain the water.
Blanching is a cooking process, pronounced as chāo shuǐ, which means that the primary processed raw materials are heated to half-cooked or full-cooked in a boiling water pot, and then taken out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. Scalding water, also known as water, flying water and drowning. Northeast China is called "tight", Henan is called "mountain", Sichuan is called "long" and Guangdong is called "burning".
Method of boiling water: one is boiling water pot, and ordinary vegetables (potatoes and the like need cold water in the pot) use boiling water; The other is a cold water pot, which generally uses cold water to rinse meat.
1. Boiling water in a boiling pot: boiling water in a boiling pot is to heat the water in the pot until it boils, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it. This method is mostly used for plant raw materials, such as celery, spinach, lettuce and so on. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly.
Boiling pot should master the following points:
Longshui
1. Raw materials of leafy vegetables should be blanched before cutting to avoid excessive loss of nutrients.
2. When cooking, the water should be wide and the fire should be strong, so that the raw materials can be boiled in time after they are put into use; When blanching green leafy vegetables, roll them slightly and take them out.
3. Vegetable raw materials should be cooled and dried immediately after blanching to avoid yellowing and ripening due to residual heat.
2. Cold water pot blanching: Cold water pot blanching is to put raw materials and cold water into the pot at the same time. Do not soak the raw materials in water before cooking, so as to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because they are large, they are not easy to mature, so they need to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in cold water and then further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.
When using cold water pot to quench water, you should master the following points:
1. Don't add too much water to the pot, and the raw materials will be submerged.
2. In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated, so as to achieve the purpose of blanching.
The role of blanching:
1, which can make vegetables more colorful and taste better, reduce astringency, bitterness and spicy taste, and can also sterilize.
2. It can remove the bloody smell and fishy smell of beef, sheep, pork and its internal organs.
3. The cooking time of different raw materials can be adjusted to shorten the cooking time.