There are many ways to make tofu, such as frying, frying, stewing, boiling, steaming and so on. Different methods taste different, but they are all delicious. But some people's tofu is not so delicious, because tofu itself has no taste and a little bean smell, so we have some skills when cooking.

What are the benefits of bean curd blanching?

The bought tofu should be cut into pieces, and then washed with tap water to remove the beany smell. Then, add boiling water and salt to soak for half an hour. Tofu should be sliced or cut into 2cm square pieces, so that it is easy to taste when cooked.

When cooking tofu, blanching can remove the smell of beans and make tofu more compact. It is not fragile when made, and maintains the complete shape of tofu. Remove the beany smell with hot water; At the same time, it can also make tofu tender and taste better.

Mapo tofu is one of the richest local characteristics in China tofu cooking. Its color is light yellow, tofu is soft and shiny, and its taste is hemp, spicy, crisp, fragrant, tender, fresh and spicy. The surface of tofu is coated with reddish spicy oil, which can prevent the heat in tofu from losing quickly. It tastes better when it is hot, and the Chili noodles are tangy. Although Mapo tofu is a common recipe in our family, it still needs some skills to make delicious Mapo tofu. When many people cook Mapo tofu at home, sometimes the tofu they make is old and delicious. In fact, Mapo tofu also needs skills. Many novices have doubts about making Mapo tofu. Do you want to bleach it or not?

Do you need to blanch the famous Sichuan dish Mapo Tofu?

The answer is that you need bleaching. Add water to the pot, heat it on high fire, and sprinkle some salt when the water in the pot boils. Pour the freshly cut tofu into the pot and blanch it for about minutes, not too long. The purpose of adding salt is to remove the smell of beans and gypsum. After blanching 1 min, take out the tofu and drain the water for later use. Add a little oil to the pot, add a little oil to the pot, pour the marinated beef and stir-fry until golden brown, then pour the oil into the pot, stir-fry the bean paste until the color turns red, add chopped lobster sauce, pepper powder, ginger and garlic, stir-fry until fragrant, and add a proper amount of water to the pot. If it is available, so much the better. If there is no stock, please use clean water. After the water is heated, pour in the drained tofu, add the tofu and cook for about 3 minutes.