The main purpose of blanching tofu is to remove some of the bean smell, because some people may not particularly like this taste. Before blanching the tofu, cut the tofu into small pieces and put it in a In the bowl, add water, a little salt, and soak for about 20 minutes. The main reason why you need to soak the tofu in salt water is to prevent the tofu from rotting easily.

When blanching tofu, you should put hot water in the pot. Some people may put cold water in the pot directly like blanching ribs. This approach is incorrect. Tofu and meat are not the same. Same, you have to put hot water into the pot.

Be careful to control the blanching time. The time should not be too long. It takes about two minutes to take out the tofu and put it in a basin to drain the water.

Blanching is a cooking process, pronounced chāo shuǐ, which refers to heating the preliminary raw materials in a boiling water pot until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching has a wide range of applications. Most vegetables and meat raw materials with a fishy smell need to be blanched. Blanching water is also called Chushui, Feishui and Naoshui. The northeastern region is called "Jin", the area in Henan is called "Shan", Sichuan is called "泹", and Guangdong is called "Zhuo".

Blanching methods: One is to blanch water in a boiling water pot, usually vegetables (potatoes and the like require cold water), use boiling water; the other is to blanch water in a cold water pot, and meat generally uses cold water .

1. Blanching in a boiling water pot: Blanching in a boiling water pot means heating the water in the pot to boiling, and then adding the raw materials to the pot. After putting it in the pot, stir it in time 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-based raw materials, such as celery, spinach, lettuce, etc. Pay special attention to the heat when blanching. If the time is longer, the color will become lighter and it will not be crispy or tender. Therefore, after putting it in the pot, when the water is slightly boiling, you can take it out and let it cool.

You should master the following keys when using a boiling water pot to blanch water:

Bleaching

1. Leafy vegetable raw materials should be blanched before cutting to avoid excessive loss of nutrients.

2. When blanching, the water should be wide and the fire strong, so that the pot can be opened in time after adding the raw materials; when blanching green leafy vegetables, they should be boiled slightly and taken out.

3. Vegetable raw materials should be cooled and dried immediately after blanching to prevent them from turning yellow and overcooked due to residual heat.

2. Cold water pot blanch: Cold water pot blanch is to put the raw materials and cold water into the pot at the same time. The water should cover the raw materials and then boil. The purpose is to mature the raw materials for further processing. Potatoes, carrots, etc. are not easy to mature due to their large size, so they need to be cooked for a longer time. Some animal raw materials, such as white meat, beef louvers, tripe collars, etc., are also heated and matured in a cold water pot before further processing. Some animal raw materials used to cook soup should also be put into the pot under cold water. During the heating process, the nutrients will gradually overflow to make the soup delicious. If a hot water pot is used, the protein will coagulate.

You should master the following keys when using a cold water pot to blanch water:

1. The amount of water added in the pot should not be too much, so as to submerge the raw materials.

2. During the gradual heating process, the raw materials must be turned frequently so that the raw materials are heated evenly and achieve the purpose of blanching.

Function of blanching:

1. It can make vegetables more colorful, taste better, reduce astringency, bitterness and spiciness, and can also sterilize and disinfect vegetables.

2. It can remove blood stains, fishy mutton and other odors from meat raw materials. For example, blanching beef, sheep, pork and their internal organs can reduce the odor.

3. The maturity time of different raw materials can be adjusted to shorten the cooking time