Dried bean curd is one of the traditional bean products in China, and it is a reprocessed product of tofu. Salty and refreshing, hard and tough, not rotten for a long time, is a delicious food in China's major cuisines. Dried bean curd is nutritious and contains a lot of minerals needed by human body, such as protein, fat, carbohydrate, calcium, phosphorus and iron.

In the production process, dried bean curd will be added with salt, fennel, pepper, aniseed, dried ginger and other seasonings. It is fragrant and fresh, and can be eaten for a long time, so it is known as "vegetarian ham".

Preservation of dried bean curd:

1. Put the dried bean curd aside and soak it in light salt water, then put it in the fresh-keeping layer of the refrigerator and change the water once every two days. This method can be preserved for about ten days, and eaten as early as possible to reduce the loss of nutrients in dried tofu.

2. You can also cook dried tofu with salt water, put it in cold water after cooking, and put it in a fresh-keeping box. This method can last for a week.

3. soak it in water. Change water three times a day in winter and fire twice in summer. Just take it out when you eat it.

4, fried preservation, fried foods are often kept for a long time, it is difficult to breed bacteria.

5. Dried bean curd can also be stored directly in the refrigerator, but don't freeze it directly. Once frozen, you can't eat it.

6. Preserve dried tofu with salt water, which can also be preserved for a long time. Season with fennel, soy sauce, garlic, pepper, etc. It not only tastes good, but also lasts for a long time.

7. The dried bean curd can be preserved for about four days after being salted and dried.