soaking in cold water: when soaking dried beancurd, it is recommended to soak it in cold water, so that the taste of dried beancurd will not be lost and the appearance will be neat and clean. Be careful not to soak yuba in boiling water, which will easily lead to uneven hardness, even rotten outside and hard inside. Warm water bubble: generally, two pieces of yuba are connected together and broken at the U-shaped joint of yuba, because this is the most difficult place to bubble. Then, fold the Yuba shorter. Soak in warm water for two or three minutes, then knead with your hands, just like squeezing the water out of a sponge, and then change some water to soak.

1. soaking in cold water: when soaking dried beancurd, it is recommended to soak in cold water, so that the taste of dried beancurd will not be lost and the appearance will be neat and clean. Be careful not to soak yuba in boiling water, which will easily lead to uneven hardness, even rotten outside and hard inside.

2. Warm water soaking: Generally, two pieces of yuba are connected and broken at the U-shaped joint of yuba, because this is the most difficult place to soak, and then yuba becomes shorter. Soak in warm water for two or three minutes, then knead with your hands, just like squeezing the water out of a sponge, and then change some water to soak.

3. Soak in warm water and salt: Soak the tofu in warm water and add a little salt in the water, so that the tofu will be easy to soak, and the hardness will be uniform, and some places will not become soft, while others are still dry and hard.

4. Soak in warm water with white vinegar: add a few drops of white vinegar to warm water, soak the dried bean curd in warm water with white vinegar, and then press it with a big bowl or plate to prevent all the water from passing through the dried bean curd, which can speed up the soaking speed of the dried bean curd. Soak for about 3-4 hours.