1, you can blanch or not blanch. Bean curd blanching can be less fried for a while, not blanching should be more fried for a while, to avoid the bean curd is not cooked, bean curd nutrition is still relatively rich, containing dietary fiber and vitamins, but uncooked cooked raw bean curd contains saponin and hemocyte agglutinin, on the human digestive tract is irritating, with the role of coagulation, it is poisonous, so the bean curd must be done to be cooked thoroughly to be able to eat.

2, blanch the water after boiling for about 5 minutes. Long bean curd blanching, the pot of water to boiling when you can put the bean curd. Keep the heat high, boil and then cook for about 5 minutes is basically almost the same. Blanching time is too short will make the beans with bean smell, hard texture, eat too much also easily lead to food poisoning. Blanching time is too long, of course, is not good, it will make the beans soft and lose the crisp taste, the color is also yellow and unsightly.