Bean gluten is actually a layer of bean skin produced on the soy milk when it is cooked. After drying it, it becomes bean gluten. Generally, the bean gluten bought from the vegetable market is dry, so does it need to be soaked?

Bean tendons need to be soaked, because the texture of dried bean tendons that have not come back is relatively hard. If they are not soaked, they will not be easily boiled during cooking. Moreover, there are many wrinkles in the bean tendons. During the drying process, a lot of dust and gravel will be embedded in the folds of the bean tendons. If the sand grains are not cleaned after soaking, the taste will be very poor. You can even eat sand and gravel. Therefore, bean gluten must be soaked so that you can eat clean and delicious bean gluten.

To cook bean tendons, soak the dried bean tendons in cold water overnight. After all the bean tendons are soaked, rinse them with water and then use them to make soup. . When making soup, you can add other side dishes, such as beef balls, vegetables, tofu, pork skin, etc., and you will have a delicious soup. This dish is simple to make and rich in nutrients. It is a soup that is very suitable for family cooking.

Braised bean gluten, bean gluten is originally a soy product, so it can also be braised like other soy products, and it will be very delicious. Before braised tofu gluten, if you are using dried tofu gluten, you need to soak it in cold water for ten hours in advance, or soak it in hot water for 5-6 hours until it is soft. If it is fresh tofu, you can make it by just rinsing it a little. The braised bean curd is soft, fragrant and delicious.

For hot pot shabu-shabu, bean gluten is actually tofu skin wrapped together, so it can be used for shabu-shabu hotpot like tofu skin. Soak the tofu gluten in advance and then put it into the hot pot to rinse. The bean tendons that have absorbed the hot pot soup taste particularly delicious, and they taste even better when dipped in the sauce.

As for whether tofu needs to be soaked, in fact, if it is dry tofu, it must be soaked, otherwise it will not be chewable at all. If you make fresh tofu gluten yourself, you can skip the soaking step. In fact, if you like to eat soybean gluten, you can also make it at home. The soybean gluten made by yourself is cleaner, hygienic and delicious.