1. Tofu skin is a food product made primarily from soybeans, which may contain a certain amount of impurities and off-flavors. By blanching, these impurities and off-flavors can be effectively removed, improving the taste and quality of tofu skin.
2. Tofu skin may be contaminated by microorganisms during the production process, especially in environments with high temperatures and humidity. By blanching, these microorganisms can be killed to a certain extent to ensure the safety and hygiene of tofu skin.
3. Blanching can also make the texture of the tofu skin softer and facilitate subsequent cooking operations.
Blanching tofu skins usually involves the following steps:
1. Cut the tofu skins into appropriate sized cubes or strips to facilitate subsequent cooking operations.
2. Add an appropriate amount of water to the pot, then add an appropriate amount of salt, cooking soda and other seasonings and cook until the water boils.
3. Blanch the cut tofu skin in the boiling water, usually between 1-2 minutes.
4. Fish out the blanched tofu skin, rinse it with water, and then drain it and set aside.
It should be noted that the blanching time should not be too long, otherwise it will affect the taste and quality of the tofu skin. At the same time, in the production process also need to be adjusted according to the actual situation, for example, in the lower temperature can be appropriate to increase the blanching time, in order to better remove impurities and off-flavors.