Soak the dried beancurd skin in warm water for about 20 minutes, and the soaking time is not too long to avoid being too soft and mushy. After soaking, the beancurd skin is cut into narrow strips, which can be cold and fried.
Of course, edible alkali can also be used to reduce the foaming time.
Types of bean skin
There are two different names for tofu skin:
First, after the soybean milk is boiled, a natural oil film is formed on the surface, which is picked up and dried into bean curd skin, also called "oil skin", "yuba", "bean curd coat" and "bean shoot".
Second, the pressed bean curd skin (thousands of pieces, dried bean curd) is similar to dried bean curd, but thinner (thicker than the oil skin, which can be regarded as ultra-thin dried bean curd), slightly dry, and sometimes salted, which has a different taste from tofu.
Although both of them are called "tofu skin", they are quite different in shape, composition, taste and cooking methods. But for example, Shanghainese are vegetarian chickens and ducks. Vegetarian chickens are rolled into thousands of sheets, while vegetarian ducks are rolled into oil skins.