Blanching Tofu: A Key Step in Cooking Delicious!
Tofu, as a representative of traditional Chinese ingredients, is deeply loved by people for its delicate and tender taste and nutritional value. In the process of cooking tofu, blanching is crucial. Blanching not only removes the beany smell of tofu, but also makes the tofu more tender and improves the overall taste. So, how do you blanch tofu properly? Next, let's take a look at the tips and precautions for blanching tofu.
First, the role of blanching
Removes beany odor: Unblanched tofu often has a certain beany smell, and blanching can effectively remove this taste and improve the taste of tofu.
Keep the tofu intact: When blanching, put the tofu in a pot of cold water first, as the water temperature gradually rises, the tofu will slowly set and will not break easily.
Makes the tofu more tender: Blanching softens the tissues of the tofu and makes it more tender.
Sterilization and disinfection: Blanching also has a certain bactericidal effect, which can effectively reduce the risk of food poisoning.
Second, the blanching method
Put cold water into the pot: Put whole pieces of tofu or pieces of tofu in cold water to ensure that the tofu is evenly heated from the inside out, and avoid the tofu from breaking due to high external temperature.
Add salt to enhance the base: Adding an appropriate amount of salt to boiling water not only adds a base flavor to the tofu, but also further removes the beany smell.
Control the heat: After placing the pot on the fire, keep the heat on medium-low heat to make sure the water remains slightly boiling. Too much heat can easily cause tofu to break.
Flip at the right time: Gently turn the tofu cubes with a spatula so that they are evenly heated to prevent them from sticking.
Observe the changes in tofu: As the water temperature rises, the tofu will gradually become firmer. When bubbles of different sizes appear on the surface of the tofu, it means that the blanching is basically completed. At this point, you can turn off the heat and quickly remove the tofu to avoid overcooking.
Cool water: Blanched tofu is placed in cold water and cooled quickly to further enhance the tenderness of the tofu. But be careful not to soak for too long, so as not to affect the overall taste.
Drain the water: Remove the tofu from the cold water and gently absorb the moisture on the surface with a clean gauze or paper towel to ensure that the tofu will not be affected by too much moisture during subsequent cooking.
3. Precautions
Keep your time under control: Blanching time should not be too long, so as not to cause overripe tofu and poor taste. Generally speaking, it is best to control 5-8 minutes from boiling water to when the tofu comes out of the pot.
Do not over-stir: During the blanching process, avoid over-stirring or turning the tofu to avoid breaking the tofu. Maintaining the integrity of the tofu is key to ensuring the beauty and taste of the subsequent cooking.
Adjust the amount of salt: Adjust the amount of salt according to personal taste. Adding salt not only removes the beany smell, but also adds a base flavor to the tofu. But be careful not to add too much salt so as not to affect your health.
Pay attention to the choice of water quality: Blanch with soft water, as the minerals in the hard water react easily with the proteins in the tofu, affecting the overall taste. If you use tap water, make sure the water is clean.
Cool down in time: Immediately after blanching, put the tofu in cold water to cool down to keep it tender. If not cooled in time, the tofu is easy to stick together and affect the subsequent cooking effect.
Storage and preservation: Blanched tofu should be stored in a refrigerated environment and eaten as soon as possible. It is easy to breed bacteria and affect health when left for a long time.
By mastering the correct blanching techniques and precautions.