Bean curd not fragile _ blanched with the brine cooks the skill

Bean curd not fragile _ blanched with the brine cooks the skill
Cook the bean curd of 100-year egg and blanch the bean curd first, non- fragile.
Bean curd is more ordinary eat material,but getting softer soft and in it, fragile when not cooking, how could make the bean curd keep intact?
China cook the intersection of great teacher and Wu store big introduction, cook, in front of the bean curd, blanch with the brine, it is not fragile to cook again. Especially the south bean curd slips softly and tenderly and thinly flexibly, the content of the moisture is larger. Before cooking, boiled water in the pan first, put a small spoon of salt, stripped, sliced and blanched the bean curd, could keep intact.
The most fine and most smooth water of bean curd of ester is tender in the median of bean curd, but the most fragile too. Want the intersection of lipoprotein and bean curd break to pieces, can go packaging its enter pan, steam 20 minutes first cook, think, cut various shapes to cook according to the need of cooking again after it cools.
In addition north bean curd although toughness strong, too should take care, can fry 1 mdash in the hot oil at the stir-fry; 2 minute, wait for surface become hard to translate and then surface, fry.
Finally, Wu stores bigly and reminds, no matter which kind of bean curd to fry, don't use the slice, want with light to push away opposite the slice, in this way can let bean curd with batching mix evenly, can prevent a slice of garrulous bean curd.

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