Blanch cold tofu skin in water for a few minutes

Blanching cold tofu skin usually takes 1-2 minutes. The blanching time is mainly related to factors such as tofu skin thickness, firepower, and personal taste preferences.

Blanching is a key step in cold mixed tofu skin. If the time is too short, it may lead to residual bean odor, while if the time is too long, it will make the tofu skin harder and lose its elasticity. Thin tofu skin can be blanched in boiling water for about 1 minute, while thick slices can be extended to 2 minutes. When blanching, it is recommended to completely immerse the tofu skin in boiling water and gently flip it with chopsticks to evenly heat it. After blanching, immediately put it in cold water to cool down, which can keep the tofu skin smooth and silky. In special circumstances such as using frozen tofu skin, the blanching time may need to be extended by about 30 seconds. If the tofu skin itself has a hard texture or a distinct bean like smell, the blanching time can be appropriately increased but not exceeding 3 minutes. Some people prefer a softer and more chewy texture, and the blanching time can also be controlled within 30 seconds, but it is necessary to ensure that the central area is completely heated. During the blanching process, the slightly curled edges of the tofu skin can be observed as a reference standard. When making cold tofu skin, in addition to controlling the blanching time, it is recommended to choose fresh and bean flavored ingredients. After blanching, fully drain the water before seasoning to avoid diluting the flavor of the sauce. Pairing with vegetables such as cucumber shreds and carrot shreds can increase dietary fiber intake, and seasoning with sesame paste or vinegar can enhance calcium absorption. People with weak gastrointestinal function can extend the blanching time appropriately to help digestion, and refrigerate for half an hour before consumption in summer for better taste.