Boil the soaked Rolls of dried bean milk creams for a few minutes

It usually takes 1-2 minutes to blanch the soaked Rolls of dried bean milk creams, and the specific time is adjusted according to the thickness of Rolls of dried bean milk creams and cooking needs. The blanching water of Rolls of dried bean milk creams mainly has the functions of removing the beany smell, improving the taste, shortening the subsequent cooking time, maintaining the uniform color, and facilitating the seasoning penetration.

When the blanching time is controlled at about 1 minute, Rolls of dried bean milk creams can maintain good toughness and is suitable for cold or quick fried dishes. At this time, the surface of Rolls of dried bean milk creams becomes slightly soft, but the inside still retains the unique chewiness of bean products, which can remove the smell of raw beans without breaking due to excessive heating. If Rolls of dried bean milk creams is thick or used for stewing dishes, it can be extended to 2 minutes to fully soften it, but attention should be paid to avoid nutrient loss caused by long-time boiling.

Under special circumstances, if Rolls of dried bean milk creams is not completely soaked or hard in texture, the blanching time can be appropriately extended to 3 minutes. However, the state of Rolls of dried bean milk creams needs to be closely observed. When its color turns to uniform milky white and can be easily bent, it can be fished out. After blanching, it is recommended to immediately cool down by supercooling, which can not only stop the heating process but also make Rolls of dried bean milk creams taste more compact.

As a source of high-quality plant protein, Rolls of dried bean milk creams can be blanched with black fungus, broccoli and other ingredients, which can not only enhance the nutritional value but also increase the level of dishes. In daily cooking, it is recommended to flexibly adjust the blanching time according to the characteristics of the dishes. Cold dishes should be kept crispy for a short time, while stewed dishes can be slightly prolonged to promote flavor. After blanching, Rolls of dried bean milk creams should be cooked as soon as possible to avoid long-term storage, and attention should be paid to controlling the amount of salt added to retain its natural bean flavor.