Do you still use blanching water after Rolls of dried bean milk creams is soaked

After Rolls of dried bean milk creams is soaked, it usually needs to be blanched to remove the beany smell and improve the taste, but it can be directly used for cold dressing or rapid stewing.

As a bean product, Rolls of dried bean milk creams may still have a beany smell or impurities during processing after soaking. Blanching can effectively solve this problem. Boil the foamed Rolls of dried bean milk creams in boiling water for 1-2 minutes to make it more flexible and reduce the activity of some anti nutrients such as trypsin inhibitors. After blanching, supercooling can maintain the elasticity of Rolls of dried bean milk creams, which is suitable for cooking methods that need to maintain shape, such as cooking dishes and hot pot. For ready to eat Rolls of dried bean milk creams or deeply processed varieties, it is unnecessary to re blanch those marked as edible on the package. It should be noted that too long blanching will lead to the softening of Rolls of dried bean milk creams and nutrient loss.

Some cooking scenes can omit the blanching step. When making cold mixed Rolls of dried bean milk creams, fully soak the hair and drain the water to taste and retain more water-soluble vitamins. Rolls of dried bean milk creams will naturally soften due to long-time heating of stewed soup or stewed dishes, and blanching in advance will affect the taste absorption ability. If you are not sensitive to the beany smell or choose Rolls of dried bean milk creams with good quality, you can also get ideal results by cooking directly. Under special circumstances, if there is abnormal mucus or odor on the surface of Rolls of dried bean milk creams, it must be blanched to ensure food safety.

The pre-treatment method of Rolls of dried bean milk creams needs to be adjusted according to the specific needs. It is recommended to be sealed and moisture-proof during daily storage to avoid repeated soaking. Pairing with ingredients such as fungus and carrots can increase dietary fiber intake, and hypertensive patients should pay attention to reducing salt addition when cooking. Choose high-quality Rolls of dried bean milk creams with natural color and no rancidity smell, which can retain soybean protein and calcium nutrition to the maximum extent. People with indigestion should control the consumption of no more than 50g per time.