Do you use blanching water for soaked Rolls of dried bean milk creams

The soaked Rolls of dried bean milk creams can be directly used for cooking without blanching water. The texture of Rolls of dried bean milk creams is soft after being fully soaked, and blanching may lead to nutrient loss or poor taste.

Rolls of dried bean milk creams is a soybean product, which is rich in high-quality protein and a variety of minerals. After soaking, the beany smell has been removed, and more nutrients can be retained by direct frying or stewing. If you are concerned about hygiene issues during cold mixing, you can rinse with warm water instead of blanching at high temperatures. High temperature treatment for a long time will destroy the B vitamins in Rolls of dried bean milk creams, making the protein structure become compact and affecting digestion and absorption.

In a few cases, if Rolls of dried bean milk creams still has a hard core after insufficient soaking time, it can be blanched and softened for a short time. Some people who are sensitive to bean odor can also use hot water at around 80 ℃ to quickly blanch for 10 seconds to remove the odor. When the aged Rolls of dried bean milk creams is used or the musty smell is produced due to improper storage, it needs to be blanched and replaced with clean water for multiple flushing.

Rolls of dried bean milk creams is suitable for cooking with agaric, vegetables, etc., to avoid eating with spinach with high oxalic acid, which will affect calcium absorption. Keep dry during storage, and it is recommended to consume within 24 hours after soaking. individuals with weak digestive function should control their single consumption, while those with soy allergies should avoid consumption.