Do you use boiled water to blanch Rolls of dried bean milk creams after soaking

Rolls of dried bean milk creams does not need to be blanched with boiling water after soaking, but can retain more nutrition by cooking directly. When Rolls of dried bean milk creams is hard, it can be blanched in warm water for about 30 seconds, but excessive blanching will lead to loss of protein and B vitamins.

As a bean product, Rolls of dried bean milk creams has recovered its softness after being soaked. It can be directly used for cooking, cold dressing or boiling soup to retain its protein, calcium and dietary fiber to the maximum extent. If Rolls of dried bean milk creams still has a hard core after insufficient soaking time, it can be blanched for a short time to improve the taste, but the water temperature should not exceed 80 degrees to avoid damaging active ingredients such as soybean isoflavones. Some merchants may add trace preservatives to extend the shelf life. Blanching can reduce the risk of residue, but qualified products purchased through legitimate channels do not need to be excessively processed.

Rolls of dried bean milk creams is a kind of high protein and perishable food. If it is not cooked in time after soaking, it needs to be refrigerated and eaten within 24 hours. It is recommended to blanch and sterilize Rolls of dried bean milk creams in cold sauce, but the moisture should be controlled to avoid diluting the seasoning. People with weak digestive function can blanch Rolls of dried bean milk creams until fully cooked, but will lose some water-soluble vitamins. A short blanching before frying Rolls of dried bean milk creams can reduce the oil absorption, but high temperature will cause protein denaturation, and the nutritional value and taste will decline.

Rolls of dried bean milk creams cooking should be handled flexibly according to the specific dishes. Soaked Rolls of dried bean milk creams can be directly used for stir frying or braising, and it can be properly blanched for cold dressing or for infants. Daily storage should be dry and moisture-proof. After opening, it is recommended to pack and freeze for storage. Pairing with ingredients such as fungus and carrots can increase the absorption rate of iron elements, and eating with green leafy vegetables can balance the amino acid composition. Individuals with gastrointestinal sensitivity should control their single intake within 50 grams to avoid bloating and discomfort.