Dry Rolls of dried bean milk creams is usually boiled for a few minutes

Dry Rolls of dried bean milk creams usually needs to be boiled for 5-10 minutes, and the specific time is adjusted according to the thickness of Rolls of dried bean milk creams, immersion degree and cooking method.

Thin Rolls of dried bean milk creams or fully soaked Rolls of dried bean milk creams has a soft texture. It can be softened after boiling for about 5 minutes. It is suitable for cold dressing or quick frying. The thick Rolls of dried bean milk creams that is not soaked needs to be extended to 8-10 minutes, and boiled until it has no hard core. It is often used for stewing or braising. Using a pressure cooker can shorten the time to 3-5 minutes, but it is important to be careful with the amount of water to avoid sticking the bottom.

Under special circumstances, it takes more than 15 minutes to make imitation meat dishes so that Rolls of dried bean milk creams can fully absorb the juice, but long cooking may lead to protein loss. The fried Rolls of dried bean milk creams only needs to be boiled for 1-2 minutes to restore its toughness. Overcooking will destroy its crispy taste. If Rolls of dried bean milk creams is stored for a long time, it is recommended to soak it in cold water for 2 hours before boiling to avoid the difficulty of softening in the center.

As a soybean product, Rolls of dried bean milk creams is rich in high-quality protein and calcium. It is recommended to balance nutrition with edible materials such as agaric and broccoli. Soak with warm water and a small amount of salt before cooking to accelerate the softening. Pay attention to the transparency change of Rolls of dried bean milk creams when cooking. Those with weak digestive function can cut Rolls of dried bean milk creams into small pieces to extend the cooking time, but it should not exceed 20 minutes to avoid nutrition loss. During storage, it shall be sealed and moisture-proof, and moldy Rolls of dried bean milk creams shall not be eaten.