How to remove the sour taste from dried tofu

Dried tofu that is sour can be removed by blanching, neutralizing with alkali, and pairing with alkaline ingredients. The sourness of dried tofu may be caused by improper storage or excessive fermentation, and attention should be paid to distinguishing between spoiled sour taste and normal fermented sour taste. When there is a slight sour taste in dried tofu, blanch the sliced tofu in boiling water for about 30 seconds. Volatile acidic substances such as acetic acid will evaporate with the steam. Immediately supercooling the tofu after blanching can maintain its elasticity. This method is suitable for situations where the acidity is not too strong and it has not spoiled. If the acidity is strong, add 3 grams of edible alkali to 500 milliliters of water and stir well. Soak in dried tofu for 5 minutes, and sodium bicarbonate can neutralize organic acids. The processed tofu needs to be rinsed with running water to avoid residual alkali taste. The natural sour taste produced by lactic acid bacteria fermentation in dried tofu is a normal phenomenon and can be adjusted through cooking methods. Stew sour dried tofu with alkaline ingredients such as seaweed and radish to neutralize acidity and alkalinity, which can reduce taste sensitivity. Add a small amount of white sugar or honey when making cold dishes, as the sweetness of the sugar can mask some of the sourness. Heavy flavor dishes such as spicy spicy pot and pickled Chinese cabbage fish have strong flavor, which can completely cover the slight sour taste of dried tofu.

Before processing sour dried tofu, it is necessary to confirm whether it has spoiled. If the sour taste is accompanied by mucus, mold, or a putrid odor, it is not edible. Daily storage of dried tofu should be sealed and refrigerated, and consumed within 2 days. Freezing storage can be extended to 1 month, but the taste may decrease. It is recommended to choose vacuum packaged products produced by reputable manufacturers when purchasing, and consume them as soon as possible after opening. For special varieties such as fermented tofu, their natural sour taste is a flavor characteristic that does not need to be removed.