Should frozen tofu be cut and frozen? Should frozen tofu be cut first or frozen first?

As we all know, frozen tofu is a common food. There are many ways to make it, and it tastes super good and tastes very good, which is deeply loved by people. Many people will like to eat frozen tofu, especially northerners. The practice of frozen tofu is also particular, so should frozen tofu be cut first or frozen first? Let's take a closer look!

What is frozen tofu? Frozen tofu, as its name implies, is tofu obtained by freezing fresh tofu. Tofu has a high water content. Frozen tofu, due to the frozen expansion of water in the cracks of tofu, has enlarged pores and formed a honeycomb, which can absorb more soup like a sponge, and has a unique taste and endless aftertaste.

Frozen tofu can be regarded as a patent in the north. Buy a piece of tofu in winter and put it outdoors. Thaw and slice it when you eat it. With the development of freezing technology and the popularization of refrigerators, we can eat delicious frozen tofu anytime and anywhere.

Why should tofu be cut into small pieces and then frozen? We know that tofu is "crisp", easy to disperse and easy to break. Cut into small pieces in advance, the quality of frozen tofu will be better.

First: cut the tofu into small pieces. The smaller the piece, the colder it will be. After freezing, the effect is very good and it will not come apart. But the chunks of tofu are frozen directly. Because of its large volume and limited low temperature, the tofu in the inner layer was not completely frozen and formed, so the frozen tofu was a failure.

Secondly, even if large pieces of tofu are completely frozen, tofu is easily broken when it is cut after thawing. Because the low temperature has completely destroyed the structure of tofu, its meat quality has become drier, harder and more fragile. If it is cut, it will not be shaped and will be scattered.

Simple method of making frozen tofu The making of frozen tofu is relatively simple:

1, take a piece of old tofu of moderate size and soak it in clear water for 2 hours (add a few pieces of angelica dahurica 1 pepper) to remove the beany smell.

The old tofu (clearer texture and better taste) is selected here, and then cut into 2 cm squares with uniform size.

2. Take a square tray, spread out the cut tofu blocks in turn, seal them with plastic wrap, and put them in the refrigerator for one night (about 12 hours).

3. The next day, take out the tofu that has been frozen all night, pour it into clear water, thaw it naturally, and gently squeeze out the water by hand, and the frozen tofu is ready!