Legume processing and cooking tips

1. Qiao washing tofu first with bubbling tofu, and then rinse with a small stream, then boiled in boiling water, you can remove the astringency, burning dishes are very delicious. Dipping tofu in a touch of salt water will not degenerate tofu. 2. Mung bean preservation method Mung bean first soaked in boiling water for two minutes, the eggs in the mung bean kill, dried, sealed with a jar, you can safely over the summer does not produce insects. Bolls have also been used to open blisters, and no insects will be reproduced later. 3. When milk bean curd is flavored with sweet bean curd, adding some fermented bean curd or juice will increase the flavor. 4. When spinach tofu is used to cook spinach and burn tofu, the spinach is first hotted, so that oxalic acid is dissolved out and then made together with tofu. This way, the calcium in tofu will not be destroyed. At the same time, the astringency of spinach can also be removed to make the dish taste better. 5. Soybean odor removal Soybean products such as tofu and dried tofu often have a taste of water. Before cooking, tofu soaked in cold salt water (usually 500 grams of tofu with 50 grams of salt), not only can remove odor, but can not be damaged for several days, when cooking, it is not fragile. 6. The tofu in the kimchi water is not bad for several months. It is put in the kimchi water and is not corrupted for four or five months. Cooking is more delicious. 7. Fried bean sprouts should be put fresh vinegar sprouts, cooking speed faster, you can break students. However, crispy bean sprouts often have a little bit of astringency. If you put a little vinegar, it will not only remove astringency, but also keep the bean sprouts crisp and delicious. 8. Yellow rice wine can be added to a little rice wine before salt is added to remove yellow bean sprouts. 9. Boiled green beans, some of the "mung bean" in the mung bean is not easy to cook. If mung beans are cooked in an iron pan for 10 minutes and then cooked, no matter how hard the mung bean can boil quickly. But be careful not to stir-fry, so as not to make mung bean soup (porridge) have a scallion flavor. 10. When faba bean and red beans are stored for faba bean and red bean, the garlic is added two or three heads, and the mites are not grown for 2-3 years. 11. Broad bean shelling techniques Put dried beans in a ceramic or enamel vessel, add the appropriate amount of alkali, and pour boiling water for a quarter of an hour. After foaming, it is easy to peel off the skin. However, the faba bean must be washed with water to remove the alkaline taste. 12. Frying fried peanuts is generally fried peanuts, and after 12 hours, it is not crispy. If the fried peanuts are sprinkled with a little white wine, stir it well, and then sprinkle with a little salt. The peanuts that have been treated in this way have been crispy for a few days and are not likely to return. 13. Fried peanuts should be oil and rice at the same time wok Many people in the fried peanuts, the first heat the oil, put peanuts later, think that this can make peanuts cooked quickly. On the contrary, this kind of frying will cause peanuts to be heated rapidly, and they will be easily blown into outer coke. The correct method of frying is to add oil and peanuts to the pan at the same time and gradually heat up. The fried peanuts are evenly heated inside and outside, crisp and consistent, beautiful in color, and delicious in flavor. 14. Two methods for storing peanuts: 1 Wash the peanuts with clean water, drain and fry them, mix evenly with fine salt and allspice, then spread out to dry them, dry them, and put them in plastic bags or other sealed containers. The peanuts treated with this method lose their ability to germinate, and they will not deteriorate even after a summer or two. 2 Place one or two cigarettes in the container or in a plastic bag containing peanuts, and tightly seal the mouth so as not to leak air. In this way, peanuts will not be infested within 3 years.