Frozen tofu skin usually refers to frozen tofu skin. Bean curd skin, also known as rotten skin, bean skin, is made of soy milk after boiling, the surface of the solidified film after picking out, drying and other processes made of food. It is rich in protein and a variety of nutrients, is one of the traditional Chinese food.
When the tofu skin is frozen, "frozen tofu skin" is formed, that is, frozen tofu skin. Freezing helps extend the shelf life of the skin and facilitates storage and transportation. When cooking, it can be used after thawing according to need, for making a variety of food, such as stir-fry, stew, cold mix and so on.
Features include
● Texture: After freezing, its texture becomes more porous, with a certain degree of elasticity and toughness.
● Taste: After cooking, the taste is more unique, both the delicate tofu skin, but also a certain chewy.
Frozen beancurd skin can be cooked in a variety of ways
● Stew soup: can be put into chicken soup, rib soup, absorb the flavor of the soup, make their own taste more rich.
● Braised: braised together with meat to increase the texture of the dish.
● In terms of nutrition, frozen beancurd skin is rich in protein, calcium and other nutrients.
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