Yes, but it depends on the state of the bean curd and the taste requirements. Whether the cold bean curd needs to be blanched depends mainly on the state of the bean curd (dry or wet) and the personal taste requirements. The following is a specific analysis:
Dry bean curd processing Blanching is required: Dry bean curd needs to be soaked in clean water before cold mixing, usually for 2-3 hours. It is recommended to blanch after soaking, and the blanching time should be controlled within 2-3 minutes, so as to remove the bean smell and maintain the crisp and tender taste of the bean curd.
The role of blanching: Blanching can not only remove the fishy smell, but also soften the bean curd, making it easier to taste. However, the blanching time should not be too long, otherwise it will affect the toughness of the bean curd.
Wet bean curd processing No need to blanch: If wet bean curd (available on the market) is used, it can generally be cut into sections and cold mixed without additional blanching.
Advantages of blanching
Advantages: Blanching can remove the beany smell, making the yuba more delicious, and at the same time helps sterilize and disinfect to ensure food safety.
Advantages of not blanching
Advantages: Yuba without blanching can maintain a crispy taste, be more chewy, and better retain nutrients.