Using Hot or Cold Water to Soak Dried Fuzhu? Learn Simple Techniques for Tender and Elastic Fuzhu
Hello everyone, I'm Shu Chen, a person who loves making various dishes and focuses on sharing family meals
Fuzhu, also known as corrupted skin, is a very popular ingredient on the table. Because it is a bean product, it has a rich bean flavor. Its texture is tough and chewy, and it becomes more fragrant the more you eat. This is an advantage that other bean products cannot possess. Fuzhu is the concentrated essence of yellow beans. Just like yellow beans, it contains calcium, protein, and other nutrients. It is known as 'vegetarian but meaty'
Fuzhu is delicious, and there are many ways to make it. It can be both vegetarian and non-vegetarian, stir-fried or cold mixed, which can be said to be comprehensive. In the future, the temperature will gradually rise, and people will like to eat cold dishes. Today, I will share a quick cold dish made with fuzhu, which is refreshing and delicious and can be enjoyed with drinks. It is very popular on the table
Cold Mixed Fuzhu
Materials: Fuzhu, green peppers
Accessories: coriander, scallions
Seasoning: salt, chili oil, sugar, soy sauce, vinegar, sesame oil
Instructions
1. Place dried fuzhu in a bowl and pour in warm water about 40 degrees. Add 1 gram of salt to the warm water to shorten the soaking time. Cover with a plate to press and soak for 1 hour.
2. After soaking for 1 hour, the fuzhu is soft and has no hard core, squeeze out the water and set aside.
3. Next, prepare the accessories, chop scallions into scallion shreds, chop green peppers into shreds, chop coriander into long segments, and set aside after cutting.
4. Prepare a bowl and mix the seasoning. Add 2 grams of salt, 1 gram of sugar to enhance the flavor, 3 grams of soy sauce, 3 grams of vinegar, 2 grams of chili oil, and 3 grams of sesame oil. Mix all the seasonings thoroughly before setting aside.
5. Boil a certain amount of water in a pot. When the water is about to boil, add the fuzhu. Boil for 10 seconds. The water temperature in the pot should not be too high, or the fuzhu will be cooked into mush.
6. After the fuzhu is blanched, drain the water and cool it in cold water. This makes the fuzhu more tender and chewy.
7. After the fuzhu cools, squeeze out the water vigorously. The less water inside the fuzhu, the easier it is to absorb the flavor.
8. Next, put the prepared coriander, green pepper, and scallion shreds into the bowl.
9. Thoroughly mix all the ingredients and seasonings to enjoy the delicious food.
Done, we have finished this cold mixed fuzhu. It's a refreshing and appetizing cold dish. I hope you like it.
Tips:
When soaking fuzhu, choose warm water in spring and winter, and cool water in autumn and summer. The water temperature for soaking fuzhu should not be too high, or it will cause the fuzhu to be soft on the outside and hard on the inside.
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