Can the wrapped bean curd be frozen? How to freeze the wrapped bean curd?

We all know that bean curd is a common type of pasta. It has a variety of cooking methods, rich flavors, and tastes soft and delicious. Many people like to eat it. Some people make bean curd at home. Sometimes they make too much and cannot finish it, so they need to preserve it well. So can the wrapped bean curd be put in the refrigerator and frozen? Let's take a closer look!

Can bean curd be frozen?

1: Sticky bean curd made from whole grains

That's fine, but it's better to steam the freshly made tofu buns, cool them down, and then freeze them in the freezer.

If the raw bean curd is frozen in the refrigerator, it should be thawed before steaming, and then the water in the pot should be boiled before steaming. It is best to put corn husks on it when steaming to prevent sticking. It can be served after steaming for about 20 minutes.

2: If the bean curd is made of flour and yeast as the skin and beans as the filling

The raw bean buns cannot be frozen directly after being wrapped. After being frozen, the yeast will not ferment and the buns will deform. They need to be steamed, cooled and put into the freezer. They can be heated up when they are ready to eat.

How to freeze bean curd

Frozen bean curd (cooked frozen)

The Northeast is a natural refrigerator in winter. You can freeze anything you want. Sticky bean curd is generally divided into raw frozen and cooked frozen. Cooked frozen bean curd. Put it in a large pot. Pick it up with a plate and steam it in the steamer (about 20 minutes).

Frozen bean buns (raw frozen)

After wrapping the bean curd, place it directly on the chopping board covered with plastic wrap. When it is full, take it outside and freeze it into hard bean curd balls. Use an axe to slowly break it up. Put it into a clean bag. Put it into a clean large jar and seal it. The large jar must be covered tightly. Otherwise, it will not taste good when air-dried. The bean curd will crack when steamed.

The steamed bean curd is the same as the freshly steamed one. Both are good. You can just steam the frozen bean curd for 20-30 minutes.

Note: Cover the bean curd tightly during storage. Do not let it dry out. It will crack if it is dried out.

How to make bean curd

1. Knead the dough: The flour must be kneaded evenly, and it should not look like small lumps.

So how can we do it? Actually, it is very simple: "Don't be afraid of getting dirty, just be able to do it"

The dough is most likely to stick to your hands when you first add water. In order to avoid getting their hands dirty, some people often use chopsticks or other tools to stir it. After stirring it almost done, they use their hands to knead the dough together. This will definitely make the dough uneven, because when water is added to the flour, each particle absorbs water differently, resulting in small lumps, some of which are hard and some are soft. The dough will definitely not be made well.

2. Let the dough rise: You must be careful when letting the dough rise. Normally, the dough is right when it doubles in size. If it is too small, it may not have risen enough, and if it is too large, it has risen too much. How to judge whether it is not risen enough or too much? First, look at the size. About twice is more appropriate. Second, poke a hole with your finger. If the hole is quickly filled, it means it has not risen enough. If the whole dough is shrunken when you poke it, it means it has risen too much.

3. Secondary fermentation: The steamed buns with red bean paste filling need to be placed in the steamer for about half an hour. This is because the air inside the dough has been squeezed out when it was made into dough skin. The secondary fermentation can allow the dough skin to expand again, so that it will be soft and delicious when steamed.

4. Steaming: There are two steps to pay attention to when steaming buns. First, put the buns in when the water is cold. Second, steam for 20 minutes after the water boils, turn off the heat and simmer for 5 minutes before serving. If you are steaming the second pot, remember to add some cold water to the pot before putting the buns in.