Unverified88% confidenceFactTime unknown
冻豆腐由老豆腐冷冻制成，冷冻使内部形成蜂窝孔洞，吸味能力强，适合火锅炖菜；嫩豆腐冷冻后会出水变碎不适合冷冻
1
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88%
Confidence
Long-term
Relevance
-
First Seen
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Unverified冷冻会改变豆腐结构：北豆腐冷冻后内部形成蜂窝孔洞变成'冻豆腐'，吸汤能力大增，适合火锅炖菜；但嫩豆腐/内酯豆腐冷冻后会出水变韧、口感变差，不建议冷冻保存90% similarUnverified冻豆腐久煮不散但会持续吸汤膨胀，煮过久后内部汤汁过多容易烫嘴，食用时建议稍作冷却或挤压后再入口80% similarUnverified淡奶油若曾冷冻或经历温度剧烈波动，会出现豆腐渣状结块和油水分离，此状态无法打发，只能用于做汤或酱汁，收货后需检查质地79% similarUnverified带馅类冷冻面团（包子/馅饼）复热时应从冷冻直接上锅，切勿完全解冻，否则馅料出水导致面皮塌陷、底部粘连；无馅馒头则可解冻或不解冻78% similarUnverified内酯豆腐采用盒装密封，保质期比散装卤水豆腐长，但开盒后需尽快食用，不耐储存75% similar
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