Yuba is a little sticky before soaking, and it is more sticky after soaking, why is it soft?

Many people like to eat yuba, celery yuba is a classic cold dish in summer, although yuba is delicious, but yuba must be soaked soft before cooking, many people don't know how to soak to make yuba soft and hard, so what? This is what many housewives want to know, in fact, it is not so difficult to soak yuba, when soaking yuba, soak it in warm water, and add a little salt to the water, so that yuba will be easy to soak, and soft and hard evenly, there will be no places to soak soft, some places are still dry and hard not soaked, yuba can be made into cold dishes and hot dishes to eat, but experts recommend that eating cold vegetables can absorb the taste and nutrition of yuba, more healthy. The dried yuba is very light, there will always be a small part floating on the water surface when soaking, some places can not be soaked, and then cover a plate on top when soaking, so that all the yuba is soaked in water, so as to ensure that every place is soaked.

When soaking yuba, it is best to soak it in cold water, which can not only keep the taste of yuba from being lost, but also make the appearance more neat and clean. However, it takes a long time to soak the yuba in cold water, usually 4 to 6 hours, if you are in a hurry, you can use warm water instead of cold water, which can also make the yuba soak soft and hard consistently, and the time can be shortened by half. Do not soak the yuba in boiling water, otherwise it is easy to cause uneven softness and hardness, and even rotten on the outside and the inside.

Finally, Chinese medicine recommends a quick method, soaking yuba in the microwave oven is also a good way, using a container with a lid to put the amount of water that has not been covered with yuba, heating on high heat for three to five minutes, depending on the amount of yuba, it will be quickly made, which is very time-saving for office workers. The above methods are very good, but you also need to master the time, it is easy to soak too soft if the time is too long, and it is easy to be weak when mixing cold dishes.

Eighty percent of them are broken, and soy products will be a little sticky if they are broken.

Some yuba bubbles are not soft, and there may be too many additives.

Yuba, also known as tofu skin, is a traditional bean food, and it is also a common food ingredient in Chinese areas, with a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color, shiny and shiny, rich in protein and a variety of nutrients, soaked in water (cool in summer and warm in winter) for 3 to 5 hours to open. It can be meat, vegetarian, roasted, fried, cold salad, soup food, etc., the food is fragrant and refreshing, and meat and vegetarian food have a unique flavor.

Yuba is made by heating and boiling soybean milk, after a period of heat preservation, a thin film is formed on the surface, and then it droops into branches after being picked out, and then dried. Its shape resembles a bamboo branch and is called yuba. Yuba is a product of a certain structure composed of a combination of soybean protein membrane and fat.

It has high nutritional value, easy to preserve, and convenient to eat, and is favored by consumers at home and abroad.

The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica", Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying. The quality of yuba is divided into 3 grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water; It also contains soybean-like nutrients, such as soybean protein, dietary fiber and carbohydrates.

Yuba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, improves bone development, concentrates the essence of soybeans, and is the nutritional champion of soy products. Eating yuba often can strengthen the brain. It has the effect of clearing heat and moistening the lungs, relieving cough and eliminating phlegm, and is suitable for almost everyone.

Yuba has a high content of glutamate, which is 2 to 5 times higher than that of other legumes or animal foods, and glutamate plays an important role in brain activity, so yuba has a good brain-strengthening effect and helps prevent Alzheimer's disease.

Eating before and after exercise can quickly fuel up and provide the protein needed for muscle growth.

Eating yuba at noon is best eaten at noon, which can replenish enough energy for the body to fight the fatigue of the second half of the day's work, and also has a good brain-strengthening effect. Eating at noon is more beneficial for weight control than eating at night.

Yuba is a high-end food of soy products, and is widely known as "the meat of vegetarians" by many people because of its high nutritional value.

Yuba must be soaked in cold water, if it is allowed to make the yuba neat and elegant, if soaked in hot water, the yuba is fragile;

However, when eating yuba, be careful not to eat it with honey and orange, because it will affect digestion and absorption, and soy milk should not be added with brown sugar, and white sugar can only be added after cooking.

In fact, the reason is very simple, because the yuba is too hard, so few people can soak the yuba well, and most people soak it in cold water, and the natural yuba is not delicious. When making yuba, it is best to soak it in hot water, although it does not need boiling water, but at least it is hot water, otherwise it is not soaked in yuba, and it takes about half an hour for yuba to be soaked in time, so that the fried yuba can be soft and delicious.

Some yuba bubbles are not soft, which may be due to some additives when processing yuba, which is not easy to soak yuba soft.

Soak yuba, don't soak it directly in water, learn the method of the restaurant, and the time is not sandwiched. Many people soak yuba, in order to save time, will use boiling water or hot water to soak, in fact, it is wrong, soak yuba in summer should be soaked in cold water, winter can be soaked in warm water below 40 degrees, so that it will not destroy the surface structure of yuba, generally soak for about 30 minutes, add a little salt when soaking, the taste is more chewy, pinch the yuba with your hands, there is no hard heart in the middle to soak it.

Some yuba bubbles are not soft, first of all, it is definitely not a qualified product, and its bean material is not very good.

You can use warm water instead of cold water to soak the yuba, but you should pay attention to the softness and hardness of the yuba during the soaking process at any time, and the consistency of softness and hardness can be achieved in about 1 hour.

Why do you say that some yuba bubbles are not soft? Anyway, he must not have the kind of good that can soak soft, maybe.

Yuba is a little sticky, which is a prelude to going bad, so you should eat it quickly.

The tip of the yuba is sticky" indicates that the yuba has signs of sugar bamboo, and the more sticky the hand, the more serious the sugar. "Soft as damp" wet and sticky are the two major characteristics of sugar bamboo. "There is a sandwich in the middle" sugar heart bamboo, the production process is not good, when the bamboo is raised, the soybean milk with sugar is wrapped in it, and the roast is not dry, resulting in the formation of a sandwich.

In addition, please carefully confirm that the packaging of yuba is not damaged, if it is not the reason for the packaging, then see if the other yuba in the same package is soft, if other yuba is the same, it is recommended not to buy the brand of yuba in the future, because sugar bamboo should be defective at any time, and the humidity of yuba is so large, it is not good quality.

How to distinguish the advantages and disadvantages of dried yuba

1. Color: When distinguishing the color of yuba, a good yuba is pale yellow and shiny. The not very good yuba is that the color is dull or white, white, and dull.

2. Shape: In addition to the color, a good yuba is a branch or leaf-like, brittle and easy to break, with a hollow strip break, no mildew, impurities, and insects. The less good ones will be in the form of branches or leaves, and there will be more broken branches or fragments, and there will be more solid strips.

3. Odor: When identifying the smell of yuba, high-quality yuba has the inherent fragrance of yuba and has no other peculiar smell. If the yuba is not very good, it will have a dull aroma, or even have bad smells such as musty smell and sour odor and other foreign smells.

4. Taste: You can also distinguish by tasting the taste of yuba, and a good yuba will have the inherent flavor of yuba. The inferior yuba has a bland taste, and even has undesirable tastes such as bitterness, astringency or sourness.

What is the reason for the long soaking time of yuba and the hard taste?

Hello, dear, the quality of the yuba may not be particularly good, so the taste is hard, not that the longer the soak time, the better the yuba tastes, the blind and still decide that it is the quality of the yuba. First of all, when we soak the yuba, we need to break the yuba into the appropriate size in advance, and then we add 50 degrees to 60 degrees of direct warm water in it, taking care that it is best not to use boiling water or those overheated water. Because if we use boiling water or too hot water, the soaked yuba will be soaked, sometimes the outside of the yuba has been soaked and thick, but the inside is still hard because the water temperature is too high when we are soaking.

If we use warm water to soak the yuba, it will take about 30 minutes, so the soaked yuba is tender and smooth, and it is very delicious to eat. When we soak yuba, we can add some edible salt to the water a little, because salt can make our yuba more flavorful, and salt can make our yuba absorb water faster. We can also use cold water when soaking yuba, but we need to be careful that if we use cold water, it will take more time for yuba to soak.

Generally, soaking yuba in cold water will have a hard core in the middle and cannot be soaked, resulting in a very hard taste. However, if you use hot water, it is easy to soak it, so it is best to use warm water.

You can take a basin first, pour warm water of about 40 degrees, and then break the dry yuba, a 2-inch long section, put it into the water, pay attention to the amount of water must not be over the yuba, and then add a spoonful of salt, stir the salt, use a pluck to keep warm, soak for 30 minutes, the yuba can be soaked, and the tendons have no hard core, and the taste is smooth and tender.

The yuba itself is relatively light, put the yuba into warm water to soak, the yuba may float up directly, these floating yuba can not be soaked as soon as possible. So it's best to cover a plate on top of the yuba so that the yuba can be completely soaked in warm water.

When soaking the yuba, you can also add some salt to it, which can greatly shorten the time for the yuba to be soaked, and the softness and hardness of the soaked yuba are also very uniform, and there will be no problems that some are soaked well and some are still very hard.

Soak yuba with boiling water or lukewarm water.

It is best to soak yuba with warm water of about 40 degrees. Because the temperature is too high, the yuba will become too soft and affect the toughness; But if the water temperature is too low, it will not be soaked, which will prolong the soaking time of the yuba. Then you can add a little salt to the water, edible salt can speed up the exposure of yuba to water, so that yuba can soak quickly.

Can yuba be eaten raw.

Yuba is a soybean product that is made by refining and cooking soybeans and then concentrating and drying them. First, the skin is removed from the pan, straightened, rolled into a rod, and then dried, which is cooked like tofu and can be eaten raw. After soaking in water, you can make cold dishes directly, but it is still recommended to blanch them in boiling water.

Salt water blister method. In fact, it is not so difficult to soak yuba, when soaking yuba, soak it in warm water, and add a little salt to the water, so that the yuba will be easy to soak, and the hardness is uniform, there will be no places to soak soft, some places are still dry and hard, not soaked.

Yuba should be soaked in water to soften, if it is soaked more and harder, don't eat it again

Soaking yuba, many people make the wrong first step, the restaurant chef taught me the trick, and soaked it all in 3 minutes.

Is the yuba soaked in cold water or lukewarm.

The method of soaking yuba is soft and not rotten:

First of all, put the yuba in warm water, (the water temperature is about 40 degrees, you can do it without burning your hands) the warm water can better soak from the outside to the inside, and the inside and outside are very soft and strong. Cold water and hot water soaking are incorrect, cold water soaking speed is slow, there will be a hard core in it, hot water is easy to soak the yuba, and the nutrients will be lost.

Next, add an appropriate amount of salt and white vinegar and stir with chopsticks until melted. (Salt can promote the absorption of a large amount of water by yuba, and white vinegar can make yuba more resilient and taste stronger).

Finally, take a plate and press it on top of the yuba to soak it to ensure that each section of yuba can be soaked in water, and the effect of soaking and trembling will be better. (The bean curd will float on the surface of the water, if you don't press it with a plate, the soaking effect is not very good) soak for five minutes, turn over and continue soaking, so that the soaked yuba is more even, cover and stand for more than 10 minutes, so that it will completely and completely lose the hard core.

How long does yuba need to be soaked:

Yuba is an ingredient that we need to soak before stir-frying ingredients, generally need to soak in cold water for about two hours, and when the yuba completely absorbs the water, the toughness of the yuba will increase, and the yuba at this time can be better flavored when used to stir-fry the ingredients. Yuba should not be soaked for too long, otherwise it will cause the yuba to deteriorate and rot when stir-fried.