What are the practices of yuba? What are the practices of yuba?

Yuba is rich in protein and a variety of nutrients, and it is fragrant and refreshing. Celery and yuba are paired to make cold dishes, the taste is refreshing, and at the same time can lower blood pressure and health care, eating more is conducive to health, there are several ways to make celery yuba, I made an improved version of yuba roast meat, and added peanuts to it, it became a very good appetizer, and I will share the method with you below.

Roasted pork with yuba There are two methods, you can fry the yuba and then wait until the braised pork is stewed until it is almost rotten. The other is to soak the bean curd in water, and then put it in when the braised pork is about to simmer. It's just that the bean curd soaked in water is put a little later than the yuba in the fryer, and the yuba that has not been fried can be burned for a long time.

But no matter which way you do it, the yuba tastes like meat, and it's better than meat.

Vegetarian roasted yuba After the yuba is fried, put fungus, green and red pepper vegetarian roast, put some soy sauce and sugar, and it is a very delicious vegetarian dish.

Braised pig's trotters with bean curd braised pig's trotters, put in the soaked yuba and simmer for 5 minutes when it is about to come out of the pot, and then serve with the dish.

Roasted bean curd with pork ribs is similar to the practice of braised pork and braised bean curd.

Beef brisket stewed in Zhuhou sauce, simmer the brisket for 1 hour, then add the fried yuba and simmer it for another 20 minutes, so that the yuba can taste the taste of the brisket. The beef brisket is soft and rotten, the yuba is soft and rotten, and the dish is fragrant.

Shiitake mushroom roasted yuba Yuba and shiitake mushrooms are stewed together with oil consumption, soy sauce and sugar, shiitake mushrooms, yuba, soft and fragrant.

Celery mixed with yuba Soak yuba in hot water, soak it until soft and let it cool, then mix it with blanched carrots and celery, put minced garlic, salt, sesame oil, and home-cooked cold vegetables.

Mixed with red oil and bean curd The soaked yuba is mixed with shredded green onions, green and red peppers, red oil, salt and sugar, and it is very delicious.

I believe there is always one suitable for you.

Let's share our cooking experience and the joy of cooking!

Tomato and bean curd. Materials.

Tomato and bean curd.

Method. Cut the tomato into small pieces, cut the fried yuba into sections, cut the green pepper into rings, and slice the garlic.

Stir-fry the chives in a frying pan and stir-fry the tomatoes to bring out the juice.

Stir-fry the yuba evenly with salt, light soy sauce and oyster sauce.

Simmer in water over low heat until the soup thickens.

Stir-fry the green peppers until the soup is thick and remove from the pan.

Tomato fried yuba is sour and spicy.

A simple version of Pixian bean paste bean curd egg noodles.

Materials. one egg; three pieces of yuba; One dough cake.

Method. Cut the size of the yuba you want to eat and soak it in cold water.

Soak for about 35 minutes, don't soak too soft.

After soaking, remove the water and drain it.

Put some oil, and when the oil is hot, put it on low heat.

When cooked, set aside.

Add an appropriate amount of oil, then add a large spoonful of Pixian bean paste, add a little salt, chicken powder and stir-fry.

Add an appropriate amount of water, and when the water boils, put in the dough.

When you like the noodles to be as soft and firm as you like, add the yuba and add a little salt and chicken powder.

Cook for about a minute before turning off the heat.

In this way, the egg noodles with bean curd in Pixian bean paste are completed

Tip: Don't look spicy, it's not spicy.

I added some milk to myself and it was delicious.

I forgot to take a picture, so I didn't ** show you.

Stir-fried yuba, cold yuba and so on. Yuba has a lot of nutrients in it, which can ensure the health of our body and promote intestinal digestion.

Yuba can be fried and eaten with braised pork, which is particularly delicious. You can also make a cold salad of yuba for a special relief in summer.

After boiling yuba in water, it is eaten with various sauces such as soy sauce, and it is very delicious. You can give it a try.

For the practice of yuba, it is actually very simpleWe can cook according to our preferences, and the resulting yuba is our favorite food, not just a dish.

1. Cold bean curd. For cold bean curd, it is my favorite dish, although its cooking method is very simple, but you must adjust the taste well, otherwise it will be particularly unpalatable. First of all, we should soak the yuba in water and wait for it to soften slowly. Secondly, we boil the soaked yuba in water, and then pick it up and let it cool; Finally, we need to take out a small bowl and add a small amount of light soy sauce, dark soy sauce, sesame oil, pepper oil, oyster sauce, salt, chicken essence, sugar, crushed peanuts, white sesame seeds, and then cut in an appropriate amount of Paili coriander, shallots, and finally put the seasoned condiments into the yuba, so that the delicious cold yuba is made.

2. Stir-fried meat with yuba. When we cook fried pork with yuba, we can choose the meat according to our preferences. If we like to eat lean meat, then we choose lean pork fried yuba; But if we like to eat fatty meat, then we can choose the three-line meat fried yuba.

However, in the process of frying, we also need to soak the yuba in advance, otherwise even if we put in a lot of oil, we will not be able to fry the dish well, let alone the taste of the dish. In the past, I also used yuba to fry the meat once, but the taste of the meat was very bad, and the yuba was also very hard, so I summed up my experience and tried to fry the fragrant yuba fried meat in the next cooking process.

The ** of yuba is not particularly expensive, but we still don't choose to waste ingredients in the process of cooking, we can go to the Internet to learn the relevant video screen to stir-fry, which is also a way to improve our cooking skillsI hope everyone can have such a concept.

Yuba style chicken soup.

Ingredients: bean curd, cooked chicken nuggets, a little wolfberry, green onions, ginger slices, cooking wine, salt, monosodium glutamate, clear soup, salad oil.

Method: Soak the yuba until soft and cut it into sections. Put the pot on the fire, pour in the salad oil and heat it, then add the green onions, ginger slices, and yuba and stir-fry slightly; Add cooked chicken pieces, clear soup, cooking wine, and wolfberries to boil, skim off the foam; Add salt and monosodium glutamate, remove the green onion and ginger slices, and pour it into the soup bowl.

Yuba mushrooms. Ingredients: bean curd, fresh mushrooms, rape, oil, salt, monosodium glutamate, peppercorns.

Method: Cut the yuba into long sections; Fresh mushrooms, remove the stems, wash and cut into slices. Blanch the yuba, fresh mushrooms, and rape in boiling water, remove and cool, drain and put them on a plate.

After pouring oil into the pot and heating it, add the peppercorns and stir-fry until fragrant, and remove the peppercorns. Pour the pepper oil on the plate, add salt and monosodium glutamate and mix well. Yuba fungus soup.

Ingredients: Shuifa Yuba, Shuifa fungus, wolfberry, cooking wine, green onion, ginger, salt, monosodium glutamate, pepper, fresh soup, salad oil.

Method: Cut the yuba into sections, put it in a pot of boiling water and blanch it for 2 minutes, take it out, and drain the water. Put the pot on the fire, pour in salad oil, yuba, cooking wine, green onions, ginger slices, wolfberries, fresh soup, boil over high heat, skim off the foam; Then cover the lid, turn to low heat and simmer for 10 minutes, add the water fungus, salt, monosodium glutamate, cook for another 1 minute, pick off the green onions, ginger slices, and sprinkle pepper.

Night-flavored yuba.

Material: Yuba; Chives; balsamic vinegar; Garlic; The taste is extremely fresh; Sugar; Sesame oil; scallion oil; Essence of chicken is dispensable.

Method: Soak yuba in advance.

Finely chop the chives and pat the garlic cloves.

Two tablespoons of balsamic vinegar, one tablespoon of sugar, half a teaspoon of chicken essence, a few drops of sesame oil, a few drops of scallion oil, after mixing, add garlic cloves, microwave for 30 seconds (spoon-sized).

Then cook the bean curd, drain the water, mix evenly with the prepared sauce, sprinkle with chopped green onions, and you can eat it, or you can put it and eat it again to make it more flavorful.

Dormitory food - loofah and bean curd lean meat soup.

Ingredients: a loofah; three pieces of yuba; about 35 grams of lean meat; Two slices of ginger.

Procedure to prepare material steps.

Wash the loofah and cut it with a hob for later use.

Peel the ginger and pat it aside.

Slice the lean meat, put an appropriate amount of oil, soy sauce, salt, a little cornstarch, a little more tender, stir well, and marinate for about 10 minutes.

ps: I bought 3 yuan of lean pork for this pork, 3 yuan for loofah, yuba yuan, the price of pork has risen too much, rich children's shoes can be put more, I just came to adjust the taste.

Add an appropriate amount of oil, add ginger after the oil is hot, fry for a while, add the loofah and stir-fry until it is a little golden, and then add an appropriate amount of water.

PS: Don't put salt in the process of frying, because after adding salt, the white part of the melon will turn black when it is cooked.

Once the water is boiling, add the lean meat and cook for two or three minutes.

Add the yuba and cook for a minute, then add an appropriate amount of salt and chicken powder to taste, and you can get out of the pot.

The delicious loofah bean curd lean broth is complete, and another bowl of rice is super perfect.

Ingredients: 200 grams of celery, 50 grams of bean curd, half a red pepper.

Excipients: salt, oil, appropriate amount of chicken essence.

Method: 1. Soak the yuba in cold water to soften and drain the water; Cut red peppers into rings;

2. Remove the old leaves of celery, tear off the old tendons, clean and drain the water;

3. Heat the oil in a pan and stir-fry the celery until it changes color; 4. Add yuba and stir-fry for 2 minutes; 5. Add red pepper rings, stir-fry a few times, add salt, put an appropriate amount of chicken essence, and stir-fry evenly;

How to make it: 1.Peel the beans. It is advisable to choose soybeans with full grains and sieve away dust impurities. The selected soybeans are crushed and peeled with a peeling machine, and the skin is blown clean. The peeling is to ensure the yellow and white color, improve the utilization rate of protein and the yield rate.

2.Soak beans. Soak the peeled soybeans in water, and determine the soaking time according to the season and temperature: 4 to 5 hours in spring and autumn, and 7 to 8 hours in winter. The ratio of water to beans is 1, and it is appropriate to pinch the soaked beans by hand to swell and harden, and not be soft.

3.Refining and slurrying. It can be refined by stone grinding or steel grinding, and the water used from refining to filtration is 1 10 (1 kg of beans, 10 kg of water), and the slurry is grinded. It is filtered 3 times by a spin dryer, and the hand-kneaded okara is loose and free of slurry water as the standard.

4.Boiled slurry slurry. After the slurry is dried, it flows into the container by the pipe, blows the slurry with steam, and heats it to 100 110. After the slurry is cooked, it flows into the sieve bed through the pipe, and then the slurry is filtered once to remove impurities and improve the quality.

5.Extract yuba. After filtering the cooked slurry, it flows into the yuba pot, heats it to about 60 70, and about 10 15 minutes can raise a layer of oily film (oil skin), and uses a special knife to gently cut the film from the middle, divide it into two pieces, and extract them separately.

When extracting, it is rotated into a column by hand and hung on a bamboo pole to become a yuba.

6.Dry the packaging. The yuba hanging on the bamboo pole is sent to the drying room and arranged in order. The temperature of the drying room reaches 50 60, and after 4 7 hours, the surface of the yuba is yellowish-white, bright and translucent.

Cold bean shoot (yuba).

Materials. bean shoot (bean curd); Salt; light soy sauce; dark soy sauce; Paprika; coriander, chopped green onion; Sesame oil.

Method. Yuba soaked in advance, cold water or warm water, the length of soaking time varies.

Blanch the water for one minute (the water can be boiled again after the yuba is added).

Cut thick strips with an oblique knife or hob to increase the juice absorption area.

Put a little salt as the base flavor, a little dark soy sauce to color, a little light soy sauce to taste, and an appropriate amount of sesame oil to moisten and fragrance.

Finally, add an appropriate amount of coriander or chives to match, mix well.

Mix two-color yuba.

Materials. 2 pieces of yuba; 2 black bean curds; a pinch of yellow and red peppers; coriander root; salt to taste; Appropriate amount of salad oil; Essence of chicken is dispensable. a few peppercorns; 1 large ingredient.

Method. The two-color yuba is soaked in cold water and cut diagonally into sections.

Sit in a pot and add water, after the water boils, blanch the bean curd, boil for a minute, remove and drain, and put it in a container.

Re-sit the oil in the pot, put the peppercorns, the ingredients, and turn off the heat after the oil is hot.

Put salt and chicken essence in the middle of the prepared dish, and pour in the hot oil.

Mix well!

Stir-fried bean curd. Materials.

three yuba; 3 fresh shiitake mushrooms; a pinch of enoki mushrooms; a handful of fungus; a pinch of salt; a little light soy sauce; a pinch of sesame oil; vinegar to taste; 1 garlic clove; 3 green onions.

Method. Soak the bean curd and cut it softly, soak the fungus and soak the shiitake mushrooms, wash the enoki mushrooms and set aside.

Heat the pan with oil, and stir the green onion and garlic until fragrant.

Put the bean curd and other ingredients in the oil pan, add salt, light soy sauce, chicken essence, a little sugar and a little vinegar and drizzle sesame oil and chives before removing from the pan.

I added some quail eggs hehe.

Roasted yuba. Materials.

Appropriate amount of yuba; sugar to taste; salt to taste; 1 tablespoon oyster sauce; 2 tablespoons light soy sauce; 1 tablespoon sesame oil; Appropriate amount of paprika; Appropriate amount of peppercorn powder; Cumin powder to taste.

Method. After soaking, remove the water and cut into small pieces. Add salt, peppercorns, chili powder, cumin powder, sugar, light soy sauce, oyster sauce and sesame oil.

Stir well and marinate.

The marinated yuba is evenly placed on a baking sheet. 180 degrees for 10 minutes.

When the time is up, turn the yuba over and bake at 180 degrees for another 10 minutes.

Crispy on the outside and soft on the inside. The taste is not bad.