What are the methods of yuba Which method is simple and tastes good?

You can make loofah bean curd lean meat soup, wash the loofah, cut it into slices and peel the ginger, then cut the lean meat into slices, add salt, soy sauce, cooking oil, light soy sauce and stir evenly, marinate for 10 minutes, and then add an appropriate amount of Chunyouliang's oil to the pot, put in the ginger loofah and stir-fry evenly, fry until golden brown, add an appropriate amount of water, and after the water boils, put the lean meat into the pot and cook for two or three minutes, then put the yuba into the pot and cook for one minute, and then season with salt and chicken essence, you can.

Blanch the yuba with hot water, add some celery to the yuba, add an acre of slippery peanuts and scattered rice, put in soy sauce, oyster sauce Chanay, cooking wine, sesame oil, chili oil, edible salt, aged vinegar and stir well.

1) Soak the bean curd in the soft-cut section. (2) Blanch in water for 3 minutes and take out the shower. (3) Put the minced garlic, chopped green onion, and spicy pepper powder into a bowl.

4) Heat the oil, slow down the oil into the peppercorns, and pour the hot oil into a bowl. (5) Add soy sauce, white vinegar, oyster sauce, salt, sugar, coriander, sesame seeds, and stir well.

You can make black fungus fried yuba, prepare some black fungus, yuba, a few slices of ginger, garlic, light soy sauce, soy sauce, salt, chicken essence, pepper, sugar, black fungus needs to be soaked first, yuba also put in boiling water to soak and cut into sections, garlic slices, and then put it in a pot of boiling water to cook for a minute, take it out to control the water, put oil in the pot and heat it, put the ginger slices and garlic in it and stir-fry it, add some yuba and stir-fry it, and then add black fungus, chicken essence, pepper light soy sauce, sugar, salt, and fry evenly to eat.

Cold bean curd, you need to prepare some sesame oil, soy sauce, bean curd, fragrant sesame seeds, sugar, add water to boil in the pot, pour the bean curd into it, turn off the heat and soak it, then scoop it up, add some sugar, soy sauce, sesame oil, stir well, and then add some fried sesame seeds, the taste of this coleslaw is also very good.

Stir-fry yuba with celery, prepare dried shiitake mushrooms, carrots, garlic, fungus, yuba, celery, sugar, salt, sesame oil. Soak the yuba and cut it into segments, soak the dried shiitake mushrooms in the soft pedicle to remove, stir it with sesame oil, sugar, ginger slices, green onions, soy sauce, put it in an electric pot and steam it, tear off the thick part of the celery, soak the black fungus, remove the carrot skin on the pedicle and cut it into slices, boil the water, first blanch the yuba, then add carrot slices, take out all the fungus blanched, continue to blanch the celery again, heat the oil in the pot, stir-fry the minced garlic, put all the ingredients in it, add some seasonings, Add some sesame oil before removing from the pan and serve.

Shiitake mushrooms roasted with yuba

Ingredients: 50g dried yuba, 4 dried shiitake mushrooms, half a finger of red pepper, half a carrot, light soy sauce, dark soy sauce, appropriate amount of salt.

Steps: 1. Let the yuba soak in water, and soak the mushrooms and cut them into shreds.

2. Shred the carrots and red peppers.

3. Heat the oil in the pan, add the carrots and stir-fry for a while.

4. Add shredded red pepper, shredded shiitake mushrooms and yuba and stir-fry.

5. Add light soy sauce, dark soy sauce and a little salt and stir-fry evenly.

Chilled celery and bean curd

Ingredients: 5 pieces of yuba, 2 pieces of celery, appropriate amount of chopped pepper, appropriate amount of Sichuan pepper, a small amount of oil, 3-4 drops of sesame oil, half a spoon of salt, 1 spoon of light soy sauce.

Steps: 1. Wash the celery and cut it diagonally, and soak the yuba in cold water.

2. Boil the water in the pot, put the yuba in, and do not remove the cold water for more than 1 minute. The celery is also blanched and removed from the cool water. Place the two ingredients on a plate, add a pinch of salt and light soy sauce.

3. Prepare Sichuan pepper and pickle pepper.

4. Heat the oil in the pot and add the pickled chili peppers to stir until fragrant.

5. Splash the oil on the dish, then drip some sesame oil, mix well, and the taste is better when refrigerated.

Roasted bamboo shoots with yuba

Ingredients: 100 grams of dried bean curd and dried bamboo shoots, a small spoon of oil chili, salt, bamboo salt, fruit and vegetable powder, soy sauce, coriander, star anise, and Sichuan pepper.

Steps: 1. Blanch dried yuba and bamboo shoots after soaking.

2. Add oil to the pot and stir-fry star anise and Sichuan peppercorns.

3. Put the dried bamboo shoots, drizzle with soy sauce and a little water and simmer until the juice is reduced.

5. Sprinkle the parsley out of the pot.

Shanghai fried vegetarian

Ingredients: 100 grams of cabbage, 3 shiitake mushrooms, 10 black fungus, 10 oil gluten, appropriate amount of yuba, appropriate amount of vegetarian oyster oil and salt.

Steps: 1. Yuba, black fungus and water soaking.

2. Add some salt to the pot of boiling water, blanch the yuba and black fungus for dozens of seconds.

3. Tear the cabbage into pieces and slice the mushrooms.

4. Cut the oil gluten from the middle and sprinkle some water on the cut surface.

5. Add some oil to the pot, add vegetarian oyster sauce and fry over low heat for more than ten seconds.

6. Add shiitake mushrooms and stir-fry cabbage.

7. Add blanched black fungus, yuba and oil gluten and stir-fry.

8. Add 2 tablespoons of water, boil for dozens of seconds and add salt.

Ginkgo bean curd, barley, syrup

Ingredients: 2 slices of fresh yuba, 100 grams of ginkgo seeds, 1 4 cups of barley, appropriate amount of rock sugar.

Steps: 1. First, soak the barley in water for 5 minutes and wash it clean;

2. Pour eight cups of water into a pot, put the barley and ginkgo seeds in, bring to a boil over high heat, turn to medium-low heat and simmer for an hour;

3. Wash the yuba again, cut it into pieces, and add it;

4. Simmer for another hour, adding an appropriate amount of sugar. That's it.

Ingredients: 50 grams of yuba.

Excipients: half a green pepper, half a red pepper, 2 grams of salt, 30 grams of cooking oil, 1 sausage, 3 grams of chicken essence, 15 grams of oyster sauce, appropriate amount of oil.

1.First of all, soak the yuba in water overnight, then wash it and cut it into sections.

2.Cut the sausage, green pepper and red pepper into strips separately for later use.

3.Heat the oil in a wok and stir the sausages until fragrant.

4.Leave the bottom oil in the pot, and then stir-fry the green and red peppers slightly.

5.Then add the yuba and stir-fry for 2-3 minutes.

6.Add oyster sauce and salt and stir well.

7.Then add the sausages that are stir-fried until fragrant and stir-fry for a while, then add the chicken essence and stir-fry well.

8.The picture of the adult product is as follows.

Yuba, also known as tofu skin, is a kind of traditional bean food of the Han nationality, and it is also a common food raw material in the Chinese area of Liang Xuyu, with a strong bean flavor, and also has the unique taste of oak rock 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 5 hours to open.

Chilli oil tossed with yuba.

Ingredients: 200 grams of yuba, 15 grams of chili oil, 1 gram of monosodium glutamate, 3 grams of salt, 10 grams of soy sauce, 2 grams of sugar.

Method:1Put the yuba in a pot, pour it into 80 degrees of hot water and soak it for a few hours; Suddenly.

2.Take the good yuba and cut it into sections, put it in a pot of boiling water, blanch the branches, remove and drain the water, and put it on a plate;

3.After the yuba is cool, add the seasoning and mix well before serving.

After the water is soaked, throw it into the hot pot and cook it.

Share the food production of cool stuffy finches mixed with tofu and celery and early bamboo.

Simple, delicious and flavorful yuba Xiangchong, Fang Heng's early method is actually very simple and cautious.