What kind of greens are used to roast green vegetables with yuba, and how to fry green vegetables an

The ingredients are prepared: green onions, picked and washed cabbage, and soaked yuba in advance. Next, start preparing the ingredients, first cut the yuba into suitable size yuba segments, and put them on a plate for later use.

Cut the cabbage from the middle and put it on a plate for later use. Slice the green onion from the middle and chop it into finely chopped green onions.

Heat the oil in a pan and add the chopped green onions. After stir-frying until fragrant, add the baby cabbage and stir-fry quickly. Then put in the yuba, put in the appropriate amount of salt, don't put too much salt, the yuba itself has a salty taste.

A little sugar to enhance the freshness, stir-fry a few times. Stir-fry until the cabbage is broken, then drizzle some sesame oil. It's ready to cook.

You can also add some fungus to the roasted bean curd with green vegetables, so that the nutrition is richer. Do not soak yuba in hot water when soaking, it is recommended to soak it in cold water. Soaking in hot water will cause the nutrients in the yuba to be lost, so soaking in cold water for six hours in advance is fine.

Good yuba has a bean flavor, whether it is dried or after soaking.

Stir-fry yuba greens in the morning, which is both nutritious and healthy!

Yuba contains all kinds of nutrients very high, is also our specialty here, is processed from pure soybeans, with a strong soybean flavor, unique taste! It can be opened by soaking it in water, and it can be mixed with meat and vegetables at will, and it can be fried cold! Today I made a roasted green vegetable with yuba, which is nutritious and healthy!

Give it a try!

Prepare ingredients: four or five bean curds (soaked in advance), appropriate amount of green vegetables, green onions, ginger, garlic, Pixian bean paste, light soy sauce, oyster sauce, salt, chicken essence, flavor, essence, a little sugar.

The yuba was soaked in advance, and I soaked it before going to bed at night! Cut into pieces and set aside! Chop the green onion, ginger and garlic and set aside!

Cut the ingredients and set aside!

Heat the oil, after the oil is hot, add the ingredient head, fry until fragrant, add a spoonful of bean paste, stir-fry the fragrance, and fry the red oil.

Heat the oil, heat the oil and stir-fry!

After stir-frying the red oil, add the chopped yuba, stir-fry a few times, add a little light soy sauce and a little oyster sauce, and stir-fry evenly over high heat.

The head of the material is fried fragrant, and the bean curd is lowered.

Add the greens that have been washed in advance! Stir-fry the green vegetables over high heat, start seasoning, add a small spoon of salt, chicken essence, a little monosodium glutamate, and a little sugar to enhance freshness!

Add greens, stir-fry until raw, and season!

After adjusting the taste, stir-fry evenly over high heat, remove from the pot and serve!

Remove from pan and serve. In the morning, the meal is generally relatively light, with a roasted bean curd and green vegetables, and then accompanied by the porridge you like to drink, which is both nutritious and healthy. The yuba is already cooked when it is reprocessed, so it doesn't take too long to fry it, and the greens will be lost if they are fried for a long time!

So I think it's a good match between the two! It can be done in just ten minutes! It was very suitable for breakfast to eat.

Chinese cabbage, rape, sea greens, or celery, there are many options.

Blanch the yuba and cut it into small pieces, and cut the greens into sections.

The purpose of blanching is to cook quickly when stir-frying, so that the leaves of the vegetables do not turn yellow.

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Put the oil, after it is hot, pour in the greens and stir-fry.

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Then add the yuba and stir-fry.

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Add a little water to the pan, cover and let it simmer for a few seconds, then add salt and stir-fry.

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Finally, add a little oyster sauce, stir-fry evenly and you're ready to go!

Yuba is also known as yuba.

It is a popular traditional food with a strong bean flavor and a unique taste that other soy products do not have. Yuba is rich in protein and a variety of nutrients, can be meat, vegetarian, roasted, fried, cold dressing, soup, etc., the food is fragrant and refreshing, and has a unique flavor.

Prepare about half a catty of soaked yuba, green vegetables, fungus, green onions, ginger, and millet peppers.

First of all, cut the yuba into sections, put it on a plate for later use, cut a small piece of ginger into slices, cut the green onion into chopped green onions, cut the millet pepper from the middle and put it together with the yuba.

Boil the water, wait for the water to boil, first add the bean curd and millet pepper, wait until the bean curd is about to be blanched, then add the greens and fungus, blanch for 1 minute, and pour out the water.

Stir-fried yuba. Add a little cooking oil to another pot, pour in green onion and ginger, stir-fry first to bring out the fragrance of green onions, then add half a spoon of water, add 3 grams of salt and pepper.

1 gram, monosodium glutamate.

1 gram, then add the yuba and side dishes, stir-fry a few times with a spoon, and then hook in a little water starch.

The purpose of adding water starch is to make the ingredients and seasonings better blended together, and also to make the soup more rich. Then stir-fry a few more times, pour in a little oil to increase the brightness of the dish, and finally pour in a little sesame oil, and you can put it on a plate.

Nutritional value: 1Yuba is rich in protein and has high nutritional value.

2.The glutamate content in yuba is high, which has a good brain-strengthening effect and can prevent the occurrence of Alzheimer's disease.

3.Phospholipids contained in yuba.

It also lowers blood cholesterol.

content. 4.The soy saponins in yuba are anti-inflammatory and anti-ulcer.

and so on. 5.Yuba contains a variety of minerals that replenish calcium and prevent osteoporosis caused by calcium deficiency.

Improving bone development concentrates the substances in soybeans, which is extremely beneficial to the bone growth of children and the elderly.

First of all, it is confirmed that yuba is more nutritious. Specific to the problem you said, my personal feeling is that the yuba should be soaked as soft as possible, so that it can be fried quickly.

, 1. Stir-fried yuba and fresh mushrooms are delicious.

150 grams of fresh mushrooms, 150 grams of bean curd, 50 grams of peanut oil, 7 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 200 grams of chicken broth, 2 grams of ginger, 10 grams of water starch. Put the dried yuba into a pot and soak it in cold water, press a heavy object, soak it for 5 hours, after it is swollen, cut it into 3 cm long segments, wash the fresh mushrooms, and sprinkle them into small pieces. Put the wok on the heat, put the clean water to boil, put in the yuba and fresh mushrooms, and dismantle the pot after boiling.

Put the wok on the heat, put the oil to heat, add the minced ginger and fry it slightly, add cooking wine, chicken soup, refined salt, and adjust the taste. After putting in the yuba and simmering to taste, add monosodium glutamate, thicken with water starch, and pour sesame oil.

2. Yuba and fungus are fried deliciously.

2 slices of yuba, 3 fungus, excessive minced garlic, excessive scallop juice, excessive salt. The yuba is soaked in clean water and then cut into small pieces, and the fungus is soaked in clean water and then cut into small flowers. Put a large amount of oil in the pot, add minced garlic after heating, and stir-fry the fungus after stir-frying.

Add yuba and stir-fry evenly, then add excess salt, scallop juice and purified water, cover the pot and simmer for 2 minutes.

3. Stir-fry yuba and green pepper deliciously.

Put an excess of oil in the pan, and when the oil is hot, add the yuba, fry the yuba until golden brown, and remove it. Leave the fingers in the pot with excess oil, stir-fry the green onion and ginger until fragrant, then add the excess bean paste, stir-fry evenly, and add the bean curd.

4. Yuba can't be eaten with anything.

When paired with honey, yuba can cause diarrhea and damage to hearing. The combination of yuba and green onion is not conducive to calcium absorption. Yuba can not be eaten with foods high in oxalic acid, the reason is that yuba is high in calcium, calcium and oxalic acid can produce insoluble or intolerable calcium oxalate, which affects the absorption of calcium, such as spinach, bamboo shoots, amaranth and other high oxalic acid.

However, if you use boiling water to wash spinach, bamboo shoots and other foods with high oxalic acid first, most of the oxalic acid can be removed, and its impact can be reduced, and it can also be eaten together.

Stir-fried celery with yuba. You can also fry green peppers. Yuba can also be stir-fried with leeks. It can also be fried. Garlic moss. Wait a minute.

A few recipes are as follows: 300 grams of celery, 200 grams of water bean curd, 20 grams of sesame oil, 10 grams of soy sauce, 6 grams of refined salt, 2 grams of monosodium glutamate, and 10 grams of rice vinegar. Directions:

1.Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds, and put it on a plate. Cut the yuba into shreds and stack it on top of the celery.

2.MSG is boiled with boiling water in advance, poured on the bean curd with soy sauce, refined salt, and rice vinegar, and then mixed well with sesame oil. Yuba silver bud black fungus ingredients:

150 grams of yuba, 100 grams of mung bean sprouts, 100 grams of black fungus, 20 grams of peanut oil, 5 grams of sesame oil and salt, 2 grams of monosodium glutamate, 15 grams of water starch, 10 grams of ginger, 200 grams of soybean sprout soup. Features: This dish is rich in protein, fat, carbohydrates and calcium, phosphorus, iron, zinc, vitamin C and other nutrients, with qi and stomach, moisturizing dryness, water dilution and swelling, can be high blood pressure operation

1.Put the yuba in a pot, pour boiling water and cover it tightly, soak it until there is no hard heart, remove it, and cut it into 3-4 cm long sections. 2.

Wash the ginger and mince it; Wash the mung bean sprouts, let them out of the water, and remove them; The black fungus should be washed and torn into small flowers, or it can be fished out in boiling water. 3.Put the oil on the fire, put the oil on the heat, fry the ginger slightly, put in the mung bean sprouts and black fungus and stir-fry a few times, add soybean sprout soup, refined salt, monosodium glutamate, pour in the yuba, burn slowly over low heat for 3 minutes, turn to high heat to collect the juice, thicken Zheng Xiang with water starch, pour in sesame oil, and put it on the plate.

Yuba roast pork ingredients: 750 grams of lean pork, 300 grams of yuba. Ingredients:

200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 cloves of ingredients, 60 grams of water starch, 2 kg of vegetable oil (actual consumption of 75 grams). Method: Cut the meat into 2 cm square, 1 cm thick, put it in a basin and add a little soy sauce to marinate for 2 minutes, put it into the hot oil and fry it until golden brown and take it out; Cut the green onion into small pieces; Ginger slices; Put the yuba in a pot, soak it in cold water for 5 hours to make it thorough, and cut it into centimeter-long pieces for later use.

Put the meat into the pot, add water (to spread the meat as the degree), soy sauce, refined salt, cooking wine, ingredients, green onions, ginger slices, after boiling the pot, turn to a slight heat and simmer until eighty percent rotten, add shouting to beat into the yuba and burn into the flavor, thicken and serve. Features: Pork crispy, yuba is tough, delicious, nutritious, golden color.

The key to production: the meat should be burned, and the yuba should be burned thoroughly before eating. After the meat is boiled, use a slight heat to make the meat easy to rot, and add salt when the meat is about to rot.

The yuba must be soaked in cold water, which can make the yuba neat and beautiful, such as soaking in hot water, it will make the good yuba rotten.

The preparation of roasted tofu with green vegetables is as follows

Ingredients preparation: appropriate amount of green vegetables, appropriate amount of tofu, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

1. Add an appropriate amount of starch to the greens and wash them, cut the washed greens into sections, wash and wipe the tofu and cut it into small pieces for later use;

2. Heat oil in a pot, add tofu cubes, fry until golden brown on both sides, remove the oil, and set aside;

3. Leave a little oil in the pot, pour in the greens and stir-fry, then add the fried tofu and greens and stir-fry evenly until the greens are cooked, then add a small amount of water, and add an appropriate amount of salt and chicken essence.

Precautions

1. Tofu chooses tender tofu, the taste will be better, it will have a charred taste on the outside and tender on the inside, the old tofu is easy to fry and dry, and the taste is not as good as tender tofu;

2. Put more oil in the fried tofu pot, the tofu is not easy to stick to the pan, and the rolling boy can easily achieve the effect of golden on both sides;

3. Wipe the water with kitchen paper before putting the tofu into the pot to avoid being burned by the frying oil;

4. After the tofu is put into the oil pot, don't turn it with a spatula immediately, it will break the tofu.

You can put yuba in the cooking dish.

Yuba is yellow and white in color, shiny and shiny, rich in protein and a variety of nutrients. Soak the yuba 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 rich in protein, fat, sugar, carbohydrates and a variety of nutrients, the proportion is very balanced, is a high-quality soy product that can provide balanced energy for the human body. The lecithin contained in yuba can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, maintain the health of the heart and brain, prevent cardiovascular and cerebrovascular diseases, and prevent the occurrence of Alzheimer's disease.

Yuba contains a large amount of glutamate, which has a good effect on the human brain, can refresh the mind and enhance memory. Yuba contains calcium, which can promote bone development and prevent osteoporosis.

The food culture of yuba

Originated in the Tang Dynasty, with a history of more than a thousand years, yuba is a traditional food loved by Chinese, also known as bean skin and tofu skin in Sichuan. It has a strong bean flavor and a unique taste that other soy products do not have.

From a nutritional point of view, yuba also has special advantages that cannot be replaced by other soy products. Balanced energy ratioCompared with ordinary soy products, yuba has a higher nutrient density, containing 14 grams of fat, protein, sugars and other vitamins and minerals per 100 grams of yuba.

The proportion of these three energy substances in yuba is very balanced, which is close to the energy intake ratio recommended in the "Dietary Guidelines for Chinese Residents", and is a high-quality soy product that is rich in nutrients and can provide balanced energy for the human body. Eaten before and after exercise, this food provides a quick boost of energy and provides the protein needed for muscle growth.