The authentic practice of roasting pork with yuba, the practice of roasting pork with yuba

Yuba roast pork is a famous dish with local characteristics of Jiangxi, which belongs to Gan cuisine. Yuba originated in Gao'an City, Jiangxi, this dish pork is crispy, Yuba is tough, delicious, nutritious, and golden in color.

To make this vegetable, the meat should be burned, and the yuba should be thoroughly burned 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. Yuba must be soaked in cold water, so that the yuba can be neat and beautiful, commonly known as tofu skin, generally after the soybean milk is boiled, exposed to the air, the film formed on the surface of the soybean milk, taken out and dried.

It can be mixed cold or stir-fried, soaked in cold water before cooking, and then cut into the desired shape.

Chinese name. Roasted pork with yuba.

Main ingredient. Lean pork, bean curd. Taste. Salty.

Cuisine. Gan cuisine.

Efficacy. Rich in nutrients.

Fast. Navigation.

How to make it: Menu features.

Nutritive value. Crafting materials.

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). [1]

How to make it: Cut the meat into small pieces 2 cm square and 1 cm thick, put it in a basin and marinate it with a little soy sauce for 2 minutes, put it in 90% hot oil and fry it until golden brown and remove it; 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 overflow the meat), soy sauce, refined salt, cooking wine, ingredients, green onions, ginger slices, after boiling, turn to a slight heat and simmer until eighty percent rotten, add yuba and burn it to taste, thicken and serve.

Menu features. The pork is crispy, the yuba is tough, delicious, nutritious, and golden in color.

Stir-fried pork with yuba. Nutritive value.

Nutritional data show that the protein content of soybean milk, tofu and yuba per 100 grams is gram, gram and gram respectively; The moisture content is 96 grams, grams, grams. It is not difficult to see that yuba is rich in protein and low in water, which is related to the fact that it is dried during the production process, absorbing its essence and concentrating the nutrients in soy milk.

Yuba has a good brain-strengthening effect, and it can prevent the occurrence of Alzheimer's disease. This is because yuba is high in glutamate, 2 to 5 times more than other legumes or animal foods, and glutamate plays an important role in brain activity. In addition, the phospholipids and saponides contained in yuba can also reduce the level of cholesterol in the blood, and have the effect of preventing hyperlipidemia and arteriosclerosis.

Ingredients: 1 kg of pork belly with skin.

Yuba 80 grams.

Ginger 1 small piece.

1-2 dried chili peppers.

Star anise: 2 pcs.

1 scoop of dark soy sauce.

Light soy sauce 2 scoops.

1 tablespoon of cooking wine.

Rock sugar to taste.

Boiling water to taste.

Oil a little. The practice of roasting pork with yuba.

Prepare the materials for crafting. Preparation of roasted pork with yuba Step 1

Rinse the yuba with cold water and then break it, soak it in water to soften, wash it and squeeze it dry for later use. Wash and dry the pork belly, cut it into small pieces, slice the ginger, and cut the dried chili pepper into small pieces. Preparation of roasted pork with yuba Step 2

Heat the pot, pour a little oil, put the ginger slices, stir-fry the dried chili peppers until fragrant, put the pork belly into the pan, and fry until slightly browned on both sides. Preparation of roasted pork with yuba Step 3

Add small pieces of rock sugar and stir-fry for a while, when the rock sugar is basically melted, pour in cooking wine, dark soy sauce and light soy sauce and stir-fry until colored. Preparation of roasted pork with yuba Step 4

Pour in boiling water that has not covered the pork belly, add star anise, turn to low heat and simmer for about 45 minutes, during which the amount of water is constantly observed. Preparation of roasted pork with yuba Step 5

Add the yuba, bring to a boil over high heat, turn to medium-low heat to reduce the juice. Preparation of roasted pork with yuba Step 6

Tips: It is best to soak yuba slowly in cold water for 4-6 hours, and it is okay without a hard core.

When soaking, press it with a clean weight so that the yuba can be completely soaked in water, and the soaking effect will be better.

Ingredients: 1 piece of foreleg meat.

Yuba A few pieces.

Red pepper 1 pc.

3 garlic sprouts.

Ginger shredded a little.

Light soy sauce a little.

A pinch of sugar.

Cooking wine 1 spoonful.

Oyster sauce 1 teaspoon.

Starch a little.

Salt a pinch of salt. The practice of roasting pork with yuba.

Soak the yuba in warm water for 1 bell to roast the pork Step 1

Cut the shredded ginger, garlic sprouts, and red pepper, cut the meat fat and lean, marinate the lean meat with light soy sauce, a little sugar, oil, shredded ginger, salt, cooking wine starch, and peanut oil for 30 minutes, so that the meat can taste The practice of roasting pork with yuba Step 2

Put the fatty meat in the pot and fry it in oil, which can save a lot of oil, and then put the garlic in it to fry the fragrant bean curd and roast the pork Step 3

Then put the meat into the pot and fry the bean curd and roast the pork Step 4

Then put the yuba, red pepper, and garlic sprouts into the pot and stir-fry, cover the pot and simmer for 2 minutes Step 5

Finally, put some light soy sauce and chicken essence to taste, and you can start the pot The practice of roasting pork with yuba Step 6

Tips: Yuba can be fried, but it is a little hot, and it uses a lot of oil, soaked yuba, fry it for two or three minutes and it will be cooked, and the red pepper will be put last, because it will not be so crispy if it is cooked for too long and too ripe Simple and convenient

Braised pork with yuba.

There are many ways to make home-style braised pork with soup, and this kind of braised pork is generally oily in the soup, which is most suitable for matching with yuba. The simpler and transparent yuba is cut, stewed directly into the braised pork, soaked in oil, and the garlic sprouts are decorated with flavor, and then put on a plate.

Soak the yuba first, then put the meat in the pot until fragrant, cut the yuba into pieces and pour it into the pot and stir-fry evenly.

Material tools.

Pork: to taste;

Yuba: to taste;

Vegetable oil: to taste;

Ginger: to taste; Cooking wine: to taste;

Soy sauce: to taste;

Dried chili peppers: to taste;

Salt: to taste;

The practice of roasting pork with yuba.

When I bought the pork, I washed it and cut it into slices, and I directly asked the vegetable master to cut it, and I bought the meat for 6 yuan. Put the yuba in a pot, add cold water and soak for 1 hour to make it thorough, cut into small pieces.

Leave the bottom oil in the pot, heat it on the heat, add the ginger slices, pour in the meat slices and stir-fry to turn white. Then add cooking wine and soy sauce and continue to stir-fry a few times.

Add water (to the degree of overflowing the meat), add soy sauce, refined salt, put a few dried chili peppers, add yuba and simmer together. If you want the yuba to be harder, you can put the yuba later, because it is a piece of meat, so the burning time should not be too long.

The preparation of roasted pork with yuba is as follows:1. Rinse the yuba and soak it in clean water to soften.

2. Squeeze and wash until the water is clear and cut into sections.

3. Rinse the pork belly, absorb the water, and put it in a hot and dry pot with the skin side down.

4. Branded the skin of the meat slightly yellow and blistered.

5. Peeling, rinsing, and cutting into large lumps.

6. Chop the bean paste.

7. Heat the oil over medium heat, pour in the meat pieces and stir-fry.

8. Stir-fry the meat dry, add rock sugar and stir-fry over low heat.

9. Stir-fry the rock sugar, add the bean paste, braised soy sauce and five-spice powder and stir-fry.

10. Add an appropriate amount of water and bring to a boil.

11. Pour in the yuba and stir well.

12. Pour into the electric pressure cooker, put pepper, dried sea pepper and Sichuan pepper, and press for 25 minutes.

13. Pour into the pot after relieving the pressure and reduce the juice over high heat.

14. Dry the juice, spit out the oil, put the chicken essence and stir it out of the pot, and sprinkle with green onions.

Introduction: Yuba is a very delicious soy product, many people also like to eat, so how to make a yuba roast pork? The following is the article I brought to you to collect and organize, welcome to read!

Ingredients

Ingredients: 200g of pork belly, 200g of yuba

Excipients] appropriate amount of chives, appropriate amount of ginger, appropriate amount of cooking oil, one spoonful of salt, two spoons of sugar, one spoonful of cooking wine, one spoonful of light soy sauce, two spoons of dark soy sauce.

Step 1

1. Cut the pork belly into slices or pieces, cut the yuba into small pieces (soak them in warm water five or six hours in advance), cut the chives into chopped green onions, and slice the ginger.

2. Remove from the pot, pour in an appropriate amount of cooking oil, the oil temperature is 60% hot, add ginger shreds and stir-fry until fragrant.

3. Put the pork belly into the pot and stir-fry until it changes color and the skin is slightly charred. You can stir-fry for a while to force out the oil in the meat.

4. Add the processed yuba and stir-fry evenly to make the yuba evenly oiled.

5. Add a spoonful of light soy sauce, two spoons of dark soy sauce, two spoons of sugar, and a spoonful of cooking wine, stir-fry evenly, so that the ingredients in the pot are evenly colored.

6. Add an appropriate amount of water, and the amount of water is the same as the ingredients in the pot. Stir-fry evenly and cook over high heat.

7. Cook until the water in the pot is reduced by half and turn for a while. Add a spoonful of salt to taste. Turn to medium-low heat, cook until the soup is thick, add chives, stir-fry evenly, wait for the juice to be collected, and remove from the pot.

Ingredients: pork belly, yuba.

Excipients: quail eggs.

Seasoning: shallots, ginger, Sichuan pepper, bay leaves, star anise, tempeh, salt, dark soy sauce, light soy sauce, vinegar, sesame oil, sugar.

Steps: 1. Soak the paulownia in clear water to make it completely open.

2. Wash the pork belly and cut into pieces.

3. Put water in a pot and bring to a boil, blanch the pork belly to remove the foam, and remove it for later use.

4. Heat a wok, add pork belly, green onion, ginger, Sichuan pepper, star anise, bay leaves, sugar, and tempeh, and stir-fry until the surface of the meat turns yellow. A: Brother.

5. Put the soy sauce, vinegar and other seasonings together and stir well.

6. Add water until the meat is submerged, cover the pot and simmer for 20 minutes.

7. Put the soaked yuba into the pot and simmer for 5 minutes.

8. Peel the boiled quail eggs and put them in the pot, stir-fry evenly, pour sesame oil, and sprinkle chives.