How about the fastest way to soak yuba

How to soak dried yuba - a way to quickly soak yuba.

Method 1: Soak in cool water.

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. Note that the yuba must not be soaked in boiling water, which is easy to cause uneven softness and hardness, and even rotten on the outside and the inside.

Method 2: Soak in warm water.

The yuba is generally two connected together, and it is broken at the U-shaped connection of the yuba, because it is the least difficult to soak and soft, and then the yuba is shortened. Soak in warm water for two or three minutes, then pinch it with your hands, just like squeezing water in a sponge, pinch it a little longer, and then change the water to soak it for a while.

Method 3: Press the plate.

After breaking the yuba into sections, put it in cold water to soak it, because the dry yuba is very light, there will always be a small part floating on the water surface when soaking, and some places can not be soaked, and then cover a sinking plate when soaking, so that all the yuba is soaked in water, so as to ensure that every place is soaked.

Method 4: Soak with warm water and salt.

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 will be even, and there will be no places to soak soft, and some places are still dry and hard without soaking.

Method 5: Soak in warm water with white vinegar.

Add a few drops of white vinegar to the warm water, soak the yuba in warm water with white vinegar, and then press it with a large bowl or plate with a small amount of water, so that the water is all over the yuba, which can speed up the speed of soaking the yuba.

Method 6: Soak in the microwave.

It is also a good idea to soak the yuba in the microwave, use a container with a lid to cover the amount of yuba water, heat it on high heat for three to five minutes, and the yuba will be ready quickly. Of course, the specific heating time depends on the amount of yuba.

Tips for buying dried yuba.

There are many people who love to eat yuba, but they don't know how to buy it. In fact, it is not difficult to distinguish at all, mainly by color, appearance, smell and taste.

When we distinguish 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.

In addition to the color, a good yuba is a branch or leaf-like, brittle and easy to break, the strip is broken and hollow, and there is 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.

When we identify the smell of yuba, high-quality yuba has the inherent fragrance of yuba and does not have any 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.

It can also be distinguished by tasting its taste, and a good yuba will have the inherent umami taste of yuba. The inferior yuba has a bland taste, and even has undesirable tastes such as bitterness, astringency or sourness.

White vinegar soaked bean curd.

First of all, we take out a bowl and break the yuba into small pieces by hand. Then add warm water (about 30 degrees is best), and the amount of water must not exceed the yuba. Then add a capful of white vinegar.

Because white vinegar can speed up the soaking of yuba, use a bowl or plate smaller than the container to buckle the surface of the water, and try to submerge all the small pieces of yuba under the water surface and soak for five minutes. You'll find that soon the yuba will be fully soaked.

Salt soaked bean curd.

Yuba is very popular because it is delicious and nutritious. However, before eating yuba, you should soak this yuba, and the general method is relatively slow. We can break these yuba tweed into 5cm pieces and put them in a basin, adding a little warm water to this pot.

Then we add a little salt, which allows the yuba to absorb water quickly and makes it cleaner. Let's stir it up with chopsticks. Finally we prepare a plate and buckle this plate on this yuba.

The purpose of this buckle is to isolate this yuba from the outside world, so that the temperature of the water does not drop too quickly. And you can also press some of the yuba floating on the surface in this way, so that the yuba will absorb water more fully.

Soak yuba in the microwave.

It is also a good way to soak the yuba in the microwave, use a container with a lid to cover the amount of yuba, heat it on high heat for three to five minutes, depending on the amount of yuba, and it will be ready quickly.

Yuba, also known as tofu skin, is a very popular Jiangyou traditional food, and is also a common food raw material in Chinese areas, with a strong bean flavor, but also has a unique taste that other soy products do not have. Yuba is yellow and white in color, shiny and translucent, rich in protein and a variety of nutrients, soaked in water for 3 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.

However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba.

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.

Soybeans are a magical ingredient, and after being ground into soy milk, many soy products can be made, such as yuba, tofu, dried tofu, tofu skin, etc.

Soaking in cold water: When soaking the dried tofu, it is recommended to soak it in cold water, so that the flavor of the dried tofu will not be lost, and the appearance will be relatively neat and clean. Be careful not to soak the yuba in boiling water, which can easily lead to uneven softness and hardness, or even rotting on the outside and the inside.

Warm water blister: Generally, two pieces of yuba are connected together and break off at the U-shaped joint of the yuba, because this is the most difficult place to soak. Then, fold the bath bomb a little shorter.

Soak in warm water for two or three minutes, then pinch with your hands, as if squeezing the water out of a sponge, and change some water to soak it.

1.Soaking in cold water: When soaking the dried tofu, it is recommended to soak it in cold water, so that the flavor of the dried tofu will not be lost, and the appearance will be relatively neat and clean. Be careful not to soak the yuba in boiling water, which can easily lead to uneven softness and hardness, or even rotting on the outside and the inside.

2.Warm water blister: Generally, two pieces of yuba are connected together and broken at the U-shaped junction of the yuba, because this is the most difficult place to soak, and then the yuba becomes shorter. Soak in warm water for two or three minutes, then pinch with your hands, as if squeezing the water out of a sponge, and change some water to soak it.

3.Warm water salt soaking: When soaking tofu, soak it in warm water and add a little salt to the water, so that the tofu will be easy to soak and the hardness will be uniform, some places will not become soft, and some places will still be dry and hard.

4.White vinegar warm water soaking: Add a few drops of white vinegar to warm water, soak the dried bean curd in warm white vinegar water, and then press it with a large bowl or plate so that the water does not pass through the dried tofu, which can speed up the soaking speed of the dried beans. Soak for about 3-4 hours.

The fastest way to soak yuba is as follows:Tools Ingredients: Yuba, water, salt, kifan vinegar, bowls, plates.

1. First of all, break the yuba into small pieces.

2. Add water to the bowl and submerge the yuba.

3. Add a spoonful of salt and a bottle of white vinegar.

4. Cover a plate with the yuba.

5. Soak for five minutes.

1. Break the yuba into small sections, especially at the turn of the yuba as small as possible.

2. Soak the bean curd with warm water, and the water temperature is controlled at about 40 degrees.

3. Add a little salt to the warm water, after the salt is fully melted, it can accelerate the absorption of water by the yuba and save the soaking time.

4. Drop two drops of white vinegar in warm water to quickly soften the yuba.

5. Cover a tray on top of the yuba and soak all the yuba in water.

6. Through the above methods, you can soak the yuba in about ten minutes.

The fastest way to soak yuba is to prepare a bowl of warm water with a temperature of about 30 degrees Celsius, then pour an appropriate amount of salt into the warm water and stir well, and then put the yuba that has been broken into small pieces and soak it in salt water for about 15 minutes.

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. After the basic soaking, cut into fine wax shreds and soak them in warm water for 20 minutes, and the soaked yuba is quite perfect.

If you have a microwave oven at home, you can use a microwave oven to soak the yuba, which is faster, the specific method is to break the yuba into small pieces and put it in a bowl with water, and then put it in the microwave oven for about 4 minutes, and the yuba has been completely soaked.

Definition of Yuba

Yuba is also known as tofu skin, is a kind of Han traditional bean food, yellow and white color, oil translucent, with a strong bean flavor, the entrance is fragrant and refreshing, and the general population can eat. Yuba is rich in protein and a variety of nutrients, of which the content of glutamate is very high, which is 2-5 times that of other legumes or animal foods, has a good brain strengthening effect, and contains phospholipids that can reduce the content of cholesterol in the blood.

When selecting yuba, the local curd is a branch or leaf-like, light yellow, shiny, brittle and easy to fold, the strip is broken and hollow, no mildew, impurities, insects, and has the fragrance of yuba solid leakage, no other peculiar smell, and the inherent fragrance of yuba after cooking.

The fastest way to soak yuba is as follows:Raw materials Tools: yuba, water, salt, vinegar, bowls, plates.

1. First of all, break the yuba into small pieces.

2. Add water to the bowl and cover the yuba.

3. Add a spoonful of salt and a bottle of white vinegar.

4. Cover a plate with a rotten sail bamboo.

5. Soak for five minutes.

1. Break the yuba.

When soaking yuba, you can't just put the yuba in the water, so that although the yuba can be soaked, but the soaking time will be longer, it is recommended to break the yuba by hand in the soaking, the length can be determined according to personal preference, which can greatly shorten the soaking time.

2. Start soaking.

Prepare a basin, put the broken yuba into it, add warm water, and keep the water temperature at about 40-50, you can't use boiling water directly, otherwise it will cause the outside to soak well and the inside is still hard.

3. Add salt.

When soaking the yuba, you can add some salt to it, stir evenly and soak it for a few hours, the salt can speed up the speed of the yuba softening, and will not lose the nutrients inside, which is a more commonly used method of soaking the yuba.

1. It is easier to soak the yuba into small sections: Breaking the yuba into small sections and increasing the water surface of the yuba can reduce the time for soaking the yuba.

2. The water temperature should be controlled at 40 degrees: the water temperature is too low to increase the time for soaking yuba, and if the water temperature is too high, the yuba will be hard and soft, and it will be easy to soak and break.

3. Salt is needed to promote the soaking of yuba: add a small spoonful of salt to the water to let the salt fully melt, and the salt can accelerate the absorption of water by the yuba.

4. Use a plate to help, use a ceramic plate to press on the yuba, the weight of the plate will allow the yuba to fully enter the water, so that the yuba can absorb water.

5. When the amount of this method is small, if the amount of yuba is large, not only the amount of yuba will be broken into small pieces to increase the workload, this method is most suitable for family use.

6. Because the yuba is easy to get into the salt, whether it is cold or fried, you must add salt carefully, add a little salt to taste the saltiness and then add salt as appropriate, if you put too much salt, the yuba is too salty, and it will not taste good when it is cooked.

Soaking in warm water is best. If you want to cook with yuba, you should soak it in warm water at least two hours in advance. Since yuba is difficult to soak, if you don't soak it for a long time, it will be hard in many places when you eat it.

In addition, if you force it to soak in hot water for a short period of time, it will also cause uneven softness and hardness of each part of the yuba.

The soaking of yuba must be soaked in warm water for a long time, so that the soak can be soft and hard, and the taste will be good. When the yuba is soaked, it may float on top of the water, so use a plate to buckle the floating yuba, and then let the plate sink into the water with the yuba, so that the soaking effect is better.

Extended Information: There are tricks to choosing yuba:

1. Look at the label. Try to go to a larger supermarket, store or regular farmer's market to buy, and carefully check the product's production license, label, production date, shelf life, factory name and address.

2. Look at the color. Yuba is made from soybeans, and good yuba is pale yellow with a slight luster; Inferior yuba is yellow and whitish in color, bright in color, or gray-yellow, yellowish-brown, and too dark in color.

3. Smell the smell. High-quality yuba has the inherent fragrance of yuba and no other peculiar smell; Inferior yuba has musty smell, sour odor, pungent bad smell and other foreign odors.