How to make yuba how to make yuba delicious

Cold salad with yuba. Steps:

1.Prepare yuba, carrots, garlic, cucumbers.

2.Cut the yuba into small pieces.

3.Cucumbers and carrots shredded.

4.Finely chop the garlic.

5.Put the garlic, carrots and cucumbers in a bowl and add salt and marinate for five minutes.

6.Blanch the yuba in a pot of boiling water for one minute.

7.Add chili oil and monosodium glutamate and mix well.

Stir-fried yuba with black fungus.

Material. 200 grams of yuba, 5 black fungus, 2 cloves of garlic, 4 slices of ginger, seasoning: salt, light soy sauce, sugar, pepper, chicken essence.

Method. 1. Soak the black fungus, soak the yuba in water and cut it softly, slice the garlic, put the yuba in a pot of boiling water and cook for one minute, remove the water.

Yuba fungus soup.

Material. Ingredients: 150 grams of yuba, 100 grams of black fungus, peanut oil, sesame oil, refined salt, monosodium glutamate, water starch, ginger, green onions, and clear soup.

Method. 1. Put the yuba in a pot, add boiling water to soak until there is no hard core, remove it, and cut it into 3 4 cm long sections. Wash the ginger and green onion and finely chop.

2. Wash the black fungus and tear it into small flowers.

3. Heat peanut oil in a wok, fry minced green onion and ginger slightly, add yuba and black fungus and stir-fry a few times, pour in the clear soup and boil, change to low heat and simmer for 3 minutes, add refined salt and monosodium glutamate, turn to high heat to collect the juice, thicken with water starch, and pour sesame oil into it.

Efficacy. It invigorates qi, strengthens the stomach, moistens dryness, dilutes water and reduces swelling.

Yuba, also known as tofu skin, is a traditional soybean food of the Han nationality, and it is also a common food raw material in Chinese areas, with a strong bean flavor and a unique taste 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.

The ten methods of yuba are: stewed yuba with pork ribs, cold yuba, fried pork slices with yuba, vegetarian fried yuba, roasted yuba, fried yuba with green pepper, loofah yuba soup, spicy yuba, night-flavored yuba, yuba barbecue and so on. Yuba is a kind of food that we often eat in our daily life, yuba as a traditional soy product, has a unique taste that is different from other soy products, and the practice of yuba is also diverse, you can make cold dishes or hot dishes, and you can also eat when shabu shabu, no matter how you do it, the taste of yuba is very good, and the nutritional value of yuba is also particularly high, today I will tell you about several homely practices of yuba, the method is simple and delicious, if you like it, collect it first!

1.Stir-fried yuba with pork belly.

2.Ingredients: pork belly, bean curd, green and red peppers, soy sauce, green onions, ginger and garlic, salt, sugar.

3.Production method: First of all, we need to soak the yuba in water, and after soaking, we can start to make it.

We first heat the pot, then add an appropriate amount of cooking oil, and after the oil is hot, we put the prepared pork belly slices into the pot and stir-fry until only the corners of the stir-fry are yellow, and there is basically oozing, then add a little soy sauce, continue to stir-fry and then add the green onion, ginger and garlic. After stir-frying the fragrance, we add the green and red peppers, then turn to high heat, add an appropriate amount of edible salt and sugar sauce, and then add the yuba and fry until the vegetables are broken. In this way, the fried yuba with pork belly is ready, and it looks very delicious.

Burn yuba. Material.

Appropriate amount of yuba, starch, Sichuan pepper, ginger, light soy sauce, chicken essence, salt, sugar.

Method: 1) Soak the yuba in advance until soft and cut it into 4 cm long segments.

2) Heat the bottom oil in the pot and put in the ginger shredded pot.

3) Add pepper water, soup, light soy sauce (little or no addition), refined salt, sugar and bring to a boil.

4) Put in the yuba section and burn it through low heat.

5) When the juice is thick, the yuba has been flavored, add chicken essence, thicken it with wet starch, and pour oil out of the pot and put it on a plate.

Spicy stir-fried bean curd. Material.

Yuba, green pepper, bean paste.

Method: 1) Soak the yuba in warm water and cut it into sections. After washing the green peppers, cut them into cubes.

2) Put an appropriate amount of oil in the pot, after the oil is hot, add the yuba, fry the yuba until golden brown, and remove it.

3) Leave an appropriate amount of oil in the pot, stir-fry the green onion and ginger until fragrant, then add an appropriate amount of bean paste, stir-fry evenly, and add the bean curd. Before cooking, add an appropriate amount of chicken essence and salt, and it is ready to serve.

Stir-fried pork with yuba. Material.

Appropriate amount of yuba, appropriate amount of meat slices, appropriate amount of fungus, 2 green and red peppers, dried chilies, ginger, green onions, garlic, Sichuan pepper, salt, light soy sauce, and sugar.

Method: 1) Preparation: Soak the yuba with water in advance, and cut it into sections after soaking. Slice the meat and marinate it with light soy sauce. Chop the chili, ginger, green onion, and garlic.

2) Put oil in the pan, cook until the meat slices are smoking, and the meat slices change color (the oil after the smoke is fried in the meat is not sticky), and serve it for later use.

3) Put oil in the pot, put Sichuan peppercorns, and remove all the flavors after turning golden brown.

4) Add chopped green onions after the dried chili peppers are fragrant, and then put the green and red chili peppers down and stir-fry.

5) Add chopped green onions after the dried chili peppers are fragrant, and then put the green and red chili peppers down and stir-fry.

6) Stir-fry the chili pepper softly, put the fungus and fry for a while.

7) Stir-fry the bean curd, add some soy sauce, salt and sugar and continue to stir-fry. (It's better to be upside down, the chef will be upside down, but unfortunately my arm strength is not enough).

8) Finally, add the meat slices and stir-fry for a while.

9) Stir-fried pork with yuba out of the pot!

<>1. Stir-fried yuba with pork belly.

1) Prepare ingredients: pork belly, yuba, green and red peppers, soy sauce, green onions, ginger and garlic, salt, sugar.

2) Soak the yuba in water for later use.

3) Heat the pot first, add an appropriate amount of cooking oil, wait for the oil to heat up, put the prepared pork belly slices into the pot and stir-fry until only the corners of the stir-fry turn yellow.

4) After the oil seeps out, add a little soy sauce, continue to stir-fry and add the chopped green onion, ginger and garlic.

5) After stir-frying the fragrance, add the green and red peppers, then turn to high heat, add an appropriate amount of edible salt and sugar sauce, and then add the bean curd and fry until the vegetables are broken.

2. Stir-fried fungus with yuba.

1) Prepare the ingredients: black fungus, bean curd, garlic, ginger, salt, light soy sauce, sugar, pepper, chicken essence.

2) Soak the black fungus first, soak the yuba in water to soften, cut it off and set aside, peel and slice the garlic.

3) Put the yuba in boiling water, boil for one minute, and then remove the water.

4) Add an appropriate amount of cooking oil to the pot, wait for the oil to be hot, add garlic slices and ginger slices and stir-fry until fragrant, then add Qing digging in yuba and stir-fry evenly.

5) Put the black fungus into the pot, add an appropriate amount of salt, sugar, light soy sauce, pepper, chicken essence, and stir-fry evenly.

3. Boiled bean curd.

1) Prepare the ingredients: yuba, flour, hot pot base, lettuce, coriander, tofu.

2) First, use good water for the yuba, and cut the soaked yuba into small pieces for later use.

3) Add an appropriate amount of flour, hang the batter and prepare the hot pot base for future preparation.

4) Put an appropriate amount of cooking oil in the wok, put the bean curd in the oil pan and fry it slightly until golden brown.

5) Put an appropriate amount of hot pot base in the pot, then add boiling water to boil it, and then boil, add your own accessories, such as lettuce, tofu, etc., and then add the fried yuba, and simmer in the pot for a few minutes to absorb the flavor.

Yuba is a particularly common soy product in life, high nutritional value, excellent health care function, and the taste is attractive, today for you to introduce the correct practice of yuba tutorial, let you know how to make yuba delicious, people who like to eat yuba can focus on understanding.

How to make yuba delicious 1, yuba is particularly delicious to make cold dishes, when doing it, soak the yuba in water in advance, take it out and cut it into segments after soaking soft, prepare an appropriate amount of water and put it in the pot to heat and boil, and then put the yuba in the pot to boil, take it out in two minutes and cool it down with cold water, and put it in a clean bowl after removing the water.

2. Prepare a cucumber, wash it and cut it into thin strips and put it together with the yuba, then prepare a head of garlic, peel it to make garlic paste, and put it in the yuba, and then put in the light soy sugar, aged vinegar, sesame oil, chili oil and coriander and a small amount of edible salt, mix well and put it on the plate, then the delicious cold yuba is ready to eat.

The correct way to make yuba tutorial 1, vegetarian fried yuba.

Yuba vegetarian fried is particularly delicious, you can prepare an appropriate amount of black fungus when you do it, soak it in advance Yuba also soak in advance, prepare a cucumber and a carrot, wash them, cut them into slices, put an appropriate amount of cooking oil in the wok and heat it and put the green onion and fry until fragrant, and then put the carrot and cucumber into the pot and fry well, then put in the black fungus and yuba and stir-fry together, put an appropriate amount of braised soy sauce and oyster sauce and edible salt, and fry well and then get out of the pot.

2. Stewed pork ribs with yuba.

Yuba can also be stewed with pork ribs, when doing it, you need to chop the prepared fresh pork ribs into sections and blanch them with boiling water, then put an appropriate amount of cooking oil in the pot and add an appropriate amount of rock sugar, put the pork ribs into the pot, fry the sugar color, put in the appropriate amount of green onion and ginger and the spices of the stewed pork ribs, and then add the appropriate amount of water to stew together, and then cut the soaked yuba into the pot and stew the ribs together for 10 minutes, and finally put edible salt to taste.

The above introduces the correct method of yuba tutorial, so that everyone knows how to make yuba delicious, and then when you want to eat yuba again, you can sit and cook, and use it to let everyone taste the tempting taste of yuba.

The ten methods of yuba are: stewed yuba with pork ribs, cold yuba, fried pork slices with yuba, vegetarian fried tofu with fiber yuba, braised with imitation yuba, fried yuba with green peppers, loofah yuba soup, spicy yuba, night-flavored yuba, yuba barbecue and so on. Braised bean curd in oil is recommended.

Here's how to stew yuba in oil::Ingredients: 200g of yuba, 50g of water fungus, 50g of carrot.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of chicken essence, appropriate amount of broth, appropriate amount of sesame oil, appropriate amount of sesame seeds.

1. Prepare yuba fungus carrots.

2. Soak the yuba in cold water for more than two hours and cut it into sections for later use.

3. Cut the carrot into slices and tear the fungus into small florets.

4. Add an appropriate amount of oil to the pot and stir-fry the chopped chives.

5. Add the soaked yuba and stir-fry.

6. Add the fungus and carrot slices and stir-fry evenly.

7. Add the broth, boil the oranges and simmer over low heat for 5 minutes.

8. Add salt chicken essence to taste, then use a strong fire to reduce the juice, and thicken with wet starch.

9. Sprinkle with sesame seeds and pour in sesame oil. Stir well.

Ingredients: 200 grams of yuba, 100 grams of pork belly.

Excipients: 5 ml light soy sauce, 35 grams of green pepper, 35 grams of red pepper, 5 grams of minced green onion, 2 grams of salt.

1. Prepare the ingredients.

2. Cut the soaked yuba into sections, slice the pork belly, mince the green onion, and cut the green and red peppers into strips.

3. Pour oil into the pot, add chopped green onion and sliced meat.

4. Stir-fry until the meat changes color and sensitivity.

5. Pour in the yuba and stir-fry evenly.

6. Add green and red pepper bridges, change to buried salt, and light soy sauce.

7. Stir-fry evenly.

8. The finished product is as follows.

Cuin cold salad yuba cucumber (super delicious).

Ingredients: 4 yuba (150 grams); 1 gherkin (300 grams); 1 head of garlic (10 cloves); Sauce Bowl Ingredients:; 4 tablespoons (48g) light soy sauce; 1 tablespoon (12 grams) of oyster sauce; tablespoon sesame oil (sesame oil) (5 grams); vinegar (aged vinegar, balsamic vinegar, white vinegar can be used) 2 tablespoons (12 grams); 1 teaspoon salt; 2 teaspoons of cumin powder (full of 2 teaspoons); 1 teaspoon of ground pepper.

Method: Soak the yuba in advance, soak in water for 5 hours and blanch for 3 minutes; Soak in water for 2 4 hours and blanch for 5 to 6 minutes.

Whether the yuba is soft enough or not is also related to the quality, you can try to eat the yuba at the end of the blanching is soft enough, and remember to extend the blanching time if it is not soft enough.

A cucumber with skin is 300 grams. I use a fruit knife to cut cold food. Save on buying a kitchen knife to cut cooked food, and it is a big deal to have no place for money.

Sliced the gherkins diagonally.

The slices are then cut into thin strips.

Yuba is also cut short. Chop the garlic into minced garlic.

Boil water in a pot, pour in the soaked and cut short yuba into the boiling water.

Soak in water for 5 hours and blanch the yuba for 3 minutes for 12 hours.

Soak in water for 2 4 hours and blanch the yuba for 5 to 6 minutes.

Whether the yuba is soft enough or not is also related to the quality, you can try to eat the yuba at the end of the blanching is soft enough, and remember to extend the blanching time if it is not soft enough.

While the bean curd is blanched, we prepare the sauce for later use. (Look at the beginning of the recipe for the juice material, I won't write it.) ）

Blanched yuba tap water cools once, you don't need to cool it all over, rinse it again to cool down, and the yuba won't be too rotten.

The yuba that has been flushed with tap water is poured out with cool, boiled or purified water, so that the family will not eat raw water. Drain the water.

Put the cucumber on the edge, the yuba in the middle, and the minced garlic on the yuba for easy pouring of hot oil.

Add the oil for stir-frying in a pan and heat the oil to a higher temperature.

Pour hot oil over the minced garlic.

A sister asked me, can I just add cooking oil instead of hot oil?

The main purpose of pouring hot oil is to blanch the minced garlic, and the high temperature forces out the aroma of the minced garlic and reduces the spiciness of the minced garlic. In this way, the minced garlic is in a half-cooked state, with a garlic fragrance but not so spicy that it is overbearing, robbing the taste of other main dishes.

Pour all ingredients into the sauce bowl.

Mix well and serve! This salad comes with a little soup, because the yuba absorbs water, and the cucumber will also come out of the water when it encounters salt.

The soft and fragrant yuba, when my pot was almost gone, I remembered to take a photo of the soft and fragrant yuba.