How to eat yuba delicious, how to make yuba the best

Stir-fried bean curd] 1, ingredients: 2 handfuls of yuba, 1 green and red pepper, 2 green onions, 1 piece of ginger, a little sugar, an appropriate amount of light soy sauce, a little salt, an appropriate amount of oyster sauce, an appropriate amount of starch, and an appropriate amount of cooking oil.

Second, the practice of stir-frying yuba:

1.First of all, prepare all the ingredients, soak the yuba in warm water 2 hours in advance, then remove the drained water and put it on a plate for later use. Soaking yuba in warm water will have more strength, and soaking in warm water can also shorten the soaking time.

2.Clean the green and red peppers, remove the seeds, cut them into small pieces, and place them on a plate. Then clean the ginger and cut it into minced ginger, and cut the green onion into chopped green onions and put it in a bowl for later use.

3.Take a pot, boil a pot of boiling water in it, then pour the soaked yuba into it and blanch the water, turn it slightly, basically it can be out of the pot in 1 minute, drain the water and put it on a plate.

4.Start another pot, put an appropriate amount of cooking oil in it, pour the chopped green onion and minced ginger into it after heating, stir-fry it first, then add the green and red pepper pieces and stir-fry evenly, after almost 1 minute, then pour in the yuba and continue to stir-fry.

5.Start seasoning, add a little white sugar to enhance freshness, light soy sauce, salt, oyster sauce and continue to stir-fry evenly, and finally pour in the water starch that has been blended in advance, turn on high heat to reduce the juice, until the soup becomes thick, and then you can put it out of the pot and put it on the plate.

6.A delicious and delicious stir-fried yuba is ready, and the smell is particularly fragrant, and you can eat it with a bowl of rice.

Chili pepper is rich in vitamins, especially in winter, you should eat more to enhance resistance and not catch a cold in winter. Finally, starch is added to thicken before cooking, and the soup is also very delicious with rice. Yuba contains many nutrients needed by the human body, and it is very good for **** girls to use it as a meal.

A friend of mine, insisting on replacing it with yuba for dinner every day, lost 8 pounds in a month, eating too much fish and meat during the New Year, eating some yuba to relieve greasy, by the way, it is also very good.

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.

【Cold Yuba】Ingredients: 100 grams of yuba, 2 tablespoons of hot sauce, 10 ml of rattan pepper oil, 5 ml of balsamic vinegar, 10 grams of sugar, 10 ml of light soy sauce, 5 ml of sesame oil.

1. Prepare the ingredients and put a little leeks to make it delicious and beautiful. The red pepper is all for garnish, and it's okay not to put it. Soak the yuba in advance, soak it in cold water for more than 2 hours, the shape of the yuba soaked in cold water is relatively neat, if it is soaked in hot water quickly, the yuba will be easier to break, and it will be watery, affecting the taste.

2. Soak the bean curd in cold water, cut it into small sections, wash the leeks and cut them into sections, and cut the red pepper into thin strips. 3. Add water to the soup pot and boil, put in the cut yuba, and then turn off the heat when the water boils. 4. After turning off the heat, put the leek segments and red pepper shreds into the pot and blanch them, the red pepper shreds and leeks are easy to cook, so it's okay.

5. After blanching, the bean curd, leeks and red pepper shreds are passed with cold boiled water. 6. Squeeze out the water from the bean curd after passing the water, put it in a cooking basin, and add all the seasonings such as hot sauce, light soy sauce, sugar, balsamic vinegar and sesame oil. 7. Mix all the seasonings, and the delicious and refreshing cold bean curd is quickly served on the table and eaten.

Ingredients: carrots, cucumbers, garlic, chili oil, monosodium glutamate, salt, yuba Method: 1Soak the yuba in cold water for 4-5 hours until it is soft and hard; Cut into small pieces;

2.Wash and shred cucumbers and carrots. Peel the garlic, pat it and finely chop;

3.Put the garlic, carrots and cucumbers in a pot, add an appropriate amount of salt, and marinate for five minutes;

4.Blanch the yuba in a pot of boiling water for one minute, remove it and put it in, put it into the pickled garlic, carrot and cucumber, add chili oil and monosodium glutamate and stir evenly to eat.

Oily and spicy mixed 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 Put the yuba in a basin and pour it into 80 degrees of hot water to soak for a few hours;

2.Take the good yuba and cut it into sections, blanch it in a pot of boiling water, 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.

Stir-fried yuba with white fungus.

Raw material details. The main ingredient is 250 grams of water hair yuba and 100 grams of water hair white fungus.

12 grams of chopped green onion, ginger and garlic seasoning, 3 5 tsp refined salt, 1 5 tsp monosodium glutamate, 1 2 tsp soy sauce, 120 g fresh soup, 70 g of water starch, 35 g vegetable oil.

Steps. The first step is to pinch and wash the white fungus, wash the yuba and cut it into 3 cm long and 1 cm wide segments.

The second step is to add an appropriate amount of water to the pot, put it on a hot fire and boil, put the cut yuba into the boiling water pot to blanch, remove it, squeeze out the water, and set aside.

The third step is to reset the wok and heat it on the fire, pour in vegetable oil, wait for the oil in the pot to heat up to 60% hot, put in ginger slices and garlic slices to fry the fragrance, put in yuba and white fungus, add fresh soup, add soy sauce, refined salt, monosodium glutamate, thicken with water starch after boiling, sprinkle with chopped green onions, and put it on a plate.

The nutritional value of yuba is very high, yuba contains glutamate, the content is very high, this glutamate has a good effect on the brain, not only can be refreshed, but also can improve people's memory, so eating yuba also has the effect of improving the brain.

In addition, yuba contains phospholipids, which can reduce blood cholesterol content very well, so eating yuba regularly will have certain benefits for the prevention and treatment of hypertension and arteriosclerosis. Yuba is also a soy product, and if it is eaten regularly, it also has the effect of calcium supplementation.

Yuba cold salad is very delicious, soak the yuba in cold water, soak it with boiling water, and then it can be mixed cold.

1.Slice garlic, slice peppers, cut tomatoes, tear the soaked fungus into small pieces, cut the soaked yuba into sections, put them in a bowl, add eggs and starch and mix evenly; 2.Heat the oil, fry the yuba when it is hot, fry for 1 minute, and pour out the oil after setting; 3.

Leave the bottom oil, add garlic slices, tomatoes, oyster sauce, water, salt, sugar, fungus, yuba, put in the sharp pepper when boiling to 1 minute, and then burn for 1 minute, when the soup is burned to sticky, turn off the heat and remove from the pot.

How to soak dried 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.

The practice of dried yuba.

Dried bean curd is a traditional food loved by Chinese, with a strong bean flavor and a unique taste that other soy products do not have. Dry yuba can be opened by soaking in water (cool in summer and warm in winter) for 3 5 hours, it can be meat, vegetarian, burned, fried, cold dressed, soup, etc., the food is fragrant and refreshing, and meat and vegetarian food have a unique flavor.

Dry yuba cold dressing method: cucumber, carrot slices, yuba chili oil stirred; Celery, peanuts (boiled), and spicy tofu with bean curd. There are also ginger bean curd mixed with celery, ginger ale five-color bean curd, cold salad three-color bean curd, etc., dry bean curd stir-fry method:

Yuba, fungus, green pepper, stir-fried pork, etc., such as braised pork roasted bean curd, stir-fried bean curd with double pepper, stir-fried shrimp with fungus bean curd, oyster sauce bean curd, edamame tofu bamboo dice, stir-fried bean curd with sauerkraut, stir-fried pork slices with bean curd, etc.

Dried bean curd is a good ingredient for soup, stewed meat and other bean curd, the proportion of dry bean curd stewed beef brisket, hot and sour bean curd mushroom pot, black bean rock sugar stewed bean curd, bamboo bean curd pork ribs pot, enoki vegetable bean curd pork rib soup, shiitake mushroom bean curd soup, chicken soup bean curd and so on.

Braised bean curd with lamb belly.

Prepare the following ingredients: 500 grams of lamb belly, 150 grams of bean curd, 2 onions, 1 teaspoon of salt, 1 piece of ginger, 4 cloves of garlic, 1 star anise, 1 grasp of Sichuan pepper, 2 teaspoons of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 slices of angelica, a little tangerine peel, 6 small cloves, 3 bay leaves, 1 teaspoon of sugar.

The specific method is as follows: cut the lamb belly into pieces, add water to the pot, add cooking wine, ginger slices, put in the lamb belly, boil over high heat, beat the floating powder, take out the lamb belly, rinse it with water for later use, divide the meat and garlic into two, slice ginger, slice the shallots, soak the yuba in water for 1 hour until soft, then add oil and heat it with oil, and when it is hot for 5 years, add the shallots, ginger slices, and garlic slices to stir-fry until 5 is hot, add the lamb brisket, light soy sauce, dark soy sauce, and sugar for half a minute, add boiling water to the lamb brisket, cover and boil over high heat, turn to medium-low heat and stew for an hour to wash the yuba, cut into sections, and put it into the potSimmer for about 20 minutes, add salt to taste and serve!