The practice of burning yuba, the practice of burning yuba at home

Ingredients: 120 grams of dried yuba.

8-10 dried fungus.

Carrot 1/2 root.

Green pepper half.

Sauce: Consume one spoonful of oil.

Soy sauce 1 scoop.

Salt a pinch Sugar a pinch

Cornstarch 8 grams.

Water a little The practice of burning yuba that is better than meat.

Dry yuba, black fungus soaked in advance, yuba must be soaked in cold water, soaked in hot water will rot, generally soak for 4-6 hours, black fungus do not soak overnight. Bring boiling water, drain and set aside.

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Green peppers, shredded carrots. My hand has been injured in the past few days, and my husband cut it, this knife work, make do with it!

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Mix the sauce! <>

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Heat the oil, stir-fry the shredded green pepper and carrot until raw.

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Add the blanched yuba and fungus, stir-fry a few times, and quickly pour in the sauce that has been seasoned before, because the yuba is especially easy to stick to the pan. Be sure to stir-fry quickly, and all dishes are evenly hung with sauce, and you can turn off the heat and remove from the pan.

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Perfect out of the pot, special meal, minute disc!

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Tips: If you can eat chili peppers, you can replace green chili peppers with sharp chili peppers, or other chili peppers!

1. Soak the yuba in boiling water, add alkaline water to wash the oil, then rinse it with clean water and squeeze out the water. Cut into segments.

3. Add oil to the wok, stir-fry the pot with green onion and ginger, add refined salt, fresh soup, monosodium glutamate, cooking wine, soy sauce, fried yuba, boil over high heat, adjust the taste, use simmering to burn thoroughly, when the juice is thick, pour pepper oil out of the pot and put it on the plate.

The preparation of homemade yuba is as follows:Ingredients: 2-3 bean curd, 1 cucumber, cooked peanuts, appropriate amount of minced coriander, a little chili powder, 1 tablespoon of red pepper rings, 1 tablespoon of cooked sesame seeds, 1 tablespoon of garlic paste, 2-3 tablespoons of light soy sauce, 3 tablespoons of vinegar, a little salt, a little pepper oil, a few drops of sugar, appropriate amount.

1.Soak in warm water.

2.Cut into small pieces, blanch in boiling water and cook for 2-3 minutes. Remove and cool water, wash and drain.

3.Peel the cucumber slightly, cut it in half, pat it and chop it into small pieces. Other materials are available.

4.Pour in the paprika, chili rings, white sesame seeds, garlic paste.

5.Drizzle with smoky hot oil to bring out the fragrance.

6.Add some light soy sauce, some balsamic vinegar, a few drops of pepper oil, a little sugar, a little salt, pour in peanuts and chopped coriander, and mix well.

Marinate for a while, more flavorful and tasty.

Burning yuba is a dish that my dad often does during the New Year's Festival, I like to eat it very much, and I don't do it as well as my father, and then I learned that there is a missing procedure in the process of burning, after learning, I also made my father's home cooking, in fact, this dish should also be a home-cooked dish that the people like to eat and do. ”

1.Prepare the ingredients and soak the yuba in advance for later use.

2.Drain the soaked yuba, dip the starch one by one and fry it in the pan.

3.Wait for the yuba to be fried and crispy, remove and set aside.

4.Cut the yuba into sections, as well as shallots, green peppers and red peppers.

5.Pour cooking oil into the pot, preheat, add green onion and bean paste and stir-fry.

6.Add the green and red pepper segments.

7.Add the bean curd, ginger juice, light soy sauce and thirteen spices to taste.

8.Add an appropriate amount of water and cook until the flavor soaks into the ingredients.

9.On high heat, after the soup is thickened, add the chicken essence to season and eat.

<> cooking skills. For the addition of bean paste, the amount of salt can be added as appropriate.

Hot and sour appetizer salad yuba.

1.Soak in warm water.

2.Cut into small pieces, blanch in boiling water and cook for 2-3 minutes. Remove and cool water, wash and drain.

3.Peel the cucumber slightly, cut it in half, pat it and chop it into small pieces. Other materials are available.

4.Pour in the paprika, chili rings, white sesame seeds, garlic paste.

5.Drizzle with smoky hot oil to bring out the fragrance.

6.Add some light soy sauce.

7.Have some balsamic vinegar.

8.A few drops of peppercorn oil.

9.A pinch of sugar.

10.A pinch of salt.

11.Pour in the peanuts and chopped coriander, mix well and you're done! Marinate for a while, it's more flavorful and delicious!

12.Sour and spicy appetizing.

13.Super tasty.

Onion oil bean curd.

1.Preparation of raw materials.

2.Soak the yuba in warm water in advance.

3.Bring water to a boil, add a little salt, add the soaked yuba and blanch for about 1 minute.

4.Heat the pan with cold oil, fry the green onion white until browned, remove the green onion white, and set aside.

5.Blanch the minutes on a plate, add a little steamed fish soy sauce, and drizzle with a little chili oil.

6.Sprinkle with shredded green onion leaves, dried chili rings, and then drizzle with boiled scallion oil.

7.Mix well when eating.

Tips: 1. Soaking yuba in warm water can save time and take less time.

2. Don't blanch the yuba for too long, and don't cook it too badly.

3. The temperature of the scallion oil should be higher.

Pork belly stewed with yuba.

400 grams of pork belly, 250 grams of bean curd, 6 shiitake mushrooms, 1 piece of ginger, 6 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of salt, 2 grams of chicken essence, 4 grams of light soy sauce, 1 tablespoon of dark soy sauce.

1.Add salt and warm water to a large pot and soak in yuba for half an hour.

2.Soak the mushrooms in warm water for 20 minutes.

3.Cut the pork belly into small pieces.

4.Blanch in a pot and rinse off the foam.

5.A piece of ginger is flattened, 8 cloves of garlic, and a spoonful of bean paste is set aside.

6.The soaked yuba is cut into sections, and the soaked shiitake mushrooms are cut into pieces.

7.Fry the yuba in hot oil in the pan until golden brown, then set aside.

8.Stir-fry the shiitake mushrooms and garlic until fragrant.

9.Transfer the pork belly, shiitake mushrooms, garlic, ginger cubes and bean paste to the casserole.

10.Add an appropriate amount of water to the pot at one time, light soy sauce and dark soy sauce, bring to a boil, turn the lid to low heat and cook for half an hour.

11.Add the yuba and simmer for 10 minutes.

12.Finally, add a pinch of salt and chicken bouillon.

Flavored bean curd stewed celery.

2 stalks of celery, 50 grams of dried bean curd, 1 tablespoon of half a carrot, 1 tablespoon of flavored tempeh, 3 grams of minced ginger, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of chicken essence.

1.Yuba is well soaked.

2.Cut into segments with an oblique knife.

3.Remove the leaves of the celery and cut it into segments with an oblique knife.

4.Carrots cut into thick strips.

5.Peel and mince the ginger and prepare the flavored tempeh.

6.Heat the oil and stir-fry the minced beans and ginger until fragrant.

7.Stir-fry the bean curd for a while.

8.Add celery, carrots and oyster sauce and stir-fry until raw.

9.Finally, add salt and chicken powder to taste, stir-fry evenly.

Cold salad with yuba.

Ingredients: Yuba (200g), carrot (1 root).

Seasoning: Garlic (2 cloves), salt (1 tablespoon), monosodium glutamate (a small amount), soy sauce (a small amount), balsamic vinegar (2 tablespoons), pepper noodles (1/2 tablespoon), sesame oil (a little).

Soak the yuba in cool water for an hour.

Soak until there is no hard core, remove it, control the moisture, and slice it with an oblique knife.

Wash the carrots and cut them into thin slices.

Peel the garlic and chop it into minced garlic.

Add a spoonful of salt.

Add a small amount of MSG.

Add half a spoon of black pepper noodles.

Add a little soy sauce and two tablespoons of balsamic vinegar.

Drizzle an appropriate amount of sesame oil, stir well and serve.

Stir-fried yuba with double peppers.

Ingredients: Yuba (50g).

Seasoning: Green Pepper (1 piece), Red Pepper (1/2), Oil (To taste), Salt (To taste), Cooking wine (To taste), Light soy sauce (To taste), Essence of Chicken (To taste).

Soak the yuba in warm water in advance.

Cut the green and red peppers into cubes.

Cut the yuba into sections.

Heat the oil and stir-fry the bean curd.

Drizzle with a little cooking wine.

Pour in the green and red peppers and stir-fry.

Pour a little light soy sauce and stir-fry.

Finally, season with salt and chicken essence.

Braised bean curdIngredients

250 grams of bean curd, 3 slices of ginger, 2 cloves of garlic, 2 green onions, 1 tablespoon of spicy sauce, 2 grams of salt, 2 grams of chicken essence, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce.

Method

1. Add two tablespoons of salt and an appropriate amount of warm water to the basin, and soak in the yuba for half an hour.

2. Cut the soaked yuba into about 4cm segments.

3. Finely chop the ginger, garlic and green onion respectively, and set aside a spoonful of spicy sauce, where the spicy sauce can be replaced with bean paste.

4. Heat the oil in the pan and fry the yuba in the pan.

5. When the yuba is golden brown, put out the oil.

6. Leave the bottom oil in the pot, and fry the ginger, garlic and green onion over low heat until fragrant.

7. Add a spoonful of spicy sauce and stir-fry until fragrant.

8. Add an appropriate amount of water to the pot at one time, then add light soy sauce, dark soy sauce and pepper to make a braised sauce.

9. Put the yuba in a pot over low heat and cook for 10 minutes, finally collect the juice, add a little salt and chicken essence.