What kind of water should be used to soak yuba, and how to make it delicious when frying yuba?

Soak the bean curd with ordinary water, the fried meat of the bean curd is more delicious, heat the oil, add the meat, fry for a few minutes, then add the yuba, continue to stir-fry, and add the ingredients to the flavor after 5 minutes.

It is best to use cold water to soak the bean curd, and if you are in a hurry to eat, you can first soak it in hot water for 10 to 15 minutes. Stir-fried yuba and meat will taste even better.

We must use cold water to soak the bean curd, we will cut the soaked bean curd into sections, then heat the oil, put in the green onion, ginger and stir-fry, and then put the bean curd into it, add an appropriate amount of salt light soy sauce, and stir-fry over high heat for about 5 minutes.

Bubble yuba can be soaked with warm water and a little salt for 10 minutes, yuba can be fried with pork belly, first slice the pork belly, boil the oil, fry the pork belly over low heat, fry the fat, add the green onions, ginger and garlic, light soy sauce oyster sauce, stir-fry and color, stir-fry the yuba over high heat, add a little water and simmer for 5 minutes, and stir-fry the celery on it.

The practice of frying yuba.

You can make spicy fried yuba, prepare green peppers, yuba, sugar, extremely fresh, star anise, coriander, dried chili, green onions, yuba soaked and washed and cut into sections, coriander, dried chili, green onions wash and cut well, add oil to the pot, stir-fry the dried chili peppers and chives, add some flavor and freshness, add yuba and stir-fry, then put green peppers, and finally sprinkle some coriander segments, sugar, chicken essence, salt, seasoning and you can eat.

Stir-fried shiitake mushrooms with yuba, you need to prepare some carrots, shiitake mushrooms, yuba, pepper, white wine, oyster sauce, soy sauce, green onions, yuba cut into segments, carrots, ginger shredded, green onions cut into sections, dried shiitake mushrooms soaked in soft sections, add oil to the pot, put all the dried chili peppers and ginger shreds down and stir-fry until fragrant, and then put the shiitake mushrooms, yuba, and carrot shreds into it, add some carrots, pepper, sugar, rice wine, oyster sauce, soy sauce to taste, add an appropriate amount of water, fry it slightly, and finally add green onions and stir-fry evenly to start eating.

To make braised yuba, you need to prepare yuba, carrots, black fungus, vegetable oil, sugar, oyster sauce, cooking wine, garlic, ginger, green onions, soy sauce, salt, first soak the black fungus and yuba, and then cut it into segments, carrot slices, garlic, ginger, green onion slices, add an appropriate amount of oil to the pot and heat it, stir-fry the garlic slices, green onions, ginger, put the carrots, fungus, and yuba down and stir-fry, add some sugar, soy sauce, cooking wine, half a cup of water and simmer it slightly, and wait until the soup is thickened. Just add an appropriate amount of oyster sauce and stir-fry evenly to eat.

Yuba and what fried delicious.

Yuba can be fried with spicy strips, the taste is very good, you need to put the yuba in the water to soak soft, and then cut into small pieces, add oil to heat in the pot, and then turn off the fire smaller, otherwise it is easy to paste, put the yuba in and fry it, or fry it until both sides are golden and take it out for later use, heat the oil pan over low heat, add some minced garlic and fry until fragrant, and then add cumin, pepper and salt, pepper powder, pepper, pepper noodles, millet pepper, white sugar and a small amount of fine salt, slowly fry over low heat until the fragrance comes out, Put the fried yuba down and stir-fry it over low heat until it tastes good and you can eat it.

Yuba can also be fried with luncheon meat, first cut the luncheon meat into slices, cut the green pepper into oblique slices, cut the yuba into segments after soaking, heat the oil pot, put the luncheon meat in, fry until slightly burnt, and then stir it, put the yuba in, also stir it well, put the green pepper slices in, add the appropriate amount of water and stir-fry a few times, and then add the appropriate amount of salt to reduce the juice a little to get out of the pot.

The above introduction is how to make yuba delicious, after reading the above introduction, you should also have a certain understanding, the above methods of making yuba, the taste is quite good, according to the above steps to make, you can taste the delicious yuba, in addition to the above practices, there are many ways to make yuba, you can also have a good understanding, and then according to your own preferences to make it better.

Yuba is best soaked in warm water mixed with table salt. The yuba itself is relatively hard, and it will take more time to soak the yuba with a low temperature of the water world. Soaking yuba with warm water can shorten the soaking time of yuba to a certain extent, and adding a certain amount of salt can also accelerate the absorption of water by making the soaked yuba soft and hard.

It is recommended to store the dried yuba after drying, and the dry yuba can be stored for a long time when placed in a dry and ventilated place for a long time.

If it is a soaked yuba, it is recommended to drain the water and seal it with plastic wrap or a crisper box for refrigeration, and the storage time should not exceed one day.

After soaking, the bean curd is placed directly in the refrigerator, which will be more likely to breed bacteria, and it may cause the yuba to deteriorate if left for a long time.

1.Break the yuba into small pieces.

2.Select an appropriate amount of yuba and put it in a large pot.

3.Add water to wash off the dust on the surface of the yuba.

4.After rinsing, rinse dry.

5.First, add table salt to the pot. The addition of edible salt has the effect of disinfection and sterilization, and can increase the water absorption of yuba and accelerate the soaking of yuba.

6.Then add a scoop of edible alkali, which can quickly break down drug residues.

7.Add warm water of about 30 degrees to the pot, and be sure to cover the yuba.

8.Take a plate and buckle it on the yuba so that the yuba is completely soaked in warm water and soak for 5-10 minutes.

9.After 5-10 minutes, pour out the water and take out the yuba, so that the yuba is soaked.

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. 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.

Method 1: 1 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 and softness will be even.

2 The dried yuba is very light, and there will always be a small part of the soaked jujube on the water surface when it is washed, and some places can not be soaked.

3 After the basic soaking, cut into thin strips and soak in warm water for 20 minutes, and the soaked yuba is quite perfect.

Method 2: When soaking the yuba, it is best to soak Suinian in cold water, which can not only make the taste of the yuba not lost, but also the appearance is relatively neat and clean. However, it takes a long time to soak the yuba in cold water, usually 4 to 6 hours, if you are in a hurry to get out of the pot, you can use warm water instead of cold water, which can also make the yuba soak soft and hard consistently, and the time can be shortened by half.

Do not soak the yuba in boiling water, otherwise it is easy to cause uneven softness and hardness, and even rotten on the outside and the inside.