The yuba we often eat, actually?

The yuba we often eat is actually made of soybeans, and the skin on top of the soybeans is yuba after being beaten into soybean milk.

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.

High nutritional value, easy to preserve, easy to eat, favored by consumers at home and abroad.

The yuba we often eat is actually soy milk, and in the process of heating, the top layer forms the bean skin.

Then slowly pick out this part of the bean skin, take it out and fold it, and then dry it in the sun, so that it can be made into yuba.

The yuba we often eat, it actually belongs to soy products, so it is said to be a soy product, and then it is made to dry.

Yuba, also known as tofu skin, is a traditional bean food of the Han nationality. A good yuba is rich in nutrients, because it is the skin that floats on the surface after the soy milk is boiled and kept warm for a period of time, and it contains many beneficial elements. When buying yuba, it is best to choose a regular manufacturer, the color is light and buttery, and it is easy to break.

The yuba that is often eaten is actually a thin film that forms on the surface when boiling soy milk.

Membrane produced by boiling soy milk.

The auxiliary thing we often eat is a soy product, and its taste is still very good, so you can taste it when you have time.

At present, yuba is also a soy product, which is formed through soybean milk, which has been covered with a film and dried in the sun.

Huh, if you are auxiliary, it is tofu skin, and it is the layer above the door of the support team, and your family's future is service.

The tofu bamboo we often eat, which is made of soybeans, is good to buy authentic.

The yuba we often eat is actually for this question, you should find one, the food expert consults him, he will tell you how, you can also go to the Internet to search for it, there should be the right answer on the Internet, just ask.

Eating some yuba in moderation is good for your health, because the auxiliary belongs to a kind of soy product, which has a very low fat content and is a healthy food.

The skin made of soybeans is called tofu skin here.

The yuba we often eat is actually the skin of the yuba.

The yuba we often eat is actually bean shoots, and the soy products are very delicious.

Yuba is the skin on the surface of soy milk, and yuba is the first thin layer of skin that condenses on the surface, similar to milk skin. Then continue to cook, and the surface of the soy milk will also coagulate and pick out multiple layers of thin skin and even flocculents. These things are hung up to dry, and they are yuba.

Yuba has a strong bean flavor and has the highest energy, protein, fat, and vitamin E compared to other soy products. Eating before and after exercise can quickly fuel up and provide the protein needed for muscle growth.

Yuba is rich in protein and has high nutritional value; The lecithin it contains can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart; Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly; It is also rich in iron, and it is easily absorbed by the human body, and has a certain effect on iron deficiency anemia.

Yuba is also called oily skin, yufu, oily tofu skin, is a kind of traditional soybean product of the Han nationality after boiling the soybean pulp after boiling, condensing and drying, and it is more common in many places in China.

The production process of yuba is not complicated, that is, the skin condensed by the soybean milk boiled in the pot is picked out, straightened, and then glued from the middle to form a double-layer semicircle, which is dried. The finished tofu skin is thin and transparent, semi-circular but not broken, and slightly shiny in yellow, which is a soy product with a unique flavor.

1. Eat less yuba, mainly for fried yuba, not more to eat less.

2. Yuba is a favorite food for many people, especially in the Liangguang area, yuba has become a common meal for people, so it is okay to eat some yuba often, because the nutritional value of yuba is relatively high, it can prevent osteoporosis and high blood pressure, and can also improve our memory.

3. But do not eat a large amount of uncontrolled food, although yuba is a soy product, but due to the processing technology.

Yuba:

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.

Because the calories of yuba are relatively high compared with other soy products, especially after frying, the calories of yuba have exceeded the calories of the same weight of pork, and the fried food may lead to fire, obesity, etc. Therefore, it is recommended to eat too much yuba.

Secondly, it is necessary to pay attention to the selection of qualified and regular yuba products. There may be a lot of bad additives added to the yuba on the market, or oil is used repeatedly during the frying process, and eating too much will have an impact on human health.

Save:

The first way to preserve yuba is to soak it in water and put it in the crisper, so that it can be preserved for a long time. The second is to remove the moisture from it, then wrap it in plastic wrap, and finally put it in the crisper.

You can also soak it in water, then put it in a cool and ventilated place, and then change the water every morning or evening, if the temperature is very high, then you may have to change the water three times a day. This way it is not very easy to preserve.

Because of its high protein content, eating too much can easily cause indigestion and increase the burden on the kidneys and liver.

When you buy yuba, it is best to observe the color of yuba, the yuba with good pale yellow gloss is better, and some yuba with a dull color and white color is not very good. A good yuba is one that has no mildew spots and does not have too many traces of impurities and insects. Poor quality yuba may be relatively sparse and have many impurities.

Good yuba has an aroma and no peculiar smell, and bad yuba has a musty and sour taste, etc.

Precautions for yuba.

Spinach and bamboo shoots: Yuba can not be eaten with foods high in oxalic acid, the reason is that yuba contains high calcium, calcium and oxalic acid can produce insoluble or intolerable calcium oxalate, which affects the absorption of calcium, such as spinach, bamboo shoots, amaranth and other high oxalic acid.

Pay attention to the length of the yuba, many friends go to soak the yuba and the yuba is too hard, which may be due to the fact that the yuba is too long, not able to completely absorb the water, and the yuba is too short, or it may be caused by the yuba being too short, so try to break the yuba into about 15 cm in length, and try to break it a little smaller in the place where the yuba turns, because the part here is not easy to get water.

When buying yuba, don't buy these 3 kinds of yuba when you see them, don't give them away for free, and eat less at home.

In order to extend the shelf life, yuba puts a lot of salt. Eating too much can cause excessive salt intake, which is harmful to your health.

Because of the large salt content in yuba. It should not be eaten too much, and some can be eaten appropriately.

In addition, yuba is not suitable for patients with nephritis and renal insufficiency, which will aggravate the condition, and patients with gout, acidosis, diabetes or patients who are taking tetracycline, eutran and other drugs should also be cautious to eat.

Yuba is originally a good thing, rich in protein, and is the essence of plants. However, in the process of processing, some bad processors may abuse additives, and some people added hanging white blocks when making yuba a few years ago, which seriously affected the quality of yuba.

Eating yuba will not cause harm to the body.

Yuba has a good brain strengthening effect and can prevent the occurrence of Alzheimer's disease. This is because yuba is high in glutamate, 2 5 times more than other legumes or animal foods, and glutamate plays an important role in brain activity.

In addition, the phospholipids contained in yuba can also reduce the content of cholesterol in the blood, and achieve the effect of preventing hyperlipidemia and arteriosclerosis. Among them, soybean saponins have anti-inflammatory, anti-ulcer and other effects.

Purchasing skills can be applied to the population.

1. How to buy.

The quality of yuba is divided into 3 grades, and the lighter the color, the higher the nutritional value. However, when buying, beware of some yuba that looks particularly brightly colored, the production process may have added chemicals "hanging white blocks", which can decompose formaldehyde, sulfur dioxide and other toxic substances, damaging human health.

2. Applicable population.

Although the nutritional value of yuba is high, some people, such as those with nephritis and renal insufficiency, it is better to eat less, otherwise it will cause an increase in non-protein nitrogen in the blood and aggravate the condition. Patients with diabetic acidosis and gout, or those who are taking tetracycline, eumorphin and other drugs should also be cautious.

The above content refers to People's Daily Online - often eat yuba to prevent brain degeneration in the elderly, pay attention to three foods.

There are several potentially credible theories circulating on the Internet that it was originally a by-product of making tofu, and when it was dried, it was as straight as bamboo, so it was called yuba. Yuba is a special title for fans of martial arts Gaiden.

In the Internet buzzword, "yuba" can also mean to serve the owner, because the two are homophonic.

**A casual sentence from Bai Zhantang in the play. Big Mouth said that I was still his fan, and Bai Zhantang said that I was still a yuba. Before this, the followers of film and television dramas or individual celebrities were basically called fans.

After that, there were slowly special names for various star chasers.

What does yuba mean meaningfully

Yuba means stability and abundance. Because of the homonym of yuba and "abundance", people believe that eating yuba during the New Year means that they will be rich all year round, and they will not worry about food and clothing. Yuba is rich in protein, fat, sugar, carbohydrates, cellulose, vitamin E, magnesium, iron, zinc, copper, manganese and a variety of nutrients.

Yuba, also known as tofu skin, is a very popular Hakka traditional food, and is also a common food ingredient in Chinese areas, with a strong bean flavor, and also has 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.