Should yuba be soft or brittle?

Yuba is originally soft, but if it is soft, it is not easy to store, so people will dry them and make them crispy, only when they are boiled, he will become soft, crispy is actually delicious, if it is soft, you are also very good, divided into personal taste.

Yuba is supposed to be soft, but some of them will dry it for storage and it will become brittle, but this kind of yuba also needs to be soaked before it can be used.

Yuba is a layer of skin on top of soybean milk after boiling, which is originally soft, and then becomes crispy after being put on the shelf to dry.

The bean curd bought in the market should all be crispy.

After the yuba is processed, it is hard and brittle as soon as it is dried. A slight soak in water will soften.

The auxiliary just came out, and when it was made, it was crispy, because it became soft after a while.

Anyway, the yuba I have eaten is soft, it should be soft after processing, and it should have been crispy.

Originally, it was soft, but when it was dried, it was hard, and when it was made, it was soft.

Yuba is soft to hard at first and dried in the sun. It's crispy right.

Yuba should have been soft or brittle, and when it dries, it is brittle, and when it is soft, it is soft after soaking.

It should be crispy, and dried yuba is the kind of crunchy, and it is okay to soak the yuba in cold water for half an hour when eating.

Under normal circumstances, yuba should be brittle because the moisture has dried out.

Some yuba bubbles are not soft, and there may be too many additives.

Yuba, also known as tofu skin, is a traditional bean food, and it is also a common food ingredient 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 to 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.

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.

The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica", Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying. The quality of yuba is divided into 3 grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water; It also contains soybean-like nutrients, such as soybean protein, dietary fiber and carbohydrates.

Yuba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, improves bone development, concentrates the essence of soybeans, and is the nutritional champion of soy products. Eating yuba often can strengthen the brain. It has the effect of clearing heat and moistening the lungs, relieving cough and eliminating phlegm, and is suitable for almost everyone.

Yuba has a high content of glutamate, which is 2 to 5 times higher than that of other legumes or animal foods, and glutamate plays an important role in brain activity, so yuba has a good brain-strengthening effect and helps prevent Alzheimer's disease.

Eating before and after exercise can quickly fuel up and provide the protein needed for muscle growth.

Eating yuba at noon is best eaten at noon, which can replenish enough energy for the body to fight the fatigue of the second half of the day's work, and also has a good brain-strengthening effect. Eating at noon is more beneficial for weight control than eating at night.

Yuba is a high-end food of soy products, and is widely known as "the meat of vegetarians" by many people because of its high nutritional value.

Yuba must be soaked in cold water, if it is allowed to make the yuba neat and elegant, if soaked in hot water, the yuba is fragile;

However, when eating yuba, be careful not to eat it with honey and orange, because it will affect digestion and absorption, and soy milk should not be added with brown sugar, and white sugar can only be added after cooking.

In fact, the reason is very simple, because the yuba is too hard, so few people can soak the yuba well, and most people soak it in cold water, and the natural yuba is not delicious. When making yuba, it is best to soak it in hot water, although it does not need boiling water, but at least it is hot water, otherwise it is not soaked in yuba, and it takes about half an hour for yuba to be soaked in time, so that the fried yuba can be soft and delicious.

Some yuba bubbles are not soft, which may be due to some additives when processing yuba, which is not easy to soak yuba soft.

Soak yuba, don't soak it directly in water, learn the method of the restaurant, and the time is not sandwiched. Many people soak yuba, in order to save time, will use boiling water or hot water to soak, in fact, it is wrong, soak yuba in summer should be soaked in cold water, winter can be soaked in warm water below 40 degrees, so that it will not destroy the surface structure of yuba, generally soak for about 30 minutes, add a little salt when soaking, the taste is more chewy, pinch the yuba with your hands, there is no hard heart in the middle to soak it.

Some yuba bubbles are not soft, first of all, it is definitely not a qualified product, and its bean material is not very good.

You can use warm water instead of cold water to soak the yuba, but you should pay attention to the softness and hardness of the yuba during the soaking process at any time, and the consistency of softness and hardness can be achieved in about 1 hour.

Why do you say that some yuba bubbles are not soft? Anyway, he must not have the kind of good that can soak soft, maybe.

First of all, put the dry yuba in the pot, add warm water, the water temperature is too high and the yuba becomes too soft to affect the toughness, the amount of water should not be more than the yuba, and a little more salt should be added, so that the soaking time is short, and the salt added to the water can speed up the absorption of water by the yuba and soak it faster. Yuba is very light, after putting the water on the yuba will float on the water, when the yuba is put into the pot to soak, in order to prevent the yuba from floating, you can press a plate on the yuba, so that the yuba will all be submerged in the water, so that the yuba will soak evenly, soft and hard, so that the soak will be soaked in half an hour. After soaking the yuba in water, judge whether it is a good basis for soaking, pinch the yuba with your hands to see if there is a hard heart, if there is, it proves that the soaking is not sufficient, and you need to put it in hot water to continue soaking.

Yuba soaked well, you can make a variety of delicious yuba dishes, how to make yuba delicious, the following share 10 yuba practices, delicious and delicious, each dish is a meal, simple and practical, simple to do, easy to learn, friends who like to eat yuba do not miss it.

I often eat yuba at home, yuba belongs to soy products, its shelf life is particularly short, especially in the case of improper preservation, the color of the general yuba should be bright and light yellow, the taste has a faint bean fragrance, it is impossible to have a bitter taste, if the black hair is not fresh, it is likely to have deteriorated, it is best not to eat it again. Yuba is placed in a cool, dry and ventilated place, and it will be stored for a longer time.

Hello dear. That's why they soaked it in advance, so it's so soft. If you want to cook with yuba, you should soak it in warm water at least two hours in advance.

Since yuba is difficult to soak, if you don't soak it for a long time, it will be hard in many places when you eat it. In addition, if you force it to soak in hot water for a short period of time, it will also cause uneven softness and hardness of each part of the yuba. Therefore, the soaking of yuba must be soaked in warm water for a long time, so that the soak can be soft and hard, and the taste will be good.

When the yuba is soaked, it may float on top of the water, so use a plate to buckle the floating yuba, and then let the plate sink into the water with the yuba, so that the soaking effect is better. 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 it will be soft and hard. 2. The dried yuba is very light, there will always be a small part floating on the water surface when soaking, and some places can't be soaked.

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

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Yuba fried is not soft because it is not soaked well, it is best to soak it in hot water when making yuba, although it does not need boiling water, but at least it is hot water level, otherwise it is not soaked in yuba, and it takes about half an hour for yuba to soak in time, so that the fried yuba can be soft and delicious.

It is possible that your yuba has not been soaked for more than half an hour.

Yuba is tough and will only soften after enough time to soak.

It needs to be soaked in hot water for a long time to soften, which may be because this step is not done well.

One of the most common problems in making yuba is that it can't be fried, and many friends know that yuba needs to be soaked in hot water, so don't use cold water to soak yuba when making yuba in the future, because soaking yuba in cold water doesn't work, which is also an important reason why you can't do yuba well.

The reason why the fried bean curd is not soft is that it has not been soaked for a certain period of time, and it is solved by stir-frying it after soaking.

The reason why it is not soft is because the yuba has not been soaked for a certain period of time.

Because yuba can only be fried soft after soaking for enough time.

It is possible that it was soaked in cold water, not with hot water.

It means that you haven't soaked long enough, or you haven't soaked in hot water.

Should yuba be fried dry or wet?

The yuba should be dried and soaked until soft, then wiped dry with water before frying.

Detailed steps of how to fry yuba:

Soak the yuba in boiling water, take it out when the yuba is soft and there is no hard heart, cut it into sections, add salt, cooking wine, sesame oil, and monosodium glutamate to marinate.

Take a small bowl, put in the peppercorns, add an appropriate amount of warm water and soak until the water changes color, when the peppercorns become soft, pick out the peppercorns, and leave the juice. Take another bowl, beat in the eggs, add starch and mix into an egg batter.

On the pot rack, put the oil to burn until it is five or six hot, dip the mixed yuba into the egg batter, fry it one by one into the pot, fry it over medium heat until the surface is firm, when the inside is cooked thoroughly, take out the oil control, put the original pot back on the fire, wait for the oil temperature to rise to seven or eight percent hot, put it into the re-frying, quickly remove it when the surface is crispy, and put it on the plate to eat.

After soaking dry, wipe the water dry and fry again.

In traditional cooking, yuba is not fried. Dried yuba burns as soon as it is fried. Wet yuba is oil-intensive when fried and is difficult to chew. If you really want to fry it, you can only hang a thin layer of starch on the outside.

When they soak the yuba in advance, soak it in warm water and add a little salt to the water, so that the yuba will be easy to soak, and the softness and hardness will be even, and there will be no places to soak soft, and some places are still dry and hard and not soaked. (This is what my mother taught me) 2. The dry yuba is very light, and there will always be a small part floating on the water when soaking, and some places can't be soaked.