How to make yuba more delicious

The best way to eat yuba is to stew meat, super rice practice, so that the yuba is all meaty, a bite is full of gravy, and then put some vegetables, nutritious, healthy and delicious, yuba is soaked in water and open for standby, the pork belly is cut into thin slices and put cooking wine, ginger and starch, marinated for 30 minutes, put a little oil in the pot, pour the marinated pork belly into the oil and put it out, pour oil into the pot, add the bean paste to stir-fry the aroma after the oil is hot, then add the meat slices and stir-fry, ginger and garlic stir-fry the aroma, and add water to a small pot, Put in the eggs and cook them thoroughly, remove the shell, scratch a few knives on the eggs to make a good taste, add cooking wine after the fragrance, then add yuba, eggs and water, do not have enough pork belly and eggs, pour in the dark soy sauce to adjust the color, turn to low heat and simmer slowly after boiling, add the cut cabbage and cook after 5-8 minutes, cook until the soup thickens, add sugar and chicken essence to adjust the taste, and you can get out of the pot. ‍‍

Roasted bean curd is a delicious traditional dish that belongs to one of the vegetarian recipes of Cantonese cuisine. Perhaps for most Henan people, it is not very unfamiliar, and burning yuba has almost become a must-have dish at rural banquets. This dish is light and elegant in color, refreshing in taste, salty, fresh and slightly sweet, nutritious and delicious, and is deeply loved by the people.

The steps to do it are 1Wash the fungus and cut it into shreds, soak the yuba with warm water, the yuba can also be soaked well on the first day, boiled the next day, fully penetrate the yuba oblique knife cut into sections, red pepper and green pepper first cut vertical strips, cut diagonally, the next knife and keep it parallel, the distance and the width of the strip the same oblique knife angle should be less than 45 degrees cut into a diamond shape, and finally cut the green onion into sections. 2.

Boil the pot with water, when the water boils, add the fungus and yuba, boil to remove the beany smell, pour out and set aside. 3.In addition, boil the oil in the pot, add the red pepper shreds, green onions, fungus, yuba, stir-fry several times, add salt, monosodium glutamate, and sugar to fry thoroughly into the flavor, and then thicken with wet cornstarch, add the green onion and stir-fry out of the pot. ‍‍

Yuba is delicious no matter how it is burned, but only "vegetarian meat cooking" is the best. Grilled pork slices with yuba. The yuba is fully penetrated, and the oblique knife is cut into sections.

Pork slices, fat and lean. If it is pork belly, it should be tightened until six ripe beforehand. Slice the green peppers, cut the garlic sprouts, and slice the cucumbers.

Appropriate amount of various side dishes. Then the green onion and ginger are soy sauce pork salt and vinegar. Slide the pork lard in a pan, fry the meat slices in oil, change color to light soy sauce, color to green onion and ginger, then thoroughly fry the side dishes and yuba, and add salt and vinegar to the pot and put on a plate. ‍‍

I will braised pork with yuba at home, first process the ingredients, rinse the pork belly and blanch it, remove the foam, and then cut it into mahjong-sized pieces for later use; Rinse the yuba, break it into large sections, soak it in water and squeeze out the excess water for later use; Put a small amount of oil in the pot, then stir-fry the pork belly, try to stir-fry as much oil as possible, remove the oil and then stew it to make it fatter but not greasy. After stir-frying the oil, add cooking wine and stir-fry again, then add soy sauce to color and ginger slices, rock sugar, cinnamon star anise, etc., add enough boiling water to cover all the meat pieces, bring to a boil over high heat and simmer over low heat for about 40 minutes; After about 40 minutes, pour the yuba into it, remembering to squeeze out the excess water, so that the yuba can better absorb the soup. Simmer for about another 15 minutes, the soup is thickened, you can taste the flavor and polish it to the end, sprinkle some chopped green onions and serve.

My wife's beef fried bean curd is the most delicious, cut the beef loin into thin slices and put it in a container, add cooking wine, dark soy sauce, white pepper, dry starch, stir evenly and marinate for 10 minutes; Soak the yuba with water, as long as there is no dark hard lump, and cut the soaked yuba with an oblique knife; Slice the garlic, cut the green onion into sections, heat the oil slightly to 7 on high heat, and put the garlic slices and green onion segments; After the fragrance comes out, pour the beef into the pot, stir-fry until it changes color, you can add a little water in the middle, and then put the cut yuba segments; Yuba is easy to cook, stir-fry a few times, pour in oyster sauce, salt to taste, and finally pour water starch to thicken, about ten seconds, when the soup becomes thicker, you can turn off the heat, pour a few drops of sesame oil before the pot. ‍‍

Of course, it is fried pork slices with shiitake mushrooms and bean curd, 5 shiitake mushrooms, 2 pieces of yuba, 150 grams of pork, half a radish, an appropriate amount of minced garlic, an appropriate amount of cornstarch, an appropriate amount of light soy sauce, an appropriate amount of raw oil, and an appropriate amount of salt 2Wash the pork and slice it, then marinate it with salt, cornstarch, light soy sauce and raw oil for 2 hours. 3.

Put a small amount of oil in the pot, heat it and add the shiitake mushrooms, radish and yuba and stir-fry. 4.Add the pork slices and stir-fry well.

5.Finally, add salt and light soy sauce to taste. ‍‍

Cook the ribs with bamboo and bean curd, wash the ribs and remove the blood. Add an appropriate amount of light soy sauce, corn starch, pepper, chicken powder, sugar and water, mix well, and marinate for about 1 hour. Soak the bamboo and yuba for 2 hours, during which the water will be changed without interruption.

Then blanch, drain and set aside. In a hot casserole, add an appropriate amount of dried shrimp and minced garlic, pour in an appropriate amount of rapeseed oil and stir-fry until fragrant. Add the marinated ribs.

Cover the pot and simmer over low heat for 20 minutes. Remove the lid and put in the bamboo sunflower and yuba. Pour in the sauce.

Cover the pot and simmer for 10 minutes. Remove the lid, mix gently, and turn off the heat when the juice is collected. ‍‍

I myself often will bean curd fungus, cut the processed yuba into sections, squeeze the water dry, put oil in the pot to stir-fry the minced green onion and ginger, and then put in the yuba to continue to fry, in order: put in the fungus, rice wine, put in thirteen spices, pepper salt, sugar, Lee Kum Kee light soy sauce (aunt thinks Lee Kum Kee's soy sauce is delicious), a small amount of water is slightly stuffy, put chicken essence to collect the soup, and point sesame oil out of the pot. ‍

I like to eat it cold, and it is especially delicious with broccoli and fungus.

The delicious home-cooked method of yuba is fried yuba with pork belly, and the specific method is as follows:

Ingredients: pork belly, bean curd, soy sauce, card sauce, ginger and rock sugar.

1. Prepare a piece of pork belly.

2. Wash the yuba and cut it into pieces after direct treatment and soak it in water. Wash the pork belly directly and cut it into cubes, and slice the ginger.

<>4. Add cold water to a boil and simmer for 20 minutes**. Add rock sugar to reduce the juice.

5. Add yuba and boil it to serve the void.