How to burn yuba is delicious and simple, how to burn yuba delicious

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!

Ingredients: 250 grams of bean curd, seasoning: 25 grams of soy sauce, 25 grams of vinegar, 5 grams of sesame oil, 2 grams of monosodium glutamate, 10 grams of green onions, 15 grams of chili powder.

Steps: 1.Soak the yuba in hot water, blanch it with boiling water, remove and drain the water;

2.Put the yuba on a plate, add soy sauce, vinegar, sesame oil, monosodium glutamate, minced green onion, chili powder, and mix well.

Four taels of yuba, minced green onion, spicy noodles, salt, monosodium glutamate.

Steps: 1. Soak the whole bean curd in cold water, cut it into about two inch segments, boil the water, and drain it.

2. Add salt and monosodium glutamate and mix well. Mix the spicy noodles with minced green onions and pile them on top of the yuba.

3. Heat the oil to the pan until ninety percent is poured on the spicy noodles with minced green onions, and the aroma of slightly charred chili peppers and scallion oil is very appetizing.

1. Wash the cucumber, cut off the two ends, then cut it into small pieces, add salt to the enlarged bowl and mix well, marinate for 15 minutes, and gently squeeze out the water.

2. Soak the yuba with water, (generally the yuba should be soaked for more than 1 hour) to wash, soak it in a pot of boiling water, then cool it with cold water, pick it up and squeeze it dry, and then cut it into small pieces.

3. Mix cucumber, yuba with refined salt, minced garlic, monosodium glutamate, white vinegar, a little sugar and sesame oil and put it on a plate.

You can also add chili peppers according to your taste.

Appropriate amount of yuba, carrots, cucumbers, garlic, chili oil, monosodium glutamate, salt

1.Prepare yuba, carrots, garlic, cucumbers.

2.Cut the yuba into small pieces.

3.Cucumbers and carrots shredded.

4.Finely chop the garlic.

5.Put the garlic, carrots and cucumbers in a bowl and add salt and marinate for five minutes.

6.Blanch the yuba in a pot of boiling water for one minute.

7.Remove and put in, add chili oil and monosodium glutamate and mix well.

Ingredients: spinach, bean curd, dried red pepper, shredded ginger.

Excipients: sesame oil, Sichuan pepper, salt, chicken essence.

1.Soak the yuba in cold water in advance; Then wash and cut into sections;

2.Wash the spinach and cut into sections;

3.Dried red pepper cut into sections; Ginger shredded;

4.Blanch the yuba and remove it for later use;

5.Blanch the spinach and set aside;

6.Spinach and yuba add salt, chicken essence and ginger shreds and mix well;

7.Heat the oil in a pan, add the peppercorns and fry them until fragrant, then remove the peppercorns;

8.Fry the dried chili peppers in a pan to make chili oil;

9.Pour the dried chili oil over the spinach and yuba.

The main thing is that the yuba should be soaked well.

In addition, when cooking, the flavor should be more flavorful, and cook more.

So the quality of the yuba itself is also very important.

Before making roasted yuba, you need to prepare a variety of ingredients and seasonings, the first thing to prepare is yuba, tomatoes, green peppers, green onions, ginger and garlic and other ingredients; Then prepare condiments such as soy sauce, Sichuan pepper, salt, and pepper. When we have prepared these ingredients and condiments, we need to prepare them before cooking, first of all, we need to soak the yuba in clean water for a few hours. Because the yuba needs to be soaked in water in advance, everyone should put the yuba in water in advance when cooking at home, and the soaked yuba will taste more elastic and the taste will be more excellent.

It is worth noting that when soaking yuba, it is important to put it in cold water, otherwise the taste of yuba will be greatly affected.

After soaking the yuba in water, we also need to chop the ginger, shallots and garlic, and then cut the chili into strips. It should be noted that when choosing chili peppers, you must choose according to the taste of your family, if your family can't eat spicy, you should choose those green peppers that are not spicy to make ingredients. In addition to this, we also cut the tomatoes into small pieces, soak the fungus in advance for a while, and tear it apart after the soaking is complete.

After these ingredients are processed, we need to make the sauce in advance, in fact, the configuration of the sauce is not difficult, we just need to take the appropriate amount of all the ingredients prepared and add them to a bowl, and then stir it well.

When all these preparations are made, we can officially open the pot, first need to heat the oil in the pan, then pour in the ginger and garlic to stir-fry the fragrance, then add the chopped tomatoes to stir-fry, and then take out the appropriate amount of peppercorns and put them in the pot. After the tomatoes in the pot are fried with juice, we can pour an appropriate amount of starch into the pot and mix the ingredients in the pot thoroughly, due to the effect of starch, the soup in the pot will be viscous and viscous, then we pour an appropriate amount of water into the pot to keep the ingredients in the pot from being too dry.

After the soup in the pot boils, we can pour the prepared yuba, fungus, green pepper, etc. into the pot, then stir-fry for a while, and then add some green onions and garlic to adjust the taste. At this time, we can taste the flavor of the soup first, and if the taste is too light, we need to add a small amount of salt to it. When all is done, we need to simmer the ingredients in the pot for two minutes before serving them on a plate.

At the end of the day, you can clearly feel the aroma of the pot, which is not inferior to the roasted yuba made in restaurants outside.

The first is to prepare the ingredients, the second is to wash and cut the ingredients, the third is to put them in the pot and stir-fry, and the fourth is to add condiments, and the food is ready.

You can cut the yuba into sections, then cut the green and red peppers into pieces, then soak some fungus, fry them together, then add an appropriate amount of salt, oyster sauce, and finally hook a thickener, which is very flavorful and very good for rice.

You can soak the yuba and fry it with eggs, fungus and carrots, which is nutritious and healthy, and the taste is very delicious.