How to break yuba without breaking, and what is the reason why yuba is not rotten

How to soak yuba is not bad:

1. Soak yuba in cold water.

When soaking yuba, it is best to soak it in cool water. Soaking yuba in cold water can make the yuba soak soft and hard consistently, and the taste of yuba is also less lost, and the appearance is relatively complete, not too soft and rotten, or broken.

After soaking in cold water, cut into thin strips, add a small amount of salt, and soak in cold water for 20 minutes, and the soaked yuba is quite perfect. But the cold water blisters are rotten.

Bamboo takes a longer time, usually 4 to 6 hours.

2. Soak yuba in hot water.

When soaking in warm water, put a little salt in the warm water, so that the yuba will soften easily. Moreover, when the salt enters the yuba, it will also make the yuba more flavorful.

If you are in a hurry, you can replace it with boiling water, and keep the water temperature while heating, the time can be greatly shortened, and it is generally good to cook for 10-15 minutes. However, the bean curd soaked in boiling water is prone to uneven softness and hardness, and even the phenomenon of rotting on the outside and the inside, if you are not particularly anxious to get into the pot, it is not recommended to soak it in boiling water.

3. Microwave the soaked yuba.

It is also a good way to soak the yuba in the microwave, use a container with a lid to put the amount of water that has not covered the yuba, heat it on high heat for three to five minutes, depending on the amount of yuba, it will be quickly made, which is very time-saving for office workers. The disadvantages are similar to soaking yuba in hot water, but it is not recommended to use this method to soak yuba if you are not in a hurry.

4. Soak in the U-shaped place of broken yuba.

Break the U-shaped junction of the yuba, because it is the driest and hardest place there, and it is not easy to soak softly, so break the place before soaking to increase the contact area between the U-shaped yuba and water.

5. Add vinegar to soak yuba.

When soaking the yuba in warm water, add a few drops of white vinegar to the warm water and soak all the yuba in the water. Let the water cover all the yuba and soak it for about 3-4 hours. In this way, the bean curd will not rot or break.

This soaking method was introduced by a friend and has not been verified, so you can try it first.

The yuba is not rotten, and there may be a quality problem with this yuba, for example, there is too much edible gum in it. This kind of yuba is not edible. Or it may be a problem with the practice: it needs to be soaked before boiling yuba. Let's take a look at how to eat a dish of yuba.

Stir-fried yuba with white fungus.

Raw material details. The main ingredient is 250 grams of water hair yuba and 100 grams of water hair white fungus.

12 grams of chopped green onion, ginger and garlic seasoning, 3 5 tsp refined salt, 1 5 tsp monosodium glutamate, 1 2 tsp soy sauce, 120 g fresh soup, 70 g of water starch, 35 g vegetable oil.

Steps. The first step is to pinch and wash the white fungus, wash the yuba and cut it into 3 cm long and 1 cm wide segments.

The second step is to add an appropriate amount of water to the pot, put it on a hot fire and boil, put the cut yuba into the boiling water pot to blanch, remove it, squeeze out the water, and set aside.

The third step is to reset the wok and heat it on the fire, pour in vegetable oil, wait for the oil in the pot to heat up to 60% hot, put in ginger slices and garlic slices to fry the fragrance, put in yuba and white fungus, add fresh soup, add soy sauce, refined salt, monosodium glutamate, thicken with water starch after boiling, sprinkle with chopped green onions, and put it on a plate.

The nutritional value of yuba is very high, yuba contains glutamate, the content is very high, this glutamate has a good effect on the brain, not only can be refreshed, but also can improve people's memory, so eating yuba also has the effect of improving the brain.

In addition, yuba contains phospholipids, which can reduce blood cholesterol content very well, so eating yuba regularly will have certain benefits for the prevention and treatment of hypertension and arteriosclerosis. Yuba is also a soy product, and if it is eaten regularly, it also has the effect of calcium supplementation.

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.

The cooking time is too long, and the correct cooking method is described below

Preparation materials: 100g of yuba, three cloves of garlic, two spoons of light soy sauce, appropriate amount of oil, and green onions

1. Prepare the yuba.

2. Boil water in a pot, boil the water and boil the bean curd.

After five or six minutes, pick it up, tear it off and put it in a bowl. If the yuba has been soaked in water, it only needs to be blanched for two minutes to pick it up.

3. Scoop up the bean curd on the plate.

4. Three cloves of garlic, pat and mix with light soy sauce in a small bowl. Cut the green onion and soak it in cold water for a few minutes, so that the shape of the green onion will be beautiful.

5. Heat oil in a pot and turn off the heat when the oil temperature is 90% hot.

6. Pour hot oil into a bowl with light soy sauce and garlic, mix and stir with chopsticks.

7. Pour the light soy garlic oil over the yuba while it is hot.

8. Sprinkle with shredded green onions, and a plate of boiled bean curd is ready.

Yuba rots when boiled because it is a traditional bean food of the Han nationalityIt 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 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.

Food culture. Originated in the Tang Dynasty, with a history of more than a thousand years, yuba is a traditional food loved by Chinese, also known as bean skin and tofu skin in Sichuan. It has a strong bean flavor and a unique taste that other soy products do not have. From a nutritional point of view, yuba also has special advantages that cannot be replaced by other soy products.

The energy ratio is balancedCompared with general soy products, the nutrient density of yuba is higher;

Each 100 grams of yuba contains 14 grams of fat, proteins, sugars and other vitamins and minerals. The proportion of these three energy substances in yuba is very balanced, which is close to the energy intake ratio recommended in the "Dietary Guidelines for Chinese Residents", and is a high-quality soy product that is rich in nutrients and can provide balanced energy for the human body. Eaten before and after exercise, this food provides a quick boost of energy and provides the protein needed for muscle growth.

False, in addition, I recommend that you eat less yuba, which is not a good thing, and there are chemical ingredients in it.

Because some yuba has a lot of starch added to it, it will rot as soon as it is cooked.

To fry first in the boiling on it.

Method 1: First fold the yuba into small pieces, put it in a bowl, and pour in warm water and a little salt. Then use a plate to buckle the yuba floating on the surface of the water, and after 20 minutes, it is ready to soak.

Method 2: Prepare a special sealed box for microwave oven, put in the yuba, pour in the amount of water just below the yuba, and put it in the microwave oven on high heat for about 4 minutes.

Soak yuba, many people make the wrong first step, so that the bubble is soft and tender, a few minutes of soaking is not hard, life tips, life tips, home tips, home tips, I hope to help everyone, thank you!

The method of soaking yuba is soft and not rotten is as follows:Raw material: yuba.

1. Take out the yuba.

2. Rinse it with cold water and fold it into sections, because it is easy to break it when it is dry, so it is washed with cold water first.

3. Add plenty of cold water to blister.

4. After soaking for two hours, the surface is not completely immersed in water, and the surface should be turned over and stared at the file, and it will take about four hours to fully soak.

5. If you want to go faster, soak for an hour and then cut into small pieces before soaking.

6. Soak the good yuba.

Yuba is a little sticky, which is a prelude to going bad, so you should eat it quickly.

The tip of the yuba is sticky" indicates that the yuba has signs of sugar bamboo, and the more sticky the hand, the more serious the sugar. "Soft as damp" wet and sticky are the two major characteristics of sugar bamboo. "There is a sandwich in the middle" sugar heart bamboo, the production process is not good, when the bamboo is raised, the soybean milk with sugar is wrapped in it, and the roast is not dry, resulting in the formation of a sandwich.

In addition, please carefully confirm that the packaging of yuba is not damaged, if it is not the reason for the packaging, then see if the other yuba in the same package is soft, if other yuba is the same, it is recommended not to buy the brand of yuba in the future, because sugar bamboo should be defective at any time, and the humidity of yuba is so large, it is not good quality.

How to distinguish the advantages and disadvantages of dried yuba

1. Color: When distinguishing the color of yuba, a good yuba is pale yellow and shiny. The not very good yuba is that the color is dull or white, white, and dull.

2. Shape: In addition to the color, a good yuba is a branch or leaf-like, brittle and easy to break, with a hollow strip break, no mildew, impurities, and insects. The less good ones will be in the form of branches or leaves, and there will be more broken branches or fragments, and there will be more solid strips.

3. Odor: When identifying the smell of yuba, high-quality yuba has the inherent fragrance of yuba and has no other peculiar smell. If the yuba is not very good, it will have a dull aroma, or even have bad smells such as musty smell and sour odor and other foreign smells.

4. Taste: You can also distinguish by tasting the taste of yuba, and a good yuba will have the inherent flavor of yuba. The inferior yuba has a bland taste, and even has undesirable tastes such as bitterness, astringency or sourness.