What delicious home cooked dishes can be made into yuba?

Yuba is delicious because the ingredient itself absorbs ingredients very well without affecting the bean aroma in the aftertaste. Put it in the hot pot, cook it thoroughly (preferably in a clear soup pot), take it out and roll it in the dipping sauce, absorb the clear soup, and then mix it with your favorite or sour and spicy, or spicy dipping sauce, which is the most convenient way to eat, because the soup is ready-made, and the required action is just to dip the sauce and then eat, without starting the wok, choking on the smoke.

Whether you are stewing white meat or preparing to stew braised pork, after the meat is fried and colored, add the soaked yuba to simmer together, the taste is much more fragrant than the meat.

Take braised pork as an example, cut the pork belly with skin into small cubes, then blanch, add ginger slices and cooking wine to the water, blanch in cold water, about a minute after the water boils, the meat pieces can be scooped up when they change color, put them into cold water to quickly cool down to maintain the elasticity of the meat, and then drain the meat pieces for later use. Start the oil pot, put more oil, add rock sugar to fry the sugar color, quickly put in the meat pieces and stir to color, then add bay leaves and green onion and ginger to stir-fry until fragrant, put seasoning to taste, add yuba and stir-fry for a few minutes, then mix with broth, boil over high heat, turn to low heat and simmer, stew until the meat can even poke the skin, you can start. At this time, not to mention the meat, the yuba has been stewed until it is soft and rotten, but it is not scattered, it is full of gravy, but not greasy, and when you eat it, your happiness will burst instantly.

The perfect match coefficient between yuba and meat is not just that, the dry pot meat slices or dry pot fat intestines, plus the yuba are particularly delicious, which can make the originally greasy or too salty meat taste just right, and it is not too salty, which can be said to be very versatile.

After draining, add other side dishes, such as parsley, coriander, fungus, cashew nuts, etc., mix with salt, soy sauce, chili oil, sesame oil and balsamic vinegar, and pat a few cloves of garlic.

Yuba can also be used to make homemade spicy strips, and the spiciness is controlled by yourself, and it is more comfortable to eat. In short, stir-frying, boiling soup, dry pot, stir-fry, cold dressing, you can use it, and there are many ways to eat yuba.

The home-cooked dishes that can be made of yuba are: yuba fungus mixed cabbage, three fresh yuba, braised yuba in oil, fungus yuba, home-style fried yuba curd, fried yuba meat, yuba rolls!

First of all, we will soak the yuba, cut it into sections, then heat the oil, add the pork belly and fry until fragrant, then put the yuba into the pot, add an appropriate amount of minced garlic, add a little salt in light soy sauce, and stir-fry over high heat for about 5 minutes.

The fried yuba in our hometown is very delicious, first soak the yuba, wash the greens, put oil in the pot, add condiments and stir-fry the fragrant, pour in the yuba and the greens and fry for a minute or two, and season before the pot.

Yuba cold mixed to eat, fried and eaten, boiled soup, you can, are very delicious, yuba is a very common ingredient in our daily life, the method is simple and easy to learn, you can master it skillfully by trying to make it a few times, below I share some of the practices of yuba, I hope it will help you!

Braised pork belly with yuba].

Chop the green onion, finely chop the ginger and garlic, and cut the pork belly into slices for later use.

Put the yuba in water to soak softly, after soaking soft, squeeze out the water, cut it into small pieces, pour oil into the pot, heat the oil and put it in, stir-fry the yuba for a while and put it out.

Pour some oil into the pot again, after heating, put in the green onion and ginger and garlic in the boiling pot, stir-fry the fragrance, put in the pork belly, stir-fry a few times, pour on the cooking wine and rice vinegar, fry the pork belly out of the oil, then put in the bean curd, pour in warm water, pour some soy sauce and oyster sauce, put in the salt and thirteen spices, after the fire boils, turn to medium heat and simmer, after the soup is about to dry, put some monosodium glutamate, stir-fry evenly and then put it on the plate.

Yuba egg syrup].

Clean the yuba, then cut it into sections, take a bowl, beat two eggs into the bowl, beat the egg mixture and set aside.

Pour water into the pot, boil the water, put in the yuba, boil the yuba softly, add an appropriate amount of rock sugar, and then stir with a spoon, slowly pour in the egg liquid while stirring, and boil the egg liquid until it is set.

Cold bean curd] chop the green onion into sections, chop the garlic, cut the dried chili pepper, mince the coriander, clean the yuba and cut it into sections for later use.

Pour water into the pot, after the water boils, put the yuba in the pot, blanch for a minute or two, then take it out and put it in cold water to cool, then squeeze the excess water with your hands, and then put it in the basin.

In a bowl, put chopped green onions, minced garlic, dried chilies, minced coriander, soy sauce, oyster sauce and a little rice vinegar, pour some chili oil, add salt and a pinch of sugar.

Pour oil into the pot, put in a small handful of peppercorns, fry them to make them fragrant, pick out the peppercorns, pour the hot oil into the basin, stir them evenly and arrange them on a plate.

You can make fried yuba, green fried yuba, double pepper yuba, sharp pepper fried yuba, and so on, these yuba practices are very delicious and very nutritious.

For example, it can be made into braised yuba, fried yuba, stir-fried yuba, double pepper yuba, fried yuba with sharp pepper, and then it can also be mixed with peanuts and celery.

Stir-fried fungus with yuba, red oil yuba, cold vegetables with yuba, yuba fish pot, stir-fried yuba, fried rape with yuba, pork belly roasted yuba, yuba is a very delicious food, and it is very delicious with many things.

There is one ingredient that, as long as cooked properly, tastes better than meat, and it is yuba! Here are a few ways to make yuba delicacies.

Ingredients: 1 chicken breast, 100 grams of bean curd, half a cucumber, 2 tablespoons of garlic chili sauce, 5 grams of green onion, 5 grams of ginger.

1.Preparation: Wash the chicken breasts with a hammer on the back of a knife for one minute; After soaking the yuba in cold water, blanch it and cut it into sections for later use.

2.Use a small pot to sit on the water, and put the green onion and ginger slices in the cold water; When the water boils, put in the chicken breast and blanch it.

3.When blanching the chicken breast, shred the cucumber and place it on the bottom of the plate; Cut yuba is placed on top of cucumber shreds.

4.After the chicken breast is blanched, let it cool slightly and tear it into fine strips by hand;

5.When the oil is 60% hot, pour in two tablespoons of garlic chili sauce, add some water to boil and pour over the shredded chicken.

Ingredients: 200 grams of yuba, 15 grams of chili oil, 1 gram of monosodium glutamate, 3 grams of salt, 10 grams of soy sauce, 2 grams of sugar.

1.Put the yuba in a basin and pour it into 80 degrees hot water to soak for a few hours;

2.Take the good yuba and cut it into sections, blanch it in a pot of boiling water, remove and drain the water, and put it on a plate;

3.After the yuba is cool, add the seasoning and mix well before serving.

Ingredients: 200 grams of yuba, 5 black fungus, 2 cloves of garlic, 4 slices of ginger, seasoning: salt, light soy sauce, sugar, pepper, chicken essence.

1.The black fungus is soaked, the yuba is soaked in water and cut into soft sections, and the garlic is sliced.

3.Add yuba and stir-fry for a while, add black fungus, salt, sugar, light soy sauce, pepper, and chicken essence and stir-fry well.

Ingredients: 5 celery, 300 grams of yuba, ingredients: 5 cloves of garlic, 5 grams of salt.

1. Remove the roots and leaves of the celery, wash it and cut it into small pieces of about 5cm, and cut the yuba into small pieces of the same length for later use.

2. Chop the garlic into minced garlic.

3. Put a little oil in the pot, add the crushed garlic and stir-fry until fragrant, then add celery, and then add the yuba segment and stir-fry for a while after the celery is slightly darker.

Ingredients: yuba, pork belly, ginger slices, soy sauce, rock sugar.

1.Cut the yuba into pieces of the same size with scissors and soak them in water. See soft reuse.

2.Cut the fig with the skin and slice the ginger.

3.Set up the oil pan, when it is hot, pour the ginger slices into the pot and stir-fry until fragrant.

4.Pour in the fig pork and fry until it changes color, pour in soy sauce, add a bowl of cold water, bring to a boil over high heat, turn off the heat, and simmer for about 20 minutes. (You can use chopsticks to try to poke it).

5.Turn on a high heat, add a small handful of rock sugar, collect some juice, then pour in the yuba, and burn until the yuba tastes.

It can be used to make a casserole, or to make yuba pork rib soup, or to make cold dishes, or to make hot pot, or to make yuba fungus, or to make fried celery with yuba.

It can be used to mix cold dishes, or to cook hot pot, or to make skewers, or spicy mix, or to make soup, and there are many delicacies that can be made.

It can be used to make fried fungus with yuba, cold yuba, fried tofu with yuba, and can also be used to eat hot pot and fried celery with yuba.

1. Stir-fried meat with yuba: raw materials: yuba, tenderloin, green onions, salt, cooking wine, and appropriate amount of starch.

2. Method: 1) Cut the tenderloin into small slices and marinate with salt, cooking wine and starch for 10 minutes;

2) Cut the green onion into sections, and break the yuba into small pieces of more than an inch;

3) Put oil in a pot, heat it fifty percent, add yuba and fry it. Add some water and simmer to let the yuba absorb the water until the yuba becomes soft.

4) Put some oil in the pot, add the meat slices and cut it, and then put some green onions and stir-fry;

5) After the meat changes color, pour in the yuba, stir-fry evenly, and after the two flavors are fused, serve out.

Prepare the ingredients, an appropriate amount of yuba (soak the yuba in cold water one hour in advance), 2 coriander, 2 shallots, 5 cloves of garlic, half a carrot, red oil chili, salt, sugar, pepper powder, sesame oil, balsamic vinegar, light soy sauce, shredded carrots, tear small pieces of yuba, crush and chop the garlic for about ten minutes, you can soak the yuba in the pot until it is soft and hard evenly, you can check it one by one when you pick it up, if there is no good soaking, you can extend the soaking time in warm water.

Yuba is rich in protein and nutrients, and has certain benefits for the human body after eating. Yuba is relatively common in our daily life and is often used to make a variety of delicacies, such as: cold yuba, braised yuba, fried yuba with fungus, etc.

Cough and phlegm, suitable for almost everyone. The content of glutamate in yuba is very high, which is 2 5 times 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.

First add a little oil to a frying pan and heat it, fry the yuba over low heat until golden brown, then take it out and soak it in hot water for about 10 minutes, soak it until there is no hard core inside, then remove it and drain it; (The yuba is not fragile after frying and frying, and it is more absorbent of the soup) fried until the surface of the yuba bubbles, you can remove the oil, cut the yuba into small pieces after drying, and soak it in water for about two hours. After soaking, the yuba needs to be washed with hot water, or put it in a pot for a while, so as to remove the oil from the yuba noodles.

Put more cooking oil in the pot, and when the oil temperature is eighty percent hot, put the yuba wrapped in egg liquid and fry it to fry it until the appearance is golden. Then pour the oil over the garlic powder and millet pepper, burst the two ingredients, then add the appropriate amount of raw smoke, the appropriate amount of balsamic vinegar, the appropriate amount of salt, the appropriate amount of chicken essence, two or three drops of chili oil, then add a spoonful of oil and pepper, then add the parsley segments, stir well.

The classic practice of yuba can be used to stew pork, mutton, stew some meat food, etc., and can also be used to cook pork rib soup, lean meat soup, chicken soup, duck soup, beef soup, mutton soup, etc.

Fresh mushroom yuba, celery mixed with yuba, yuba silver bud black fungus, yuba stir-fried meat, slippery fried yuba fungus are the most classic home-style ways to eat yuba.

There are many, such as fresh mushroom yuba, celery mixed with yuba, braised yuba with yuba, braised yuba in oil, braised shiitake mushrooms with yuba, steamed yuba vermicelli and so on. These recipes are very tasty.

You can make braised yuba in oil, cold yuba, fried yuba with celery, braised yuba with pork belly, and yuba fungus, which are particularly classic home-cooked practices.

First of all, let's take a look at how to make homemade yuba delicious:

Material:

Pork, bean curd, green and red peppers, garlic, light soy sauce, etc.

Steps:

1.Put the yuba in a pot of boiling water to soak it, it is soaked not boiled, and the boiled ones are not delicious and rotten.

2. After soaking, it looks a little white, and it's okay if it's not hard.

3. Wash and cut into small pieces.

4Green and red peppers cut diagonally into small pieces, and pork into shreds. The chili peppers were brought back from my hometown, and they were so spicy'。

5. Heat the oil in a pan and heat it.

6Add shredded meat and stir-fry until it changes color and is fragrant.

7Add the green and red peppers and stir-fry the garlic for about one to two minutes.

8Pour in the yuba and stir-fry, in the process, add salt, five-spice powder, light soy sauce.

9. Isn't the color of the soy sauce much better? Ha ha. Stir-fry for three or four minutes and it's ready to go.

The above mainly introduces how to make home-cooked yuba, have you learned it? You can see the steps to make this dish yourself. Next, I would like to add some knowledge about yuba.

Tips for making yuba

1.Yuba is suitable for burning and mixing as ingredients;

2.Yuba must be soaked in cold water, which can make the yuba neat and beautiful, if soaked in hot water, the yuba is fragile;

3.Soak it 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 suitable for a long time, but it should be placed in a dry and ventilated place. The yuba in the sunshine and cool breeze can be blown several times in the sun.

How to preserve yuba

1-3 months, if you buy yuba with too high moisture content, it must be dried to reduce the moisture to 12%-14% before it can be put into a fresh-keeping bag, tie the bag tightly, and store it in a cool, ventilated and dry place below 33.

The above is about: "How to make home-cooked yuba delicious with pork will be more flavorful" sharing, I hope it will help you.