How is yuba made and how is yuba made

Select beans, peel them, soak them, grind them, shake them, boil them, filter them, extract yuba, dry them, and pack them.

Peel the beans. It is advisable to choose soybeans with full grains and sieve away dust impurities. The selected soybeans are crushed and peeled with a peeling machine, and the skin is blown clean. The peeling is to ensure the yellow and white color, improve the utilization rate of protein and the yield rate.

Soak beans. Soak the peeled soybeans in water, and determine the soaking time according to the season and temperature: 4 to 5 hours in spring and autumn, and 7 to 8 hours in winter. The ratio of water to beans is 1, and it is appropriate to pinch the soaked beans by hand to swell and harden, and not be soft.

Refining and slurrying. It can be refined by stone grinding or steel grinding, and the water used from refining to filtration is 1 10 (1 kg of beans, 10 kg of water), and the slurry is grinded. It is filtered 3 times by a spin dryer, and the hand-kneaded okara is loose and free of slurry water as the standard.

Boiled slurry slurry. After the slurry is dried, it flows into the container by the pipe, blows the slurry with steam, and heats it to 100 110. After the slurry is cooked, it flows into the sieve bed through the pipe, and then the slurry is filtered once to remove impurities and improve the quality.

Extract yuba. After filtering the cooked slurry, it flows into the yuba pot, heats it to about 60 70, and about 10 15 minutes can raise a layer of oily film (oil skin), and uses a special knife to gently cut the film from the middle, divide it into two pieces, and extract them separately. When extracting, it is rotated into a column by hand and hung on a bamboo pole to become a yuba.

Dry the packaging. The yuba hanging on the bamboo pole is sent to the drying room and arranged in order. The temperature of the drying room reaches 50 60, and after 4 7 hours, the surface of the yuba is yellowish-white, bright and translucent.

150 grams of fresh mushrooms, 150 grams of bean curd, 50 grams of peanut oil, 7 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 200 grams of chicken broth, 2 grams of ginger, 10 grams of water starch.

Method]: 1Put the dried yuba into a pot and soak it in cold water, press a heavy object, soak it for 5 hours, and after it rises, cut it into 3 cm long segments, wash the fresh mushrooms, and sprinkle them into small pieces.

2.Put the wok on the heat, put water to boil, add the yuba and fresh mushrooms, and remove the pot for later use.

3.Put the wok on the fire, put the oil to heat, fry the ginger slightly, add cooking wine, chicken soup, refined salt, adjust the taste, put in the yuba and fresh mushrooms to simmer into the flavor, add monosodium glutamate, thicken with water starch, pour in sesame oil, and serve on the plate.

Celery mixed with yuba.

Ingredients: 300 grams of celery, 200 grams of shuifa yuba, 20 grams of sesame oil, 10 grams of soy sauce, 6 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of rice vinegar.

Directions: 1Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds, and put it on a plate. Cut the yuba into shreds and stack it on top of the celery.

2.MSG is boiled with boiling water in advance, poured on the bean curd with soy sauce, refined salt, and rice vinegar, and then mixed well with sesame oil.

Yuba is a soy product made from soybeans. That is, the soybeans are ground into soybean milk, and then the soybean milk is heated and boiled, and after being kept warm for a period of time, a thin film is formed on the surface, which is picked out and drooped into branches, and then dried. It is called yuba because it resembles a bamboo branch.

1.Soak the beans. Soybeans need to be soaked for 8-10 hours, washed and drained, and half a kilogram of dried soybeans can be soaked into about a pound of wet soybeans.

2.Pulping. Ground in a food processor or soy milk machine to make soy milk. The ratio of cold water and soybeans is thicker than the usual soy milk. Grind for 1 minute to make a smooth soy milk juice.

3.Grind the first okara again.

4.Put the filtered soy milk into the cooking pot, heat and boil for 5 minutes, and keep stirring to prevent the okara from sticking to the pot and affecting the quality of the soy milk. But don't reheat it repeatedly.

5.Strain the okara.

6.Then, pour the boiled soy milk into a clean stainless steel basin or stainless steel tray, put a pot underneath, put water in the pot, and heat it slightly through the water.

7.As the surface of the soymilk pot is heated, a layer of bean skin begins to appear, which is the bean curd skin.

8.Gently pick up from both sides with chopsticks and lift the chopsticks, and the yuba comes out and is placed on the stick. Keep doing it.