How long should yuba be soaked in water before eating?

Yuba is also very delicious in cold dishes, but there are many things to pay attention to before eating yuba. You may find that the yuba is a bit hard before it is eaten, so it is necessary to soak it in water at this time until the whole body of the yuba is soaked softly before it can be used for cooking. So it is estimated that many people don't know, how long does yuba have to be soaked in water before eating?

Today, let's talk about how to make better use of yuba. <>

How long should yuba be soaked in water before eating? When soaking yuba, it is best to use warm water of about 40 degrees, the water must not be over the yuba, and it must be lukewarm, not too hot. If you are patient enough, you can also soak it in cold water, but it will take longer.

If you use warm water of about 40 degrees, it will take about an hour to soak the yuba softly. If the soaking method is not done properly, the taste of the yuba may deteriorate, and the nutrients in it will also be lost. <>

What kind of food is yuba? Yuba also has a name called yuba.

It is a traditional bean food of the Han nationality. And the flavor of the bean is very strong, because it will make it softer after soaking, so the taste is also very unique. There are many ways to make yuba, which can be meat, vegetarian, roasted, cold dressed, stir-fried, soup and so on.

Because yuba is a soy product, it is said that the nutritional value contained in it is very high, and it is also very easy to preserve and easy to eat. <>

How to choose a good yuba? When you buy yuba, you must look at the packaging clearly, and put the production date and shelf life.

The ingredient list and so on must be understood clearly, such as three no products.

It is a must-not buy. Then it is necessary to look at the appearance of the yuba, if the appearance of the yuba is wheat yellow and has some luster, the quality of this yuba is very good. Then smell the smell of yuba, because it is made of soybeans, so it must smell like a bean.

To buy some yuba that is easier to break, there may be additives for yuba that is not easy to break.

Before using yuba, if you soak it in warm water, you only need to soak it for about 10 minutes, and if you soak it in cold water, you may need to soak it for about 20 minutes.

Generally, soak it in warm water for about two hours, and at this time the yuba is already soft, so don't soak it in hot water.

It needs to be soaked for half an hour, and after soaking for half an hour, the yuba will be very soft and the taste will be relatively better.

<> bean curd, also known as tofu skin, is a kind of traditional bean food invented by the Han people in China, like tofu, it is also a great invention of the working people of our country, is a common home-cooked food raw material, because the bean curd is a soybean product, so it has a strong bean flavor, in fact, this method is similar to vinegar soaked yuba. Add a little warm water to the pot, and then add a little salt, which can make the yuba absorb water quickly and make it cleaner. After adding warm water and salt, you can put some vinegar and a little salt when soaking.

Do not soak the yuba in boiling water, otherwise it is easy to cause uneven softness and hardness, and even rotten on the outside and the inside. Hope you can help you.

The yuba in the shape of a small stick should be soaked in cold water for about six hours, and it is best to add a little salt, which can be faster, and press it under the water with a suitable plate. You can't soak it in hot water, and the shape of the yuba soaked in hot water doesn't taste good. Step 2, pour the broken yuba into the basin, pour warm water of about 40 degrees, the water should not pass the yuba, you must use warm water, because the cold water is too long, and the hot water will soak the yuba, affecting the taste and appetite, and the loss of nutrients!

The next most critical point is that the bean curd is generally made with warm water, add a few drops of white vinegar to the warm water, soak the yuba all in the water, of course, the yuba will not stay in the water honestly, and it should be pressed with a large bowl or plate with a little weight, so that the water is all over the yuba, as long as it takes 4-6 hours.

Whether the soak is successful, there is no hard heart to pinch it with your hands, especially the porcelain where the yuba bends is hard, it is difficult to soak, if this place can be soaked, there is no problem with the rest. Yuba is nutritious and easy to store, making it suitable for storage during the pandemic. However, in the actual eating process, we often encounter that the soaked yuba has a hard core, which affects the taste.

I heard from other people's experience that it takes two hours to soak, but after several actual soaking, I found that it is far more than that.

This kind of yuba can be soaked in cold water for two or three hours, or if you soak it in hot water, it can be soaked in more than an hour.

Soak for about two hours, because this time can not only soak the yuba without breeding a lot of bacteria.

3-5 hours. Yuba, also known as tofu skin, is a traditional bean food of the Han nationality, with a full flavor and a very unique taste. Yuba is yellow-white in color, looks oily and translucent, and is rich in nutrients.

It can be meat, vegetarian, roasted, cold dressed, stir-fried, soup, etc., and the methods are diverse. Yuba is made of soybean protein, which has high nutritional value, easy preservation and convenient eating, and is favored by consumers at home and abroad.

Hello, soaking yuba is generally better to soak in cold water and soak it in water for 3 or 5 hours to open it, if you are in a hurry to eat, you can use warm water instead of cold water, the speed of warm water will be faster, and the time can be shortened by half. Hope mine can help you.

Hello, you can first break the yuba into small pieces about the length of your index finger, soak the yuba with water at 40 degrees Celsius, then add a little salt, add a spoonful of white vinegar, stir it, take a plate and cover the yuba, after 5 minutes, turn the yuba over, and soak it for another 10 minutes.

For 20 minutes, wash it first and then add salt to soak it, so that the yuba can absorb water well and soak it bigger.

If we want to cook yuba, we need to soak it in cold water three or four hours in advance. Otherwise, yuba will be harder and difficult to cook. Moreover, we can't soak the yuba in hot water, because it is easy to soak the yuba in this way.

Yuba needs to be soaked for about four to five hours before eating, and if you want to speed it up, you can soak it in warm water, which makes it softer and softer.

Soaking yuba is generally better to soak in cold water, soak it in water for 3-5 hours to open, if you are in a hurry to get out of the pot, you can use warm water instead of cold water, and the speed of soaking with warm water will be faster, and the time can be shortened by half.

Soak the yuba in warm water at about 40 degrees for 10 minutes until there is no hard core, it is tender and tough, and the taste is delicious. If the yuba is too long, it can be cut into 2-3 sections and pressed in warm water in a large bowl. The warm water at 40 degrees feels a bit hot.

Soaking in warm water is generally about 20 minutes or 30 minutes can be soaked softly, and then blanched in boiling water can be normal cold dressing or stir-frying.

Generally, it is assisted to soak in warm water for about half an hour, and if it is not very dry, the yuba can also be soaked in about 15 minutes.

It is difficult to say how long the yuba should be soaked, mainly depending on the state of the soak. Because the degree of dryness and wetness of yuba is different, the time used varies greatly.

The soaked yuba is soft, does not loose, and has no hard core.