What exactly are the nutrients of yuba? How is it made?

There is a very popular traditional food that everyone must have eaten, and that is yuba. Whether it's spicy strips or snail noodles, it's everywhere. So, what exactly is the nutrition of yuba? How is it made?

1. What are the nutrients of yuba?

1. High protein content, ***. After being steamed and dried, the protein content of yuba even exceeds that of soybeans themselves, and the protein content per 100 grams of yuba is second to none in the entire plant world. Moreover, the amino acid composition of soy protein is close to what the human body needs, and its nutritional value is almost the same as that of meat.

And, because it is rich in lysine, which is lacking in cereal protein, consuming yuba amino acids with cereal staple foods can improve the overall nutritional value of a meal, which is both scientific and healthy.

2. Lecithin contained in yuba can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, maintain heart and brain health, prevent cardiovascular and cerebrovascular diseases, and prevent Alzheimer's disease.

3. Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, prevent Alzheimer's disease, prevent arteriosclerosis, protect the heart, reduce the content of cholesterol in the blood, and prevent hyperlipidemia arteriosclerosis.

4. It also has the effect of clearing heat and moistening the lungs, relieving cough and reducing phlegm, and is suitable for everyone to eat. Yuba is high in glutamate. Glutamate plays an important role in brain activity. Yuba has a good brain-strengthening effect and is conducive to the prevention of Alzheimer's disease.

Second, the production process of yuba.

1. To make yuba, you need to choose soybeans with full particles, smooth skin, no damage, and no insect eyes. Pick the soybeans you bought again, and pick out the black, bad, and dry ones so as not to affect the taste of the yuba.

2. Wash the soybeans several times and soak them in water overnight in advance to make the soybeans fully absorb water and make the soybean milk more delicate.

3. Rinse the soaked soybeans with water several times, rub off the soybean skin by hand, pour it into the wall breaker, add water, the ratio of soybeans and water is 1:3, the thicker the soybean milk, the better "peeling", you can beat it twice at a time, and then beat it into a delicate juice.

4. Find a large bowl, spread gauze in the bowl, pour in the beaten soybean juice, squeeze out the soy milk with gauze, and filter out the excess bean dregs. Okara doesn't need to be thrown into the pancakes, and it tastes good.

5. Pour the filtered soy milk into the pot, and try to find a pot with a larger diameter to facilitate peeling. Cook the soy milk over medium heat and reduce the heat to low. After boiling, there will be foam on the soy milk, and use a strainer to skim off the foam so as not to affect the peeling.

6. Simmer on low heat for about 1 minute, wait for the soybean milk to peel, when you see wrinkled skin on the surface of the soy milk, turn off the heat, wait for about 30 seconds, and use chopsticks to pick out the skin.

7. Put the peeled skin on the shelf or on the rope that has been set in advance, and then don't move, wait for it to dry and set by itself, and then continue to cook the soy milk over low heat, wait for the soy milk to peel, turn off the heat, etc. Pick it out to dry, put it on a shelf or hanging string, and let it dry naturally. Repeat this many times, and if it is not easy to pick, you can turn off the heat.

It is also rich in nutritional value, rich in protein and lipids, which can promote blood circulation in the body, protect the heart, and promote gastrointestinal digestion to a certain extent; You can soak the yuba in warm water for about ten minutes, heat the oil, add the auxiliary ingredients and fry until fragrant, then put in the yuba, and some favorite side dishes, which are fried evenly, and wait for 20 minutes to get out of the pot.

The protein of yuba is particularly rich, rich in a lot of protein and trace elements, especially good for the human body, regular eating can make the body healthier, yuba is made by soybean milk, soybean milk is heated to appear a thin bean skin, drying is yuba.

Yuba is rich in soy protein, and it is high in calcium, which can supplement the protein and calcium needed by the human body, and it is rich in dietary fiber, which is particularly easy to digest. After soaking the yuba until soft, it is fried with the meat, which is particularly delicious.

Because it is the concentration of bean skin, yuba is rich in protein, up to, vitamin E content is also very high, around 28mg, the content of minerals is also very rich, calcium 77mg, phosphorus 284mg, potassium 553-670mg, iron, sodium magnesium 71mg, zinc, selenium copper. It also contains a certain amount of B vitamins and dietary fiber. In addition to this, it also contains phospholipids, soap anhydrides and other ingredients.

From the above nutrients, it can be seen that the nutritional value of yuba is very high, and it has the nutrients contained in soybeans, and eating it regularly and moderately is beneficial to cardiovascular and cerebrovascular diseases.

Yuba is a soy product, and it is also the most common soy product in life, and after soaking, it is made into a dish, and the taste is very fragrant and refreshing. Some people also call it "meat food in vegetarian food", which has a high nutritional value.

Contraindications for the consumption of yuba: 1. Although yuba has high nutritional value, it is not suitable for some people who limit protein intake, such as poor kidney function;

2. Because the energy of yuba is too high, the amount must be limited for the first group of people;

Daily consumption of yuba: The "Dietary Guidelines for Chinese Residents" recommends a daily intake of 25-35g of soybeans or an equivalent amount of soy products, and 25g-35g of soybeans is equivalent to yuba (dry product).

How to buy good yuba? 1. Look at the color, whether it is light yellow and bright, if the color is whitish or yellowish-brown, dull and luster, it is a defective product;

2. The texture of good yuba is relatively brittle and easy to break, and it smells of an inherent bean fragrance after being broken.

3. It is recommended that it is best not to buy some cheap loose and cut a small section of yuba on the market.

Yuba is the nutritional champion among soy products, and its nutrient content is higher than that of other soy products. It has the effects of calcium supplementation, brain strengthening, preventing arteriosclerosis, protecting the heart, and reducing cholesterol content. Although the nutritional value of yuba is high, it is best for people with nephritis and renal insufficiency to eat less, otherwise it will aggravate the condition; Patients with gout should also be cautious.

Yuba contains glutamate, which has the effect of refreshing and strengthening the brain; Yuba contains phospholipids, which can well reduce blood cholesterol levels; Yuba is a soy product, and if it is eaten regularly, it also has the effect of calcium supplementation.

There are proteins and vitamins, containing calcium and zinc content, and these nutrients can prevent the occurrence of Alzheimer's disease, and can also lower blood pressure, prevent arteriosclerosis, promote blood circulation, and improve people's memory.

Yuba has protein, iron, minerals, lecithin, which has a good effect on balancing the body's cholesterol and can also replenish calcium.

Yuba is rich in protein and trace elements such as iron, calcium, phosphorus, magnesium, etc., with high nutritional value, and has the effects of lowering blood lipids and strengthening bones.

Yuba is rich in protein, iron, lecithin, and a variety of minerals, which can supplement the calcium needed by the body.

Yuba is nutritious, it contains plant protein, amino acids and calcium, phospholipids, zinc and other nutrients that are beneficial to the human body.

Yuba is a kind of soybean products made of soybean as the main raw material, it has high nutritional value, not only rich in high-quality protein, but also contains trace elements calcium and rich glutamate, as well as trace elements phosphorus and potassium, some natural phosphorus food and soy isoflavones, these are beneficial nutrients to the human body, after they are absorbed by the human body, not only can speed up the metabolism of the human body, but also improve heart function and enhance people's physical fitness.

1. Cucumber mixed with yuba

Yuba and cucumber are very delicious to make cold salad together, when you do it, you need to soak the yuba in water in advance, wait until it is completely soaked and soft, and then boil it in boiling water, take out the cold water to cool down after cooking for 3 5 minutes, then remove the water, cut it into sections and put it in a large bowl, wash the cucumber and cut it into shreds or directly crush it and put it together with the yuba, put in sesame oil, soy sauce and edible salt, monosodium glutamate and rice vinegar, plus an appropriate amount of garlic paste and mix it well.

2. Stir-fried meat with yuba

Yuba fried meat is particularly delicious, when you do it, you need to soak the yuba in advance and wash it and cut it into sections and then prepare an appropriate amount of pork belly, cut it into thin slices after washing it, add oyster sauce and marinate it evenly, put an appropriate amount of cooking oil in the pot, directly fry the meat slices in the pot, fry for a while, fry out the fat, and then put the yuba into the pot and stir-fry together, put in an appropriate amount of water after stir-frying, add soy sauce and edible salt, cooking wine and green onions, continue to stir-fry for 4 5 minutes, etc., after the yuba tastes, add water and starch to thicken, and you can get out of the pot after stir-frying.

3. Scrambled eggs with yuba fungus

Yuba with fungus and eggs fried together, the taste is particularly good, you need to prepare 200 grams of water bean curd when you do it, cut it into black fungus, soak it with water in advance and wash it and tear it into small flowers, the eggs are knocked into a bowl and mix thoroughly, put an appropriate amount of cooking oil in the pot and heat the eggs into the pot, fry them into pieces and put them out of the pot for later use, put oil and green onions in the pot again, fry the yuba and black fungus into the pot and fry them together, fry them well and then put edible salt and soy sauce together for three minutes, and finally put a small amount of chicken essence to enhance the flavor.

Yuba is nutritious, and it is better to eat it cold after it is boiled in hot water. First of all, you have to buy some yuba back, then clean it up, and finally boil water in the pot, put the cut yuba in, then cook it for about three minutes, then take it out, and then add some condiments, and then stir it evenly, and the cold yuba that comes out of this way is very delicious.

Yuba is nutritious, yuba I think you can add a little kelp to boil, the specific method is that you first boil the water, then add a little kelp shreds and then add yuba on top, kelp yuba soup is very delicious.

It is rich in protein and other nutrients, has good nutritional value, there are many ways to make yuba, you can burn, fry, cold dressing, etc., common yuba home cooking dishes are fried meat with yuba, cold salad.

Cold bean curd is the healthiest and most nutritious. Buy the dried yuba, wash it, soak it, and dry it. Cut some carrots, cucumbers, add a little coriander, minced garlic, minced green onions, put various seasonings, stir well and use.

Yuba can also be fried and eaten, and it can also be soaked and dried with water, and fried with meat and vegetables.

You can use yuba to stew pork and eat, or use yuba and eggs to cook soup and drink, they will have a better texture and taste. It is also more nutritious.

Yuba is yellow and white in color, shiny and translucent, 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. Yuba has a high protein content, a unique taste, and is suitable for meat and vegetables.

When paired with meat, it is fragrant and tender; However, when accompanied by vegetables, it is refreshing and refreshing.

Celery mixed with yuba, the prepared celery carrot yuba is quickly blanched with boiling water, and then the vinegar, sugar, salt, light soy sauce, and strips are put into a bowl of juice for later use, and the bowl juice is poured into the celery and carrots, and a spoonful of pepper oil is added to stir the seasoning and vegetables evenly.

Spicy stir-fried bean curd. Ingredients: Yuba, green pepper, bean paste.

Method: (1) Soak the yuba in warm water and cut it into sections. After washing the green peppers, cut them into cubes.

2) Put an appropriate amount of oil in the pot, after the oil is hot, add the yuba, fry the yuba until golden brown, and remove it.

3) Leave an appropriate amount of oil in the pot, stir-fry the green onion and ginger until fragrant, then add an appropriate amount of bean paste, stir-fry evenly, and add the bean curd. Before cooking, add an appropriate amount of chicken essence and salt, and it is ready to serve.

Steamed shrimp with yuba. Ingredients:

100 grams of prawns, 30 grams of dried bean curd, 20 grams of minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, 1 teaspoon of salt, 10 grams of chopped green onion.

Method: 1. Soak the dried yuba with water.

2. Wash the shrimp, cut off the shrimp whiskers and shrimp feet, cut it from the back of the shrimp with a knife, and pick off the shrimp line.

3. Rinse the yuba, blanch it in boiling water until it is nine ripe and take it out.

4. Cut the blanched yuba into small pieces and spread them on a plate.

5. Put the processed shrimp on the yuba.

6. Mix minced garlic, light soy sauce, cooking wine, sesame oil and salt into a sauce.

7. Pour the sauce over the shrimp and yuba, put it in the steamer and steam for 8 minutes, and sprinkle with chopped green onions.

Home-style fresh yuba.

Ingredients: 150g dried yuba, one green and one red pepper, two dried chilies, a few crumblings of garlic, oyster sauce, flour, salt, peanut oil.

Method: 1. Soak the yuba in advance and cut it into sections, wash the green pepper and red pepper and remove the seeds and cut into pieces, and chop the garlic after flattening and peeling.

2. After the cut yuba is drained, put it in a basin, add two tablespoons of flour and stir well.

3. Pour as much peanut oil as possible into the pot, and fry the flour-coated yuba in the pot until crispy.

4. Heat the remaining oil, add minced garlic and dried chili peppers and stir-fry until fragrant, then add green peppers and red peppers and stir-fry until eight ripe.

5. Add the fried yuba, add an appropriate amount of oyster sauce and salt and stir well.

1. Yuba is made by heating and boiling soybean milk, after a period of heat preservation, a thin film is formed on the surface, which hangs into branches after being picked out, and then dried. Its shape resembles a bamboo branch and is called yuba.

2. The effect of eating yuba.

1) Eating yuba can prevent Alzheimer's disease.

2) Nutritional data showed that the protein content of soybean milk, tofu and yuba per 100 grams was grams, grams and grams, respectively; The moisture content is 96 grams, grams, grams. It is not difficult to see that yuba is rich in protein and low in water, which is related to the fact that it is dried during the production process, absorbing its essence and concentrating the nutrients in soy milk.

3) Yuba has a good brain-strengthening effect, and it can prevent the occurrence of Alzheimer's disease. This is because yuba is high in glutamate, 2 to 5 times more than other legumes or animal foods, and glutamate plays an important role in brain activity. In addition, the phospholipids and saponides contained in yuba can also reduce the level of cholesterol in the blood, and have the effect of preventing hyperlipidemia and arteriosclerosis.