How to make boiled fish with yuba delicious, and how to make braised fish with yuba at home?

Materials:

3 pieces of yuba, 1 fish, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of tempeh, appropriate amount of wine, appropriate amount of salt and oil, appropriate amount of garlic.

Steps1) Soak the bean curd in water first;

2) Wash the fish, and wash the black inside of the fish belly;

3) Cut the ginger, garlic, tempeh, green onion and green onion for later use;

4) Add oil and stir-fry ginger, green onion, garlic and tempeh until fragrant;

5) Add the fish and stir-fry slightly;

6) Put water, soy sauce, salt, wine. Because some yuba soaks don't have enough time, so I don't have enough time to soak yuba.

Put it down together, too;

7) Turn on medium heat and boil, put all the yuba down halfway, and then simmer until the water is almost dry, then put the green onion and cornstarch water, and you can serve!

Tips:

Don't turn on a high fire when boiling the fish, otherwise it will be easy to dry.

Materials:

Four pieces of yuba, a small half of the fish head, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of soy sauce, an appropriate amount of oil, and an appropriate amount of water starch.

Steps1) Wash the fish and marinate it with salt, soak the yuba in cold water until soft, and cut the ginger and green onion into shreds;

2) Put oil in the pot and stir-fry the yuba, add some salt to taste when it is cooked, remove from the pot, and put it on a plate for later use;

3) Heat oil in a pan and fry the ginger and fish;

4) Fry it, then add water, add some soy sauce and start simmering;

5) Cover the pot and simmer for a few minutes;

6) After 10 minutes, pour in the yuba and simmer together, cover the pot;

7) Put a little water starch on a dish and stir;

8) Pour the water starch into the pot, add the chopped green onion and stir-fry it.

9) Remove from the pan, serve on a plate and enjoy.

Tips:

Ingredients. A few pieces of fish.

1 large piece of tofu.

1 pound of yuba. Oil to taste.

Salt to taste. Green onions to taste.

Number of diners: steps.

Soak the fish in brine for 10 minutes, then drain and fry until fragrant; Cut the tofu into small pieces and fry until golden on all sides, cut the yuba into sections and fry in dry water, and cut the chives and garlic into sections for later use. Stir-fry the green onion and garlic until fragrant.

Add some chili peppers to the green onion and garlic leaves, soak in soy sauce to flavor and set aside.

After stir-frying the pot, spread the tofu, then the fish pieces, and finally the yuba (the yuba is fragile, so put it on the top layer), add some water to cover the pot and cook for a while.

After all the ingredients are cooked.

Pour in the green onion and garlic soy sauce and cook slightly until the green onion and garlic are cooked through.

Stir-fry evenly and put on a plate, a super large plate, enough for a family

Braised fish with yuba.

Cuisine and efficacy: home-cooked recipes.

Ingredients: 1 Fushou fish (about 750 grams), 100 grams of bean curd, 15 grams of shredded ginger, chopped green onion, peanut oil, salt, appropriate amount of soy sauce.

Features Fresh and delicious, yuba and fish are rich in protein, high nutritional value, suitable for all ages.

Method Clean the fish, do not cut into pieces, marinate the whole fish with a small amount of peanut oil and salt for 10 minutes, and put an appropriate amount of shredded ginger into the fish maw to remove the fish.

2. While marinating the fish, soak the yuba in warm water until soft.

3. Fry the marinated fish over low heat until golden brown, then add an appropriate amount of salt and soy sauce, simmer for 2 minutes, and then remove from the pot.

4. Put the soaked soft yuba into soy sauce and fry for 2 minutes, then put the fried fish on the yuba (let the yuba fully absorb the umami of the fish) and cook for 6 minutes.

5. Finally, you can add an appropriate amount of chopped green onion to stew and stew, and the yuba fish with full color and flavor and stomach is ready.

Tips: Soak the yuba until it is soft and then scoop it up, so as not to soak it for too long and lose its pliable taste.

2. Pay attention to fry the fish over an even slow fire and turn the fish over often to avoid scorching.

Ingredients400 grams of fish, 100 grams of yuba, 1 green pepper

20 grams of ginger, 20 grams of soy sauce, 3 grams of salt

A pinch of chicken bouillon, 5 grams of starch, 1 egg white.

Stepsfish fillets; Yuba;

ginger, green pepper; egg whites; Marinate the fish pieces with salt, starch and egg whites for 15 minutes;

Fry yuba in a frying pan;

Fry until golden brown and scoop up;

Put water in a clay pot and bring to a boil, pour in the fried yuba and simmer over low heat;

fried fish pieces; Fry and put in a casserole;

Stir-fry fried slices; Stir-fried green peppers;

Sliced ginger and green pepper into a clay pot;

Pour the water starch into the clay pot, then pour in the soy sauce and a little chicken essence to reduce the juice.

Finished product. <>

Roasted yuba that tastes better than meat.

Ingredients: 120 grams of dried yuba.

8-10 dried fungus.

Carrot 1/2 root.

Green pepper half.

Sauce: Consume one spoonful of oil.

Soy sauce 1 scoop.

Salt a pinch Sugar a pinch

Cornstarch 8 grams.

Water a little The practice of burning yuba that is better than meat.

Dry yuba, black fungus soaked in advance, yuba must be soaked in cold water, soaked in hot water will rot, generally soak for 4-6 hours, black fungus do not soak overnight. Bring boiling water, drain and set aside.

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Green peppers, shredded carrots. My hand has been injured in the past few days, and my husband cut it, this knife work, make do with it!

Mix the sauce! <>

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Heat the oil, stir-fry the shredded green pepper and carrot until raw.

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Add the blanched yuba and fungus, stir-fry a few times, and quickly pour in the sauce that has been seasoned before, because the yuba is especially easy to stick to the pan. Be sure to stir-fry quickly, and all dishes are evenly hung with sauce, and you can turn off the heat and remove from the pan.

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Perfect out of the pot, special meal, minute disc!

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Tips:If you can eat chili peppers, you can replace green chili peppers with sharp chili peppers, or other chili peppers!

No essence of chicken, no MSG, healthy and delicious !!

Ingredients: Yuba 150g.

6 millet peppers.

6 cloves of garlic.

1 teaspoon of table salt.

1 tablespoon sugar.

Light soy sauce 2 scoops.

3 tablespoons of aged vinegar.

Sesame oil 1 scoop.

1 tablespoon of chili oil.

3 sprigs of coriander.

Cold bean curd] Delicious and know-how, mix it with this method, it is fragrant and delicious! practice.

Break the yuba, wash it and soak it in water for an hour.

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Boil water in a pot, add yuba, and when the water boils again, remove it immediately, cool it with cold boiled water, and drain the water.

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Put the drained yuba into a slightly larger pot, add: millet pepper, garlic, salt, sugar, light soy sauce, aged vinegar, sesame oil, chili oil, coriander, mix evenly and marinate for half an hour.

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Tips:Soy products contain essential amino acids similar to animal proteins, and also contain minerals needed by the human body such as calcium, phosphorus, iron, etc., as well as vitamins BL, B2 and fiber. It is also rich in vegetable oils, especially high content of unsaturated fatty acids, so eating soy products can protect the liver, promote body metabolism, increase immunity, and also have a detoxification effect.

Yuba 50g

Pork belly 20g

Celery 10g

Cooking wine to taste.

Salt to taste.

MSG to taste.

Method steps.

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Ignite the fire and pour in the pork belly slices to squeeze the oil, and when the color of the pork belly is golden brown, you can pour in the yuba.

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After frying for a period of time, pour in an appropriate amount of cooking wine, then pour in an appropriate amount of salt, continue to stir-fry, and wait until the wine is fragrant, you can introduce an appropriate amount of water (less than half of the yuba), cover the pot and simmer for about 5 minutes.

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After a while of boiling, open the lid and garnish with the prepared celery segments, and remove the juice from the pot.

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After turning off the heat, add an appropriate amount of monosodium glutamate to taste, and put it on a plate.

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Yuba is easy to store, easy to eat, is a very popular traditional food, especially during the Chinese New Year, every household in our north has its figure, it is rich in bean aroma, rich in nutrition, soft and tough, smooth and smooth, unique taste, since ancient times there is the title of "vegetarian meat", done, it is more fragrant than meat, many people can not make such a delicious home-cooked dish, how to do it?

How to soak yuba: If you soak it in cold water, it will take at least seven or eight hours, which is more laborious, and you can soak it at night for one night and use it for stir-fry the next day; If you soak it in hot water, it is easy to be uneven inside and outside, soft on the outside and the inside, easy to paste on the outside, and the taste is not good; The best way is to soak the hair in warm water, which tastes better after soaking, but it also takes an hour or two. After the bean curd is soaked, heat the oil, add the green onion, ginger and garlic slices to stir fragrant, add light soy sauce, stir-fry with oyster sauce, and then add a little dark soy sauce to color, (if you eat spicy, you can add Pixian bean paste to fry the red oil), then put in a small amount of warm water, put in the soaked bean curd and burn for a while, then add sugar, salt (soy sauce has been put in front, salt should be appropriate), adjust the taste, then put in celery, and finally add water starch, stir-fry evenly out of the pot and put it on the plate, and pour a little sesame oil before the pot.

The delicious celery yuba is ready.

Break two hours first. Then do it, and it tastes good.

Ingredients: 200 grams of yuba, 100 grams of fungus (water hair), 50 grams of carrots.

Seasoning: 25 grams of vegetable oil, 15 grams of soy sauce, 1 gram of salt, 5 grams of sugar, 1 gram of monosodium glutamate, 6 grams of green onions, 3 grams of ginger.

Production process. 1. Soak the bean curd with hot water, after it is completely raised, boil it with water on the heat to soften, leave it away from the fire to cool, and cut it into more blades for later use;

2. Wash off impurities after opening the fungus with water, squeeze out the water, and break it into small flowers;

3. Cut the carrot into oblique blades;

4. Finely chop green onion and ginger;

5. Put the wok on the heat, heat the oil, stir-fry the pot with green onion and ginger until fragrant, then add the bean curd, fungus and carrot and stir-fry well;

6. Cook in cooking wine, add soy sauce, sugar, salt and water;

7. Use low heat after opening;

8. After boiling until the juice is thick, add monosodium glutamate and sesame oil, stir-fry evenly, and then remove from the pot and put on a plate.

Ingredients: 200 grams of yuba, 100 grams of fungus, 50 grams of carrots.

25 grams of cooking oil, 15 grams of soy sauce, 1 gram of salt, 5 grams of sugar, 10 ml of cooking wine, appropriate amount of sesame oil, monosodium glutamate, green onion and ginger.

Preparation: 1. After the bean curd is raised with hot water, boiled with water on the fire to soften, cooled, and cut into oblique.

Knife break standby; After the fungus is watered, it is washed away from impurities and broken into small flowers; Cut the carrots into oblique slices and the green onion and ginger into small slices;

2. Put the wok on the fire, put in the oil to heat, stir-fry the green onion and ginger in the pot until fragrant, then add the yuba, fungus and carrot and stir-fry well, cook the cooking wine, add soy sauce, sugar, salt and water, change to low heat after boiling, put in monosodium glutamate and sesame oil after the juice is thick, stir-fry evenly out of the pot and put it on the plate.

Characteristics: brown and red color, salty, fresh and slightly sweet.

Ingredients: bean curd, peanuts, white sesame (cooked) ginger, tomato, tomato sauce cooking oil, light soy sauce, salt, sugar.

Method: 1. Soak the yuba in warm water, you can start soaking it before going to bed at night, and rinse it with water in the early morning of the next day.

Put it in a lunch box in small pieces, put it in the refrigerator and refrigerate it, and take it out when you come back from work.

2. Soak the peanuts for a few hours, then put them in a small pot, add the ingredients and cook for 20 minutes, without salt;

3. Wash the ginger and cherry tomatoes, slice the ginger, and cut the tomatoes into small pieces for later use;

4. Mix the braised sauce: add ginger slices and sugar to the dark soy sauce and stir well;

5. Put 2 tablespoons of cooking oil in the wok, pour the yuba into the oil pan after the oil is hot, stir-fry for 2 minutes, then add the braised sauce and an appropriate amount of water, cover the pot and simmer for 10 to 15 minutes;

6. Open the lid, add tomato pieces and cooked peanut beans, stir a few times, then add 3 tablespoons of tomato sauce to fully absorb the flavor, turn on high heat, stir-fry constantly, and collect the soup. The yuba and peanuts have been colored, sprinkle with white sesame seeds, stir well, and then turn off the heat and serve.

Cold bean curd ingredients: carrots, cucumbers, garlic, chili oil, monosodium glutamate, salt, yuba Method: 1

Soak the yuba in cold water for 4-5 hours until it is soft and hard; Cut into small pieces; 2.Wash and shred cucumbers and carrots. Peel the garlic, pat it and finely chop; 3.

Put the garlic, carrots and cucumbers in a pot, add an appropriate amount of salt, and marinate for five minutes; 4.Blanch the yuba in a pot of boiling water for one minute, remove it and put it in, put it into the pickled garlic, carrot and cucumber, add chili oil and monosodium glutamate and stir evenly to eat.