What are the tricks to make cold yuba, which can make the yuba very soft without a hard core, withou

When the weather is hot, people especially like to eat cold dishes, because eating cold dishes can not only cool down and relieve the heat, but also taste very good. And cold yuba is a very good choice, and many people like to eat cold yuba. The preparation method of this dish is relatively simple, but if you want to make yuba, which has no hard core and is soft, and has a very chewy taste, you also need to master some methods and methods.

First of all, soak the purchased yuba in warm water. Do not soak it in hot water, otherwise the yuba made will not have any chewiness. <>

1. What are the tricks to make cold yuba to make yuba soft without a hard core without losing its tendons?

Before making yuba, you must first prepare the raw materials, yuba, green and red peppers, celery, cucumber, fungus. First of all, the hard yuba bought back is soaked in warm water. Only when the yuba is handled well will it not affect the taste.

However, in order to speed up the softening of yuba, many people will choose to soak yuba in boiling water. Soaking yuba in boiling water will speed it up, but it will make it too soft. As a result, when making it, it affects the taste, so it is not possible to use hot water.

You can use warm water, and the temperature is well controlled. Soaking yuba in warm water will not affect the taste, and it will not feel soft and collapsed. If you want to soak in cold water, then you can add some salt to the cold water, which will also speed up the softening of yuba.

And the yuba made in this way will also taste very good and very chewy. <>

2. Conclusion. And when soaking the yuba, you can't soak it whole, and you have to cut the yuba into sections or break it into sections to soak. And in the process of soaking yuba, you must not be in a hurry, take out the soaked yuba, clean it with running water, and remove the impurities on the surface for later use.

Then bring the water to a boil, put the yuba in the pot and bring to a boil over medium-high heat. And after cooking, remove the cold water, control the dry, and set aside. Then put the other side dishes you want to eat into the water and blanch until medium-rare.

Then start preparing the seasoning, yuba and side dishes, all put them all in a pot, and then mix the sauce, minced garlic, chili noodles, white sesame seeds, and chopped green onion into a bowl. Heat the oil, after the oil is hot, put it directly into a bowl and pour it, add a small amount of salt, light soy sauce, vinegar, sugar, and stir well. Pour the stirred sauce into the yuba, stir well with chopsticks, and then a delicious cold yuba salad will come out of the pot.

It is necessary to blanch the yuba in advance, and you should also choose to soak it in warm water, and then prepare a small bowl to add condiments, pour it on top of the yuba, and stir constantly.

You need to blanch the yuba in advance, you can match some side dishes, pay attention to the softness and hardness of the yuba, but also pay attention to the condiment materials, when cold yuba, be sure to splash it with hot oil, this can ensure the deliciousness of the food.

When making cold yuba, you need to blanch it first, clean it, and then add condiments to it, add edible salt, vinegar and soy sauce to it, and stir it evenly to make cold yuba.

Cold bean curd is a must-have small cold dish in summer, there are some tricks when making it, it will make its taste particularly refreshing, and it is also more appetizing, and it must be soaked in advance to become better.

1. Tips for making cold yuba

This dish is very popular in the summer, it is refreshing to eat, it is a side dish, the cooking method is relatively simple, it is simply blanched, and then the seasoning can be done, it is simple to do, saving time and effort, using the simplest ingredients, making the most delicious food in it with fungus or cowpeas and cucumbers, which are very fragrant. Although it sounds very easy to make, if you don't do it well, he will lose his sense of tendon, and it will be a little difficult to eat, so you must use the right method to master some tricks when making it, and the taste also needs to be modulated, otherwise it will affect the taste of the yuba itself. To make this dish, prepare yuba in advance, and then prepare some side dishes, which can be served with green and red peppers, or with some cucumbers and black fungus.

Second, the production method of yuba

Yuba needs to be soaked in water in advance, so that it will taste good, but it should be soaked in warm water, if it is soaked in hard water, its tendon will be lost, and the yuba will become softer, so warm water should be used. And the soaking time should not be too long, half an hour with warm water is the best time, add some edible salt in the process of soaking, the speed will become faster, and the sense of tendon will increase, the taste will be better, this dish will taste more and more fragrant. In the process of soaking, it is also necessary to cut the yuba into small sections in advance, so that water and salt can enter the yuba, and then it can be made directly.

When seasoning, be sure to put more cumin powder and some cooking wine, and if you like spicy food, you can also put some chili sesame oil and small sesame seeds. Add some coriander, and the taste will be better, and it will be more convenient to make, these are the tips for making cold yuba.

Before making two handfuls of yuba, you must soak the yuba in cold water, and it can only be cut after it is completely soaked and soft, and it can be cut into a block with a large cross-cutting area, and put it in boiling water for scalding, the time can not exceed three minutes.

You need to blanch the yuba in advance, pay attention to the steps of boiling water, control the heat, soak the yuba with warm water to soften, add an appropriate amount of condiments, pay attention to the taste of the yuba, and do not put too much salt.

The tip is to be sure to soak the yuba in cold water. Then soak it for a little longer, and after we have boiled it in hot water, we also have to blanch it in cold water. After the cold mix is ready, it needs to be refrigerated and let stand for a while.

Soak the yuba in warm water, add an appropriate amount of salt to the water of soaking the yuba, rinse the soaked yuba several times, blanch the yuba until it is broken, and cool it down with cold water after blanching.

When soaking assisting, try to choose the time to soak with warm water, do not move, and be sure to pay attention to the time, and you should also pay attention to the temperature of the water.

I think when we want to make a cold yuba salad, we can soak it in salt water and beat it with a stick.

Add yuba to salt water and soak for half an hour, so that the yuba soaked out is very chewy, and the taste is also very good when it is cold.

Yuba must be soaked overnight in advance, so that not only will not damage the taste of yuba, but also add a little salt to the water to make the yuba more fresh and strong.

Soaking yuba in warm water for 20 minutes is sufficient, but to shorten it to 10 minutes, we need to add 3 grams of salt to warm water. Edible salt can not only sterilize, but also speed up the soaking time of yuba. Salt can change the structure of protein, so that the water absorption of yuba is enhanced and accelerated.

When we defrost frozen meat, we can also put some salt in the water to speed up the thawing. It is not recommended to soak the whole bean curd directly in order to save trouble, in that case, the water absorption is not good, and the soaking time should be longer. Add warm boiled water to the basin, and the yuba soaked in this way tastes strong.

The water used to soak the yuba should be submerged with the yuba, because the yuba will float up, and there will be a hard heart where it can't touch the water, so it is best to use a colander or a heavy object to press the yuba.

<> you have a microwave oven at home, it is also a good idea to use a microwave oven to quickly soak the yuba. Microwave soaking yuba is not only fast, but also the finished product is soft and hard. It is said that when soaking dry goods, there is a basic common skill, which is to add warm water to a closed container, and after the dry goods are put in, shake wildly to speed up the speed of soaking.

We can use a plate to buckle the floating yuba, press the yuba through the plate, and let it sink all into the water, so as to ensure that every part of the yuba can be completely soaked; If you soak the yuba in warm water, it is estimated that it will take 15 minutes to soak it.

Because the yuba is rolled into a stick. Therefore, it is more difficult for cold water to penetrate into the inside of the yuba than to diffuse into the surface layer, and it is easy to cause the outer skin to melt inside. Still transparent.

The boiling water will soak a little faster, but the yuba will soak apart. Although yuba is rich in nutrients, it should also be fully soaked before cooking, otherwise it will taste bad. If the soaking is not right, the yuba is either very hard, or it is soaked and completely shapeless, only the correct soaking method can get the best taste of the yuba.

At present, food safety problems in the market are frequent, and the production process of yuba is uneven, it is best not to buy bulk products when you buy yuba, you can go to the supermarket to buy products with packaging, production date, manufacturer, and standard mark.

Bubble yuba should pay attention to the water temperature and soaking time these two time points, try to choose warm water when soaking, do not use cold water, otherwise the outside has been soaked and the inside has not been soaked, and the soaking time should not be too long, otherwise it is easy to soak.

Yuba is really a delicacy in the world, whether it is stir-fry or soup is the best ingredient, when soaking yuba, first add boiling water to soak, and then add an appropriate amount of warm water every once in a while to soak without a hard heart.

It is best to use cold water when soaking yuba, and it is also necessary to soak it for more than two hours, so that the yuba can be fully soaked and foamed, and the taste will be better.