The practice of yuba, how to make fried yuba delicious, and the home cooked practice of fried yuba

Hello, the homely recipe for stir-fried bean curd is as follows:

Ingredients: 200g of yuba, salt, soy sauce, vinegar and seasoning oil.

Take an appropriate amount of yuba.

Prepare a basin and add an appropriate amount of warm water to the basin.

Soak the yuba in a pot for 20 minutes.

After the yuba is softened, it can be removed.

Take out the soaked yuba and clean it.

Use a knife to cut the yuba into sections.

Add oil to a sauté spoon.

Once the oil is hot, pour the chopped yuba into a sauté pan.

Add the soy sauce to taste.

Add a pinch of salt to taste.

When the yuba is almost cooked, add an appropriate amount of vinegar.

Serve on a plate at the end.

Hope the above can help you.

The steps of the vegetarian fried yuba.

Soak the yuba for 5 hours and cut it into sections.

The fungus is also soaked well and cut into sections.

Cut the carrots into diamond-shaped slices, remove the tendons from the green peppers and cut into hob pieces.

Add salt, soy sauce, cooking wine, sugar, starch and a small amount of water to a bowl and stir well.

Heat the pan with cold oil, and when the oil temperature reaches 6 hot, put thirteen spices and chopped green onions.

When the chopped green onion is stir-fried until fragrant, add the carrots and fungus.

Stir-fry until the fungus is basically soft, then add the yuba. Pour the seasoned sauce along the edge of the pan. Stir-fry a few times.

Before leaving the pot, add the green pepper and continue to stir-fry a few times before it comes out of the pot.

Yuba, also known as tofu skin, is a traditional soybean food of the Han nationality, and it is also a common food raw material in Chinese areas, with a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color, shiny and shiny, rich in protein and a variety of nutrients, soaked in water (cool in summer and warm in winter) for 3 5 hours to open.

First of all, let's prepare the ingredients needed for this dish: a small handful of yuba, a small handful of fungus soaked in warm water in advance, and then prepare a green and red pepper, half a green onion, and a few garlic for later use.

First of all, cut the yuba into sections, cut a small handful of fungus into small slices, and put it together with the yuba.

The green pepper is cut from the middle slice, the inner pulp is removed, and the diamond-shaped slice is cut, and the red pepper is also cut into diamond-shaped slices and put into a pot for color matching.

Half a green onion is cut from the middle, cut into chopped green onions, and a few garlic slices are cut into garlic slices and put together with the green onions.

Once all the ingredients are ready, we start cooking:

Boil water in a pot in advance and add a spoonful of salt to increase the base taste.

After the water boils, add the yuba and fungus, blanch the water for one minute to remove the beany smell of the yuba.

Add a little cooking oil to another pot, heat the green onion and garlic and stir-fry until fragrant, pour in the green and red peppers and stir-fry a few times.

Add a little water, fry the green and red peppers until they are broken, pour in the yuba and fungus and stir-fry a few times.

Next, start seasoning, add 3 grams of salt, 1 gram of sugar, 5 grams of light soy sauce, and then add a little oyster sauce to enhance the freshness, stir-fry evenly, and dissolve the seasoning inside.

Finally, a little water starch is hooked in to increase the delicate taste of the dish, so that the yuba can absorb the seasoning and stir-fry evenly.

Finally, pour in a little oil to brighten the color and brightness of the dish, simply stir-fry evenly, and you can turn off the heat and put it on the plate.

How to make yuba delicious? Learn how to stir-fry yuba at home, which is simple, delicious and nutritious.

Ingredients: bean curd, green pepper.

Ingredients: green onion, dried chili, coriander, star anise, extremely fresh, sugar Method 1: Soak the yuba in cold water, wash and cut into sections.

I soaked it in cold water the night before, so that the yuba tasted better.

2) Wash and chop the green onion, dried chili pepper and coriander.

3) Heat oil in a pot, add star anise, stir-fry chives and dried chilies.

4) Drizzle some delicious flavor, pour in the chopped yuba and stir-fry for a while.

5) Add the green pepper and stir-fry slightly, then sprinkle with coriander.

6: Add salt, chicken essence and sugar to taste.

Material: Main material.

100g of pork

200g of bamboo

Seasoning: salt, appropriate amount of green onion.

Ginger to taste, garlic to taste.

Appropriate amount of dark soy sauce. Appropriate amount of persimmon pepper.

Red pepper to taste. Stir-fry yuba in an appropriate amount for a three-in-one method.

1.Cut the soaked yuba into inch pieces.

2.Chop the green onion, ginger, garlic and chili pepper and set aside.

3.Cut the green and red peppers into shreds, and cut another portion of the green onion for later use.

4.Divide the pork fat and cut into slices.

5.Heat the pan and fry the fat to get the oil.

6.Put green onions, ginger, garlic and chili peppers in the pot and fry until fragrant, pour in the meat slices and stir-fry.

7.Sauté the meat until it changes color, then pour in the dark soy sauce to color.

8.Pour in the yuba and stir-fry, stir-fry to taste, and set aside.

9.Brush the original pot, add a small amount of oil, add the green onion and fry until fragrant.

10.Then add the green and red peppers and fry until they are seven ripe.

11.Add the fried yuba and stir-fry. Finally, add salt and stir-fry king, mix well and remove from the pot.

1.Slice the bean curd in Shuifa, dice the sausage, dice the red pepper, dice the shiitake mushrooms, and slice the garlic.

2.Add oil to the pan, add the sausage, stir-fry the fat, add the garlic slices, stir-fry until fragrant, pour in the edamame, and stir-fry for a while.

3.Pour in the shiitake mushrooms and yuba and stir-fry, put a spoonful of salt and a little sugar and stir-fry well. Add a small amount of water, cover the pot and simmer for 2 minutes. Add light soy sauce and red pepper and stir-fry for a while.

If you want to fry the home-cooked yuba deliciously and simply, then you need to master three skills, the first skill that needs to be mastered is to soak the yuba in warm water, the second skill that needs to be mastered is to blanch the yuba quickly, and the third skill that needs to be mastered is to add some vinegar when frying the yuba. The following is about "how to fry home-cooked yuba delicious and simple", interested partners can continue to read and understand.

1. Soak the yuba in warm water: The yuba soaked in hot water will be easy to rot, while the yuba soaked in cold water is difficult to soak, and it is difficult to absorb the flavor when stir-frying, so it is best to use warm water to soak the yuba.

2. The specific method is to pour in an appropriate amount of warm water, then add an appropriate amount of salt, then wring off the yuba, and then put it in to soak, and the soaking time is one hour.

3. Blanch the yuba quickly: after the water boils, put the soaked yuba into the blanching, and then wait until the water boils again to take out the yuba, then rinse it with cold water, and then drain the water.

4. Add some vinegar when frying yuba: When frying yuba, you can put some balsamic vinegar, balsamic vinegar can be softened and ruined when the structure of yuba is softened and destroyed, and then the fried yuba is more fragrant and flavorful.

The 10 home-cooked methods of yuba are as follows: cold yuba, fried pork slices with yuba fungus, vegetarian fried yuba, roasted yuba, fried yuba with green peppers, lean meat soup with loofah, spicy yuba, night-flavored yuba, roasted pork with yuba, and stuffed yuba with Chinese cabbage.