Can you still eat yuba if it is soaked and has a layer of white on it?

If there is no change in the appearance of yuba and no special smell, it can be eaten.

The soaking of yuba must be soaked in warm water for a long time, so that the soak can be soft and hard, and the taste will be good. When the yuba is soaked, it may float on top of the water, so use a plate to buckle the floating yuba, and then let the plate sink into the water with the yuba, so that the soaking effect is better.

Yuba is made from soybeans, and a good yuba is pale yellow with a slight luster. Inferior yuba is yellow and whitish in color, bright in color, or gray-yellow, yellowish-brown, and too dark in color. High-quality yuba has the inherent fragrance of yuba and has no other peculiar smell.

Inferior yuba has musty smell, sour odor, pungent bad smell and other foreign odors.

Extended data: 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.

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.

There are tricks to choosing yuba.

Encyclopedia - Yuba.

It can't be eaten, yuba is a soy product, soy products are easy to deteriorate and rot, and it is difficult to keep it out of the refrigerator.

Supplement: Yuba, also known as tofu skin, is a very popular Hakka traditional food, and it is also a common food raw material in Chinese areas, with a strong bean flavor, and also has 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.

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. However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba.

Yuba is made by heating and boiling soybean milk, after a period of heat preservation, a thin film is formed on the surface, and then it droops into branches after being picked out, and then dried. Its shape resembles a bamboo branch and is called yuba. Yuba is a product of a certain structure composed of a combination of soybean protein membrane and fat.

It has high nutritional value, easy to preserve, and convenient to eat, and is favored by consumers at home and abroad.

The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica", Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying. The quality of yuba is divided into 3 grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water; It also contains soybean-like nutrients, such as soybean protein, dietary fiber and carbohydrates.

In the Internet buzzword, "yuba" can also mean to serve the owner, because the two are homophonic.

If the soaking time is too long, it is easy to deteriorate and cannot be eaten. Especially in the summer, when the temperature is high, the food is very perishable, which can lead to bacterial food poisoning, so it is best not to leave the food overnight, soak it and eat it now, and if you feel that the food is abnormal, do not eat it again to avoid food poisoning.

Yuba is easy to break when soaked in boiling water, and it is best to soak it slowly with cold water, and when soaking it, it is covered with a plate and other heavy objects on top of the yuba, so that the yuba can be completely soaked in water, which can not only shorten the soaking time, but also make the yuba soak evenly to ensure the best taste.

The soaking time is too long

It is easy to spoil and cannot be eaten. Especially in the summer high temperature, food is very perishable, which can lead to bacterial food poisoning, therefore, it is best not to leave the food overnight, soak and eat it now, if you feel that the food is abnormal, do not eat it again, so as to avoid food poisoning.

Yuba is easy to break when soaked in boiling water, it is best to soak it slowly with cold water, and cover it with a plate and other heavy objects on top of the yuba when soaking, so that the yuba can be completely soaked in water, which can not only shorten the soaking time, but also make the yuba soak evenly to ensure the best taste.

Then you have to see how long you have been soaking.

For this kind of soaking thing, the soaking time should not be too long. We have done experiments, the soaking time can not be more than 72 hours, more than 72 hours will be completely spoiled, completely inedible. Because it takes too long, the colonies in the water will grow in large quantities and contaminate the foodstuffs.

It is recommended to soak in warm water for 4 hours to reach the softness of eating, if it is cold water, it must be soaked for about 10 hours, during which the effect of changing the water is better.

It should be colorless.

1) Color identification

When conducting sensory identification of the color of yuba, it is sufficient to take a sample and observe it directly. Good quality yuba - pale yellow in color and shiny. 

Inferior yuba - the color is dull or white, white, and dull. Inferior Yuba – grayish-yellow, dark yellow or yellowish-brown in color, dark and dull in color. (2) Appearance identification

For sensory identification of the appearance of yuba, a sample is taken for direct observation, and then broken and then carefully observed. Good quality yuba - it is a branch or leaf-like, brittle and easy to break, and the strip is broken and hollow, without mildew, impurities, and insects. 

Inferior yuba - in the form of branches or leaves, with more broken branches or fragments, and more solid strips. 

Inferior yuba - mildew, insects, impurities. 

3) Odor identification

For sensory identification of the smell of yuba, take a sample and smell it directly. Good quality yuba - with the inherent fragrance of yuba, without any other peculiar smell. Inferior yuba - the inherent aroma of yuba is bland. 

Inferior yuba - there are undesirable odors such as musty smell, sour odor and other foreign odors. (4) Taste identification

To identify the taste of yuba, take a sample and soak it in hot water until it is soft, and chew it carefully to taste the taste.

Buy it badly.

It has to be good.