The nutritional value of yuba is very high, when soaking yuba, should you use cold water or hot wate

The nutritional value of yuba is very high, when soaking yuba, should you use cold water or hot water? The nutritional value of yuba should not be overlooked. Yuba is rich in calcium, which can effectively promote bone development.

It can be called the champion of soy products. Yuba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and is the nutritional champion of soy products. Yuba is arguably one of our favorite foods.

Yuba is known to be highly nutritious. Basically, they sell yuba 365 days a year. There are many ways to make yuba.

You can eat cold yuba, or you can stir-fry. It's delicious no matter how you eat it.

What I'm going to tell you today is that many people don't know whether to use hot or cold water when soaking yuba? Soak in warm water, and soak it very skillfully. We start by preparing a pot of warm water, then add the right amount of salt and white vinegar.

After stirring well, fold the yuba into pieces and add to the vinegar warm water. Generally, it is enough to soak for about half an hour, so that we are very tough when we eat.

When we usually go to the supermarket to buy yuba, it is basically dried yuba. Then we buy back the yuba and fry it or cool it, basically soak it in hot water, many people think so. Soaking yuba in hot water is very time-saving, but many people don't know!

Yuba soaked in hot water will lose its nutritional value, and it will not be very tough when we eat it. Of course, many people soak yuba in cold water, but yuba soaked in cold water is not delicious at all, and it is not delicious.

First prepare a clean basin, pour warm water, then add a small amount of salt, stir it, and put in the yuba (it is best to fold the yuba into several pieces) after the salt water melts. Soaking in salt water can increase the foaming speed, and the yuba produced by this bubble is moderately soft and hard, and it is chewy. Soak like this for about half an hour, pour out the water, and then soak in a new basin of warm water for about 20 minutes.

You can drop a few drops of white vinegar in the water, so the effect will be better, and the yuba will be stronger. The bean curd soaked in this way will be very good for cooking. I usually soak the yuba and blanch it in hot water for 2 minutes, then take it out and mix some oil, chili pepper and coriander.

It's delicious even if it's not fried. So the next time you soak yuba, don't use the wrong water!

When soaking yuba, it is best to soak it in cold water, the yuba soaked in cold water is more cold, and if you soak yuba in hot water, it is likely to soak out a sticky yuba, and the taste of this yuba is very untasty.

Of course, it should be soaked in hot water, so as to make the taste of the yuba better, and to ensure the taste of the yuba.

It should be cold water, if you use hot water, there is a risk that the yuba will be rotten, and it will not taste good at that time.

<> can be soaked in cold and warm water. If you have a lot of time, use cold water and soak for a longer time, but it will not spoil the taste. If you are in a hurry, soak in warm water, the time is shorter, but the taste is slightly lacking.

Soak the yuba and pinch it softer, there is no hardness in it, and the folds are more relaxed. If you soak the yuba in cold water, the taste of the yuba is better than that of soaking it in hot water, because in this way, the nutrients in the yuba will not be destroyed! Yuba, silk, golden needle (daylily), red dates, green onions, ginger, garlic, tofu skin, carrots, fungus, shiitake mushrooms, rape, cashew nuts, peanut kernels, cucumbers, etc.

Serve it on a plate, and use sesame oil, peanut oil, salt, and vinegar to cool and accompany it into Luohan Zhai. First cut the yuba into small pieces one by one, soak them in warm water, and add a little salt to the water, so that the yuba will be easy to soak, and the hardness and softness are relatively uniform, there will be no hard places and soft places, and most importantly, it can also save time, if the water temperature is too high, the yuba is easy to rot on the outside and the inside, so it is very important to control the temperature. Soak the dry material with water, so that the water enters the dry material body along the channel (capillaries) where the water evaporates from the original body, and the volume of the dry material gradually expands and becomes soft and tough due to the water penetration and diffusion, and basically returns to its original state.

Break the yuba into small pieces about 15 cm in length, and the place where the yuba turns can be a little smaller, because it is pressed more solidly and is not easy to enter the water. The dried yuba is very light, there will always be a small part floating on the water surface when soaking, some places can not be soaked, and then cover a plate on top when soaking, so that all the yuba is soaked in water, so as to ensure that every place is soaked. I used to soak in hot water, but when the outside was soaked, there was a hard core on the inside, and it was not easy to boil when boiling.

Therefore, I recommend soaking it in cold water and soaking it a little in advance, so that the inside and outside soaking is more even, and it is not easy to cook when cooking.

Hot water is definitely not allowed, it will drop the slag, soaking it in hot water is easy to denature the egg white and cause it to be hard, the taste will not be good, and it is easy to drop the slag. Yuba is rich in high-quality protein and minerals, which have a good effect on supplementing the effects of the human body.

Soak in hot water, which can greatly shorten the brewing time, and the flavor is better than cold water soaking.

It is better to soak the yuba in hot water, which will make the taste of the yuba very good, and it will be more flavorful.

It should be soaked in cold water, so that the effect will be better, and it will not damage the structure of the yuba itself.

Choose to soak in cold water, not in hot water, if you soak in hot water, the yuba will not be particularly soft. The correct way to do this is to soak it in cold water.

It is better to soak in its practical hot water, and to ensure 40 water, using water at this temperature, can soak the taste of this yuba to the best taste.

Soak in cold water. Yuba soaked in cold water will be particularly chewy, and it will not be too soft, and it will not rot when stir-frying.

Want to be soft and strong? It's not right to use cold water or hot water! This is the correct way to brew

When it comes to yuba, everyone is certainly familiar with it, which is one of the most common soy products in our lives. Yuba is made into soybean milk after being crushed and then heated, and a layer of film similar to plastic wrap will be formed on the surface of the soymilk, which will be processed and finally made into yuba.

Yuba absorbs the essence of soybeans, and is also very rich in nutrients, and the protein content contained in yuba is very highThe protein content in every 100 grams of yuba accounts for about 40 grams, while the protein content in 10 grams of beef is only about 20 grams, which is far less protein than yuba.

The glutamate content in yuba is also relatively high. Glutamate has a good effect on the human brain, not only to refresh the mind, but also to improve memory.

Because of its unique taste, yuba is also known as "the meat of vegetarians".

So how should you soak yuba? Here I will introduce you to a few tips for soaking yuba.

Before soaking yuba, we must first ensure the quality of yuba, if you buy inferior yuba, the quality of the soaked yuba will not be too good. When choosing yuba, we should first observe the color of yuba, high-quality yuba is pale yellow and shiny; Poor quality yuba is white or dark yellow in color and has a dull surface. The texture of high-quality yuba is brittle and can be broken by hand, while the inferior yuba is not easy to break, and there are more solid strips after breaking.

1. Use cold water or hot water to soak yuba?

Whether to use cold water or hot water to soak yuba I believe that most people have their own opinions, using hot water to soak fast speed, but yuba is easy to scatter, and the dishes made have a poor taste; The soaking speed is slow in cold water, but the texture of the soaked yuba is firm. In fact, it is most suitable to soak yuba with warm water of about 40 degrees, this temperature to soak yuba, yuba will not be dispersed because the temperature is too high, and the soaking speed is relatively fast.

2. When soaking yuba, you should press heavy objects.

The texture of yuba is relatively light, and it is easy to float when soaked in water, so when soaking yuba, you should press a heavy object on it, so that the yuba is fully immersed in water and fully absorbs the water.

3. Add a little salt when soaking yuba.

The purpose of adding salt is also to speed up the soaking speed of yuba, adding salt can enhance the water absorption of yuba, and the soaking speed is also accelerated.

Soak yuba with warm water, mix it with water first, and then put yuba. If you can use cold water in the summer, it is too cold now, and you have to soak in cold water for a long time. Hot water is definitely not allowed, it will drop slag.

Soaking in cold water is best. So how much water should yuba be used to soak it? Many people have no foundation in their minds about this issue, and only some chefs know how to make tough tofu.

The most important thing is the water temperature, too hot water will make the surface of the yuba soft and rotten, but the inner and central parts of the yuba are still hard and not tasty, as if they are not cooked.

Yuba can be mixed with cold dishes or eaten in a hot pot. It's so delicious to eat.

Break the dried tofu into small pieces of about 15 cm, and the turning point of the dried tofu can be broken a little, because the pressure here is relatively solid and it is not easy to enter the water. Then soak it in cold water for 2-3 hours (because the yuba soaked in cold water is tough, chewy, and resistant to decoction). When soaking yuba, soak it in warm water and add a little salt to the water.

In this way, yuba is prone to blistering and has uniform hardness. Some places are not soft, and some places are still dry and hard. Prepare warm water, add the jade bamboo, and pour in the appropriate amount of salt.

To prevent the warm water from cooling, add a lid. about 20 minutes; Therefore, the author recommends soaking in cold water and soaking in advance to make the inside and outside bubbles more even, and it is not easy to cook rotten when cooking.

Use warm water, mix the water first, and then put the yuba. If you can use cold water in the summer, soak it in cold water for a long time in the winter when it is too cold. Of course, hot water is not good, it will fall off the slag, and soaking it in hot water is easy to denature the protein, resulting in hardness, bad taste, and easy to drop slag.

Thin fibrous tissue, blisters, yellow but not turbid can be seen in normal yuba. Some businesses use "points" of jade bamboo as a good jade bamboo, and add sulfur dioxide or formaldehyde to make the jade bamboo colorful. The treated yuba does not have fibrous tissue.

Yuba can be mixed with cold vegetables to eat, it is very delicious, it is best to soak it in cold water, do not soak it for too long.

It is best to soak yuba in warm water.

A little trick to soak yuba.

1. Soak yuba with warm water of about 40 degrees, moderate enough. The water temperature is too high, and the yuba becomes too soft to affect the toughness, and the water temperature is low and cannot be soaked. Soak the bean curd in cold water, at least 2-3 hours before it can be soaked.

2. Adding salt to the water can speed up the absorption of water by the yuba and soak it faster.

3. When the yuba is soaked in a pot, in order to prevent the yuba from floating, you can press a plate on the yuba, and the yuba can be soaked in about 10 minutes, so that the soaked yuba is soft and hard.

The practice of stir-fried meat with yuba.

First, the materials. Ingredients: 80 grams of bean curd, 100 grams of pork (lean).

Excipients: 15 grams of vegetable oil, 3 grams of salt, 6 grams of light soy sauce, 4 grams of oyster sauce, 1 green pepper, 1 red bell pepper, 1 ginger, 2 cloves of garlic, 3 grams of sesame oil.

Second, the practice. 1. Prepare the raw materials and soak the yuba in advance.

2. Cut the yuba into small pieces.

3. Cut the green and red peppers into small pieces.

4. Finely chop the ginger and garlic cloves.

5. Cut the lean meat into slices.

6. Add an appropriate amount of light soy sauce, oyster sauce, sesame oil and starch to the lean meat, and grasp well.

7. Put an appropriate amount of oil in the pot, boil until it is hot, add the meat slices and stir-fry, remove from the pot and set aside.

8. Leave the bottom oil in the pot, add ginger and minced garlic, and stir-fry until fragrant.

9. Add green and red peppers, a little salt, stir-fry, then add yuba and stir-fry, add an appropriate amount of salt, and stir-fry to taste.

10. Pour in the fried lean meat, add a little light soy sauce, and stir-fry evenly.

11. Remove from the pot.

It is best to soak the yuba with about 35 warm water, and the soaked yuba is not easy to rot, and it is faster. If you use hot water, soak the surface too soft and rotten. If you soak it in cold water, it will take too long, and it will be very troublesome when you can't cook it in time.

In addition to the water temperature, I want the yuba to soak quickly and taste goodYou can put some salt in it appropriately. Accelerate the penetration of water, and improve the molecular texture of yuba. After soaking, the bean curd is washed twice with cold water to wash off the dust and decay on the surface.

Methods and precautions for cooking yuba, yuba is better than tofu and tofu skin in terms of taste and aroma, but if you want to make it more delicious, you also need some skills and precautions. Because the texture of yuba is easy to break and not strong, it is not easy to cook for too long. It is best to take it cold and stir-fry lightly.

Cold salad with yubaIt is necessary to soak the dried yuba 4 hours in advance, so that the inside of the yuba can be fully stretched and dispersed, so that it will not be dry and hard to eat, like chewing wax.

Dishes that go well with yuba include fungus, onions, green peppers, and leeks. Among them, fungus and onion are the most commonly used, and both yuba and fungus are fried in water before cold dressing. The fungus is put into the pot first, and then the yuba is put after two or three minutes, because the fungus is a fungus that needs to be fully blanched, and the yuba is very taboo to cook for a long time.

When cold dressing, add the ginger and garlic juice with salt, monosodium glutamate, white vinegar and sugar, stir evenly to taste, and pour a spoonful of chili oil. A cold salad of yuba with full color and flavor is made.

Stir-fry the bean curdYou can also blanch the yuba in advance, fry the green peppers, green onions, garlic and other ingredients according to the ordinary stir-fry method, and then put in the already cooked yuba and stir-fry twice to get fresh out of the pot. Stir-fried yuba is also more suitable for hooking a little thin root at the end, which is easier to hang the flavor. <>

What kind of substance is yuba, you know that yuba and tofu are the same kind of thing when you hear the name, but the production process of yuba is very different from tofu. Friends who have seen it know that making yuba is extremely time-consuming, and the yield is also very low. Far hard-won than tofu.

To put it in detail, yuba actuallyIt is a combination of a large amount of fat and some protein of soybeans, which is similar to the composition of milk skin. Tofu and tofu skin contain a lot of protein, water and a small amount of fat.

When the higher concentration of soy milk is heated, the egg whites and fats floating on the surface are evaporated by water and solidified into a thin layer of skin, which is the oil soybean skin that we have often seen. This layer of oily bean skin is picked up with chopsticks and hung on a bamboo pole, and after drying, it becomes a hard strip, which is called yuba. In addition, the common cloud silk in the supermarket is this substance, and the taste is the same.

Summary:Since yuba is rich in a lot of soy fat,So it tastes more fragrant, becauseThe protein ratio is not as high as that of tofu skin, so it is also very easy to crush. This is also the most important place to pay attention to when soaking and cooking yuba.