How to make fried pork with yuba delicious? Does yuba need to be blanched in advance?

The dish of stir-fried pork with yuba is especially suitable for home-cooked dishes, the method is very simple, it can be made at home, and this dish is very nutritious. Yuba is made from soybeans, and most soy products have the effect of strengthening the brain, so they can often prevent Alzheimer's disease. Eating yuba regularly can also reduce the cholesterol content in the blood, prevent hyperlipidemia, and prevent arteriosclerosis.

Before making the dish of stir-fried pork with yuba, the yuba needs to be soaked in water in advance. <>

Before making the dish, you should prepare some pork loin, then some yuba, then prepare a few millet peppers, a piece of shallots, some garlic cloves, light soy sauce, cooking wine and starch. Wash the processor or soak it in cold water to soak out the blood and cut it into small pieces. Find a bowl, put the pork tenderloin in it, add a spoonful of light soy sauce and a spoonful of cooking wine, add a spoonful of starch and stir well, marinate for about 10 minutes.

If you are going to eat this dish on the second day, you need to soak the yuba in advance with water one day in advance, so that it can be more fluffy when you eat it on the second day, and it is easy to cut when you cut it. When chopping vegetables, take the yuba out of the water, then cut it into segments, and the millet pepper is also cut diagonally, and cut into shallots, ginger and garlic into slices. The next thing is to heat the oil, and when the oil temperature is heated to 6, put the meat slices that have just been marinated into the pot to slowly slide away, and then add some salt to flavor the meat slices, and put it out for later use when the meat has been fried until it changes color.

Then pour some bottom oil into the pot and warm the oil, add ginger slices and green onion slices to stir-fry until fragrant, and then add the yuba and stir-fry evenly. After the yuba is cooked, pour in the millet peppers, shallots and meat slices together for stir-frying. In the process of development, add some light soy sauce and salt, then add a small half spoon of chicken essence and some pepper, and after it is cooked, it can be served out of the pan and on the plate.

Slice the pork belly, then pour oil into the pot, stir-fry, add yuba after the pork belly changes color, and then pour in some seasonings and stir-fry; Yuba needs to be blanched in advance.

The meat must be hind leg meat. Then add the green onion, ginger, garlic and some coriander, and finally add the yuba. It is best to blanch the yuba in advance, and it should be lukewarm.

It is better to add a lot of minced garlic and chili oil, sesame oil. It is best to blanch the yuba in advance. This is how the fragrance can be brought out.

Need.

After the yuba is soaked, it is better to blanch it with water, generally blanching for about 3 minutes, so that the taste of the yuba after blanching is also better. Especially in summer, yuba should be blanched, because in summer, the weather is hot, it is easier to breed bacteria, and blanching it with water can also achieve the purpose of sterilization, so that we can eat more safely.

Generally, cold dishes need to be blanched before cold dressing, and then bean curd is put after the water boils, and it takes about 3 minutes to drain the water, and then you can add seasonings to cold dressing.

How to soak yuba is better.

Some people will soak it in cold water, so it is easier to have both soft and hard conditions, which will affect our taste when eating, so when soaking yuba, it should be soaked in warm water.

Because the yuba is relatively light, it is easy to float on the water, which will also lead to uneven foaming, so we can press a clean thing on it when we soak the yuba, so that the yuba will not float up. We can also use a knife to cut into shreds when we are about to soak and then put it in water to soak.

Yuba, also known as bean green, is one of the most essential products in the process of making tofu, and the dishes made by relevant processing methods are excellent in taste. Today we are going to make a stir-fried pork with yuba, and those who like it can learn from it.

Soak the yuba in warm or cold water First of all, when we do the fried meat of the yuba, we must soak the yuba in warm or cold water in advance, here it should be noted that we must not use hot water or boiling water to soak, so that the operation will make the yuba appear in a state of soaking, so that the finished product is not only sticky to the pan but also has a poor taste, which hinders the appearance.

First of all, we put the yuba in cold water or warm water in advance to soak it for an appropriate time, and it should also be noted that when soaking the yuba, it must be soaked in all directions, only in this way will the yuba be soaked more evenly.

Stir-fry the pork bellyNext, we will cut the appropriate amount of pork belly into meat slices, control the moisture of the soaked yuba just now, and then you can start the pot to burn the oil, pour the pork belly into the pot and stir-fry, stir-fry the appropriate amount of lard over medium-low heat, and then turn on low heat for seasoning, put in an appropriate amount of light soy sauce, a little dark soy sauce, oyster sauce and sugar for stir-frying and pour out for later use.

Next, rinse the pot again, pour oil on the hot pan, put an appropriate amount of garlic and green and red peppers when the oil temperature rises to seven or eight hot, and then quickly pour in the drained yuba over high heat to stir-fry, and then pour a little boiling water into the pot, let the yuba simmer for about a minute, and then put in the fried pork belly just now for a quick stir-fry, and finally pour a little water starch to thicken, put in the green onion section and quickly stir-fry out of the plate.

A delicious fried pork with yuba is completed in this way, here we need to pay attention to the fact that when soaking yuba, you must soak it in cold water and warm water, and do not soak it in hot water, only in this way can we ensure that the taste of the yuba soaked will be better.

First, the yuba and meat are cleaned, then put it in a pot, pour in soy sauce, salt, monosodium glutamate, sugar, and finally pour in water and simmer for a while before eating.

Soak the yuba in advance, cut it into bevels after washing, cut the pork belly into slices, put oil in the pot, add green onions, ginger, garlic and peppercorns, pour the meat into it and stir-fry, add cooking wine, dark soy sauce, etc., when the meat is almost cooked, add the yuba to it and fry it.

Delicious, you can use it to fry bacon together to increase the flavor of bacon, which is special and different, and it feels very good

1. Yuba can be blanched before cooking, because there may be bacteria in the process of drying or processing, and soaking may not be completely auspicious.

2. Zhengyan yuba is a traditional bean food, which has a strong bean flavor and unique taste, which can be fried, cold mixed or made into soup, and has various ways to eat.

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.

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.

1.Thinly slice the beef tenderloin; Someone once asked me if the texture of the beef is not old, as long as the texture of the beef and the knife are vertical when cutting the beef.

2.Cut the beef tenderloin into thin slices and put it in a container, add cooking wine, dark soy sauce, white pepper and dry starch, stir well and marinate for 10 minutes;

3.Soak the yuba with water, as long as there is no dark hard lump, and cut the soaked yuba with an oblique knife;

4.Slice the garlic, cut the green onion into sections, heat the oil slightly to 7 on high heat, and put the garlic slices and green onion segments;

5.After the fragrance comes out, pour the beef into the pot, stir-fry until it changes color, you can add a little water in the middle, and then put the cut yuba segments;

6.Yuba is easy to cook, stir-fry a few times, pour in oyster sauce, salt to taste, and finally pour water starch to thicken, about ten seconds, when the soup becomes thicker, you can turn off the heat, pour a few drops of sesame oil before the pot.

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.