The spicy cold bean curd is not greasy even after eating it for three days, do you know how to make

The spicy cold bean curd is not greasy even after eating it for three days, do you know how to make the all-purpose sauce? What are the tips?

In our lives, we often eat yuba, which is also a soy product, which has a strong bean flavor and a unique taste that other soy products do not have. Moreover, yuba contains a lot of protein and nutrients, and the practice of yuba is also colorful. Whether it is roasted yuba, fried yuba or cold yuba, the taste is very good.

So how do you make the cold bean curd that people often eat more delicious? There are several ways to teach you yuba salad, and if you like it too, then hurry up and try it.

Production method: We first soak the yuba in cold water in advance, and pay attention not to soak it in boiling water, otherwise the taste of the soaked yuba will not be so good. After the yuba is soaked, we cut the yuba into small pieces, and then reserve, we can use the corner cutting knife to cut, which not only makes the yuba taste better, but also looks very beautiful.

After the yuba is cut, we can boil a pot of boiling water, then add a small amount of salt, and after boiling, people put the yuba in the pot and blanch it.

After blanching, the yuba is fished out and then cooled. Later, people will take the yuba out of the cold water, and then put it in a small bowl, add an appropriate amount of soy sauce, light soy sauce, sesame oil, rice vinegar, minced garlic, oil spicy seeds, sesame oil, enough stirring evenly, and then stir evenly after marinating for a while, wait for the yuba to be marinated in flavor, and then sprinkle some green onions to eat.

Method: First of all, we prepare some yuba and fungus, soak the yuba and fungus in cold water in advance, after soaking well, we first clean up some agricultural land of fungus, boil a pot of boiling water, and then put the soaked fungus and yuba into the pot to blanch, boil for a few minutes and then drain the water. Then let's cut the yuba into sections, tear the fungus into smaller pieces, and then put the yuba and fungus into a large pot, then put some garlic paste, millet spicy, and then put in a spoonful of chili noodles.

Then you can burn an appropriate amount of hot oil and pour it on it after it is hot, so that you can smell the fragrance. Later, we add an appropriate amount of salt, sugar, monosodium glutamate, light soy sauce and rice vinegar to the yuba, and then we will slice the cut cucumber and boiled peanuts into the yuba juice, stir evenly, and marinate to taste. Then you can add an appropriate amount of coriander and stir well.

Method: Let's soak the yuba in cold water and cut the yuba into small pieces. Pour an appropriate amount of cold water into the pot, add a spoonful of salt after boiling, and after the water boils, people can put the soaked yuba into the pot to blanch.

After the water is boiled, everyone takes out the yuba and controls the moisture. Then put the yuba in a small basin, add an appropriate amount of light soy sauce, vinegar and a spoonful of red oil chili, then sprinkle with an appropriate amount of white pepper, beat well, and sprinkle with an appropriate amount of coriander.

The raw materials of all-purpose sauce are sesame paste, red oil hot sauce, soy sauce, green onion, ginger, sugar, vinegar, soy sauce, pepper, and monosodium glutamate.

When you are cold with yuba, you can make a sauce by yourself, you need to put garlic and shallots in a bowl, stir-fry in millet spicy hot oil, and then add sesame paste, oyster sauce, light soy sauce salt, and monosodium glutamate to taste.

I have learned that you need to pour soy sauce into the bowl, you can also pour vinegar, then pour sesame oil and oyster sauce, the proportion of seasoning should be controlled, and then add salt and chicken essence and stir well. It is necessary to control the amount of condiments, you can splash it with hot oil, and you must understand how to mix the sauce.

Occasionally, I will eat the relatively hard and hard yuba that has not been soaked, or the yuba that becomes very soft and rotten after soaking, and it takes about ten minutes to soak the yuba quickly and with high quality. In particular, this cold bean curd salad is particularly spicy and refreshing, and it is definitely an appetizer not to be missed in summer. This dish is simple, convenient and fast, celery and yuba are paired to make a cold dish, the taste is refreshing, and at the same time it can lower blood pressure and health care, and eating more is conducive to health.

The yuba on the market is uneven, when choosing, look at the color, too whitish can not want, no luster do not, in addition, look at the surface finish, look gray can not want.

Boil water in a pot, blanch enoki mushrooms for 2 minutes, scoop up and drain the water, and blanch the yuba for one minute. Wash the pot, boil it dry, pour in the oil to boil, put in the garlic and stir it fragrant, but the bean curd soaked in water is a little later than the yuba in the fryer, and the yuba that has not been fried can be burned for a long time. But no matter which way you do it, the yuba tastes like meat, and it's better than meat. Pour the yuba, fungus, orchid beans, green peppers, celery, and carrots into the stir-fry, add an appropriate amount of water and boil, and cover with a lid.

Finally, add the bean curd, zhuhou sauce, tangerine peel, etc., then pour in enough boiling water, turn to low heat and simmer for 1 hour after boiling over high heat, then add the fried and drained yuba and carrot pieces, and simmer again for more than 20 minutes.

Yuba can also clear heat and moisten the lungs, relieve cough and eliminate phlegm, and is suitable for almost everyone to eat. Yuba is high in glutamate, 2 5 times more than other legumes or animal foods, and glutamate plays an important role in brain activity.

Yuba must be oiled. After the yuba is oiled, it will be more elastic and tough, and the auxiliary will be more fragrant after the oil, and the bean skin is flat to dry. Although the two are similar, I prefer yuba, and I feel that the texture of yuba determines that it is flavorful and chewy whether it is cold, fried or dry-roasted.

However, the yuba oil should not be too long, and only a small blister on the surface of the yuba can be fished out

Ever heard of the amazing snack of spicy mix? It can put almost all the ingredients, and it tastes quite good, you just need to buy a bag of spicy sauce online, then cook all the ingredients and take them out, put them in the spicy mix, and you can start eating.

1. Take out the yuba in the bag and pinch it off, and the length is subject to the container suitable for soaking;

2. Put about 40 degrees of warm water in the pot, put your hands in the warm water, and then put in a small half spoon of salt, stir well;

3. Put in the dried yuba we just prepared and put it in the warm water we have just prepared;

4. Use a plate to cover all the yuba in the warm water, so as to ensure that the yuba is completely soaked in the warm water;

5. In about ten minutes or so, you can soak the yuba in the pot until it is soft and hard, and you can check it one by one when you pick it up.

1. Roasted bean curd with pork belly;

2. Roasted eggs with yuba;

3. Dry fried yuba;

My dad loves to eat bean stick roast pork, the main reason is that braised pork is my dad's favorite, as long as there is braised pork, in fact, there is no bean curd, it is not so important to my dad, roasted eggs with bean curd, although it is delicious, in my dad's eyes, it is too vegetarian, so every time I do it, my dad has rejected it for various reasons, but this dry fried bean curd, spicy and enjoyable is very enjoyable, and the taste is refreshing, and the family still loves to eat, so I want to say that the dried fried bean curd is the best in the eyes of my family;

【Roasted bean curd with baby cabbage】Simple, healthy and delicious.

Ingredients: 1 baby cabbage; 100 grams of yuba; 1 clove of garlic; 2 red peppers; A pinch of chopped green onions.

MethodTo prepare the ingredients, soak the yuba cut in warm water for at least 20 minutes to soften.

Wash the baby cabbage and cut into strips, cut the yuba into sections, and cut the garlic and chili peppers into pieces.

Heat the pan with cold oil, add the chili pepper and garlic slices and simmer until fragrant.

Add the yuba and stir-fry evenly.

Add baby cabbage and a little water and stir-fry well.

Then add an appropriate amount of water and an appropriate amount of salt, bring to a boil over high heat, then turn to medium-low heat and simmer until the baby cabbage and yuba are softened and cooked thoroughly.

Add a small amount of sugar and stir-fry evenly before cooking, and sprinkle with chopped green onions to garnish.

Roasted pork with yuba. Ingredients: 400 grams of yuba; 300 grams of pork belly; salt spoon; 2 slices of ginger; 1 star anise; 1 tablespoon cooking wine; 5 grams of sugar; 3 scoops light soy sauce; old scoop; 1 tablespoon cornstarch; 4 cloves of garlic.

Method: Cut off the fat layer of pork belly first and chop it into small pieces. The remaining meat is connected to the fat meat and cut it into 3cm*2cm*1cm pieces for later use. Heat the fat pieces in a pan and stir-fry over low heat to remove the oil. It takes some patience.

Wait for the fat meat to get oil, add garlic cloves, ginger slices, star anise, and stir-fry until fragrant, and then add the remaining fat and thin pork belly, stir-fry until fragrant. Add cooking wine, light soy sauce, dark soy sauce and stir-fry over medium heat.

After the meat is all colored and stir-fried, add boiling water and simmer for 15-20 minutes.

Add the pre-soaked yuba and simmer it with the meat. Add a teaspoon of sugar. Wait for the yuba to cook until soft. (I will soak the yuba for at least two hours).

Wait for the yuba to be soft and start to collect the juice, and when the water is lower than the ingredients, you can thicken the pot. Stir-fry for another 2-3 minutes and then remove from the pan.

Yuba can be eaten steamed, boiled, mixed and eaten, or made into a dry pot. However, the oily, not cold, and spicy method is to fry the yuba. Clause.

1. Soak the yuba in water for 1 hour, you can press a heavy object on the yuba and soak all the yuba in water. Clause.

2. Put the soaked yuba in a pot and cook for 3 minutes. Clause.

3. Cut the yuba into small pieces and dry them for later use. Clause.

4. Put oil in the pot, add chopped green onions to the pot, add the spicy millet and minced garlic, then pour in the yuba and stir-fry for 2 minutes. Clause.

5. Pour light soy sauce and Sichuan pepper powder into the pot, stir-fry quickly, and finally add monosodium glutamate, and the spicy and delicious yuba is ready.

How to make a good taste trick for cold bean curd salad, there are many ways to make cold bean curd online, but how to make it more delicious? My experience is that when choosing yuba, you should choose pure natural yuba without additives, especially the first layer of skin yuba. The following shares tips on how to make yuba salad.

The steps of the cold salad yuba

1. Prepare dried yuba.

2. Grab out an appropriate amount and put it in a container.

3. Soak in cool water for two hours.

4. Good effect of soaking.

5. Blanch in hot water and boil for three minutes.

6. Prepare cucumbers, carrots, coriander, purple onions, and minced garlic.

7. Shred the ingredients.

8. Soak the blanched yuba in cold water.

9. Remove it. 10. Put the side dishes in the yuba.

11. Add minced garlic.

12. Add the soy sauce.

13. Add aged vinegar.

14. Wear gloves and mix.

15. Sour and spicy yuba, done!

There are many sources of yuba, and there are many types, and the fine branch bamboo produced by Shepo yuba is selected here, without adding any additives, preservatives, etc.

Soak the yuba in warm water for 30 minutes. It can be pressed with a heavy object, such as a plate, so that the yuba can be completely soaked in water and soaked evenly.

Cut the soaked yuba about 4cm.

Finger pepper, garlic, coriander wash and cut and set aside.

Put cold water in a wok and bring to a boil, add the yuba and cook for about 3 minutes.

After the yuba is boiled, scoop it up, drain and set aside.

Chop the coriander into small pieces and put them on top of the drained yuba.

Add peanut oil to the wok and heat until smoking, add finger pepper, garlic and Sichuan pepper to stir until fragrant, then add an appropriate amount of vinegar, soy sauce, sesame oil and half a bowl of water. Cook on high heat for 3 minutes.

Pour the boiled sauce into the yuba, and a cold yuba salad with full color and flavor is ready.

Precautions

Additive-free yuba is easier to soak than ordinary yuba, soak it in warm water for 30 minutes, and you can't soak it for too long, otherwise it will be boiled for a while.

Cold bean curd can be added with other condiments, such as celery, cucumber, carrot, etc., depending on personal preference.

Adding Sichuan pepper will have a spicy feeling, and if you can't eat spicy, you can not add it here. The most important thing is that the additive-free yuba is delicious.

The steps of the cold salad yuba

Prepare yuba, carrots, garlic, cucumbers.

Cut the yuba into small pieces.

Cucumbers and carrots shredded.

Finely chop the garlic. Put the garlic, carrots and cucumbers in a bowl and add salt and marinate for five minutes.

Blanch the yuba in a pot of boiling water for one minute.

Remove and put into Figure 5, add chili oil and monosodium glutamate and mix well.

How to make yuba salad delicious, yuba is made by heating and boiling soybean milk, after a period of heat preservation, a layer of film is formed on the surface, and then it hangs into a branch after being picked out, and then dried. But people who don't know how to cook socks can't cook, so I hope I can help you make cold yuba step by step. How to make yuba salad delicious?

Preparation of cold salad (yuba fungus cucumber).

Soak the yuba in warm water in advance, soak the fungus in cold water, after soaking, cut off the yuba, clean the fungus, 1. Boil water in the pot, boil the yuba fungus, cook for 2 minutes, the time should not be too long, otherwise the yuba is not chewy, 2, take out, cool boiled water once, control the dry water, 3, wash the cucumber in advance, pat it and cut it into sections, marinate it with salt for 5 minutes, and pour out the excess water.

Pour the dried bean curd fungus cucumber into a large bowl, add minced garlic, chili flakes, cooked sesame seeds, chopped green onions, heat oil in a pot, pour on top, let the garlic, green onions, sesame seeds, and chili noodles give full play to the fragrance.

Add another spoonful of chili oil, a spoonful of light soy sauce, a spoonful of balsamic vinegar, salt, a little sugar, sesame oil, coriander, cooked peanuts (optional), mix evenly and put on a plate and posture, add salt slowly, try the taste first, and adjust according to taste.

Tips:

You can also cut some carrot slices, or a few parsleys, and blanch them for about 40 seconds.

Break the yuba, wash it, and soak it in water for an hour.

Boil water in a pot, add yuba, and when the water boils again, remove it immediately, cool it with cold boiled water, and drain the water.

Put the drained yuba into a slightly larger pot, add: millet pepper, garlic, salt, sugar, light soy sauce, aged vinegar, sesame oil, chili oil, coriander, mix evenly and marinate for half an hour.

Tips:

The essential amino acids contained in soy products are similar to animal proteins, and also contain calcium, phosphorus, iron and other essential amino acids that the human body needs. Minerals, containing vitamins BL, B2 and fiber. It is also rich in vegetable oils, especially high content of unsaturated fatty acids, so eating soy products can protect the liver, promote body metabolism, increase immunity, and also have a detoxification effect.

The preparation of cold bean curd

Soak the yuba in cold or warm water in advance, soak it until it is pinched by hand until there is no hard heart, and then cut it into about the same length, and the parsley is also cut into the appropriate length for later use.

Millet peppers, green peppers, dried chilies, ginger, and garlic are all cut and set aside.

Pour water into the pot and boil until boiling, add salt to boil the yuba in the pot for about 3 minutes, and then boil the parsley for 2 minutes.

Take a small bowl and put light soy sauce, oil, salt, chicken essence and sesame oil in it.

Heat oil in a hot pan, add millet pepper, green pepper, dried chili, ginger and garlic and stir-fry until fragrant.

Pour the fried chili peppers and the sauce on top of the yuba and stir well.

Wait until the temperature is cool and you can enjoy it.

Finished product picture appreciation.

Finished product picture appreciation.

Finished product picture appreciation.

Tips:

1. If you don't have fuel consumption, you don't need to put it if you don't have it at home.