Is yuba made from soybeans and how to distinguish between good and bad?

The raw material of yuba is soybean, which can only be made by various processes such as boiling pulp and picking film, drying and processing into bamboo. The following will share with you how to identify the good and bad of yuba and what are the benefits of yuba.

Good yuba is made of high-quality soybeans, and the color is pale yellow with a bit of gloss. The fake and shoddy yuba with hanging white blocks and borax is bright in color, and even has a layer of bright oil. It is also very likely that the color is dull and uneven, so you must be careful in the process of buying.

Good yuba: dry and easy to break, and accompanied by cereal bars; Coupled with hanging white blocks and borax yuba: it is extremely malleable, not only is it not easy to break, but it is not bad when boiled.

Good Yuba: Built-in soybean fragrance, no other strange taste. Shoddy yuba: There is a sour smell, and the strange smell is even heavier after soaking!

Take a few pieces of yuba and soak them in warm boiled water for 10 minutes (soft is appropriate), the water soaked in real yuba is yellow and not turbid, and the water soaked in fake yuba is yellow and turbid. The slow chewing of the bean curd soaked in warm water is flexible**, but the imitation does not, but has a feeling of sand.

Yuba soaked in warm water has a certain malleability if it is gently pulled, while fake yuba has no ductility.

As soon as the yuba is boiled in boiling water, it is soft and slippery, and the channel dissolves instantly! In fact, it is also very advantageous for the elderly and children to eat more yuba, which can avoid osteoporosis caused by lack of calcium, promote bone growth, and is extremely beneficial to the bone growth of children and the elderly. However, the yuba eaten by children and the elderly does not have to be greasy through high temperatures, which is too hot and too much vegetable oil!

Chicken, duck and fish meat every day during the Spring Festival, at the same time, it will cause everyone to take in too much lipid and kinetic energy, and the greasy feeling of eating with some yuba can avoid cardiovascular diseases caused by high-calorie food, and the soybean lecithin contained in yuba can remove the gallbladder attached to the inner wall of the capillaries, prevent cardiovascular disease and protect the heart. These groups who are always meatless and unhappy should eat more yuba!

We all know that yuba is made from soybeans, right? It contains a lot of protein food, which can quickly fill the kinetic energy that everyone's body needs! If you are hungry and about to pass out due to busy work and other factors, why not eat some yuba food at this time, sweep and starve, and make you be a charming self again!

It is indeed made from soybeans, and it is necessary to distinguish from the color, softness and hardness, and taste, and you can choose to buy a small amount to eat it to identify it from the texture and taste.

Yes, yuba is made from soybeans, and it may be better if the color of yuba is slightly yellowish, and it has an inherent fragrance and no other odors.

Yes, it depends on the color of the yuba, but also on the surface of the yuba. The better quality should be pale yellow, and you should choose a particularly dry yuba.

1. Color identification, when the sensory identification of the color of the bean curd is carried out, the sample can be directly observed. Good quality yuba is pale yellow and shiny. The color of secondary yuba is dull or white, white and dull.

Inferior hail tomato yuba is grayish-yellow, dark yellow or yellowish-brown, dark and dull in color.

2. Appearance identification, when the sensory identification of the appearance of yuba is carried out, the sample is taken for direct observation, and then broken and carefully observed. Inferior yuba is in the form of branches or leaves, and there are more broken branches or fragments, and there are more solid strips. Inferior yuba has mildew, insect moth, and impurities.

3. Odor identification, when the sensory identification of the smell of yuba is carried out, take a sample and smell its smell directly. The aroma of inferior yuba is bland. Inferior yuba has a musty smell and a sour smell.

It can be distinguished by color, appearance, smell and taste. 1. Color: Good quality yuba is light yellow and shiny.

The color of secondary yuba is dull or white, white and dull. Inferior yuba is grayish-yellow, dark yellow or yellowish-brown, dark and dull in color. 2. Smell:

Good quality yuba has the inherent fragrance of yuba and has no other peculiar smell. The inherent aroma of inferior yuba yuba is bland. <

It can be distinguished by color, appearance, smell and taste.

1. Color identification:

When we identify the color of yuba, we can take a sample of yuba and observe it directly.

Good quality yuba is pale yellow and shiny.

Inferior yuba: the color is dull and delicate or white, white, and dull.

Inferior yuba: grayish-yellow, dark yellow or yellowish-brown in color, dark and dull in color.

2. Distinguish by appearance

When we identify the appearance of yuba, we take a sample of yuba and observe it directly, then break it off and observe it carefully.

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 is in the form of branches or leaves, and there are more broken branches or fragments, and there are more solid strips.

Inferior yuba has mildew, insect moth, and impurities.

3. Identification by smell:

When we identify the smell of yuba, we take a sample of yuba and smell it directly.

Good quality yuba has the inherent fragrance of yuba and has no other peculiar smell.

The inherent aroma of inferior yuba yuba is bland.

Inferior yuba: there are bad odors such as musty smell, sour smell and other foreign odors.

4. Distinguish by taste

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

Good quality yuba: It has the inherent flavor of yuba.

Inferior yuba: Yuba has a bland taste.

Inferior yuba: It has an undesirable taste such as bitterness, astringency or sourness.

Introduction: A good dried yuba has a brittle texture and is easy to break when lightly broken. The yuba with strong tendons is likely to be added with borax. Borax is carcinogenic and can accumulate in human bodies, which is extremely harmful.

Look at the color

The color of a good yuba is pale yellow, shiny and shiny, and it is a natural color of bean skin. The very white yuba may have been mixed with Hu Zheng, an industrial whitening agent called "hanging white block", to improve the appearance and taste of the yuba. Industrial brighteners decompose highly toxic carcinogens when heated.

Smell the smell

Good yuba has a strong bean flavor. Inferior yuba may have a musty smell and a sour smell. Yuba soaked in an aqueous solution of formaldehyde will have a pungent smell.

Look at the texture

A good dried yuba has a brittle texture and is easy to break when lightly broken. The yuba with strong tendons is likely to be added with borax. Borax has cavity-causing carcinogenicity, which will accumulate in human volume and cause great harm.

Look at the packaging

Generally, the yuba produced by regular merchants will indicate the product ingredient list, production date, shelf life, factory address, factory name and other information on the packaging. It is better not to buy unmarked bulk yuba.

The health care effect of tofu is recorded in many traditional Chinese medicine books: tofu is sweet and cool, and has the ability to invigorate qi and detoxify. Efficacy.

Since so many people often eat tofu, how to choose good tofu. Distinguishing the quality of tofu has become a key to dividing the group, and we should learn how to choose its high-quality products from the many tofu. Below we will tell you about the four steps of choosing tofu.

Take a look

Perform sensory identification. High-quality tofu has a uniform milky white or pale yellow color with a slight gloss. The color of the inferior tofu becomes dark until it is light red and dull. Poor quality tofu is dark gray, dark yellow or reddish-brown in color.

Two touches

Identification of tofu tissue status was performed. Cut into several pieces with a knife and carefully observe the incision and gently press it with your hand to test its elasticity and hardness. High-quality tofu has a complete block shape, moderate softness and hardness, rich in certain elasticity, delicate texture, uniform structure, and no impurities.

The shape of the substandard tofu block is basically complete, the cut surface can be seen to be relatively rough, the texture is not delicate, the elasticity is poor, there is yellow liquid oozing, the surface is sticky, and it is not sticky after washing with water. Inferior tofu is incomplete in shape, rough and loose in tissue structure, brittle to the touch, inelastic, impurities, sticky on the surface, and still sticky after washing with water.

Three smells

Smell it directly at room temperature. High-quality tofu has the characteristic aroma of tofu. The aroma of inferior tofu is bland. Inferior tofu has undesirable odors such as beany smell, rancid smell or other foreign odors.

Four tastes

Identification of the taste of tofu. High-quality tofu has a delicate and tender taste, pure taste and fragrance. Inferior tofu has a rough taste and a bland taste. Inferior tofu has a sour, bitter, astringent and other undesirable tastes.

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 is pale yellow and shiny.

The color of secondary yuba 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 is in the form of branches or leaves, and there are more broken branches or fragments, and there are more solid strips.

Inferior yuba has mildew, insect moth, and impurities.

3. Odor identification.

For sensory identification of the smell of yuba, take a sample and smell it directly.

Good quality yuba has the inherent fragrance of yuba and has no other peculiar smell.

The inherent aroma of inferior yuba yuba is bland.

Inferior yuba: there are bad odors such as musty smell, sour smell 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.

Good quality yuba: It has the inherent flavor of yuba.

Inferior yuba: Yuba has a bland taste.

Inferior yuba: It has an undesirable taste such as bitterness, astringency or sourness.

1. Smell the smell, if there is a damp smell with a little sour, it means that it has been stuffy after encountering water, which is definitely not good.

2. Look at the color, too white or too yellow is not good, it may be dyed or bleached, and it is best to be the natural light yellow beige.

Be sure to buy dry sprinkles... If it is in bulk, be sure to touch it to see if it is wet, and if it is in a bag, see if there is any moisture in it.

Look: The color of the fake and shoddy products is bright, the color and luster are very good, and they are as bright as wax and paint. Due to the chemical reaction that occurs after adding substances such as "hanging white blocks", the skin of yuba is very thin. The skin of the regular product is very thick and the color is light.

Smell: Inferior products smell strong and have a pungent feeling, while regular products have a bean fragrance.

Chew: The inferior product has a good taste and is chewy, and due to the addition of alum, it has good toughness and feels elastic. After being soaked in water, its elasticity is better, and it will not rot after soaking for a long time. The regular product will rot into tofu residue after soaking it in water for a long time.

You have to pay attention to buying yuba often, teach you a few tricks to distinguish the good from the bad, and you don't dare to buy it casually anymore.