How to choose yuba is a real good product

1. Color identification:

When we identify the color of yuba, we can take a sample of yuba 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. 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 - in the form of branches or leaves, with more broken branches or fragments, and more solid strips.

Inferior yuba - mildew, insects, 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 - 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. 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 - with the inherent flavor of yuba.

Inferior yuba - the inherent taste of yuba is bland.

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

Look at the color: Yuba is better in color wheat yellow and slightly shiny. The color of poor quality yuba is mostly grayish-yellow, yellowish-brown, and darker.

Some yuba may also be uneven in color and different shades, which is an inferior product. Look at the appearance: good yuba, facing the light, you can see the lean fibrous tissue; Poor quality is not visible.

Be cautious when buying yuba, no matter how cheap it is, you have to encounter these three kinds of yuba, don't. Tofu bamboo is the most classic soy product in China. It is made by boiling soy milk, and then the soybean milk film on the surface is lifted and dried with bamboo to form a hard object, which we call yuba.

It has a strong bean flavor and at the same time has a unique taste that cannot be matched by other soy products.

The nutrient content of yuba contains 14 grams of fat, grams of protein, 49 grams of sugar and other vitamins and minerals required by the human body per 100 grams of yuba. Therefore, yuba can be said to be superior to other soy products. There are many types of yuba we make, such as cold yuba, stir-fried pork slices, braised yuba, fried yuba and so on.

<> when buying yuba, the first criterion is to look at the color of yuba, and it is not that the darker the color, the better the quality! Usually, high-quality yuba is pale yellow and white in color and looks very shiny. This tofu bamboo is also known as:"Head bamboo"!

When buying yuba, if conditions allow, we can take it apart and take a look at the cross-section of yuba. If there are many pores on the cross-section of tofu bamboo, it means that the quality of tofu bamboo is relatively high. This kind of yuba is not only easy to soak, but it is also very strong to eat.

Making cold bean curd is to soak the bean curd, soaking the bean curd is a headache for many friends, the hot soaking hairpin is fragile, and the time for soaking in cold water is generally longer! In fact, there is a trick to making tofu, we can first sprinkle a handful of salt on the tofu, then heat the water and soak for 15 minutes, then add an appropriate amount of warm water, turn the bowl upside down, put the tofu completely in the water, basically 40 to 50 minutes can soak the tofu thoroughly!