Is yuba made from bamboo shoots? How is yuba made

Mistake.

Yuba, also known as tofu skin, is a coagulated film on the surface of boiled soybean milk, which can be eaten fresh or dried, and is a common delicacy on the table.

The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica", Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying.

The quality of yuba is divided into 3 grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water; It also contains soybean-like nutrients, such as soybean protein, dietary fiber and carbohydrates.

Directions for serving

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.

It can be meat, vegetarian, roasted, fried, cold salad, soup food, etc., the food is fragrant and refreshing, and meat and vegetarian food have a unique flavor. Yuba is suitable for a long time, but it should be placed in a dry and ventilated place. The yuba in the sunshine and cool breeze can be blown several times in the sun.

Not made from bamboo shoots, but soybeans.

What kind of material is yuba made of?

The main raw material for making yuba is soybeans, which are common in daily life. When making yuba, you should choose soybeans with full particles, remove impurities, use a transdermal machine or crusher, remove the soybean skin, so as to ensure that the color of the yuba is good-looking, and then soak the sorted soybeans in clean water, wait for the beans to expand and become soft, and then grind them into a pulp and boil, after a period of heat preservation, take a layer of film on the surface, and then go through drying and other processes, which is yuba.

Yuba is not made of bamboo shoots, and the production of yuba is to heat the soybean milk, a layer of film appears on the surface, the film is removed, and the tofu skin is obtained after drying. From the perspective of nutrition, yuba also has the special advantages that other soy products cannot replace, and the nutrient density of yuba is higher than that of general soy products.

No, yuba, also known as yuba, is a coagulated film on the surface of boiled soybean milk, which can be eaten fresh or dried in the sun, and is a common delicacy on the table.

Yuba is a layer of film formed on the surface of soybean milk after heating and boiling, after a period of heat preservation, it droops into branches and dries after being picked out.

Yuba belongs to the category of soy products.

All are made from soybeans.

It can be mixed cold or stir-fried.

It's even more delicious in summer.

Main ingredients: 100 grams of yuba, 100 grams of fungus, 1 red pepper, 2 green peppers, 40 grams of winter bamboo shoots, appropriate amount of starch.

Seasoning: 400 grams of cooking oil (50 grams of actual consumption), 1 tsp soy sauce, 1 tbsp broth, 1 tsp refined salt, 1 tsp sugar, 1 2 tsp monosodium glutamate.

1.Soak the yuba and fungus to soften and wash them; Cut the yuba into sections, put it in boiling water, blanch it thoroughly, remove it, and drain the water.

2.Wash the fungus, tear it into pieces, put it in boiling water and blanch it slightly, drain the water. Sliced winter bamboo shoots and green chili peppers; Cut the red pepper into rings.

3.Pour oil into the pot, heat it, put in the yuba to spread and slip through, and drain the oil.

4.Leave the bottom oil in the pot, heat it, put in the yuba, fungus slices, winter bamboo shoot slices, green chili flakes, red pepper flakes and stir-fry slightly, add soy sauce, sugar, refined salt, monosodium glutamate, broth, boil, thicken with water starch, stir-fry evenly and put on a plate.

Select beans, peel them, soak them, grind them, shake them, boil them, filter them, extract yuba, dry them, and pack them.

Select beans and peel them: It is advisable to choose soybeans with full grains and sieve away dust impurities.

The selected soybeans are crushed and peeled with a peeling machine, and the skin is blown clean. The peeling is to ensure the yellow and white color, improve the utilization rate of protein and the yield rate.

Soak the peeled soybeans in water, and determine the soaking time according to the season and temperature: 4 to 5 hours in spring and autumn, and 7 to 8 hours in winter. The ratio of water to beans is 1, and it is appropriate to pinch the soaked beans by hand to swell and harden, and not be soft.

Refining and slurrying. It can be refined by stone grinding or steel grinding, and the water used from refining to filtration is 1 10 (1 kg of beans, 10 kg of water), and the slurry is grinded. The dryer is used to filter 3 times, and the bean dregs are loose by hand, and no slurry water is the standard of the empty bureau.

Boiled slurry slurry. After the slurry is dried, it flows into the container by the pipe, blows the slurry with steam, and heats it to 100 110. After the slurry is cooked, it flows into the sieve bed through the pipe, and then the slurry is filtered once to remove impurities and improve the quality.

Extract yuba. After filtering the cooked slurry, it flows into the yuba pot, heats it to about 60 70, and about 10 15 minutes can raise a layer of oily film (oil skin), and uses a special knife to gently cut the film from the middle, divide it into two pieces, and extract them separately. When extracting, it is rotated into a column by hand and hung on a bamboo pole to become a yuba.

Dry the packaging. The yuba hanging on the bamboo pole is sent to the drying room and arranged in order. The temperature of the drying room reaches 50 60, and after 4 7 hours, the surface of the yuba is yellowish-white, bright and translucent.

The answer is: the membrane produced by boiling soy milk. Yuba, also known as tofu skin, is a traditional bean food of the Han nationality.

A good yuba is rich in nutrients, because it is the skin that floats on the surface after the soy milk is boiled and kept warm for a period of time, and it contains many beneficial elements. When buying yuba, it is best to choose a regular manufacturer, the color is light and buttery, and it is easy to break.

Yuba (also known as: tofu skin, tofu clothing), is one of the famous national specialty foods in our country, is a kind of delicious, unique style, nutritious, cheap, deeply loved by the majority of people bean food. It contains about 51% protein and 21% fat, and has the highest nutritional value compared to other soy products.

Yuba is suitable for cold dishes, stir-fried meat, soup and other delicious dishes.

Good quality yuba is made from 100% soybeans (soybeans)!

In the production process, there are no other additives except for adding a certain amount of water.

Yuba is soaked in fresh soybeans, ground the pulp, and filtered out the tofu residue, and the product at this time is soybean milk. Then boil the soy milk, after boiling, there will be a layer of solidified film on the surface of the soybean milk, pick up the film with a tool and hang it, and finally dry, this is the yuba.