1. Put yuba in a steamer and steam for 2 minutes (until softened). Cut according to the specifications you need.

2, the oil temperature is about 90, which is absolutely beautiful and easy to cook.

Try it, and remember to review it when you come back.

After the fire boils, steam the whole Zhi Zhu in a steamer for about 2 minutes. Cut it while it's hot. Stir-fry again, you can try. I worked in a hot pot restaurant for two years before I debuted, and I used this method. I want to know whether you bombed Zhi Zhu or Yuba.