When making yuba, corn flour, starch and other cheaper raw materials are often used to replace some soybeans. However, yuba mixed with corn flour and other raw materials is not resistant to cooking, and it is very easy to boil and paste during cooking, and its taste is not good. In order to make the adulterated yuba have the proper characteristics of yuba made of pure soybeans, black-hearted producers have to use additives such as yuba cooking resistant agent and gluten enhancer.

If you don't grasp the quantity well and put too much, the produced yuba will be uncooked and boiled. According to industry sources, the yuba stiffening agent can effectively improve the film-forming speed of yuba, with easy peeling and high yield. After adding 2%-5% starch of soybean, the quality of yuba is better and its shape remains unchanged.

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There are tricks to choose yuba.

Look at the label. Try to go to large-scale supermarkets, shops or regular farmers' markets to buy, and carefully check the production license, label, production date, shelf life, factory name and address of the products.

Look at the color. Yuba is made of soybeans, and good yuba is light yellow and slightly shiny; Inferior yuba is yellow and white in color, bright in color, or grayish yellow, yellowish brown, and too dark in color.

Look at the appearance. After breaking, the good yuba is in the form of branches or leaves, hollow, without mildew spots, impurities and insects; Inferior yuba has more broken branches or fragments, more solid strips, mildew spots, insects and impurities.

Four smells. High-quality yuba has the inherent fragrance of yuba and no other peculiar smell; Inferior yuba has musty smell, sour smell, pungent bad smell and other foreign smells.

People's Daily Online-Adding "Stiffening Agent" to Yuba has become a "hidden rule" in the industry? Citizens should be careful when buying.