Small coup of quickly soaking yuba 1: soaking in cold water.
It is best to soak tofu in cold water, so that the taste of tofu will not be lost and the appearance will be neat and clean. Be careful not to soak the Yuba in boiling water, which may cause uneven hardness, even rotten outside and hard inside.
Quick bubble yuba trick 2: soak in warm water.
Generally, two pieces of yuba are connected and broken at the U-shaped joint of yuba, because it is the hardest to soak, and then the yuba is folded shorter. Soak in warm water for two or three minutes first, then knead with your hands, just like squeezing water in a sponge, knead for a while, and then change some blisters for a while.
Quick bubble yuba trick three: pressing the plate
Break yuba and soak it in cold water. Because the dried yuba is very light, there will always be a small part floating on the water when it is soaked, but it can't be soaked in some places. Cover it with a heavy plate when soaking, so that all the yuba can be soaked in water, so as to ensure that it can be soaked everywhere.
Tip 4: soak in warm water and salt.
When soaking yuba, soak it in warm water and add a little salt in the water, so that yuba will be easier to soak and its hardness will be uniform, so that some places will not be soft, and some places will still be dry and hard.
Quick bubble bath bully coup five: warm water white vinegar bubble.
Add a few drops of white vinegar to warm water, soak yuba in warm water with white vinegar, and then press it with a big bowl or plate with a little weight, so that all the water does not pass through yuba, which can speed up the soaking speed of yuba.
Nutritional value of yuba
Yuba is popular with many people because of its special taste. Although it is a bean product, its nutritional value is much higher than other bean products, and its nutrition is relatively balanced. It can be said that it is an ideal health food for people. So where is its nutritional value?
1, protein content is high. As we all know, protein is an important element to maintain the normal function of human body. Without protein, our bodies would be much weaker.
2. Glutamate content is high. Glutamate has a good effect on human brain, which can not only refresh the brain, but also improve memory.
3. Phospholipids. Phospholipids in yuba can reduce the cholesterol content in blood, which has a certain effect on the prevention and treatment of hypertension and arteriosclerosis. Eating more can prevent cardiovascular diseases and protect the normal operation of cardiovascular function.
Nutritional value of yuba
The nutritional data showed that the protein content of soybean milk, tofu and yuba per 100g was 1.8g, 8. 1g and 44.6g, respectively. The moisture content is 96 grams, 82.8 grams and 7.9 grams. It is not difficult to see that the protein content of yuba is rich, but the water content is low, which is related to the drying of yuba, the absorption of its essence and the concentration of nutrients in soybean milk.
Lecithin contained in yuba can remove cholesterol attached to blood vessel walls, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart. Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly. Yuba is also rich in iron, which is easily absorbed by the human body and has a certain curative effect on iron deficiency anemia.
Yuba is suitable for people.
Most people can eat yuba. But people with nephritis and renal insufficiency had better eat less; Patients with diabetic acidosis and gout, or those who are taking tetracycline, hypoglycemic and other drugs, had better not eat them. Pregnant women, lying-in women and wet nurses can eat yuba. Yuba is a kind of bean product with rich nutrition, which can supplement the protein needed by human body, but attention should be paid to selecting qualified and regular yuba products.