Yuba can be stir-fried with many ingredients. Here are a few recipes:

Celery mixed with yuba

Ingredients: 300 grams of celery, water-frozen yuba 200 grams, 20 grams of sesame oil, 10 grams of soy sauce, 6 grams of refined salt, 2 grams of MSG, and 10 grams of rice vinegar.

Preparation method:

1. Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds and put it on a plate. Cut the yuba into shreds and place on top of the celery.

2. Dissolve the MSG with boiling water in advance, pour it on the yuba vegetables together with soy sauce, refined salt, and rice vinegar, then add sesame oil and mix well.

Yuba, silver sprouts and black fungus

Ingredients: 150 grams of yuba, 100 grams each of mung bean sprouts and black fungus, 20 grams of peanut oil, 5 grams each of sesame oil and salt, 2 grams of MSG , 15 grams of water starch, 10 grams of ginger, 200 grams of soybean sprout soup.

Features: This dish is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. It can nourish qi, strengthen the stomach, moisturize dryness, diuresis and reduce swelling. Treatment of high blood pressure

Operation:

1. Put the yuba in a basin, pour boiling water and cover tightly, soak until there is no hard core, take it out and cut it into 3-4 cm long pieces. part.

2. Wash the ginger and cut into pieces; wash the mung bean sprouts and drain them under boiling water; wash the black fungus and tear the large ones into small ones, or soak them in boiling water. Take it out at once.

3. Heat up the wok, add oil to heat, fry the minced ginger, add mung bean sprouts and black fungus and stir-fry for a few times, add soybean sprout soup, refined salt, MSG, pour in yuba, and use Simmer over low heat for 3 minutes, turn to high heat to reduce the juice, thicken with water starch, pour in sesame oil, and serve in a plate.

Yuba roasted pork

Ingredients: 750g lean pork, 300g yuba. Ingredients: 200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 petals of aniseed, 60 grams of water starch, 2 kilograms of vegetable oil (actual consumption: 75 grams).

Preparation method:

① Cut the meat into 2 cm square and 1 cm thick pieces, put it in a basin and marinate it with a little soy sauce for 2 minutes, and put it into 90% hot oil. Fry until golden brown and take out; cut green onion into small sections; slice ginger; put yuba into a basin, add cold water to soak for 5 hours to let it soften, then cut into 1.5 cm long pieces for later use.

②Put the meat into the pot, add water (just enough to cover the meat), soy sauce, refined salt, cooking wine, aniseed, green onions, and ginger slices. After the pot is boiled, turn to low heat and simmer until When it is 80% rotten, add the bean curd sticks and burn them to add flavor and thicken the sauce.

Features: The pork is crispy and rotten, the yuba is tough and soft, delicious, nutritious and golden in color.

Key points for making:

The meat must be burned and the yuba must be cooked through before eating. After the meat is boiled, use low heat. In order to make the meat rot easily, add salt when the meat is almost rotten. The yuba must be soaked in cold water, which can make the yuba clean and beautiful. If soaked in hot water, the cooked yuba will rot, which is unfavorable.